摘要
海藻糖是一种非还原性二糖,在鱼片、鱼糜等水产品加工中具有优良的抗冻保鲜作用,对冷冻水产蛋白质的Ca2+-ATP酶活性、盐溶性蛋白含量、活性巯基含量、凝胶强度的下降均有良好的抑制作用,海藻糖还具有优良的矫味作用,可抑制鱼贝类水产品中三甲胺等腥味物质的产生,抑制水产品丰富的不饱和脂肪酸氧化酸败。海藻糖在水产品冻藏、干制品、即食休闲食品加工中具有广阔的应用前景。
Trehalose is an non-reducing disaccharide, which has good performance in anti-freeze and fresh-keeping for aquatic products＇ processing. Trehalose is not only a strong inhibitor for reducing the activ- ity of enzyme Ca2 ＋ -ATP, content of salt-soluble protein, content of active sulfhydryl and gel strength, but also a great flavor modifier by inhibiting the production of trimethylamine that cause the fishy smell, and re- straining the oxidation and rancidification of unsaturated fatty acid contained in aquatic products. Thus it en- joys a bright perspective in the processing of frozen aquatic products, dried products and instant snack.
出处
《广西农学报》
2015年第3期43-46,共4页
Journal of Guangxi Agriculture
基金
2013年广西农业重点攻关项目
关键词
海藻糖
冷冻
变性
矫味
Trehalose
freeze
denaturation
flavor modification
