Liu Junya, Shen Siyuan, Xiao Naiyong, Jiang Qingqing, Shi Wenzheng
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China.
Food Chem. 2022 Aug 30;386:132741. doi: 10.1016/j.foodchem.2022.132741. Epub 2022 Mar 19.
The purpose of this study was to explore the effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince (SCM). The changes in the degree of grafting, chemical composition, pH, color, total amino acid composition, and volatile flavor compounds of SCM with or without glucose were studied at different heating times. The results showed that the addition of glucose could promote the glycation reaction rate of SCM. Lysine and cysteine were the main amino acids involved in glycation. Glycation enhanced the overall aroma of SCM by accelerating lipid oxidation and Strecker degradation. In conclusion, these results suggest that glycation can enhance the volatile flavor of SCM during thermal processing and can be used as a volatile flavor enhancement technology for the development of protein nutrition food with good flavor from low-value fish.
本研究旨在探讨糖基化对鲢鱼鱼糜（SCM）理化性质和挥发性风味特征的影响。研究了在不同加热时间下，添加或不添加葡萄糖的SCM的接枝度、化学成分、pH值、颜色、总氨基酸组成和挥发性风味化合物的变化。结果表明，添加葡萄糖可促进SCM的糖基化反应速率。赖氨酸和半胱氨酸是参与糖基化的主要氨基酸。糖基化通过加速脂质氧化和斯特雷克降解增强了SCM的整体香气。总之，这些结果表明，糖基化可以在热加工过程中增强SCM的挥发性风味，并且可以作为一种挥发性风味增强技术，用于开发具有良好风味的低价值鱼类蛋白质营养食品。
