鲢鱼鱼丸中不同淀粉与鱼腥味化合物的相互作用、机理及应用

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-10 DOI:10.1016/j.foodchem.2025.146703

Fang Yang, Jiarui Chang, Lihua Chen, Qixing Jiang, Pei Gao, Wenshui Xia, Dongxing Yu

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引用次数: 0

摘要

淀粉对鲢鱼鱼丸腥味化合物的结构和化学协同作用尚不清楚。因此，本研究通过GC-MS、FT-IR、Raman和SEM等手段阐明了其有效性和作用机制。结果表明：当淀粉含量为12-15 %，直链淀粉含量为48 %，分散度为200目时，生鱼丸中鱼腥味化合物释放量最少；化学效应增强了疏水相互作用。淀粉与蛋白质的相互作用促进了α-螺旋向β-薄片的转变，增强了凝胶的致密性，有利于鱼腥味化合物的捕获。结果表明，经过6 个月的贮藏，15 % a型淀粉对鱼丸的鱼腥味掩盖效果最好。这些发现为淀粉在减轻鱼糜产品不良气味中的作用提供了新的见解。

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Interactions and mechanism between different starch and fishy odor compounds in silver carp fishballs and its application

Structural and chemical collaborative effects of starch on fishy odor compounds of silver carp fishballs were not known. Therefore, the effectiveness and mechanism were clarified by GC–MS, FT-IR, Raman and SEM in this study. The results demonstrated fishy odor compounds in uncooked fishballs released the least when starch was 12–15 % in content, A- or C-type, containing 48 % amylose and 200 mesh dispersion. The chemical effect was enhanced hydrophobic interactions. Starch–protein interactions promoted the transition from α-helix to β-sheet, enhancing gel compactness and facilitating the entrapment of fishy odor compounds. Finally, it showed that after 6 months storage, 15 % A-type starch exhibited the best effectiveness masking fishy odor in both stewing and frying fishballs. These findings provided new insights into the role of starch in mitigating undesirable odors in surimi products.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.