白鲢鱼脱腥及其低盐鱼糜制备的研究
|
摘要
白鲢鱼抗病、生长快、成本低,野生和养殖量都很高。把白鲢鱼加工成高附加值的鱼糜,是有效利用白鲢鱼资源的途径之一,可以显著地提高白鲢鱼的附加值,提高其经济效益。但是,腥味重和凝胶强度低限制了白鲢鱼鱼糜的产业发展。
本论文主要目的是制备高品质脱腥白鲢鱼低盐鱼糜,研究了白鲢鱼腥味检测方法、腥味产生机理、脱腥方法以及利用微波加热提高低盐鱼糜凝胶强度的工艺和机理。
采用感官评定、固相微萃取-气相-质谱(SPME-GC-MS)、同时蒸馏萃取-气相-质谱(SDE-GC-MS)结合时间-强度法(OSME)和香气稀释分析法(AEDA)两种嗅闻方法等技术检测和鉴定了白鲢鱼肉的挥发性风味物质。E,E-2,4-庚-二烯醛(E,E-2,4-heptadienal)、E,E-2,4-癸-二烯醛(E,E-2,4-decadienal)、E-2-癸烯醛(2-decenal)是白鲢鱼鱼腥味的特征物质。己醛(hexanal)和1-辛烯-3-醇(1-octen-3-ol)分别是引起白鲢鱼青草味和蘑菇味的特征物质。
采用微波辅助蒸馏-固相微萃取-气相-质谱联用技术(MD-SPME-GC-MS)检测了白鲢鱼肉中土霉味物质土味素(GEO)和2-甲基异莰醇(MIB)。微波辅助蒸馏提取白鲢鱼肉中的MIB和GEO最佳条件是微波功率350W/10g鱼肉,微波蒸馏时间8 min。
评价了电子鼻对白鲢鱼腥味的检测效果。电子鼻对鱼腥味、哈喇味、土霉味都能做出特异响应,且电子鼻检测哈喇味、鱼腥味、土霉味的结果与感官评定结果相关系数(R2)分别高达0.9857、0.9207和0.9909;所以电子鼻能准确检测白鲢鱼的腥味。
研究了白鲢鱼肌肉脂肪氧化和鱼腥味产生的机理。反相高效液相(RP-HPLC)的结果表明白鲢鱼肉中的脂肪氧合酶(lipoxygenase, LOX)主要是12-LOX。在鱼肉模拟体系中,LOX引发鱼肉脂肪氧化速度最快,最先形成脂肪酸过氧化物;而血红蛋白、Fe~(3+)在脂肪氧化的初始阶段裂解脂肪酸过氧化物的活力很高。SPME-GC-MS-O和感官评定的结果表明,白鲢鱼鱼腥味主要是由12-LOX催化鱼肉脂肪中的亚麻酸生成E,E-2,4-庚-二烯醛(E,E-2,4-heptadienal)引起的。
比较了水洗法、酸法、碱法、酵母细胞液处理法对白鲢鱼肉的脱腥效果。碱法脱腥工艺的蛋白回收率较高,鱼腥味、土霉味脱除效果均较好,土霉味物质浓度降低到0.5μg/kg以下。葡萄酒酵母细胞液脱鱼腥味效果最好,葡萄酒酵母细胞液脱腥的适宜条件为25 oC、pH 6.5、2 h。
应用顶空-气相色谱法(HP-GC)测定了鱼糜蛋白对腥味物质的吸附率、亲和常数(K)、极限吸附量(n),研究了酸碱法的脱腥机理。碱法脱腥降低了鱼糜蛋白对腥味物质亲和常数(K),腥味物质易于从鱼糜蛋白质分子上解吸,鱼糜蛋白对腥味物质的吸附率降低,所以脱腥效果较好。而酵母细胞液脱腥的机理是醇脱氢酶、醛脱氢酶把鱼肉中有腥味的醛转化成无腥味的醇和酸。
采用差示扫描量热仪(DSC)、十二烷基磺酸钠-聚丙烯酰氨凝胶电泳(SDS-PAGE)、扫描电子显微镜(SEM)等研究了酸碱法脱腥对白鲢鱼蛋白质分子结构的影响。酸法脱腥使肌球蛋白完全变性,肌动蛋白含量降低;碱法脱腥鱼糜的肌球蛋白基本没有变性,肌动蛋白含量最高。水洗脱腥鱼糜凝胶具有三维网状结构,弹性较好;酸法脱腥鱼糜凝胶没有形成规则的网状结构,因此其凝胶强度最低;碱法脱腥鱼糜凝胶的网状结构不规则,大多数蛋白聚集成颗粒状,堆积致密,因而其凝胶硬度最高。白鲢鱼肌原纤维蛋白在酸碱处理过程中发生明显降解和变性聚集,这是造成酸、碱脱腥鱼糜凝胶性质变差的主要原因。特别是酸处理使肌球蛋白完全变性,分子表面疏水性增强,溶解性变差,在热致胶凝过程中聚集速度太快,蛋白质分子间不能充分相互作用以形成良好的三维网状结构,所以凝胶强度最低。
采用微波加热制备低盐鱼糜凝胶。白鲢鱼碱法脱腥低盐鱼糜微波加热胶凝的合适工艺为:添加大豆分离蛋白(SPI)3% (w/w),在胶凝起始温度40 oC下保温1 h,微波功率中档(15 W/g)加热60 s,所得鱼糜凝胶强度达2077.4±25.5 g×cm。微波加热胶凝能有效避免肌球蛋白降解,鱼糜蛋白通过S-S键、P-N键、羰-氨键等交联;而且超微结构的结果表明微波加热胶凝使鲢鱼碱法脱腥鱼糜蛋白质聚集体充分展开和相互作用,形成三维网状结构,所以微波加热胶凝能显著提高低盐鱼糜凝胶的强度(P<0.05)。
提出了低盐鱼糜微波加热胶凝机理:第一阶段,较大蛋白聚集体(直径1-2μm)在微波高密度加热时分开成细丝状蛋白聚集体(直径0.1-0.2μm),它们互相交叉缠绕,形成非常细密的网状结构;第二阶段,邻近的细丝状蛋白重新聚集成使网孔孔壁变厚(1-2μm),形成三维网状结构的凝胶。
Silver carp (Hypophthalmichthys molitrix) is widely raised in China, due to its quick growth and resistance to stress, diseases and rough handling. In order to improve the added-value of silver carp, it is economic to utilize the silver carp as raw material of surimi. However, the development of silver carp surimi is limited due to its fishy off-flavor and low gel strength.
In the present thesis, the silver carp is evaluated to prepare into fishy-free, low salt high quality surimi. The main content of the present study includes the detection of off-flavor of silver carp mince, the mechanism of fishy odour formation, the methods of deodorization, and improving the gel strength of the low salt gel.
