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在开放式的日晒鱼 (Illex argentinus) 上形成花的特征:化学组成的视角
Fu-Yuan Ma1, Pratik Nayi2, Tzou-Chi Huang1
1Department of Food Science, National Pingtung University of Science and Technology, Neipu, Pingtung, Taiwan.
Food chemistry
|March 6, 2025
概括
干鱼 (Illex argentinus) 上的开花形成主要由自由氨基酸 (如牛) 和脂肪 (如DHA) 组成. 这一过程增强了鱼独特的味道和质地.
科学领域:
- 食品科学与技术 食品科学与技术
- 海洋生物学 海洋生物学
- 分析化学 分析化学
背景情况:
- 干鱼 (Illex argentinus) 是一个受欢迎的海鲜产品.
- 表面开花的形成是干鱼的一个特征,影响了它的质量.
- 了解花朵形成的化学基础对于质量控制和产品开发至关重要.
研究的目的:
- 为了研究干鱼上花形成的机制和化学成分.
- 为了确定有助于花的特定氨基酸和脂肪酸.
- 为了将加工条件与开花的发展相关联.
主要方法:
- 经过修改的间歇性太阳干燥工艺.
- 扫描电子显微镜与能量分散式X射线光谱学 (SEM-EDX).
- 福里埃变换红外光谱法 (FT-IR).
- 气体染色学 (GC) 气体染色学.
- 高性能液体染色学 (HPLC) 技术. 高性能液体染色学.
主要成果:
- 花层主要由自由氨基酸和脂质组成.
- 确定的主要氨基酸包括氨酸 (866 mg/g DW),氨酸 (381 mg/g DW) 和谷氨酸 (178 mg/g DW).
- 脂肪部分含有丰富的棕酸 (29%),乙酸 (16%) 和多可沙赫萨酸 (41%).
- 加温处理促进了这些组件的迁移到表面.
结论:
- 干中的花形成是特定氨基酸和脂肪酸的迁移和结晶的结果.
- 已识别的成分,特别是牛和欧米茄-3脂肪酸,有助于阳光干燥的鱼的可取感器官特性.
- 优化干燥和炼过程可以增强开花的形成,提高产品质量.
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