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首页> 美国卫生研究院文献>Journal of Food Science and Technology >Effect of garlic extract on physical oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (pangasianodon hypophthalmus) surimi
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Effect of garlic extract on physical oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (pangasianodon hypophthalmus) surimi

机译：大蒜提取物对泰国pangas（pangasianodon hypophthalmus）鱼糜重组产品的冷藏过程中的物理氧化和微生物变化的影响

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摘要

The effect of garlic’s aqueous extract (GAE) during refrigerated storage of the restructured products from Pangasius (Pangasianodon hypophthalmus) was evaluated. Protein and lipid oxidation, protein pattern on SDS-PAGE, TPC as well as WHC, gelling properties, texture profiles and whiteness of the surimi gel was evaluated periodically during a refrigerated storage period of 20 days. Increase of water holding capacity in GAE added gels indicated stronger protein network formation, whereas, decrease of protein solubility suggested formation of protein aggregates during gelation process. Lipid oxidation decreased in treated samples but the rate of increase varied, depending upon the concentration of GAE. Protein carbonyl content increased during storage, but slow increase in treated samples. Gel strength in treated samples increased and accompanied by thickening of myofibrillar head chain. Hardness, adhesiveness and gumminess parameters affected most due to addition of GAE. Sensory analysis revealed that the RP with 1 % GAE preferred most and control was acceptable upto 12 days.
机译：评估了大蒜的水提取物（GAE）在冷藏储存的Pangasius（Pangasianodon hypophthalmus）重组产品过程中的作用。在20天的冷藏储存期内，定期评估蛋白质和脂质的氧化，SDS-PAGE上的蛋白质模式，TPC以及WHC，鱼糜凝胶的胶凝特性，质地和白度。加入GAE的凝胶中持水量的增加表明蛋白质网络形成更强，而蛋白质溶解度的降低则表明在凝胶化过程中蛋白质聚集体的形成。在处理过的样品中脂质氧化减少，但是增加的速率根据GAE的浓度而变化。蛋白质的羰基含量在储存过程中增加，但是在处理过的样品中缓慢增加。处理过的样品的凝胶强度增加，并伴有肌原纤维头链的增厚。硬度，粘合性和胶粘性参数受GAE影响最大。感官分析显示，GAE为1％的RP最受推荐，并且在12天内仍可接受对照。

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