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KMID : 1024620200400060969
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Food Science of Animal Resources
2020 Volume.40 No. 6 p.969 ~ p.979
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Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content
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Shang Xiaolan
Yan Xunyou
Li Qiuling
Liu Zizheng
Teng Anguo
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Abstract
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Fresh grass carp was used to produce surimi and 50 g/kg, 100 g/kg, or 150 g/kg pork back fat was added. The water distribution, thiobarbituric acid reactive substances (TBARS), myoglobin oxidation, color parameter (L*, a*, and b*), heme and non-heme iron content of samples were determined to analyze the effects of different fat content on the oxidation of myoglobin and lipids during multiple freeze-thaw cycles of grass carp surimi. Both multiple freeze-thaw cycles and increased fat content lead to an increase in TBARS, a blue shift in the absorption peak of myoglobin porphyrin, a decrease in heme iron content, and an increase of non-heme iron content. Repeated freeze-thaw caused a decrease in immobilised water content and L*, and caused an increase in a* and b*. Increased fat content caused an increase in immobilised water content, L* and a*, and caused a decrease in b*.
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KEYWORD
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freeze-thaw cycles, pork back fat, grass carp surimi, water distribution, myoglobin
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FullTexts / Linksout information
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Listed journal information
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