Tính thấm oxy và tính chất chống oxy hóa của phim surimi ăn được

Fisheries Science - Tập 75 - Trang 233-240 - 2008
Wu Yin Weng1, Kazufumi Osako1, Munehiko Tanaka1
1Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan

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 myosin

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