南极磷虾热风干燥褐变机理及控制研究

IF 10.4 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-06-15 Epub Date: 2025-02-19 DOI:10.1016/j.foodchem.2025.143500

Chao Guo, Xiang-Bo Zeng, Bo Peng, Fa-Wen Yin, Hui-Lin Liu, Bei-Wei Zhu, Da-Yong Zhou

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引用次数: 0

摘要

在南极磷虾（AK）煮熟后喷上抗氧化剂，然后热风干燥（HAD）生产南极磷虾粉（AKM）。竹叶抗氧化剂（AOB）中茶多酚棕榈酸酯（TPP） + 抗氧化剂对提高竹叶综合品质的效果最好。颜色指示剂（L*）与亲水性吡咯、疏水性吡咯和脂质氧化指标呈负相关，提示类美拉德反应和脂质氧化是导致颜色变深的原因。此外，与对照AKM （POV: 2.31 ~ 7.64 mg CHP/g, TBARs: 0.68 ~ 1.04 ppm）相比，TPP + AOB处理的AKM提取的AK油（AKO）表现出更低的初始氧化水平和更好的储存稳定性（过氧化值（POV）： 1.84 ~ 7.20 mg CHP/g，硫代巴比妥酸活性物质（TBARs）： 0.62 ~ 0.97 ppm）。

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Study on mechanism behind browning of Antarctic krill upon hot air drying and its control

Cooked Antarctic krill (AK) was sprayed with antioxidants, followed by hot air drying (HAD) to produce AK meal (AKM). The antioxidants could alleviate color darkening, reduce oxidation of lipids and proteins, among which tea polyphenol palmitate (TPP) + antioxidant of bamboo leaf (AOB) exhibited the best effect on improving overall quality of AKM. The color indicator (L*) was negatively correlated with hydrophilic pyrrole, hydrophobic pyrrole and lipid oxidation indexes, suggesting that Maillard-like reaction and lipid oxidation contributed to the color darkening. Furthermore, AK oil (AKO) extracted from the AKM treated with TPP + AOB showed lower initial oxidation level and better storage stability (peroxide value (POV): from 1.84 to 7.20 mg CHP/g, thiobarbituric acid reactive substances (TBARs): from 0.62 to 0.97 ppm) compared to that from the control AKM (POV: from 2.31 to 7.64 mg CHP/g, TBARs: from 0.68 to 1.04 ppm).

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.