溶菌酶
酵母
食品科学
化学
电压
生物化学
物理
量子力学
作者
Ju Shen,Min Zhang,Arun S. Mujumdar,Chaohui Yang
标识
DOI:10.1016/j.fbio.2024.104033
摘要
The undesirable odor of crab meatballs was evident after boiling and cooling, high-voltage electrostatic field (HVEF), lysozyme and yeast extract (LY), and the combination (LYH) were all applied to pre-deodorize crab meatballs to estimate the effect in view of odor, pH, fat oxidation and protein oxidation. None of the tert-butylamine (1.58 ± 0.14 ng/g), (E, E)-2,4-Dodecadienal (18.52 ± 0.12 ng/g), 1-Octen-3-ol (13.51 ± 0.22 ng/g) and nonanal (681.55 ± 0.24 ng/g) in the control were detected in LYH group, while nonanal in HVEF and LY groups was reduced by 86.07% and 42.60%, respectively. Thirteen volatile substances with variable importance plot ≥1 contributed prominently to the odor of crab meatballs depended on partial least squares discrimination analysis. Protein oxidation of the pretreated crab meatballs was alleviated, as well as thiobarbituric acid reactive substances (TBARS) and lipoxygenase (LOX) activity, with the best inhibitory effect of LYH being 40.10% and 62.80% on the respective effects. The correlation analysis derived that fishy substances were significantly positively correlated with TBARS and pH. LYH was the optimal pre-deodorization, which involved promoting glycolysis and lactic acid bacteria colonization in the liquid medium, and inhibiting fat oxidation by affecting enzyme activity in HVEF.
科研通智能强力驱动
Strongly Powered by AbleSci AI