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新的洞察力从鱼肉中去除,使用含有氨酸的单组分溶液

Przemysław Strachowski¹, Geeta Mandava², Johan Lundqvist²

¹Department of Life Sciences - Food and Nutrition Science Chalmers University of Technology Gothenburg SE 412 96 Sweden.

Global challenges (Hoboken, NJ)

|November 15, 2024

概括

一种新方法使用水溶液中的囊来减少储存期间鱼肉中的. 这种方法可以将装金枪鱼中的含量降低高达35%,从而提高食品安全.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
环境科学环境科学

背景情况:

鱼类中的污染对公众健康构成重大风险.
目前减少的方法有限,特别是在包装后的储存过程中.
延长鱼类产品安全消费期是一个关键的挑战.

研究的目的:

开发一种新的单元水性方法,用于降低鱼肉中的含量.
为了研究囊素作为一种活性剂,用于位移和稳定的有效性.
评估这种方法在活性食品包装和净化策略中的应用.

主要方法:

使用一种含有囊的单元水性介质,从鱼类蛋白中取代和稳定.
评估囊度和鱼肌比对去除效率的影响.
在装的白金枪鱼上测试该方法,并探索净化吸附技术.

主要成果:

一个1.2%重量%的囊溶液有效地在两周内将头鱼中的量降低了25-35%.
消除的效率取决于囊的度和鱼的肌肉比率.
氨酸显著阻碍了吸附到二氧化上,影响了净化策略.

结论:

开发的基于氨酸的方法为减少鱼肉包装后的减少提供了有希望的方法.
这种技术可以延长鱼类产品的安全消费期.
需要进一步的研究,以优化净化方法与囊治疗结合.

关键词:

半氨酸 (cysteine) 是一种氨酸.排毒排毒排毒排毒排毒提取提取提取提取鱼类鱼类鱼类鱼类的鱼类鱼类.食品包装食品的包装甲基是一种.

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