Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid (Todarodes pacificus) muscles
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- 作者：Yifeng Zhanga ; Gang Wanga ; Yafang Jina ; Yun Denga ; foodsjtu@sjtu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Yanyun Zhaob
- 关键词：Squid ; High hydrostatic pressure ; Purine ; Cholesterol ; Antioxidant micronutrients ; Antioxidant property
- 刊名：Food Control
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：60
- 期：Complete
- 页码：189-195
- 全文大小：318 K
文摘
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Purine, taurine, cholesterol and antioxidants in pressurized squid were analyzed.
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Pressurization and storage did not affect the taurine, EPA, DHA, Mn and Cu levels.
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Pressurization at 600 MPa caused the maximum loss of cholesterol, purines and Fe.
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At 600 MPa, Vitamin B2, DPPH, reducing power and TBARS values were minimally reduced.
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Cholesterol, reducing power, or VA showed no obvious differences at 200 and 400 MPa.