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氧气补充剂对冷藏期间的死后代谢概况的影响

Chenxi Guo¹, Yi Le², Yuyun Lu³

¹Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; Department of Food Science and Technology, University of California, Davis 95616, CA, USA.

Food research international (Ottawa, Ont.)

|December 21, 2023

概括

补充氧气可以改善冷藏期间的质量,通过保存营养素和增强味道. 这项研究揭示了氧气.

科学领域:

水产产品质量水产品质量
食品科学食品科学食品科学
代谢学代谢学代谢学

背景情况:

是一种营养丰富的水产产品.
补充氧气在商业上用于海产品供应链.
了解死后的变化对于质量保存至关重要.

研究的目的:

研究补充氧气在冷藏期间对的新陈代谢的影响.
为了构建的死后代谢概况.
建立在海鲜保存过程中补充氧气的理论基础.

主要方法:

双平台的代谢分析.
多变量数据分析.
新鲜和冷藏的比较分析,有和没有补充氧气.

主要成果:

冷藏导致酒精,和碳水化合物 (能量代谢) 的减少.
补充氧气减轻了营养氨基酸的降解.
补充氧气增加了脂肪酸的度,改善了脂质代谢和风味.

结论:

补充氧气影响的多种代谢途径,包括,氨基酸,核酸,碳水化合物和脂质代谢.
补充氧气有助于在冷藏期间保持的营养价值和风味.
这项研究为使用氧气补充剂来保护海鲜质量提供了基础.

关键词:

储存冷藏的方法是冷藏.食品混合物食品混合物代谢分析的代谢分析海鲜海鲜海鲜海鲜海鲜在UPLC-MS中使用.

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Oxygen Transport in the Blood

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