Effects of combined carnosine and ultra-high pressure on the inhibition of fishy off-odor of snakehead fillets and the possible mechanism.

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作者： Liangge,Sun ^[1] ; Jingxiu,Lv ^[1] ; Yu,Liu ^[1] ; Mingwu,Zang ^[2] ; Pengpeng,Li ^[3] ; Daoying,Wang ^[4] ; Yongzhi,Zhu ^[1] ; Weimin,Xu ^[1]

作者单位： Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, PR China. ^[1] China Meat Research Center, Beijing 100068, PR China. ^[2] Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, PR China; Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, PR China. Electronic address: lipengpeng@jaas.ac.cn. ^[3] Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, PR China. Electronic address: daoyingwang@yahoo.com. ^[4]

关键词 Carnosine Fishy off-odor Snakehead Trimethylamine Ultra-high pressure Volatile components

主题词肌肽(Carnosine);食品保存(Food Preservation);肉(Meat)

DOI 10.1016/j.foodchem.2022.133615

PMID 35809551

发布时间 2022-08-03

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