Effects of combined carnosine and ultra-high pressure on the inhibition of fishy off-odor of snakehead fillets and the possible mechanism

文献类型： 外文期刊

第一作者： Sun, Liangge

作者： Sun, Liangge;Lv, Jingxiu;Liu, Yu;Li, Pengpeng;Zhu, Yongzhi;Xu, Weimin;Sun, Liangge;Lv, Jingxiu;Liu, Yu;Li, Pengpeng;Wang, Daoying;Zhu, Yongzhi;Xu, Weimin;Sun, Liangge;Lv, Jingxiu;Liu, Yu;Li, Pengpeng;Wang, Daoying;Zhu, Yongzhi;Xu, Weimin;Zang, Mingwu;Li, Pengpeng

作者机构：

关键词： Carnosine; Ultra-high pressure; Snakehead; Trimethylamine; Volatile components; Fishy off-odor

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 395 卷

页码：

收录情况： SCI

摘要： The effects of combined application of ultra-high pressure (300 Mpa, 900 s) and carnosine on the inhibition of fishy off-odor from snakehead meat were investigated. Results showed that the combination effectively inhibited the formation of fishy volatile organic compounds (VOCs) and trimethylamine (TMA-N). Further studies demonstrated that the reduction of VOCs was mainly due to the inhibition of lipids oxidation based on the antioxidant activity of carnosine and the inactivation of lipoxygenase by UHP. Moreover, the reduction of TMA-N was mainly attributed to the ability of UHP processing to reduce bacterial load, which also extended the shelf-life of snakehead fillets by similar to 6 days and retarded the production of TVB-N. Additionally, the combined application allowed a better retention of pH, color, and textural quality of the fillets compared with the control. Therefore, the current combination is a promising technique in fishy off-odor removing and better preservation of snake-head meat.

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