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在储存期间对南极鱼粉的色机制进行研究:基于模型系统方法

Chao Guo¹, Xiang-Bo Zeng¹, Chang-Qiang Leng¹

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

|December 4, 2025

概括

南极鱼 (AKM) 由于氨基酸如氨酸和脂质如酸丁胆之间的反应而变棕色. 酸盐组在储存期间加速这种非酶的色过程.

科学领域:

食品化学食品化学
海洋生物化学海洋生物化学
营养科学营养科学

背景情况:

在储存期间,南极肉 (AKM) 中的非酶性棕色化尚未得到充分理解.
识别棕色化机制对于保持AKM质量和营养价值至关重要.

研究的目的:

为了阐明储存期间南极肉 (AKM) 的非酶化色机制.
确定参与AKM色的关键基质和反应途径.

主要方法:

使用了具有内源AKM组件的模型系统.
进行了加速储存研究.
采用视觉观测,色度分析和基于边界轨道理论的机械学研究.

主要成果:

氨酸 (Lys) /氨酸 (His) 和氨酸胆 (PC) /氨酸乙醇胺 (PE) 被确定为关键的AKM色基质.
PC/PE的两极头和脂肪酸尾都与Lys/His反应,引起了色.
发现酸盐组通过减少反应结合能量来促进色,正如边界轨道理论所预测的那样.

结论:

揭示了AKM色的重要途径,涉及氨基酸和脂.
通过降低结合能,证明了酸盐组在加速棕色化中的作用.
提供了开发策略的理论基础,以减轻存储期间AKM色的策略.

关键词:

氨基酸是氨基酸的组成部分.南极鱼食南极鱼食模型系统模型系统非酶性棕色化是一种非酶性棕色化.脂酸是一种脂酸.

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