期刊论文

Effect of gelling on the active carbonyl compounds in surimi

中文

食品工业科技

1002-0306

2017

38

10

72-75

10.13386/j.issn1002-0306.2017.10.006

国家留学基金（201408430270） 湖南省2011协同创新中心（湘教通[2013]448号）.

本校为第一机构

本文采用五氟苯肼原位衍生化-固相微萃取-气相/质谱法检测了鲢鱼鱼糜、冷冻鱼糜及鱼糜凝胶中的三种活泼羰基化合物(RCCs):丙二醛(MDA)、4-羟基-己烯醛(HHE)、4-羟基-壬烯醛(HNE);并采用添加五氟苯肼清除RCCs,阻断RCCs-蛋白质反应,分析鱼糜中RCCs对鱼糜蛋白胶凝特性的影响。结果表明:新鲜鲢鱼糜中MDA(0.42 ± 0.02) mg/kg、HHE(0.21 ±0.03) mg/kg含量高于HNE(0.07 ± 0.00) mg/kg;冷冻鱼糜RCCs含量高于新鲜鱼糜,MDA、 HHE、HNE含量分别为(1.14 ±0.03)、(0.86 ±0.03)、(0.18 ±0.02) mg/kg。新鲜鱼糜加热胶凝后,各RCC含量均显著上升(p < 0.05),冷冻鱼糜加热胶凝后,各RCC含量均显著(p< 0.05)下降...

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 silve...