食品工业科技2017，Vol.38Issue(10)：72-75,4.DOI:10.13386/j.issn1002-0306.2017.10.006
鱼糜中活泼羰基化合物在胶凝过程中的变化
Effect of gelling on the active carbonyl compounds in surimi
摘要
Abstract
Three kinds of active carbonyl compounds (RCCs),malondialdehyde (MDA),4-hydroxy-2-hexenal (HHE),and 4-hydroxy-2-nonenal(HNE) in silver carp surimi and gel were determined using situ derivatization-SPME-GC-MS and the pentafluorophenyl hydrazine was the derivative agent.Furthermore,by adding pentafluorophenyl hydrazine to block RCCs-protein reaction,the effect of RCCs on surimi gel was analyzed.The content of MDA (0.42 ± 0.02) mg/kg,HHE (0.21 ± 0.03) mg/kg were higher than HNE (0.07 ± 0.00) mg/kg in fresh silver carp surimi.The content of MDA,HHE,HNE in frozen surimi were (1.14 ± 0.03),(0.86 ± 0.03),and (0.18 ± 0.02) mg/kg,respectively,which were higher than that in fresh surimi.For gel from fresh surimi,because of heating,RCC content significantly increased (p ＜ 0.05),however,for gel from frozen surimi,RCC content significantly(p ＜ 0.05)decreased.RCCs had no effect on gel strength of fresh surimi,however,after adding RCCs blockers,gel strength of frozen surimi (40 ℃,1 h-90 ℃,30 min) decreased from (243.52 ± 25.04) g × cm to (190.53 ± 20.33) g × cm(p ＜ 0.05),so RCCs helped to enhance the gel strength of frozen surimi.RCCs had no significant effect on water holding capability of surimi gel.关键词
鱼糜/凝胶/活泼羰基化合物/丙二醛/4-羟基-己烯醛/4-羟基-壬烯醛Key words
surimi/gel/active carbonyl compounds/malondialdehyde/4-hydroxy-2-hexenal/4-hydroxy-2-nonenal分类
轻工纺织引用本文复制引用
付湘晋,刘颖,李忠海,林亲录,Tyre C.Lanier..鱼糜中活泼羰基化合物在胶凝过程中的变化[J].食品工业科技,2017,38(10):72-75,4.基金项目
国家留学基金(201408430270) （201408430270）
湖南省2011协同创新中心(湘教通[2013]448号). （湘教通[2013]448号）
