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Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content
Fresh grass carp was used to produce surimi and 50 g/kg, 100 g/kg, or 150 g/kg pork back fat was added. The water distribution, thiobarbituric acid reactive substances (TBARS), myoglobin oxidation, color parameter (L*, a*, and b*), heme and non-heme iron content of samples were determined to analyze...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7713777/ https://www.ncbi.nlm.nih.gov/pubmed/33305281 http://dx.doi.org/10.5851/kosfa.2020.e67 |
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author | Shang, Xiaolan Yan, Xunyou Li, Qiuling Liu, Zizheng Teng, Anguo |
author_facet | Shang, Xiaolan Yan, Xunyou Li, Qiuling Liu, Zizheng Teng, Anguo |
author_sort | Shang, Xiaolan |
collection | PubMed |
description | Fresh grass carp was used to produce surimi and 50 g/kg, 100 g/kg, or 150 g/kg pork back fat was added. The water distribution, thiobarbituric acid reactive substances (TBARS), myoglobin oxidation, color parameter (L*, a*, and b*), heme and non-heme iron content of samples were determined to analyze the effects of different fat content on the oxidation of myoglobin and lipids during multiple freeze-thaw cycles of grass carp surimi. Both multiple freeze-thaw cycles and increased fat content lead to an increase in TBARS, a blue shift in the absorption peak of myoglobin porphyrin, a decrease in heme iron content, and an increase of non-heme iron content. Repeated freeze-thaw caused a decrease in immobilised water content and L*, and caused an increase in a* and b*. Increased fat content caused an increase in immobilised water content, L* and a*, and caused a decrease in b*. |
format | Online Article Text |
id | pubmed-7713777 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-77137772020-12-09 Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content Shang, Xiaolan Yan, Xunyou Li, Qiuling Liu, Zizheng Teng, Anguo Food Sci Anim Resour Article Fresh grass carp was used to produce surimi and 50 g/kg, 100 g/kg, or 150 g/kg pork back fat was added. The water distribution, thiobarbituric acid reactive substances (TBARS), myoglobin oxidation, color parameter (L*, a*, and b*), heme and non-heme iron content of samples were determined to analyze the effects of different fat content on the oxidation of myoglobin and lipids during multiple freeze-thaw cycles of grass carp surimi. Both multiple freeze-thaw cycles and increased fat content lead to an increase in TBARS, a blue shift in the absorption peak of myoglobin porphyrin, a decrease in heme iron content, and an increase of non-heme iron content. Repeated freeze-thaw caused a decrease in immobilised water content and L*, and caused an increase in a* and b*. Increased fat content caused an increase in immobilised water content, L* and a*, and caused a decrease in b*. Korean Society for Food Science of Animal Resources 2020-11 2020-11-01 /pmc/articles/PMC7713777/ /pubmed/33305281 http://dx.doi.org/10.5851/kosfa.2020.e67 Text en © Korean Society for Food Science of Animal Resources http://creativecommons.org/licenses/by-nc/3.0/ This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Shang, Xiaolan Yan, Xunyou Li, Qiuling Liu, Zizheng Teng, Anguo Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content |
title | Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid
Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with
Different Pork Back Fat Content |
title_full | Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid
Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with
Different Pork Back Fat Content |
title_fullStr | Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid
Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with
Different Pork Back Fat Content |
title_full_unstemmed | Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid
Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with
Different Pork Back Fat Content |
title_short | Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid
Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with
Different Pork Back Fat Content |
title_sort | effect of multiple freeze-thaw cycles on myoglobin and lipid
oxidations of grass carp (ctenopharyngodon idella) surimi with
different pork back fat content |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7713777/ https://www.ncbi.nlm.nih.gov/pubmed/33305281 http://dx.doi.org/10.5851/kosfa.2020.e67 |
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