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non-enzymatic browning path analysis of ready-to-eat crayfish(Promcambarus clarkii)tails during thermal treatment and storage

引用

Food Bioscience 2023年第1期51卷 1100-1108页

作者： Qixing Jiang Huimin Shen Pei Gao Peipei Yu Fang Yang Yanshun Xu Dawei Yu Wenshui Xia Lishi Wang State Key Laboratory of Food Science and Technology School of Food Science and TechnologyJiangnan UniversityWuxiJiangsu214122China Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province Jiangnan UniversityWuxiJiangsu214122China

This study was carried out to reveal the browning path of ready-to-eat(RTE)crayfish tails during thermal treatment and storage using path *** reactions,lipid oxidation,and phenol oxidation were evaluated in combination with free radical content and FTIR analysis,and direct path coefficients as well as determination coefficients were obtained based on these parameters,such as the absorbance at 294 nm(A294),5-hydroxymethylfurfural(5-HMF),thiobarbituric acid-reactive substances(TBARS),and total phenols(TP).The result showed that the browning of seasoned RTE crayfish tails was ascribe to the synergistic effect of Maillard reaction and lipid oxidation by the order of determination *** the crayfish hepatopancreas were removed,the content of A294,5-HMF,TBARS,and TP declined more than 30%,specifically affecting the direct pathway from lipid oxidation to Maillard reaction and alleviating the ***,no significant change of color was observed in the group without thirteen-spices,while TBARS and free radical content increased by at least 16.7%.The removal of hepatopancreas and the control of Maillard reaction were deemed to be a good measure for inhibiting the non-enzymatic browning of RTE crayfish tails.

关键词： RTE crayfish Tails non-enzymatic browning Path analysis Maillard reaction Lipid oxidation

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