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Updated: Jul 14, 2025

Light-driven Enzymatic Decarboxylation
Published on: May 22, 2016
在鱼 (Scomberomorus niphonius) 干加工过程中,氧化酶和自氧化的作用
Qiaoyu Liu1, Menglin Lei1, Jianjun Lin1
1College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
脂氧化酶 (LOX) 和自氧化显著影响干燥固化鱼的味道. 抑制这些过程减少了脂质氧化和关键风味,同时添加LOX增强了风味形成,为水产产品的风味调整提供了潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 海洋产品加工 海洋产品加工
背景情况:
- 脂质氧化在干鱼加工中至关重要,影响质量和味道.
- 酶氧化 (氧化酶,LOX) 和自氧化是影响脂质变化的关键途径.
研究的目的:
- 为了研究LOX活动和自氧化在鱼干燥固化中的不同作用.
- 确定这些氧化途径对脂质氧化,脂肪酸积累和风味发展的影响.
主要方法:
- 鱼样本被分为四组:对照,LOX抑制 (酸),自氧化抑制 (EDTA-2Na) 和外源LOX添加.
- 在整个干燥固化过程中,分析了脂质氧化,脂肪酸概况和关键风味化合物的含量.
主要成果:
- 抑制LOX活性和自氧化减少了整体脂质氧化.
- LOX抑制主要影响空气干燥过程中的脂质氧化,而自身氧化抑制则影响了固化阶段.
- 通过抑制LOX和自氧化,减少了风味化合物形成,而LOX抑制显示出更强的效果. 外源的LOX添加增加了味道,特别是在晚期空气干燥时.
结论:
- 在鱼干燥固化过程中,LOX在促进风味形成方面发挥着重要作用.
- 了解这些氧化途径可以指导水产品中风味调节的策略.
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