Shang Xiaolan, Yan Xunyou, Li Qiuling, Liu Zizheng, Teng Anguo
College of Life Science, Langfang Normal University, Langfang 065000, China.
Hebei Key Laboratory of Animal Diversity, Langfang 065000, China.
Food Sci Anim Resour. 2020 Nov;40(6):969-979. doi: 10.5851/kosfa.2020.e67. Epub 2020 Nov 1.
Fresh grass carp was used to produce surimi and 50 g/kg, 100 g/kg, or 150 g/kg pork back fat was added. The water distribution, thiobarbituric acid reactive substances (TBARS), myoglobin oxidation, color parameter (L*, a*, and b*), heme and non-heme iron content of samples were determined to analyze the effects of different fat content on the oxidation of myoglobin and lipids during multiple freeze-thaw cycles of grass carp surimi. Both multiple freeze-thaw cycles and increased fat content lead to an increase in TBARS, a blue shift in the absorption peak of myoglobin porphyrin, a decrease in heme iron content, and an increase of non-heme iron content. Repeated freeze-thaw caused a decrease in immobilised water content and L*, and caused an increase in a* and b*. Increased fat content caused an increase in immobilised water content, L* and a*, and caused a decrease in b*.
采用新鲜草鱼制作鱼糜，并添加50 g/kg、100 g/kg或150 g/kg的猪背膘。测定样品的水分分布、硫代巴比妥酸反应物质（TBARS）、肌红蛋白氧化、颜色参数（L*、a和b）、血红素和非血红素铁含量，以分析不同脂肪含量对草鱼鱼糜多次冻融循环过程中肌红蛋白和脂质氧化的影响。多次冻融循环和脂肪含量增加均导致TBARS增加、肌红蛋白卟啉吸收峰蓝移、血红素铁含量降低以及非血红素铁含量增加。反复冻融导致固定水含量和L降低，a和b增加。脂肪含量增加导致固定水含量、L和a增加，b降低。
