摘要
为了延缓干银鱼在贮藏过程中的褐变,探究银鱼死后自溶对干银鱼褐变及美拉德反应的影响,将鲜银鱼在40℃条件下进行促自溶处理,测定蛋白的分解程度、干银鱼的褐变程度以及美拉德反应程度。结果表明:随自溶时间的延长,银鱼的TCA-可溶性肽含量及水溶性蛋白分解程度明显提高,干银鱼的褐变程度也随之加重,美拉德反应的前、中、后期产物以及特征性产物5-羟甲基糠醛(5-HMF)等含量均明显增加,说明银鱼死后自溶能促进干银鱼褐变和美拉德反应。
In order to retard the browning of dried silverfish during storage,investigating the effect of postmortem autolysis on the browning and Maillard reaction of dried silverfish.Fresh silverfish were subjected to a pro-autolysis treatment at 40℃,the extent of protein breakdown,browning of dried silverfish,and the extent of the Maillard reaction were determined.The results showed that with the prolongation of autolysis time,the content of TCA-soluble peptide and the decomposition degree of water-soluble protein in silverfish increase obviously,and the browning degree of dried silverfish also increase,and the contents of the products in the early,middle and late stages of Maillard reaction and the characteristic product 5—hydroxy methyl furfural(5-HMF)increase obviously,it suggests that postmortem autolysis of silverfish promotes browning and the Maillard reaction in dried silverfish.
作者
高雨欣
徐文星
殷文勇
王忻宇
郑海波
GAO Yuxin;XU Wenxing;YIN Wenyong;WANG Xinyu;ZHENG Haibo(College of Food Science and Engineering,Anhui Science and Technology University,Chuzhou Anhui 239000,China)
出处
《佳木斯大学学报(自然科学版)》
2025年第10期164-167,共4页
Journal of Jiamusi University:Natural Science Edition
基金
安徽省教育厅自然科学项目(KJ2020A0069)
安徽科技学院人才项目(SPWD202001)
亳州市重大专项揭榜挂帅项目(bzzd2021009)。
关键词
银鱼
自溶
褐变
美拉德反应
silverfish
autolysis
browning
Maillard reaction