The off-flavors of silver carp mince were detected using sensory evaluation, solid micro-extraction- gas chromatography- mass chromatography (SPME-GC-MS), simultaneous distillation extraction- gas chromatography- mass chromatography (SDE-GC-MS), and electronic nose. The fishy odour compounds of silver carp mince were identified as E, E-2, 4-heptadienal, E, E-2, 4-decadienal, and E-2-decenal. The microwave assistant distillation-SPME-GC-MS is suitable for detection of earthy-muddy off-flavor compounds of geosmin and 2-methylisoborneol of silver carp mince, the optimized conditions for microwave assistant distillation were: microwave power output 350 W and distillation time 8 min.
The electronic nose could detect the fishy, rancid, earthy-muddy odour. And the results of electronic nose for rancid odour and earthy-muddy odour were consistent with the results of sensory evaluation, the R2 between them were higher than 0.98.
The mechanism of the lipid oxidation and fishy odour formation was studied. The main lipoxygenase (LOX) in silver carp muscle was identified as 12-LOX. Among the LOX, Fe~(3+), and hemoglobin, the LOX caused the fastest lipid oxidation, while the latter two catalyzes mainly decompose the peroxides during the initial phase of lipid oxidation. The fishy odour of silver carp mince was mainly caused by the E, E-2, 4-heptadienal, which stem from the oxidation of linolenic acid catalyzed by 12-LOX.
The effects of water-washing, acid treatment, alkali treatment, and yeast cytosol treatment on the removal of off-flavor of silver carp mince were compared. Alkali treatment deodorizing process obtained a high recovery yield of protein, good effect of the removing of fishy and earthy-muddy odour, the retained earthy-muddy odour compounds were less than 0.5 ug/kg. The cytosol of yeast could reduce the TBARS of silver carp mince significantly (p<0.05), and the grape wine yeast obtained the best result. The optimized conditions for deodorization induced by grape wine yeast cytosol were 25 oC, pH 6.5, for 2 h. However, their mechanism of deodorizing were different, the alkali process reduced the affinity constant (K) between the off-flavor compounds and surimi, thus, removed the off-flavor. The alcohol and aldehyde dehydrogenase of the yeast cytosol were responsible for the removing of fishy odor of silver carp mince.
Acid process denatured the myosin fully, and reduced the content of actin; while alkali process remained the nature of myosin and recovered the most actin. Gel of water washed surim forming well-regulated three-dimension network, resulting in good elasticity and high gel strength. Acid deodorized surimi could not form three-dimension network, thus, its gel strength was the lowest. Alkali deodorized surimi formed three-dimension network but bad-regulated, and the protein aggregated as particles, thus, the gel showed the highest hardness.
The myofibril of silver carp underwent considerable degrading and aggregation during the acid and alkali treatment, that were the main reasons of the deterioration of the gel qualities of acid and alkali deodorized surimi. Especially, after the acid treatment, the myosin was denatured absolutely, the surface hydrophobility increased, the solubility decreased, and aggregated too fast to interact with each other to form well-regulated three dimension network, resulting in the lowest gel strength.
The optimized conditions for preparing low salt gel from alkali deodorized surimi of silver carp using microwave heating are: adding isolated soy protein 3% (w/w); setting at 40 oC for 1 h, followed by microwave heating at middle power intensity for 60 s, the obtained gel strength was 2077.4±25.5 g×cm. Microwave heating effectively expanded the aggregated proteins, and the expanded proteins interacted with each other adequately, forming well-regulated three dimension network; furthermore, the microwave heating protected the surimi from degrading, and there were more covalent bonds formed during microwave heating; therefore, the microwave heating improved the gel strength of low salt gel significantly (p<0.05).
The gelling mechanism of low salt gel induced by microwave heating was concluded as: in the first stage, big protein aggregates (diameter: 1-2μm) were expanded because of the high intensity of microwave, forming the filament-like protein aggregates (diameter: 0.1-0.2μm), they enwind with each other and formed very dense, mussy network; in the second stage, the neighboring filament-like protein aggregates recombined via hydrophilic interaction, hydrogen bonds, and S-S bonds, forming well-regulated three dimension networks with thicken wall (diameter: 1-2μm).
本论文主要目的是制备高品质脱腥白鲢鱼低盐鱼糜,研究了白鲢鱼腥味检测方法、腥味产生机理、脱腥方法以及利用微波加热提高低盐鱼糜凝胶强度的工艺和机理。
采用感官评定、固相微萃取-气相-质谱(SPME-GC-MS)、同时蒸馏萃取-气相-质谱(SDE-GC-MS)结合时间-强度法(OSME)和香气稀释分析法(AEDA)两种嗅闻方法等技术检测和鉴定了白鲢鱼肉的挥发性风味物质。E,E-2,4-庚-二烯醛(E,E-2,4-heptadienal)、E,E-2,4-癸-二烯醛(E,E-2,4-decadienal)、E-2-癸烯醛(2-decenal)是白鲢鱼鱼腥味的特征物质。己醛(hexanal)和1-辛烯-3-醇(1-octen-3-ol)分别是引起白鲢鱼青草味和蘑菇味的特征物质。
采用微波辅助蒸馏-固相微萃取-气相-质谱联用技术(MD-SPME-GC-MS)检测了白鲢鱼肉中土霉味物质土味素(GEO)和2-甲基异莰醇(MIB)。微波辅助蒸馏提取白鲢鱼肉中的MIB和GEO最佳条件是微波功率350W/10g鱼肉,微波蒸馏时间8 min。
评价了电子鼻对白鲢鱼腥味的检测效果。电子鼻对鱼腥味、哈喇味、土霉味都能做出特异响应,且电子鼻检测哈喇味、鱼腥味、土霉味的结果与感官评定结果相关系数(R2)分别高达0.9857、0.9207和0.9909;所以电子鼻能准确检测白鲢鱼的腥味。
研究了白鲢鱼肌肉脂肪氧化和鱼腥味产生的机理。反相高效液相(RP-HPLC)的结果表明白鲢鱼肉中的脂肪氧合酶(lipoxygenase, LOX)主要是12-LOX。在鱼肉模拟体系中,LOX引发鱼肉脂肪氧化速度最快,最先形成脂肪酸过氧化物;而血红蛋白、Fe~(3+)在脂肪氧化的初始阶段裂解脂肪酸过氧化物的活力很高。SPME-GC-MS-O和感官评定的结果表明,白鲢鱼鱼腥味主要是由12-LOX催化鱼肉脂肪中的亚麻酸生成E,E-2,4-庚-二烯醛(E,E-2,4-heptadienal)引起的。
比较了水洗法、酸法、碱法、酵母细胞液处理法对白鲢鱼肉的脱腥效果。碱法脱腥工艺的蛋白回收率较高,鱼腥味、土霉味脱除效果均较好,土霉味物质浓度降低到0.5μg/kg以下。葡萄酒酵母细胞液脱鱼腥味效果最好,葡萄酒酵母细胞液脱腥的适宜条件为25 oC、pH 6.5、2 h。
应用顶空-气相色谱法(HP-GC)测定了鱼糜蛋白对腥味物质的吸附率、亲和常数(K)、极限吸附量(n),研究了酸碱法的脱腥机理。碱法脱腥降低了鱼糜蛋白对腥味物质亲和常数(K),腥味物质易于从鱼糜蛋白质分子上解吸,鱼糜蛋白对腥味物质的吸附率降低,所以脱腥效果较好。而酵母细胞液脱腥的机理是醇脱氢酶、醛脱氢酶把鱼肉中有腥味的醛转化成无腥味的醇和酸。
