摘要
实验设置了5种不同的冷诱导初始温度,分别是25、20、15、10、5℃,均采用温控连续降温的方式,研究了不同诱导条件下罗非鱼片鲜度指标K值、滋味成分肌苷酸(IMP)和主要游离氨基酸的变化。结果表明:冷诱导初始温度越低,K值的增长越缓慢,鲜度越好,反之K值增长较快,鲜度下降;IMP均在40h内出现峰值,ATP迅速降解;游离氨基酸均有不同程度的增加,当冷诱导初始温度为15℃时游离氨基酸总量增加较显著。
The experiment set up five different initial cold-induced temperature which were 25,20, 15,10,5℃, respectively.Using continuous temperature-controlled cooling,the change of freshness index K value, I nosinic acid （IMP）and the main flavor free amino acid under different conditions were studied.The results showed that the lower initial temperature, the slower K value increased and the better freshness, whereas the faster K value increased and the faster freshness declined.IMP had a peak value in 40h and ATP had a rapid degradation.All of the free amino acids increased to varying degrees, and total free amino acid get significant increase on the condition of the initial cold-induced temperature was set as 15℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第9期319-323,共5页
Science and Technology of Food Industry
基金
国家自然科学基金(31171764)
上海市科委工程中心建设(11DZ2280300)
