College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, PR China; Centre for Nutrition and Food Science, Queensland Alliance for Agricultural and Food Innovation, The University of Queensland, Brisbane 4072, Australia.
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, PR China.
Food Chem. 2017 Jun 1;224:372-381. doi: 10.1016/j.foodchem.2016.12.097. Epub 2016 Dec 29.
The aim of this study was to investigate the effects of young apple polyphenols (YAP) on the quality of grass cap surimi (GCS) during storage at 4°C. The addition of YAP into GCS was found to be effective in delaying lipid oxidation, soluble myofibrillar protein (SMP) degradation and changes of L, a and b values of GCS. Chlorogenic acid was screened to be the primary component showing preservative effects. YAP was shown to protect the functional properties of SMP during cold storage, retarding both the decrease in emulsifying activity and stability, and the increase in surface hydrophobicity of SMP. Additionally, the loss of gel strength and texture of GCS with YAP were significantly (P<0.05) lower than that of GCS without YAP during cold storage. Therefore, YAP may be developed as a natural antioxidant to maintain the quality and to extend the shelf life of freshwater fish surimi.
本研究旨在探讨幼龄苹果多酚（YAP）对 4°C 贮藏条件下草鱼头肌肉鱼糜（GCS）品质的影响。结果表明，在 GCS 中添加 YAP 可有效延缓脂质氧化、可溶性肌原纤维蛋白（SMP）降解以及 GCS 的 L、a 和 b 值的变化。绿原酸被筛选为具有保鲜效果的主要成分。YAP 可在冷藏过程中保护 SMP 的功能特性，减缓乳化活性和稳定性的降低，以及表面疏水性的增加。此外，在冷藏过程中，添加 YAP 的 GCS 凝胶强度和质构的损失明显（P<0.05）低于未添加 YAP 的 GCS。因此，YAP 可作为一种天然抗氧化剂，用于维持淡水鱼鱼糜的品质并延长其货架期。