采用差示扫描量热仪(DSC)、十二烷基磺酸钠-聚丙烯酰氨凝胶电泳(SDS-PAGE)、扫描电子显微镜(SEM)等研究了酸碱法脱腥对白鲢鱼蛋白质分子结构的影响。酸法脱腥使肌球蛋白完全变性,肌动蛋白含量降低;碱法脱腥鱼糜的肌球蛋白基本没有变性,肌动蛋白含量最高。水洗脱腥鱼糜凝胶具有三维网状结构,弹性较好;酸法脱腥鱼糜凝胶没有形成规则的网状结构,因此其凝胶强度最低;碱法脱腥鱼糜凝胶的网状结构不规则,大多数蛋白聚集成颗粒状,堆积致密,因而其凝胶硬度最高。白鲢鱼肌原纤维蛋白在酸碱处理过程中发生明显降解和变性聚集,这是造成酸、碱脱腥鱼糜凝胶性质变差的主要原因。特别是酸处理使肌球蛋白完全变性,分子表面疏水性增强,溶解性变差,在热致胶凝过程中聚集速度太快,蛋白质分子间不能充分相互作用以形成良好的三维网状结构,所以凝胶强度最低。
采用微波加热制备低盐鱼糜凝胶。白鲢鱼碱法脱腥低盐鱼糜微波加热胶凝的合适工艺为:添加大豆分离蛋白(SPI)3% (w/w),在胶凝起始温度40 oC下保温1 h,微波功率中档(15 W/g)加热60 s,所得鱼糜凝胶强度达2077.4±25.5 g×cm。微波加热胶凝能有效避免肌球蛋白降解,鱼糜蛋白通过S-S键、P-N键、羰-氨键等交联;而且超微结构的结果表明微波加热胶凝使鲢鱼碱法脱腥鱼糜蛋白质聚集体充分展开和相互作用,形成三维网状结构,所以微波加热胶凝能显著提高低盐鱼糜凝胶的强度(P<0.05)。
提出了低盐鱼糜微波加热胶凝机理:第一阶段,较大蛋白聚集体(直径1-2μm)在微波高密度加热时分开成细丝状蛋白聚集体(直径0.1-0.2μm),它们互相交叉缠绕,形成非常细密的网状结构;第二阶段,邻近的细丝状蛋白重新聚集成使网孔孔壁变厚(1-2μm),形成三维网状结构的凝胶。
Silver carp (Hypophthalmichthys molitrix) is widely raised in China, due to its quick growth and resistance to stress, diseases and rough handling. In order to improve the added-value of silver carp, it is economic to utilize the silver carp as raw material of surimi. However, the development of silver carp surimi is limited due to its fishy off-flavor and low gel strength.
In the present thesis, the silver carp is evaluated to prepare into fishy-free, low salt high quality surimi. The main content of the present study includes the detection of off-flavor of silver carp mince, the mechanism of fishy odour formation, the methods of deodorization, and improving the gel strength of the low salt gel.
The off-flavors of silver carp mince were detected using sensory evaluation, solid micro-extraction- gas chromatography- mass chromatography (SPME-GC-MS), simultaneous distillation extraction- gas chromatography- mass chromatography (SDE-GC-MS), and electronic nose. The fishy odour compounds of silver carp mince were identified as E, E-2, 4-heptadienal, E, E-2, 4-decadienal, and E-2-decenal. The microwave assistant distillation-SPME-GC-MS is suitable for detection of earthy-muddy off-flavor compounds of geosmin and 2-methylisoborneol of silver carp mince, the optimized conditions for microwave assistant distillation were: microwave power output 350 W and distillation time 8 min.
The electronic nose could detect the fishy, rancid, earthy-muddy odour. And the results of electronic nose for rancid odour and earthy-muddy odour were consistent with the results of sensory evaluation, the R2 between them were higher than 0.98.
The mechanism of the lipid oxidation and fishy odour formation was studied. The main lipoxygenase (LOX) in silver carp muscle was identified as 12-LOX. Among the LOX, Fe~(3+), and hemoglobin, the LOX caused the fastest lipid oxidation, while the latter two catalyzes mainly decompose the peroxides during the initial phase of lipid oxidation. The fishy odour of silver carp mince was mainly caused by the E, E-2, 4-heptadienal, which stem from the oxidation of linolenic acid catalyzed by 12-LOX.
The effects of water-washing, acid treatment, alkali treatment, and yeast cytosol treatment on the removal of off-flavor of silver carp mince were compared. Alkali treatment deodorizing process obtained a high recovery yield of protein, good effect of the removing of fishy and earthy-muddy odour, the retained earthy-muddy odour compounds were less than 0.5 ug/kg. The cytosol of yeast could reduce the TBARS of silver carp mince significantly (p<0.05), and the grape wine yeast obtained the best result. The optimized conditions for deodorization induced by grape wine yeast cytosol were 25 oC, pH 6.5, for 2 h. However, their mechanism of deodorizing were different, the alkali process reduced the affinity constant (K) between the off-flavor compounds and surimi, thus, removed the off-flavor. The alcohol and aldehyde dehydrogenase of the yeast cytosol were responsible for the removing of fishy odor of silver carp mince.
Acid process denatured the myosin fully, and reduced the content of actin; while alkali process remained the nature of myosin and recovered the most actin. Gel of water washed surim forming well-regulated three-dimension network, resulting in good elasticity and high gel strength. Acid deodorized surimi could not form three-dimension network, thus, its gel strength was the lowest. Alkali deodorized surimi formed three-dimension network but bad-regulated, and the protein aggregated as particles, thus, the gel showed the highest hardness.
The myofibril of silver carp underwent considerable degrading and aggregation during the acid and alkali treatment, that were the main reasons of the deterioration of the gel qualities of acid and alkali deodorized surimi. Especially, after the acid treatment, the myosin was denatured absolutely, the surface hydrophobility increased, the solubility decreased, and aggregated too fast to interact with each other to form well-regulated three dimension network, resulting in the lowest gel strength.
The optimized conditions for preparing low salt gel from alkali deodorized surimi of silver carp using microwave heating are: adding isolated soy protein 3% (w/w); setting at 40 oC for 1 h, followed by microwave heating at middle power intensity for 60 s, the obtained gel strength was 2077.4±25.5 g×cm. Microwave heating effectively expanded the aggregated proteins, and the expanded proteins interacted with each other adequately, forming well-regulated three dimension network; furthermore, the microwave heating protected the surimi from degrading, and there were more covalent bonds formed during microwave heating; therefore, the microwave heating improved the gel strength of low salt gel significantly (p<0.05).
The gelling mechanism of low salt gel induced by microwave heating was concluded as: in the first stage, big protein aggregates (diameter: 1-2μm) were expanded because of the high intensity of microwave, forming the filament-like protein aggregates (diameter: 0.1-0.2μm), they enwind with each other and formed very dense, mussy network; in the second stage, the neighboring filament-like protein aggregates recombined via hydrophilic interaction, hydrogen bonds, and S-S bonds, forming well-regulated three dimension networks with thicken wall (diameter: 1-2μm).
