Lipolysis and Lipid Oxidation during Processing of Chinese Traditional Dry-Cured White Amur Bream (Parabramis pekinensis)
文献类型： 外文期刊
作者： Ren, Shuang 1 ; Li, Pengpeng 1 ; Geng, Zhiming 1 ; Sun, Chong 1 ; Song, Hui 1 ; Wang, Daoying 1 ; Zhang, Muhan 1 ; Liu, F 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
2.Nanjing Agr Univ, Key Lab Meat Proc & Qual Control, Minist Educ, Nanjing, Jiangsu, Peoples R China
3.Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Nanjing, Jiangsu, P
关键词： fish;dry-curing;lipolysis;lipid oxidation;lipases;lipoxygenase
期刊名称：JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY （ 影响因子：1.767； 五年影响因子：1.628 ）
ISSN： 1049-8850
年卷期： 2017 年 26 卷 6 期
页码：
收录情况： SCI
摘要： Lipolysis and lipid oxidation of intramuscular lipids during the dry-curing process of white amur bream (Parabramis pekinensis) were studied. All lipolytic enzyme activities decreased (p < 0.05) at the end of the process. The lipoxygenase activity increased during wet-salting (p < 0.05) and then decreased until the end of the process (p < 0.05). The daily variation of free fatty acids was correlated with those of the peroxide value (r = 0.976, p < 0.01) and thiobarbituric acid-reactive substances (r = 0.922, p < 0.01), respectively. These results suggest that lipolysis promotes lipid oxidation during the processing of dry-cured fish.
- 相关文献
作者其他论文 更多>>
-
Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception
作者：Xiao, Zuobing;Liu, Longxue;Niu, Yunwei;Zhang, Jing;Xiao, Zuobing;Wang, Daoying;Zhou, Cunshan
关键词：Odor-induced saltiness enhancement; Chinese dry-cured hams; Key volatile compounds; Different concentration NaCl solution
-
Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior
作者：Zhang, Jiayu;Cheng, Tianfu;Sun, Mengya;Li, Yang;Zhang, Guofang;Hu, Zhaodong;Guo, Zengwang;Wang, Zhongjiang;Wang, Daoying;Wang, Zhongjiang
关键词：Soy protein isolate; Naringenin; Low -fat cream
-
Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methyl
作者：Li, Yang;Sun, Fuwei;Guo, Yanan;Cheng, Tianfu;Wang, Zhongjiang;Guo, Zengwang;Xu, Jing;Wang, Daoying;Xu, Minwei;Wang, Zhongjiang
关键词：Soybean protein isolate; Furan flavor compounds; Flavor simulation; Interaction mechanism; Molecular dynamics simulations
-
Structural characteristics and emulsifying properties of linear dextrin/eicosapentaenoic acid composites: Effect of the degree of polymerization
作者：Zhu, Yuechun;Cheng, Tianfu;Liu, Caihua;Guo, Zengwang;Wang, Zhongjiang;Xu, Minwei;Huang, Zhaoxian;Wang, Daoying
关键词：EPA; LDs-EPA composites; Emulsion stability
-
Constructing Protein-Scaffolded Multienzyme Assembly Enhances the Coupling Efficiency of the P450 System for Efficient Daidzein Biosynthesis from (2S)-Naringenin
作者：Wang, Zhe;Dai, Yiqiang;Dong, Mingsheng;Xia, Xiudong;Wang, Zhe;Dai, Yiqiang;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Azi, Fidelis;Wang, Zhongjiang;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Xia, Xiudong
关键词：scaffold multienzyme system; daidzein; coupling efficiency; ROS
-
Antifungal activity of Cinnamomum camphora essential oil against Fusarium oxysporum and its application on postharvest blueberry fruits preservation
作者：Chen, Kexin;Hu, Zhenyang;Tong, Wenjun;Zhang, Yushen;Du, Lihui;Chen, Kexin;Hu, Zhenyang;Hu, Jian;Liu, Fang
关键词：Blueberry attributes; Cinnamomum camphora essential oil; fungal control; Fusarium oxysporum
-
Effects of water-soluble and water-insoluble α-glucans produced in situ by Leuconostoc citreum SH12 on physicochemical properties of fermented soymilk and their structural analysis
作者：Dai, Yiqiang;Ge, Zhiwen;Wang, Zhe;Xu, Weimin;Wang, Daoying;Dong, Mingsheng;Xia, Xiudong;Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Wang, Zhongjiang
关键词：Fermented soymilk; Leuconostoc citreum SH12; Water-soluble alpha-glucan; Water -insoluble alpha-glucan; Physicochemical properties
