摘要
通过肌肽、维生素C、烟酰胺组成的复合抗氧化剂的作用,对贮藏过程中脆肉鲩红肉色角、肌红蛋白含量、高铁肌红蛋白含量和TBA值进行分析,探讨了复合抗氧化剂对脆肉鲩红肉色泽的影响。结果表明,经复合抗氧化剂处理的脆肉鲩色角值变小,肌红蛋白含量增大,氧合肌红蛋白含量减少,TBA值降低;在贮藏过程中,随着复合抗氧化剂中肌肽含量的增加,肌红蛋白含量下降程度减小,高铁肌红蛋白增加量减小,TBA值上升减缓。因此,复合抗氧化剂能增强脆肉鲩红肉色泽的稳定性。
In order to study the effect of the multi-antioxidants,consisted of carnosine,vitamin C and niacinamide,on the red color of Ctenopharyngodon idellus C.et V,the changes of hue angle,myoglobin content,metmyoglobin content and TBA value were researched during the storage.The result showed that the Ctenopharyngodon idellus C.et V was treated with multi-antioxidants,the hue angle decreased,myoglobin content increased,metmyoglobin content increased,and TBA value decreased.During the storage,as the carnosine content increased,the myoglobin content decreased slower,the metmyoglobin content and the TBA value rose slower.Therefore,the multi-antioxidants enhanced the color stability.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第9期290-293,共4页
Science and Technology of Food Industry
基金
广东省海洋渔业科技推广专项项目(A200899I03)
关键词
脆肉鲩
复合抗氧化剂
肌肽
色泽稳定性
Ctenopharyngodon idellus C.et V
multi-antioxidants
carnosine
color stability