引文
[1]盛东峰,李青芝.鲢鱼生物学性状研究[J].河北渔业, 2008, 1: 18 - 20.
[2] Siddaiah, D., Reddy, G. V. S., Raju, C. V., Chandrasekhar, T. C. Changes in lipids, proteins and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storage [J]. Food Research International. 2001, 34, (1): 47-53.
[3]中国水产年鉴[M],北京:中国农业出版社, 2006, 59-60
[4]王海珍,刘永定,肖邦定,李敦海,陈德辉.围隔中鲢和菹草控藻效果及其生态学意义[J].水生生物学报, 2004, 28 (3): 141-145.
[5]孔保华,耿欣,刁新平.鲢鱼肉的营养及理化特性的研究[J].渔业现代化, 2002, 4: 33-35.
[6]张愍,张骏.国内外低值淡水鱼加工与下脚料利用的研究进展[J].食品与生物技术学报. 2006, 25 (5): 115-121.
[7]赵玉红,孔保华,张立钢.鱼肽的抗疲劳功能研究[J].东北农业大学学报, 2005, 36(4): 490-493.
[8]许庆陵,曾庆祝,朱莉娜,崔铁军.鲢酶解物对羟自由基的清除作用[J].水产学报, 2004, 28(1): 93-99.
[9] Dong, S., Zeng, M., Wang, D. Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix) [J]. Food Chemistry, 2007, doi: 10.1016/j
[10]毋瑾超,汪依凡,方长富,陈全震,胡锡钢.鲢鱼酶解降血压肽的降压活性与分子量之关系研究[J].中国医学理论与实践, 2005, 15(8): 1161-1163.
[11]陈有容,张雪花,齐凤兰.白鲢废弃物发酵鱼露的成分分析及评价[J].中国水产, 2002, 4: 72-74.
[12]唐峰,许学勤,李珏.水酶法提取鲢鱼内脏油脂的工艺研究[J].食品科技, 2007, 11: 216-218.
[13]谢俊杰,熊瑜,钟青萍,余世望,范青生.鲢鱼鱼精蛋白抗菌活性的研究[J].中国食品添加剂, 2002, 1: 26-30.
[14]张俊杰,段蕊.浅谈淡水鱼的综合加工[J].渔业现代化, 2004, 1: 36-38.
[15]张丰香,许时婴,王璋.鱼鳞明胶生产的浸酸脱钙工艺研究[J].食品工业科技, 2008, 29 (3): 199-202.
[16] Hu Y., Xia W., Liu X. Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures [J]. Food chemistry, 2007, 104: 188-195.
[17]光翠娥,陈清明,张大海.白鲢鱼生产模拟牛肉中乙醇处理工艺的研究[J].食品工业科技, 2005, 3: 100-101
[18]孔保华,郑冬梅,李琳楠.鲢鱼模拟虾蟹肉的试制[J].食品工业, 2001, 6 : 43-45.
[19]何阳春,洪咏平,陈芜荪,傅玉颖,周保堂,陆君毅.鱼肉面条挤压成形工艺研究[J].中国粮油学报, 2001, 16(1): 51-54.
[20]杨玲芝,陈舜胜,赵善贞,刘文杰.膳食纤维对淡水鱼糜凝胶弹性的影响[J].现代食品科技, 22(2): 89-91
[21] Josephson, D. B., Lindsay, Stuiber. Biogenesis of Lipid-Derived volatile aroma compounds in the Emerald shiner (Notropis atherinoides) [J]. J. Agric. Food Chem., 1984, 32: 1347-1352.
[22] Hsiu H. H., Pan B. S. (1996). Effect of protector and hydroxypatite partial purification on stability of lipoxygenase from gray mullet gill [J]. J. Agric. Food Chem., 44, 741-745.
[23] Reda T. Sensory and flavor profiles as a means of assessing freshness of hake (Merlucciusmerluccius) during ice storage [J]. Eur Food Res Technol. 2006, 222: 41–47.
[24]丁耐克.食品风味化学[M].北京:中国轻工业出版社, 1996, 248-249.
[25] Yoshiwa T., Morimoto K., & Sokamoto K. Volatile compounds of fishy odour in sardine by simultaneous distillation and extraction under reduced pressure [J]. Nippon Suisan Gakkaishi, 1997, 63(2): 222-230.
[26]章超桦,平野敏行,铃木健.鲫的挥发性成分[J].水产学报, 2000, 24(4): 354-359.
[27] Campo, M. M., Nute, J. D., Elmore, S. J., Mottram, D. S., & Enser, M. Modelling the effect of fatty acids in odor development of cooked meat in vitro: part I- sensory perception [J]. Meat science, 2003, 63: 367-375.
[28] Owen R. Fennema. (1996). Food chemistry (third edition) [M]. Marcel Dekker Inc., New York. Chapter 5, 212.
[29] Grossman, S., Bergman, M., & Sklan, D. Lipoxygenase in chicken muscle [J]. J. Agric. Food Chem. 1988, 36: 1268-1270.
[30]杨文鸽,薛长湖,何雄,徐大伦,孙翠玲,欧昌荣.南美对虾血淋巴脂肪氧合酶的分离纯化及其生化特性研究[J].中国食品学报. 2006, 6(3): 31-36.
[31] Kuhn H. Structural basis for the positional specificity of lipoxygenases [J]. Prostaglandins and Other Lipid Mediators, 2000, 62(3): 255-270.
[32] Mark P. Richards, Rong Li. Effects of Released Iron, Lipid Peroxides, and Ascorbate in Trout Hemoglobin-Mediated Lipid Oxidation of Washed Cod Muscle [J]. J. Agric. Food Chem., 2004, 52 (13), 4323 -4329.
[33] Tadashi SAKAI, Shusaku OHTSUBO, Toshiyuki MINAMI and Makoto TERAYAMA, Effect of Bleeding on Hemoglobin Contents and Lipid Oxidation in the Skipjack Muscle [J]. Biosci. Biotechnol. Biochem., 2006, 70: 1006-1008.
[34] Richards, M. P., & Hultin, H. O. (2000). Effect of pH on lipid oxidation using trout hemolysate as a catalyst: a possible role for deoxyhemoglobins [J]. J. Agric. Food Chem., 48: 3141-3147.
[35] Karin L., Annette A., Ingrid U. Hemoglobin mediated lipid oxidation and compositional characteristics of washed fish mince model systems made from cod (Gadus morhua), herring (Clupea harengus), and salmon (Salmo salar) muscle [J]. J. Agric. Food Chem., 2007, 55: 9027-9035.
[36] Richards M. P., ?stdal H., and Andersen H. J. Annual Meeting and Food Expo - Anaheim, California, 2002.
[37] Grunwald Eric W. Richards M. P. Mechanisms of Heme Protein-Mediated Lipid Oxidation Using Hemoglobin and Myoglobin Variants in Raw and Heated Washed Muscle [J]. J. Agric. Food Chem., 2006, 54 (21): 8271 -8280.
