Nội dung được dịch bởi AI, chỉ mang tính chất tham khảo
Tính thấm oxy và tính chất chống oxy hóa của phim surimi ăn được
Tóm tắt
Tính thấm oxy (PO2) và hoạt động chống oxy hóa của các phim surimi ăn được đã được nghiên cứu. Các phim surimi có tính thấm oxy thấp hơn đã được sản xuất thành công bằng cách gia nhiệt các dung dịch tạo màng (pH 3) ở 70°C trong 20 phút. Mặt khác, các phim surimi tự thân cũng có tính chất chống oxy hóa dựa trên hoạt động loại bỏ gốc tự do 2,2-diphenyl-1-picrylhydrazyl và khả năng giảm thiểu. Dầu cá mòi trong các bao phim surimi đã được lưu trữ trong 40 ngày ở 40°C trong bóng tối. Cả giá trị peroxy và giá trị các chất phản ứng với axit thiobarbituric đã tăng nhẹ trong giai đoạn đầu của quá trình bảo quản nhưng đã giảm đáng kể ở giai đoạn sau, cho thấy rằng quá trình oxy hóa dầu cá mòi đã bị cản trở hiệu quả nhờ vào việc đóng gói trong các bao phim surimi. Hơn nữa, sự polymer hóa của chuỗi nặng myosin trong các phim surimi đã được quan sát thấy trong quá trình lưu trữ ở 40°C.
Từ khóa
#tính thấm oxy #hoạt động chống oxy hóa #phim surimi #dầu cá mòi #polymer hóa chuỗi nặng myosinTài liệu tham khảo
Weng WY, Hamaguchi PY, Shiku Y, Tanaka M (2006) Preparation and characterization of edible films based on Alaska pollack surimi. Nippon Shokuhin Kagaku Kogaku Kaishi 53:103–108
Weng WY, Hamaguchi PY, Osako K, Tanaka M (2007) Effect of endogenous acid proteinases on the properties of edible films prepared from Alaska pollack surimi. Food Chem 105:996–1002
Weng WY, Hamaguchi PY, Osako K, Tanaka M (2007) Properties of edible surimi film as affected by heat treatment of film-forming solution. Food Sci Technol Res 13:391–398
Huang CH, Weng YM (1998) Inhibition of lipid oxidation in fish muscle by antioxidant incorporated polyethylene film. J Food Process Preserv 22:199–209
Wessling C, Nielsen T, Giacin JR (2000) Antioxidant ability of BHT- and α-tocopherol-impregnated LDPE film in packaging of oatmeal. J Sci Food Agric 81:194–201
Lee YS, Shin HS, Han JK, Lee M, Giacin JR (2004) Effectiveness of antioxidant-impregnated film in retarding lipid oxidation. J Sci Food Agric 84:993–1000
Jongjareonrak A, Benjakul S, Visessanguan W, Tanaka M (2007) Antioxidative activity and properties of fish skin gelatin films incorporated with BHT and α-tocopherol. Food Hydrocoll 22:449–458
Hoojjat P, Harte BR, Hernandez RJ, Giacin JR (1987) Mass transfer of BHT from HDPE film and its influence on product stability. J Packag Technol 1:78–83
Cuq B, Gontard N, Guilbert S (1998) Proteins as agricultural polymers for packaging production. Cereal Chem 75:1–9
Taguchi K, Iwami K, Kawabata M, Ibuki F (1988) Antioxidant effects of wheat gliadin and hen’s egg white in powder model systems: protection against oxidative deterioration of safflower oil and sardine oil. Agric Biol Chem 52:539–545
García MA, Martino MN, Zaritzky NE (1999) Edible starch films and coatings characterization: scanning electron microscopy, water vapor, and gas permeabilities. Scanning 21:348–353
McHugh TH, Krochta JM (1994) Permeability properties of edible films. In: Krochta JM, Baldwin EA (eds) Edible coatings and films to improve food quality. Nisperos-Carriedo M, Technomic, Lancaster, pp 139–187
Yamaguchi T, Takamura H, Matoba T, Terao J (1998) HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl. Biosci Biotech Biochem 62:1201–1204
Oyaizu M (1988) Antioxidative activities of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography. Nippon Shokuhin Kogyo Gakkaishi 35:771–775
Laemmli UK (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680–685
Takagi T, Mitsuno Y, Masumura M (1978) Determination of peroxide value by the colorimetric iodine method with protection of iodide as cadmium complex. Lipids 13:147–151
Buege JA, Aust SD (1978) Microsomal lipid peroxidation. Methods Enzym 52:302–310
Gontard N, Thibault R, Cuq B, Guilbert S (1996) Influence of relative humidity and film composition on oxygen and carbon dioxide permeabilities of edible films. J Agric Food Chem 44:1064–1069
Salame M (1986) Barrier polymers. In: Bakker M (ed) The Wiley encyclopedia of packaging technology. Wiley, New York, pp 48–54
Krochta JM (2002) Proteins as raw materials for films and coatings: definitions, current status, and opportunities. In: Gennadios A (ed) Protein-based films and coatings. CRC, New York, pp 1–41
Guerard F, Suyama-Martinez MT (2003) Antioxidant effect of protein hydrolysates in the reaction with glucose. J Am Oil Chem Soc 80:467–470
Yen GC, Hsieh PP (1995) Antioxidative activity and scavenging effects on active oxygen of xylose-lysine Maillard reaction products. J Sci Food Agric 67:415–420
Faraji H, McClements DJ, Decker EA (2004) Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions. J Agric Food Chem 52:4558–4564
Janero D (1990) Malondialdehyde and thiobarbituric acid-reactivity as diagnostic indices of lipid peroxidation and peroxidative tissue injury. Free Rad Biol Med 9:515–540
Laguerre M, Lecomte J, Villeneuve P (2007) Evaluation of the ability of antioxidants to counteract lipid oxidation: existing methods, new trends and challenges. Prog Lipid Res 46:244–282
Kawasaki K, Ooizumi T, Konno K (1992) Cross-linking reaction of myosin heavy chain in carp myofibrils induced by peroxidized sardine oil. Nippon Suisan Gakkaishi 58:127–133
Kawasaki K, Ooizumi T, Konno K, Hayashi K (1992) Involvement of the polar fraction produced by autoxidization of triglyceride of sardine oil in the ATPase activity change and the cross-linking of myosin heavy chain of myofibrils. Nippon Suisan Gakkaishi 58:135–140
Kawasaki K, Ooizumi T (1996) Effect of hydroperoxides produced by photosensitized oxidation of methyl oleate on carp myofibrillar protein. Fish Sci 62:69–72