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研究南极在热空气干燥后变的机制及其控制

Chao Guo¹, Xiang-Bo Zeng¹, Bo Peng¹

¹State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative In1novation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

|February 26, 2025

概括

抗氧化剂通过减少氧化和颜色变暗来改善南极 (AKM) 食的质量. 茶叶多棕酸盐加上竹叶抗氧化剂显示了AKM和提取的油 (AKO) 稳定性的最佳结果.

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:

南极鱼 (AKM) 的质量受到加工的影响,特别是颜色变暗和脂质/蛋白质氧化.
抗氧化剂可能会在加工过程中减轻这些质量退化问题.

研究的目的:

评估不同抗氧化剂在改善热空气干燥 (HAD) 产生的南极肉 (AKM) 质量的有效性.
评估抗氧化剂处理对从AKM提取的南极油 (AKO) 的脂质氧化和储存稳定性的影响.

主要方法:

煮熟的南极鱼 (AK) 用各种抗氧化剂处理,然后进行热空气干燥 (HAD) 以产生AKM.
分析了颜色 (L*),脂质氧化 (氧化物值 - POV,甲酸反应物质 - TBARs) 和蛋白质氧化.
从被处理和控制的AKM中提取AKO油 (AKO),并确定其氧化水平和储存稳定性.

主要成果:

茶叶聚棕酸盐 (TPP) +竹叶抗氧化剂 (AOB) 组合证明了AKM质量的最有效改善,减少颜色变暗和氧化.
颜色变暗 (L*) 与水友性醇,水性醇和脂质氧化有负相关性,表明类似梅拉德反应和脂质氧化有助于色.
与对照AKO相比,从TPP + AOB处理的AKM中提取的AKO的初始氧化率较低,存储稳定性提高 (POV和TBAR较低).

结论:

抗氧化剂的应用,特别是TPP + AOB,是提高南极粉及其衍生油的质量和稳定性的可行策略.
了解颜色指标和氧化标记之间的关系有助于对鱼产品的加工控制.
改进的AKO稳定性对其在食品和营养药物应用中的使用有影响.

关键词:

南极的鱼是南极的鱼.南极油油南极油油布朗宁是什么意思布朗宁是什么意思热空气干燥热空气干燥类似梅拉德反应的反应.多抗氧化剂是一种多抗氧化剂.

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