[38] Bahar T., & Koray K. The effects of an iron-catalyzed oxidation system on lipids and proteins of dark muscle fish [J]. Food chemistry, 2007, 104: 754-760.
[39] Schaich K. M. Metals and lipid oxidation [J]. Lipids, 1992, 27(3): 209-218
[40] CHEAH P. B., LEDWARD D. A. Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat [J]. J. of food sci., 1997, 62:1135-1138.
[41] Benedet J.A., Shibamoto T. Role of transition metals, Fe(II), Cr(II), Pb(II), and Cd(II) in lipid peroxidation [J]. Food Chemistry, 2008, 107: 165–168
[42]吴少福,侯英梅.风味黄鳝软罐头的研究[J].食品科技, 1998, 2: 32-34.
[43]刘丽娜,付湘晋,许时婴.斑点叉尾蛔鱼皮明胶的风味成分及其脱腥的研究[J].食品与发酵工业, 2007, 33(12): 94-98.
[44]段振华,张敏,郝建.香脆鳙鱼片的制备工艺[J].食品工业科技, 2003, 24 (2): 44-47.
[45]刘铁玲,韦深琛.鱼肉脱腥方法的工艺[J].食品研究与开发, 1999, 20(4): 37-39.
[46]娄永江.低温真空油炸龙头鱼脆条的研制[J].食品与机械, 1999, 2: 17-18.
[47]陈培基,李来好,杨贤庆.调味烤鲻鱼片的加工工艺的研究[J ].浙江海洋学院学报(自然科学版), 2003, 22 (2): 114-117.
[48]毕士川,蔡友琼,于慧娟.智利竹荚鱼休闲食品的研制与生产[J ].食品与发酵工业, 2004, 30 (11): 42-45.
[49]裘迪红,周涛,戴志远.鲐鱼蛋白质水解液脱苦脱腥的研究[J].食品科学, 2001, 22 (5): 37-39.
[50]杜国伟,夏文水.鲢鱼糜脱腥前后及贮藏过程中挥发性成分的变化[J].食品工业科技, 2007, 28(9): 76-80.
[51]金晶,周坚,李永丽.发酵法在淡水鱼鱼糜脱腥中的应用研究[J].武汉工业学院学报, 2007, 26(4): 8-12.
[52]李春美,彭光华,胡元华,韦兴,钟朝辉.鱼鳞酶解及酶解液脱腥工艺研究[J].食品工业科技, 2005, 26(3): 136-138.
[53]陈奇,黄寿恩.鱼制品脱腥工艺的研究[J].食品科学, 2007, 28(6): 163-167.
[54] Fukami K, Funatsu Y, Kwasaki K, et al. Improvement of fish - sauce (Moromi) made from frigate mackerel [J]. J. of Food Sci., 2004, 69(2): 45-49.
[55] Fukami K., Satomi M., Funatsu Y., et al. Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor [J]. Fisheries Science, 2004, 70(5): 916-923.
[56]涂宗财,陈剑兵,刘伟,刘成梅.酶解鱼鳞胶制备小分子多肽的研究[J].食品科学. 2005, 26(8): 210-213.
[57]施文正,汪之和,林争艳,徐红萍.白鲢鱼蛋白水解液脱腥脱苦的研究[J].海洋水产研究, 2004, 25(3): 28-32.
[58]邵伟,王栋,陈菽,熊泽.淡水鱼下脚料速酿鱼露及脱腥技术初探[J].食品研究与开发, 2006, 27(11): 142 - 144.
[59]段振华,汪菊兰,王志国,易美华.水产品加工过程中的脱腥技术[J].渔业现代化, 2005, 5: 48-49.
[60] Zhang L., Hu R., Yang Z. Routine analysis of off-flavor compounds in water at sub-part-pertrillion level by large-volume injection GC/MS with programmable temperature vaporizing inlet [J]. Water research, 2006, 40: 699-679.
[61] Selli, S., Rannou, C., Prost, C., Robin, J., Serot, T. Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor [J]. J. Agric. Food Chem., 2006, 54 (25): 9496-9502.
[62]殷守仁,赵文,徐立蒲,汪婷婷.鲤土霉味的感官检测与实践[J].大连水产学院学报, 2004, 19 (4): 264-267.
[63] Lovell R. T., Broce D. Cause of musty flavor in pond-cultured penaeid shrimp [J]. Aquaculture, 1985, 50 (1): 169-174.
[64] Andelkovic, R., Aleksic, J., Baltic, M. The investigation of the acceptability of carp and silver carp meat from different ponds [J]. Tehnologija Mesa. 2001, 42 (1, 2): 33-38.
[65] Ismail s., Kevin K. S., and Willard T. B. Identification of geosmin as a volatile metabolite of Anabaena sp. [J]. J. Basic Microbial. 2001, 41(1): 51-55.
[66]殷守仁,徐立蒲.淡水浮游藻类与鱼体异味关系的初步研究[J].大连水产学院学报, 2003, 18 (12): 156-157.
[67] Philippe D., Monique P., Sophie L., Denis D. Identification and quantification of geosmin, an earthy odorant contaminating wines [J]. J. Agric. Food Chem. 2000, 48: 4835-4838.
[68] Barbara Z., Barbara S., Werner P. Determination of off-flavour compounds in apple juice caused by microorganisms using headspace solid phase microextraction–gas chromatography– mass spectrometry [J]. Analytica Chimica Acta, 2004, 520: 3–11.
[69] From, J., Horlyck, V. Sites of uptake of geosmin, a cause of earthy-flavor, in rainbow trout (Salmo gairdneri) [J]. Canadian J. of Fisheries & Aquatic Sciences, 1984, 41 (8): 1224-1226.
[70] Daniel S. The effect of 2-methylisoborneol on cytochrome P450 expression in the channel catfish (Ictalurus punctatus) [J]. Aquaculture, 1994, 120(1): 33-44.
[71] Saadoun, I., Migdadi, F. Degradation of geosmin-like compounds by selected species of Gram-positive bacteria [J]. Letters in Applied Micr. 1998, 26(2): 98-100.
[72] John F. M., Thomas H. F., Lloyd W. B. Musty odor in chronically off-flavored channel cat-fish: isolation of 2-methylenebornane and 2-methyl-2-bornene [J]. J. Agric. Food Chem. 1988, 36: 1257-1260.
[73] Conte E. D., Shen C., Peter W.P., Dwight W. M. Determination of geosmin and methylisoborneol in catfish tissue (Ictalurus punctatus) by microwave-assisted distillation-solid phase adsorbent trapping [J]. J. Agric. Food Chem. 1996, 44, 829-835.
[74] Steven W. L. Casey C. G. Analysis of 2-methylisoborneol and geosmin in catfish by microwave distillation-solid-phase microextraction [J]. J. Agric. Food Chem. 1999, 47: 164-169.
[75]徐立蒲,赵文,殷守仁.用流水、活性炭和施入光合细菌去除养殖鱼类的异味[J].大连水产学院学报, 2005, 20 (3): 208-301.
