超高压处理对鱿鱼肌肉中非挥发性和挥发性化合物的影响。
Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles.
机构信息
Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Bor S. Luh Food Safety Center, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China.
Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Bor S. Luh Food Safety Center, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China.
出版信息
Food Chem. 2016 Mar 1;194:12-9. doi: 10.1016/j.foodchem.2015.07.134. Epub 2015 Jul 29.
The effects of high hydrostatic pressure processing (HHP at 200, 400 or 600MPa) on non-volatile and volatile compounds of squid muscles during 10-day storage at 4°C were investigated. HHP increased the concentrations of Cl(-) and volatile compounds, reduced the level of PO4(3-), but did not affect the contents of 5'-uridine monophosphate (UMP), 5'-guanosine monophosphate (GMP), 5'-inosine monophosphate (IMP), Na(+) and Ca(2+) in squids on Day 0. At 600MPa, squids had the highest levels of 5'-adenosine monophosphate, Cl(-) and lactic acid, but the lowest contents of CMP and volatile compounds on Day 10. Essential free amino acids and succinic acids were lower on Day 0 than on Day 10. HHP at 200MPa caused higher equivalent umami concentration (EUC) on Day 0, and the EUC decreased with increasing pressure on Day 10. Generally, HHP at 200MPa was beneficial for improving EUC and volatile compounds of squids.
研究了 200、400 或 600 MPa 高压处理（HHP）对鱿鱼肌肉在 4°C 下储存 10 天期间非挥发性和挥发性化合物的影响。HHP 增加了 Cl(-)和挥发性化合物的浓度，降低了 PO4(3-)的水平，但对 UMP、GMP、IMP、Na(+)和 Ca(2+)的含量没有影响鱿鱼在第 0 天。在 600 MPa 下，鱿鱼在第 10 天具有最高水平的 5'-腺嘌呤单核苷酸、Cl(-)和乳酸，但 CMP 和挥发性化合物的含量最低。第 0 天的必需游离氨基酸和琥珀酸含量低于第 10 天。第 0 天 200 MPa 的 HHP 导致更高的等效鲜味浓度（EUC），第 10 天随着压力的增加 EUC 降低。一般来说，200 MPa 的 HHP 有利于提高鱿鱼的 EUC 和挥发性化合物。
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