National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
College of Food Science and Technology, Jilin University, Changchun 130062, PR China.
Food Chem. 2019 Feb 15;274:100-109. doi: 10.1016/j.foodchem.2018.08.123. Epub 2018 Aug 28.
The formation pattern of off-flavor compounds induced by water migration in sea cucumber peptide powders (SCPPs) stored at 25 °C and 75% RH for 24 h and 80 days were investigated. Water migration characteristic of SCPPs was monitored by LF-NMR. The effect of water migration on structure and morphology were analyzed by SEM, CD, and FTIR, respectively. The antioxidant activity of SCPPs was detected by EPR. Volatiles generated from SCPPs were detected by P&T-GC-MS. The antioxidant activity of SCPPs declined and structure exhibited abnormalities during the storage. After 24 h of storage, kinds of aldehydes decreased and the content of alcohols increased obviously. After 80 days, (Z)-3,5-dimethyl-2-(1-propenyl)-pyrazine and 1,2-benzenedicarboxylic acid-bis(2-methylpropyl) ester were identified as the characteristic off-flavor. These off-flavor compounds were probably formed through Maillard reaction. esterification, and microbial metabolism. This study can provide a basis for further exploration of the off-flavor formation mechanism.
研究了在 25°C 和 75%相对湿度下储存 24 小时和 80 天的海参肽粉（SCPP）中水迁移诱导异味化合物的形成模式。通过 LF-NMR 监测了 SCPP 的水分迁移特性。通过 SEM、CD 和 FTIR 分别分析了水迁移对结构和形态的影响。通过 EPR 检测了 SCPP 的抗氧化活性。通过 P&T-GC-MS 检测了 SCPP 产生的挥发性物质。在储存过程中，SCPP 的抗氧化活性下降，结构出现异常。储存 24 小时后，各种醛类减少，醇类含量明显增加。80 天后，鉴定出（Z）-3,5-二甲基-2-（1-丙烯基）-吡嗪和 1,2-苯二甲酸-双（2-甲基丙基）酯为特征异味。这些异味化合物可能是通过美拉德反应、酯化和微生物代谢形成的。本研究可为进一步探索异味形成机制提供依据。
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