[76] Jirawan Y., Athapol N. Effects of preservation methods on geosmin content and off-flavor in Nile tilapia (Oreochromis niloticus) [J]. J. Aquatic Food Pro. Tec. 2000, 9(4): 95-107.
[77]薛勇,薛长湖, 2006,鳙鱼鱼糜抗冻变性剂及土腥味脱除方法的研究,中国海洋大学博士论文: 2-3
[78] Lanier, T. C. Functional properties of surimi [ J]. Food Technol, 1986, 40 (3): 107- 112.
[79]孔保华,耿欣,高兴华.不同漂洗方法对鲢鱼糜凝胶特性的影响[J].食品工业, 2000, (1): 41: 42- 43.
[80] Choi, Y. J., Park, J. W. Acid-aided protein recovery from enzyme-rich Pacific whiting [J]. J. of Food Sci. 2002, 67 (8): 2962-2967.
[81] Undeland, I., Kelleher, S. D., Hultin, H. O. Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process [J]. J. Agric. Food Chem., 2002, 50 (25): 7371-7379.
[82] Yongsawatdigul, J., Park, J. W. Effects of alkali and acid solubilization on gelation characteristics of rockfish muscle proteins [J]. J. of Food Sci. 2004, 69(7): C499-C505.
[83] Kristinsson, H. G., Theodore, A. E., Demir, N., Ingadottir, B. A comparative study between acid- and alkali-aided processing and surimi processing for the recovery of proteins from channel catfish muscle [J]. J. of Food Sci. 2005, 70 (4): C298-C306.
[84] Kristinsson, H. G., Liang, Y. Effect of pH-shift processing and surimi processing on Atlantic croaker (Micropogonias undulates) muscle proteins [J]. J. of Food Sci. 2006, 71 (5): C304-C312.
[85] Kristinsson, H. G., Hultin, H. O. Effect of low and high pH treatment on the functional properties of cod muscle proteins [J]. J. Agric. Food Chem., 2003, 51(17): 5103-5110.
[86] Kristinsson, H. G., Hultin, H. O. Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding [J]. J. Agric. Food Chem., 2003, 51(24): 7187-7196.
[87]罗永康,沈慧星,潘道东,王全宇.鲢鱼鱼糜蛋白质凝胶特性的研究[J].食品与发酵工业, 2002, 28(1): 23-26.
[88] Moore, L. J., Harrison, D. L., & Dayton, A. D. Differences among top round steaks cooked by dry or moist heat in conventional or microwave oven [J]. J. of Food Sci., 1980, 45, 777–781.
[89] Howat, P. M., Gros, J. N., McMillin, K. W., Saxton, A. M., & Hoskins, F. A. Comparison of beef blande roasts cooking by microwave, microwave-convection, and conventional oven [J]. Journal of Microwave Power and Electromagnetic Energy, 1987, 22: 95-98.
[90] CAO Y., CHENG Y., WANG X. Effects of heating methods on gel - forming ability of silver carp (Hypophthalmichthys molitrix) surimi [J]. J. of Shanghai Fesheries University, 2003 (12): 12.
[91]严菁,熊善柏,李清亮.转谷氨酰胺酶对淡水鱼糜制品凝胶强度的影响[J].食品科学, 2002, 23 (8): 59-62.
[92]刘海梅,熊善柏,谢笔钧.钙离子对白鲢鱼糜热诱导凝胶化的影响[J].食品科学, 2006, 27 (8): 87-90.
[93] Ramirez, J. A., Santos, I. A., Morales, O. G., Morrissey, M. T., Vazquez, M. Application of microbial transglutaminase to improve mechanical properties of surimi from silver carp [J]. Cienciay Tecnologia Alimentaria, 2000, 3 (1): 21-28.
[94]蒋欣静,王锡昌,周常义,翁凌,曹敏杰.大豆胰蛋白酶抑制剂对鲢丝氨酸蛋白酶的作用[J].水产学报, 2005, 29(4): 502-506.
[95] Barrera A. M., Ramirez J. A., Gonzalez-Cabriales J. J., & Vazquez M. Effect of pectins on the gelling properties of surimi from silver carp [J]. Food hydro., 2002, 16: 441-447.
[96] Ramirez, J. A., Barrera, M., Morales, O. G., Vazquez, M. Effect of xanthan and locust bean gums on the gelling properties of myofibrillar protein [J]. Food Hydro., 2002, 16 (1): 11-16.
[97]徐幸莲,王霞,周光宏,林丽军,黄红兵.磷酸盐对肌球蛋白热凝胶硬度、保水性和超微结构的影响[J].食品科学, 2005, 26(3): 42-46.
[98]汪学荣,周维禄.复合磷酸盐对鱼糜制品的保水效果研究[J].食品科技, 2002, 9: 50-51.
[99] Lian P.Z., Lee C.M., Chung K.H. Textural and Physical Properties of Acid–Induced and Potassium–Substituted Low–Sodium Surimi Gels [J]. J. of Food Sci., 2006, 67 (1): 109 -112.
[100] Ann Juttelstad, [EB/OL]. www.foodproductdesign.com
[101] Ortiz J., Aguilera J. M. Effect of Kappa-Carrageenan on the Gelation of Horse Mackerel (T. Murphyi) Raw Paste Surimi-Type [J]. Food Sci. and Tech. International, 2004, 10 (4): 223-232.
[102] Uresti R M, Simon T., J, Ramirez Jose A, & Vazquez M. Use of dairy proteins and microbial transglutaminase to obtain low-salt fish products from filleting waste from silver carp (Hypophthalmichthys molitrix) [J]. Food chemistry, 2004, 86: 257-262.
[103] Jose A. Ramirez, Alfredo Del Angel, Gonzalo Velazquez, Manuel Vazquez. Production of low-salt restructured fish products from Mexican flounder (Cyclopsetta chittendeni) using microbial transglutaminase or whey protein concentrate as binders [J]. Eur. Food Res. and Tech. A, 2006, 223: 341-345.
[104]徐幸莲.兔骨骼肌肌球蛋白热诱导凝胶特性及成胶机制研究[D]: [博士学位论文].南京:南京农业大学, 2003: 133.
[105] Angsupanich K., Edde M., Ledward D. A. Effect of high pressure on the myofibrillar proteins of cod and turkeymuscle [J]. J. Agric. Food Chem., 1999, 47 (1): 92-99.
[106]王苑,朱学伸,周光宏,郭昌杰.高压处理对肌原纤维和大豆分离蛋白混合凝胶特性的影响[J].江西农业学报, 2007, 19 (5): 105-108.
[1] Fukami K., Ishiyama S., Yaguramaki H., etc. Off-flavor [J]. J. Agric. Food Chem. , 2002, 50 (19) : 5412-5416.
[2] Steven W. Lloyd & Casey C. Grimm. Analysis of 2-methylisoborneol and geosmin in catfish by microwave distillation-solid-phase microextraction [J]. J Agric Food Chem., 1999, 47: 164-169.
[3]江健,王锡昌,陈西瑶.顶空固相微萃取与GC-MS联用法分析淡水鱼肉气味成分[J].现代食品科技, 2006, 22(2):219-222.
