该文以调味鱼为研究对象,研究L-半胱氨酸、柠檬酸、D-异抗坏血酸钠3种护色剂对调味鱼杀菌过程的护色效果及美拉德反应的影响。通过对色差及美拉德反应关联值的测定探究护色剂对产品色泽的调控机制。结果表明,杀菌过程降低了调味鱼的色差值及葡萄糖含量,增加了5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)含量、荧光强度、美拉德中间产物的吸光值A294及褐变度A420。添加护色剂提升了杀菌后调味鱼的颜色,增加了葡萄糖含量,果糖含量变化不明显,降低5-HMF含量、荧光强度及A294,改变了A420。3种护色剂通过影响杀菌过程中美拉德反应的进行从而改善调味鱼的颜色,提高产品品质。
Taking seasoned fish as the research object, this paper explored the effects of L-cysteine, citric acid and sodium D-isoascorbate on color protection and Maillard reaction of seasoned fish during sterilization process. The color difference and the correlation value of Maillard reaction were determined to investigate the regulation mechanism. Results showed that the sterilization process reduced the color and glucose content of seasoned fish, increased the content of 5-hydroxymethylfurfural (5-HMF), fluorescence intensity, the absorption value of Maillard intermediate products at A294, and the degree of browning at A420. The addition of color protectant increased the color of seasoned fish after sterilization, and increased the glucose content. Meanwhile, the content of fructose had no significant change. But color protectant reduced the 5-HMF content, fluorescence intensity and changed the absorption value at A294 and A420. In summary, three kinds of color protectant could change the color of seasoned fish by affecting the Maillard reaction during sterilization.
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