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Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce.

机译:太平洋鳕鱼粉的生化,功能特性和市场潜力的表征。

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Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was primarily affected by cathepsin B-like and L-like enzymes. Acidic pH (4–5) with low salt concentration (15–20%) provided a greater degree of hydrolysis (DH), total nitrogen, and amino nitrogen content in PW fish sauce compared to the traditional process. The greatest Angiotensin Converting Enzyme (ACE) inhibition (96.8%) was found in samples fermented with 15% salt at pH 5.0 for 30 days. Anti-oxidative activity (AT) increased when fermentation continued and depended on fermentation pH. Peptides with MW 590 Da possibly played an important role in ACE inhibition. Consumer tests disclosed no significant difference in flavor liking and overall liking among fish sauce samples (W, WB, and commercial anchovy fish sauce).
机译:研究了太平洋鳕鱼(PW)鱼露的生化特性,功能特性和市场潜力。比较了全鱼(W)和全鱼与鱼糜副产品(WB)的混合物(1:1)制成的鱼露的生化特性。通过电话采访和消费者小组成员评估了市场潜力。蛋白水解主要受组织蛋白酶B样和L样酶的影响。与传统工艺相比,低盐浓度(15–20%)的酸性pH(4–5)在PW鱼露中提供了更高的水解(DH),总氮和氨基氮含量。在pH 5.0的15%盐中发酵30天的样品中发现最大的血管紧张素转化酶(ACE)抑制作用(96.8%)。当发酵继续进行时,抗氧化活性(AT)会增加,并且取决于发酵pH值。 MW <590 Da的肽可能在ACE抑制中起重要作用。消费者测试显示,鱼露样品(W,WB和商用an鱼鱼露)在风味和总体风味上没有显着差异。

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