[4] Tiina R., Hanna L. A., Tiina R. Application of an electronic nose for quality assessment of midified atmosphere packaged poultry meat [J]. Food control, 2006, 17: 5-13.
[5] John E. H., Frank L., Jens P. W. Annette vebergdetection of rancidity in freeze stored turkey meat using a commercial gas-sensor array system [J]. Sensors and Actuators, 2006, B116: 78-84.
[6]田怀香,王璋,许时婴. GC-O法鉴别金华火腿中的风味活性物质[J].食品与发酵工业. 2004, 30(12) :117-123.
[7]王锡昌,陈俊卿.顶空固相微萃取与气质联用法分析鲢鱼肉中风味成分[J].上海水产大学学报, 2005, 14(2): 176-180.
[8] Richards, M. P., Hultin, H. O. Effect of pH on lipid oxidation using trout hemolysate as a catalyst: a possible role for deoxyhemoglobins [J]. J. Agric. Food Chem., 2000, 48: 3141-3147.
[9] Sungim IM & Tadao KURATA. Characterization of Off-Flavors in Porcine Liver Collected by SDE [J]. Food Sci. Technol. Res., 2003, 9 (4): 338–341.
[10] Chung H Y, Cadwallader K R. Aroma extract dilution analysis of blue crab claw meat volatiles [J]. J Agric Food Chem, 1994, 42: 2867-2870.
[11] Siddaiah, D., Reddy, G. V. S., Raju, C. V., Chandrasekhar, T. C. Changes in lipids, proteins and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storage [J]. Food Research International, 2001, 34 (1): 47-53.
[12] Reda Triqui. Sensory and flavor profiles as a means of assessing freshness of hake (Merluccius merluccius) during ice storage [J]. Eur Food Res Technol, 2006, 222: 41–47.
[13] Reda Triqui, & Nourredine Bouchriti. Freshness assessments of Moroccan Sardine (Sardina pilchardus): Comparison of overall sensory changes to instrumentally determined volatiles [J]. J Agric Food Chem., 2003, 51, 7540-7546.
[14] Khiari D., Suffet I. H., & Barrett S. E. The determination of compounds causing fishy/swampy odors in drinking water supplies [J]. Water science and technology, 1995, 31(11): 105-112.
[15] Yoshiwa T, Morimoto K, Sokamoto K, et al. Volatile compounds of fishy odor in sardine by simultaneous distillation and extraction under reduced pressure [J]. Nippon Suisan Gakkaishi, 1997, 63(2): 222-230.
[16]章超桦,平野敏行,铃木健,白井隆明.鲫的挥发性成分[J].水产学报, 2000, 24(4): 354-359.
[17] Josephson D. B. Variation in the occurrences of enzymecally derived volatile aroma compounds in salt and freshwater fish [J]. J Agric Food Chem., 1984, 3: 1344-1347.
[18] Campo M. M., Nute G. R., Wood J. D., Elmore S. J., Mottram D. S., Enser M. Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I- sensory perception [J]. Meat science, 2003, 63: 367-375.
[19]周益奇,王子健.鲤鱼体中鱼腥味物质的提取和鉴定[J].分析化学, 2006 (34), 9: 165-167.
[20] Germana B, Luciana B, Giovanni P, Roberta V, Roberto B, Maria C, Alessandro M. Flavor compounds of dry-cured ham [J]. J Agric Food Chem., 1992, 40: 2389-2394.
[21]薛勇,薛长湖.鳙鱼鱼糜抗冻变性剂及土腥味脱除方法的研究[D]: [博士学位论文].青岛:中国海洋大学, 2006: 2-3.
[22] Persson, P. E. Study on the odor of 2-methylisoborneol [J]. J Agric Food Chem., 1980, 28: 1344-1345.
[23]段振华,张敏,郝建.香脆鳙鱼片的制备工艺[J].食品工业科技, 2003, 24 (2): 44-47.
[24] Conte Eric D., Chun-Yi Shen, Peter W.Perschbacher, and Dwight W. Miller. Determination of geosmin and methylisoborneol in catfish tissue (Ictalurus punctatus) by microwave-assisted distillation-solid phase adsorbent trapping [J]. J. Agric. Food Chem., 1996, 44, 829-835.
[25]柴春祥,陈庆森,刘勤生.鸡肉新鲜度电子鼻评价特征值的确定[J].食品与发酵工业, 2007, 33(11): 5-8
[26]潘天红,陈山,赵德安.电子鼻技术在谷物霉变识别中的应用[J].仪表技术与传感器, 2005, 3: 51-52.
[1] Grossman, S., Bergman, M., & Sklan, D. Lipoxygenase in chicken muscle [J]. J. Agric. Food Chem., 1988, 36, 1268-1270.
[2] German, J. B., & Richard K. Creveling. Indentification and characterization of a 15-lipoxygenase from fish gills [J]. J. Agric. Food Chem., 1990, 38, 2144-2147.
[3] Gata, J. L., Pinto, M. C., & Macias, P. Lipoxygenase activity in pig muscle: purification and partial characterization [J]. J. Agric. Food Chem., 1996, 44: 2573-2577.
[4] Hsiu, H. H., & Pan, B. S. Effect of protector and hydroxypatite partial purification on stability of lipoxygenase from gray mullet gill [J]. J. Agric. Food Chem., 1996, 44: 741-745.
[5] Suhur Saeed, & Nazlin K. Howell. 12-Lipoxygenase activity in the muscle tissue of Atlantic mackerel (Scomber scombrus) and its prevention by antioxidants [J]. Journal Science Food Agricultural, 2001, 81: 745-750.
[6] Richards, M. P., & Hultin, H. O. (2000). Effect of pH on lipid oxidation using trout hemolysate as a catalyst: a possible role for deoxyhemoglobins [J]. J. Agric. Food Chem., 48: 3141-3147.
[7] Bahar Tokur, & Koray Korkmaz. The effects of an iron-catalyzed oxidation system on lipids and proteins of dark muscle fish [J]. Food chemistry, 2007, 104: 754-760.
[8] LARSSON Karin, ALMGREN Annette, UNDELAND Ingrid. Hemoglobin mediated lipid oxidation and compositional characteristics of washed fish mince model systems made from cod (Gadus morhua), herring (Clupea harengus), and salmon (Salmo salar) muscle [J]. J. Agric. Food Chem., 2007, 55: 9027-9035.
[9] Josephson, D. B., Lindsay, R. C., & Stuiber, D. A. Biogenesis of Lipid-Derived volatile aroma compounds in the Emerald shiner (Notropis atherinoides) [J]. J. Agric. Food Chem., 1984, 32: 1347-1352
[10] Stark, Y. Y., & Andreas Wasche. Characteristics of crude lipoxygenase from commercially de-oiled lupin flakes for different types of lupins (Lupinus albus, Lupinus angustifolius) [J]. Food chemistry, 2004, 88: 287-292.
[11] Kuo J., Sun B. P., Zhang H., German J. B. Identification of 12-lipoxygenase in the hemolymph of tiger shrimp (penaeus bate) [J]. J. Agric. Food Chem., 1994, 42: 1620-1623.
