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研究利用西瓜籽水解蛋白提高鲢鱼汉堡微生物稳定性和氧化稳定性的可能性。

Investigating the possibility of increasing the microbial and oxidative stability of silver carp burgers using hydrolyzed protein of watermelon seeds.

作者信息

Mighan Nasim Mahdavi, Ariaii Peiman, Soltani Mahdi Sharifi, Jafarian Sara

机构信息

Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.

Department of Veterinary, Agriculture Faculty, Islamic Azad University, Chalous Branch, Chalous, Iran.

出版信息

Food Sci Biotechnol. 2023 Aug 1;33(2):375-388. doi: 10.1007/s10068-023-01370-6. eCollection 2024 Jan.

Abstract

In this study, watermelon seeds () protein hydrolyzed (WSPH) was produced using microbial enzymes Alcalase and Protamex. Then, the effect of different concentrations of WSPH (0, 1, 2, and 3%) on the quality of the silver carp () burger during refrigerated storage (4 ± 1 °C) was investigated. According to the results, WSPH by alcalase had significantly higher degree of hydrolysis and antioxidant activity (p < 0.05) and it was used for burger tests. The results showed that, the addition of WSPH was able to reduce the microbial, chemical spoilage and sensory score during 16 days compared to the control, and with increasing the concentration of WSPH, better results were observed (p < 0.05). According to the chemical, microbial and sensory indicators, WSPH at 3% could increase the shelf life of fish burgers up to 8 days compared to the control, and this treatment was within the permissible quality limit until the end of the refrigerated storage.

摘要

在本研究中,利用碱性蛋白酶和风味蛋白酶这两种微生物酶制备了西瓜籽蛋白水解物(WSPH)。然后,研究了不同浓度(0%、1%、2%和3%)的WSPH对冷藏(4±1℃)条件下鲢鱼汉堡品质的影响。结果表明,碱性蛋白酶制备的WSPH具有显著更高的水解度和抗氧化活性(p<0.05),并用于汉堡试验。结果显示,与对照组相比,添加WSPH能够在16天内降低微生物、化学变质和感官评分,并且随着WSPH浓度的增加,观察到更好的效果(p<0.05)。根据化学、微生物和感官指标,与对照组相比,3%的WSPH可将鱼汉堡的货架期延长至8天,并且在冷藏储存结束前该处理仍在允许的质量限度内。

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