Shen Lingwei, Chen Fangxue, Huang Qi, Tan Hongyuan, Ling Yuzhao, Qiu Wenxing, Zhou Mingzhu, Liu Dongyin, Qiao Yu, Wang Lan, Wang Chao, Wu Wenjin
Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
Hubei University of Technology, School of Biological and Food, Wuhan 430068, China.
Food Chem X. 2024 May 16;22:101464. doi: 10.1016/j.fochx.2024.101464. eCollection 2024 Jun 30.
Lighting conditions are an important factor affecting dry-cured products. This study investigated the effects of treatments with different light intensities (0 lx, 1000 lx, 25000 lx) and different light sources including red light, blue light, UV-light on oxidation leve and flavor change in dry-cured Wuchang fish. The results showed that dry-cured Wuchang fish exhibited an attractive brown-yellow color, the highest oxidation degree of myoglobin (Mb), the highest fat oxidation under the light conditions of 25000 lx light intensity and UV-light irradiation. This phenomenon was observed that the degree of Mb oxidation was increased, while the degree of fat oxidation was increased. At 25000 lx light intensity and UV-light irradiation, dry-cured Wuchang fish showed an ignificantly decreased fatty acid conten (especially oleic acid and linoleic acid), significantly increased characteristic volatile compound contents (22 for 25,000 lx light intensity and 27 for UV-light irradiation), which contributed to the improvement of quality stability of dry-cured Wuchang fish. Our findings provide theoretical support for the industrial application of exogenous light in dry-cured Wuchang fish.
光照条件是影响干腌制品的一个重要因素。本研究调查了不同光照强度（0勒克斯、1000勒克斯、25000勒克斯）以及包括红光、蓝光、紫外线在内的不同光源处理对干腌武昌鱼氧化水平和风味变化的影响。结果表明，在25000勒克斯光照强度和紫外线照射的光照条件下，干腌武昌鱼呈现出诱人的棕黄色，肌红蛋白（Mb）的氧化程度最高，脂肪氧化程度也最高。观察到这种现象，即Mb氧化程度增加，同时脂肪氧化程度也增加。在25000勒克斯光照强度和紫外线照射下，干腌武昌鱼的脂肪酸含量显著降低（尤其是油酸和亚油酸），特征挥发性化合物含量显著增加（25000勒克斯光照强度下为22种，紫外线照射下为27种），这有助于提高干腌武昌鱼的品质稳定性。我们的研究结果为外源光在干腌武昌鱼中的工业应用提供了理论支持。
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