摘要
银鱼是我国重要的小型经济鱼类,在干制加工和贮运过程中容易发生褐变,严重影响其商品价值。研究以干银鱼为研究对象,通过观察抑制某种褐变反应后褐变是否发生来分析干银鱼褐变反应的类型。通过研究发现,干银鱼褐变与微生物、酶和肌红蛋白无关,而与脂肪氧化和美拉德反应有关,可能是脂肪氧化产生的醛类底物参与美拉德反应,从而导致干银鱼发生褐变。
Icefishes are small-sized fish species with important economic value in China, its commodity value is seriously affectd because of browning during drying, storage, and transportation. In this research, the browning reactions in dried icefishes were anaylzed by determining the browning degree after inhibition a certain type of discolor reactions. The results showed that dired icefishes discoloration was not caused by microbes, enzymes, nor myoglobin, but caused by lipid oxidation and Maillard reaction. It＇s assumped that aldehydes which were produced form lipid oxidation particiipated in Maillard reaction, thus causing dired icefishes discoloration.
出处
《食品科技》
CAS
北大核心
2015年第4期194-199,共6页
Food Science and Technology
基金
安徽科技学院研究项目(ZRC2014429)
关键词
变色
银鱼
美拉德反应
discoloration
icefish
Maillard reaction
