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在储存期间,鱼 (Morchella sextelata) 的质量和挥发性成分的变化

Fanhui Gao¹, Wanying Xie¹, Hao Zhang¹

¹College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.

Journal of plant physiology

|October 14, 2023

概括

在低温 (4°C) 储存鱼可以通过保存水,营养和性来显著减缓收获后老化. 这种方法还延迟了呼吸,减少了挥发性芳香化合物的变化.

科学领域:

食品科学食品科学食品科学
收获后生物学收获后生物学
菌类学菌类学是指菌类学.

背景情况:

收获后的老化在鱼中对温度波动非常敏感.
了解最佳的储存条件对于保持Morel质量至关重要.

研究的目的:

调查不同储存温度 (20°C与4°C) 对后老化的影响.
评估关键质量参数的变化,包括含水量,呼吸,营养,细胞膜透性和挥发性化合物.

主要方法:

莫雷尔在两个不同的温度下储存:20°C (控制) 和4°C (低温).
评估的参数包括含水量,呼吸速率,营养水平,细胞膜透性和挥发性化合物概况.
气味活性值和正交部分最小方程差异分析 (OPLS-DA) 用于识别1-octen-3-ol等关键芳香物质.

主要成果:

低温储存 (4°C) 有效地抑制了水损失,并保持了性.
在4°C储存延迟呼吸和乙烯峰值,并减少营养损失和细胞膜透性.
挥发性化合物含量最初增加,然后减少;像1-octen-3-ol这样的特征性芳香化合物在4°C时显示水平降低,可能是由于脂氧酶 (LOX) 和酒精脱酶 (ADH) 活性降低.

结论:

在4°C的冷藏储存是一种可行的策略,可以延长morels的保质期.
低温减轻老化通过保留morels的物理,化学和感官属性.
酶活性 (LOX,ADH) 在低温储存期间对芳香化合物的变化起作用.

关键词:

莫雷尔斯莫雷尔斯是一个质量质量质量质量质量质量质量质量.储存温度储存温度储存温度挥发性化合物挥发性化合物

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