期刊
FOOD CHEMISTRY
卷 294, 期 -, 页码 316-325出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.05.054
关键词
Fish gelatin; Vacuum impregnation; Grape seed extract; Fillet; Protein oxidation; Myofibril; Quality; Atomic force microscopy
资金
- Singapore Ministry of Education Academic Research Fund Tier 1 [R-143-000-A40-114]
- NSFC [31371851, 31471605]
- Natural Science Foundation of Jiangsu Province [BK20181184]
- Shanghai ProfLeader Biotech Co., Ltd. [R-143-000-A21-597]
The present study studied the effects of fish gelatin (FG) incorporated with grape seed extract (GSE) through vacuum impregnation (VI) on refrigerated tilapia (Oreochromis niloticus) fillets over 12 days. The VI of FG-GSE significantly improved the quality of the fish by decreasing drip loss, texture changes, and microbial survival. It also delayed protein oxidation by inhibiting the formation of disulphide bonds and carbonyl groups, and maintaining a higher sulfhydryl content and Ca2+ -ATPase activity. Regarding myofibril degradation, FG-GSE maintained their secondary structure by increasing the ratio of a-helices and 5-sheets (70.88-75.51%). Atomic force microscopy further revealed that the FG-GSE coating preserved the myofibril nanostructure by maintaining their length, width, and height. Overall, the synergistic effects of VI with 3% FG and 0.9% GSE suggested a promising approach for fillet preservation.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据