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Updated: May 19, 2025

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在油炸过程中,酸对鱼suriimi蛋白和异环胺氨酸的影响

Chuanyan Pan1, Min Lv2, Guangzheng Jiang2

  • 1Engineering Research Center of Processing & Storage of Characteristic and Advantage Aquatic Products from Guangxi, Guangxi Academy of Fishery Science, Nanning 530021, China; College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China.

International journal of biological macromolecules
|May 15, 2025
PubMed
概括

紫外线辐射的酸 (UVC-GA) 显著减少了炸鱼的MeIQx致癌物质的形成,通过保留蛋白质结构和减少MeIQx前体. 这种方法为更健康的炸海鲜产品提供了有希望的策略.

关键词:
酸是一种酸.异环氨基胺 异环氨基胺异环芳胺是异环芳胺的组成部分.抑制机制的抑制机制苏里米蛋白质是苏里米的蛋白质.

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