您好，欢迎访问湖北省农业科学院 机构知识库！
湖北省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Effects of different salts and temperature on the binding force between the myosin and the volatile compounds of silver carp (Hypophthalmichthysmolitrix)

文献类型： 外文期刊

作者： Ju, Jian 1 ; Qiao, Yu 2 ; Li, Yang 1 ; Hu, Jianzhong 1 ; Wang, Chao 1 ; Ding, Anzi 2 ; Liao, Li 2 ; Wu, Wenjin 2 ; Wang, Lan 2 ;

作者机构： 1.Hubei Univ Technol, Coll Food & Bioengn, Wuhan 430068, Hubei, Peoples R China

2.Hubei Acad Agr Sci, Inst Agr Prod Proc & Nucl Agr Technol, Wuhan 430064, Hubei, Peoples R China

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

年卷期： 2017 年 41 卷 6 期

页码：

收录情况： SCI

摘要： This article studied the effect of different salts and heating temperature on the binding of silver carp volatile compounds and myosin. The binding ability of myosin was determined by measuring the relative headspace concentration of the volatile compounds in the presence of each myosin using solid-phase microextraction and GC/MS analysis. The results showed that: after treated with KCl and NaCl solution, the binding force between myosin and this four volatile compounds whole decreased; after treated with MgCl2 and CaCl2, the binding force between myosin and hexanal, heptanal, 1-octene-3-alcohol decreased, and when its concentration were beyond 2.5 molL(-1), the binding force between myosin and hexanol increased. After treated with different temperature, the binding force between myosin and hexanal, heptanal, 1-octene-3-alcohol whole decreased and moreover, the higher the heating temperature the lower the binding force. On the contrary, the binding force between myosin and hexanol increased with the rose of heating temperature. Practical applicationsSilver carp (Hypophthalmichthysmolitrix) was selected as the preferred materials to product freshwater-fish surimi because of its good gel-forming ability. However, its application in surimi products is restricted due to the inherent smell thus reducing the value of the processing. Myosin which composed the important part of the meat is not only influence the surimi texture but also influence the release of volatile compounds. Hence, it is extremely essential to research the interaction between volatile compounds and fish protein.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：湖北省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台