相关实验视频
Updated: Sep 14, 2025

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Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
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优巴在长期储存期间质量恶化,氧化稳定性和风味演变的动态模式
Jicai Bi1,2, Junyang Zhang1, Zhuo Chen3,2,4
1School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Food chemistry: X
|July 21, 2025
概括
长期储存尤巴会导致大量的蛋白质和脂质氧化,质量和加工质量下降. 关键的芳香标记物,如化物和类,被确定为辅助质量控制.
科学领域:
- 食品科学 食品科学 食品科学
- 食品化学 食品化学
- 感官科学 感官科学
背景情况:
- 优巴的质量和保质期对于工业应用至关重要.
- 了解储存期间的氧化变化对于保持尤巴完整性至关重要.
研究的目的:
- 为了全面评估长期储存期间巴的变化.
- 为了确定影响尤巴香味和品质的关键挥发性化合物.
主要方法:
- 对蛋白质和脂质氧化标记物的分析 (硫,碳,POV,TBARS,TVB-N).
- 感官可接受性,质量属性和处理性能评估.
- 使用相对气味活性值 (ROAV) 分析识别和量化挥发性有机化合物 (VOCs).
主要成果:
- 蛋白质和脂质氧化标志物显著增加,储存时间延长 (P < 0.05).
- 氧化性恶化对感官,质量和处理属性产生了负面影响 (P < 0.05).
- 五个关键的挥发性化合物 (和) 被确定为尤巴的典型芳香标记物.
结论:
- 长期储存尤巴会导致显著的氧化降解,影响整体质量.
- 识别特定的香味标记物为果质量控制提供了基础.
- 调查结果支持优巴产品的产业发展和质量管理策略.
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