التفاصيل البيبلوغرافية
| العنوان: |
EGCG和EGC对微波加热海鲸鱼鱼片功能特性和蛋白氧化的影响. (Chinese) |
| Alternate Title: |
Effects of EGCG and EGC on Functional Properties and Protein Oxidation of Sea Bass Fillets Being Heated by Microwave. (English) |
| المؤلفون: |
李颖畅, 郑婕, 崔蕾, 仪淑敏, 励建荣, 杨青, 位正鹏 |
| المصدر: |
Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Jan2024, Vol. 24 Issue 1, p174-189, 11p |
| Abstract (English): |
Thermal processing can destroy harmful microorganisms in food, but also can change the flavor and texture of meat products and their nutritional and digestive properties. In addition, excessive thermal processing can lead to protein oxidation, effect the sensory quality of aquatic products and nutritional value. In order to reduce oxidation of proteins during thermal processing, natural polyphenols are used to improve the functional properties or nutritional value of proteins. The effects of different concentrations of epigallocatechin gallate (EGCG) and epigallocatechin (EGC) on sensory properties and protein oxidation of micro wave -heated sea bass fillets were investigated. The results showed that EGCG and EGC can decrease significantly cooking loss, and the cooking loss rate was decreased by 47.98%--62.72% and 38.54%.58.63%, compared with the control. Hardness and chewiness, carbonyl} free amino and disulfide bond content of sea bass fillets were decreased, but moisture content and sulfhydryl group content were increased. EGCG and EGC significantly improved the breakage and aggregation of muscle fiber tissues in sea bass fillets G reduced the acidity in the fillets and did not increase their astringency. EGCG and EGC reduced the volatile odor of nitrogen oxide-type and contributed to the generation of sulfur-containing compounds-type odor in the sea bass fillets. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
热加工既可以消除食品中的有害微生物, 又可以改变肉类食品风味、质地及管养特性和消化特性, 而过度热加工会 导致蛋白质氧化, 对水产為的感官晶质和营养价值产生负面影响。为降低蛋白质在热加工中的氧化水平, 常加入天然多酚 类物质以改善蛋白质的功能特性或营养价值。研究不同浓度表没食子儿茶素没食子酸酯(EGCG)和表没食子儿茶素(EGC) 对微波加热的海夢鱼鱼片感官特性和蛋白氧化的影响。结果表明:EGCG和EGC使微波加热的海館鱼鱼片蒸煮损失率显 著下降, 相比对照组, 蒸■煮损失率分别降低了 47.98%~62.72%,38.54%~58.63%。硬度和咀嚼度下降, 幾基含量也下降;水分 含量和魏基含量上升。EGCG和EGC显著改善了海夢鱼鱼片肌肉纤维组织的断裂和聚集情况;降低了鱼片中的酸味感且 没有增加其涩味感;EGCG和EGC减少了氮氧化合物类的挥发性气味, 促使含硫化合物类气味的生成。. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |