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茶叶多在冷藏储存期间对鱼泥质量的影响:颜色,氧化稳定性和微观结构

Zhifeng Tan^1,2, Xiaoqing Yang^1,2, Zheng Jin^1,2

¹State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China.

Food chemistry: X

|December 13, 2024

概括

在冷藏期间将茶叶多 (TP) 添加到鱼泥中,可以显著保持其质量. TP减少氧化,改善质地,延长了这种海鲜产品的保质期.

科学领域:

食品科学食品科学食品科学
海洋生物技术海洋生物技术
营养生物化学营养生物化学

背景情况:

由于氧化和结构变化,在冷藏期间鱼纯质的质量下降.
有限的研究存在于天然添加剂,以保持鱼纯质的质量.

研究的目的:

评估茶叶聚醇 (TP) 在冷藏期间保持鱼泥质量的有效性.
评估TP对鱼泥的感觉,物理化学和微观结构属性的影响.

主要方法:

鱼泥是准备和处理茶叶多的.
样品被冷藏,并定期进行分析.
评估的参数包括感觉特征,硫酸酸值,蛋白质碳基,自由基,水容量,白度,pH值和微观结构.

主要成果:

不受控制的储存导致脂质和蛋白质氧化增加,水容量,白度和pH值降低.
添加TP显著减轻了氧化损伤和颜色降解.
TP促进了凝网络,改善了水的保留和微观结构,从而增强了感官质量.

结论:

茶叶聚醇在冷藏储存期间有效地保持鱼泥质量.
TP处理提供了一种有希望的自然策略,可以延长鱼的保质期,并保持鱼产品的质量.
这些发现支持使用TP作为海鲜保存中的功能成分.

关键词:

凝网络是一个凝网络.鱼是什么意思鱼是什么意思鱼是什么意思氧化过程中的氧化.物理化学特性物理化学特性茶叶中的多醇.

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