Effects of lipids with different oxidation levels on protein degradation and biogenic amines formation in Sichuan-style sausages

Liu, Yuxuan; Yang, Yujuan; Li, Binbin; Lan, Qinjie; Zhao, Xixian; Wang, Yilun; Pei, Huijie; Huang, Xiaohong; Lin, Dehui; Li, Jianlong; Li, Qin; Chen, Shujuan; He, Li; Liu, Aiping; Ao, Xiaolin; Liu, Shuliang; Zou, Likou; Yang, Yong

doi:10.1016/j.lwt.2022.113344

Cited by 15 publications

(1 citation statement)

References 42 publications

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“…After the death of fish, a series of microorganisms and endogenous biochemical reactions could occur, which led to the quality decline and the shortage of shelf‐life (Lan et al ., 2022a). Fat oxidation and protein degradation promote each other, the decrease in TPA indicators will result in an increase of free water content (Wang et al ., 2020; Yl et al ., 2022). The results confirmed that CUSS treatment could delay fish deterioration by inhibiting microbial growth, protein and fat oxidation, and other biochemical reactions, which was consistent with the correlation analysis.…”

Section: Resultsmentioning

confidence: 99%

Microstructure and physicochemical properties: effects of different pretreatment combined with dual‐frequency ultrasound on quality of large yellow croaker (Pseudosciaena crocea) during cold storage

Lan,

Yan,

Zhao

et al. 2024

Int J of Food Sci Tech

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SummaryThe quality changes of cold‐stored (4 °C) large yellow croaker (Pseudosciaena crocea) were studied by using stable chlorine dioxide combined with dual‐frequency ultrasound assisted‐slightly acidic electrolyzed water (CUSS). The results of microbial indicators demonstrated that CUSS treatment inhibited microbial growth. Moreover, CUSS treatment had lower values of pH, total volatile basic nitrogen (TVB‐N) and thiobarbituric acid (TBA), and higher immobilized water content. CUSS treatment also inhibited the degradation of inosine monophosphate, suppressed the accumulation of hypoxanthine riboside and hypoxanthine. Through the results of texture profile analysis (TPA), protein degradation, and scanning electron microscopy (SEM), CUSS treatment could effectively protect the protein structure and maintain good texture characteristics of large yellow croaker. According to microbial indexes, K‐value, and sensory analysis, compared with dual‐frequency ultrasound treatment, CUSS treatment could prolong the shelf‐life of large yellow croaker for another 6 days. Therefore, CUSS treatment is a potential solution to preserve large yellow croaker, improving its protein characteristics.

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Section: Resultsmentioning

confidence: 99%