当前位置: X-MOL 学术J. Aquat. Food Prod. Technol. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Physiochemical Changes in Lipid-rich Mackerel during the Preparation of Smoked Mold Ripened Meat Products
Journal of Aquatic Food Product Technology ( IF 1.3 ) Pub Date : 2020-05-29
Joon-Young Jun, Min-Jeong Jung, Jun-Seok Kum, Gwang-Woo Kim, Jae-Hyung Jung, Jae-Man Sim, In-Hak Jeong, Byoung-Mok Kim

in this study, physiochemical changes occurring during the preparation of smoked mold ripened products from mackerel (Scomber japonicus) meat were investigated. This process included filleting, steaming, smoking, vacuum-drying, and mold ripening. After steaming, the moisture content and water activity in the mackerel meat were reduced to 24% and 0.82, respectively. The protein and lipid contents were unchanged (P < .05), but saturated and monoenic fatty acid levels decreased. During the 30 days of mold ripening with Aspergillus repens KCCM 60286, the contents of ATP-related compounds and protein were negligibly degraded, while free fatty acid content increased without increasing thiobarbituric acid value.



中文翻译:

熏制熏制熟肉制品过程中富脂质鲭鱼的理化变化

在这项研究中,调查了从鲭鱼(Scomber japonicus)肉制备烟熏霉成熟产品过程中发生的理化变化。此过程包括鱼片,蒸,抽烟,真空干燥和霉菌成熟。蒸熟后,鲭鱼肉中的水分和水分活度分别降低到24%和0.82。蛋白质和脂质含量未发生变化(P <0.05),但饱和脂肪酸和单烯脂肪酸水平降低。在用白曲霉KCCM 60286进行霉菌成熟的30天中,ATP相关化合物和蛋白质的含量可忽略不计地降解,而游离脂肪酸的含量却没有增加硫代巴比妥酸值。

更新日期:2020-05-29
down
wechat
bug