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
作者： Sun, Liangge 1 ; Lv, Jingxiu 1 ; Liu, Yu 1 ; Zang, Mingwu 4 ; Li, Pengpeng 1 ; Wang, Daoying 2 ; Zhu, Yongzhi 1 ; Xu, Weimin 1 ;
作者机构： 1.Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing 210014, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
3.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China
4.China Meat Res Ctr, Beijing 100068, Peoples R China
5.Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Beijing, Peoples R China
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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