Effect of High Pressure Processing on Color, Fatty Acids, and Volatile Compounds of Sea Bass Skeletal Muscle

被引：0

作者：

Shang, Xiaolan ^{[1
]}

Liu, Anjun ^{[1
]}

Zheng, Jie ^{[1
]}

Yin, Shi ^{[1
]}

Wang, Ping ^{[1
]}

机构：

[1] Tianjin Univ Sci & Technol, Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2014年 / 23卷 / 04期

关键词：

sea bass skeletal muscle; high pressure; color; fatty acid; volatile compounds; DYNAMIC HEADSPACE; LIPID OXIDATION; MEAT; CHICKEN; QUALITY; STORAGE;

D O I：

10.1080/10498850.2012.719589

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Changes of color, free fatty acids, triglyceride fatty acids, and volatile flavor compounds in sea bass skeletal muscle (SBSM) with high pressure (HP) treatment were studied. The results indicated that HP could increase the L* value of SBSM and free fatty acid content, but had little impact on total triglyceride fatty acids. Total saturated triglyceride fatty acid content increased with increasing pressure and had a maximum at 100 MPa; total unsaturated triglyceride fatty acid content decreased. The increased free fatty acids might have resulted from phospholipid hydrolysis. High pressure processing was conducive to the generation of alcohols and cooked-like flavor of SBSM and produced more favorable volatile compounds at the pressure of 400 MPa.

引用

页码：358 / 367

页数：10

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