کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9746538 | 1645327 | 2005 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish (Saurida micropectoralis)
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
Physicochemical and biochemical changes of minced flesh of lizardfish (Saurida micropectoralis) kept in air and vacuum during frozen storage at â20 °C for 24 weeks were investigated. Formaldehyde and dimethylamine (DMA) contents increased with a concomitant decrease in trimethylamine oxide (TMAO) content as the storage time increased (P<0.05). Ca2+-ATPase activity decreased continuously with a coincidental decrease in the salt-soluble fraction. Disulfide bonds were increasingly formed throughout the storage (P<0.05). Nevertheless, surface hydrophobicity increased and reached a maximum at week 4 with a subsequent decrease up to the end of storage. In general, greater changes were observed in lizardfish mince kept under vacuum than in air. A marked increase in trimethylamine-N-oxide demethylase (TMAOase) activities was observed up to 6 weeks, followed by continuous decrease up to 24 weeks of storage. TMAOase activity, as well as formaldehyde formation, could be reduced to some extent with packaging containing oxygen.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 90, Issues 1â2, MarchâApril 2005, Pages 141-150
Journal: Food Chemistry - Volume 90, Issues 1â2, MarchâApril 2005, Pages 141-150
نویسندگان
Kittima Leelapongwattana, Soottawat Benjakul, Wonnop Visessanguan, Nazalin K. Howell,