Effect Of Multiple Freeze-Thaw Cycles On Myoglobin And Lipid Oxidations Of Grass Carp (Ctenopharyngodon Idella) Surimi With Different Pork Back Fat Content
FOOD SCIENCE OF ANIMAL RESOURCES(2020)
摘要
Fresh grass carp was used to produce surimi and 50 g/kg, 100 g/kg, or 150 g/kg pork back fat was added. The water distribution, thiobarbituric acid reactive substances (TBARS), myoglobin oxidation, color parameter (L*, a*, and b*), heme and non-heme iron content of samples were determined to analyze the effects of different fat content on the oxidation of myoglobin and lipids during multiple freeze-thaw cycles of grass carp surimi. Both multiple freeze-thaw cycles and increased fat content lead to an increase in TBARS, a blue shift in the absorption peak of myoglobin porphyrin, a decrease in heme iron content, and an increase of non-heme iron content. Repeated freeze-thaw caused a decrease in immobilised water content and L*, and caused an increase in a* and b*. Increased fat content caused an increase in immobilised water content, L* and a*, and caused a decrease in b*.
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关键词
freeze-thaw cycles, pork back fat, grass carp surimi, water distribution, myoglobin
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