[12] Campo, M. M., Nute, J. D., Elmore, S. J., Mottram, D. S., & Enser, M. Modelling the effect of fatty acids in odor development of cooked meat in vitro: part I- sensory perception [J]. Meat science, 2003, 63: 367-375
[13]傅樱花,马长伟.腊肉加工过程中脂质分解及氧化的研究[J].食品科技, 2004, 1: 42-45.
[14]田颖刚,谢明,付志红,吴红静,王维亚,唐永富.乌骨鸡脂肪油中脂肪酸组成的气相色谱-质谱分析[J].南昌大学学报(理科版), 2006, 30(3): 264-267.
[15]薄海波,王霞,翟宗德,李永民,陈立仁.碱催化法衍生化气相色谱/质谱法分析青海湖裸鲤鱼油中的脂肪酸[J].色谱, 2006, 24 (2): 181-184.
[16]郝颖,汪之和. EPA、DHA的营养功能及其产品安全性分析[J].现代食品科技, 2006, 22 (3): 180-183.
[17]祖丽亚,罗俊雄,樊铁.海水鱼与淡水鱼脂肪中EPA、DHA含量的比较[J].中国油脂, 2003, 28(11): 48-50.
[18]郇延军,周光宏,徐幸莲,王革新.金华火腿生产过程中脂质氧化及脂肪氧合酶变化特点研究[J].食品科学, 2008, 29(3): 60-65.
[19] Mohri Satoshi, Soon-Yeong Cho, Yasushi Endo, and Kenshiro Fujimoto. Linoleate 13(S)-Lipoxygenase in sardine skin [J]. J. Agric. Food Chem., 1992, 40: 573-576.
[20] Vanrollins, M., & Murphy, R. C.. Autoxidation of docosahexaenoic acid: analysis of ten isomers of hydroxydocosahexaenoate [J]. Journal Lipid Research, 1984, 25: 507-517.
[21] German, J. B., & John, E. Kinsella. Lipid oxidation in fish tissue, enzymatic initiation via lipoxygenase [J]. J. Agric. Food Chem., 1985, 33: 680-683.
[22] Takashi, K., Hitomi, K., Chiharu, U., Takashi Hara, Toshiro Hayakawa, & Toshio John. Purification and characterization of lipoxygenase from Pleurotus ostreatus [J]. J. Agric. Food Chem., 2002, 50: 1247-1253.
[23] Rosa J., Margret B., Gudrun O. The Role of Volatile Compounds in Odor Development During Hemoglobin-Mediated Oxidation of Cod Muscle Membrane Lipids [J]. Journal of Aquatic Food Product Technology, 2007, 16(4): 67-86.
[1] Steven W. Lloyd & Casey C. Grimm. Analysis of 2-methylisoborneol and geosmin in catfish by microwave distillation-solid-phase microextraction [J]. J. Agric. Food Chem., 1999, 47: 164-169.
[2] Maria Perez-Juan, Monica Flores, Fidel Toldra. Binding of aroma compounds by isolated myofibrillar proteins: Effect of protein concentration and conformation [J]. Food Chemistry, 2007, 105: 932–939.
[3] Suzuki, T. Fish and krill protein processing technology [M]. London: Applied Science Publishers Ltd. 1981.
[4] Hultin, H. O., and Kelleher, S. D. Process for isolating a protein composition from a muscle source and protein composition [P]. US Patent Ser. No. 08/797,929. Feb 12, 1997.
[5] Srinivassan D., John E. K. Binding of carbonyls to fish actomyosin [J]. J. Agric. Food Chem., 1983, 31: 856-859.
[6]陈申如,张其标,倪辉.酸法提取鲢鱼鱼肉蛋白质技术的研究[J].海洋水产研究, 2004, 5: 61-64
[7]金晶,周坚,李永丽.发酵法在淡水鱼鱼糜脱腥中的应用研究[J].武汉工业学院学报, 2007, 26(4): 8-12.
[8]贾艳萍,魏群,赵军.对酵母细胞酶法破壁的研究[J].中国酿造, 2005, 9: 11-13.
[9] Ingrid U., Hultin H. O., & Richards M. P. Aqueous extracts from some muscle inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids [J]. J. Agric. Food Chem., 2003, 51: 3111-3119.
[10] Gianelli M. P., Flores M., Fidel T. Interaction of soluble peptides and proteins from skeletal muscle on the release of volatile compounds [J]. J. Agric. Food Chem., 2003, 51: 6828-6834.
[11]吴桂英,赵玉凤,吴元欣,朱圣东,王存文,池汝安.酿酒酵母细胞破碎释放乙醛脱氢酶的研究[J].食品工业科技, 2007, 28(3): 61-63
[12] Jirawan Y., Athapol N. Effects of preservation methods on geosmin content and off-flavor in Nile tilapia (Oreochromis niloticus) [J]. J. Aquatic Food Pro. Tec. 2000, 9(4): 95-107.
[13]薛勇,薛长湖.鳙鱼鱼糜抗冻变性剂及土腥味脱除方法的研究[D]: [博士学位论文].青岛:中国海洋大学, 2006: 2-3.
[14] Siddaiah, D., Reddy, G. V. S., Raju, C. V., & Chandrasekhar, T. C. Changes in lipids, proteins and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storage [J]. Food Research International, 2001, 34(1): 47-53.
[15] Kristinsson, H. G., Theodore, A. E., Demir, N., Ingadottir, B. A comparative study between acid- and alkali-aided processing and surimi processing for the recovery of proteins from channel catfish muscle [J]. Journal of Food Science. 2005, 70, (4): C298-C306.
[16] Kristinsson, H. G., Hultin, H. O. The effect of acid and alkali unfolding and subsequent refolding on the pro-oxidative activity of trout hemoglobin [J]. J. Agric. Food Chem., 2004, 52 (17): 5482-5490.
[17] Fan W., Chi Y., Zhang S. The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice [J]. Food Chemistry, 2008, 106: 118-132.
[18]陈奇,黄寿恩.鱼制品脱腥工艺的研究[J].食品科学, 2007, 28(6): 163-167.
[19] Kristinsson H. G., Liang Y. Effect of pH-shift processing and surimi processing on Atlantic croaker (Micropogonias undulates) muscle proteins [J]. Journal of Food Science. 2006, 71 (5): C304-C312.
[20] Undeland, I., Kelleher, S. D., Hultin, H. O. Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process [J]. J. Agric. Food Chem., 2000, 50 (25): 7371-7379.
[21] Han T. J., & Liston J. Lipid peroxidation protection factors in rainbow trout (Salmo gairdnerii) muscle cytosol [J]. Journal of food science, 1989, 54: 809-813.
[22] Joseph K., Menahem A. S., Stella H., & Ioseph S. Lipid peroxidation of muscle food: the role of the cytosolic fraction [J]. J. Agric. Food Chem., 1991, 39: 242-246.
[23] Kakuta T., Hoshikuma A., Kanauchi M., Shindoh H., Yoshizawa K., & Koizumi T. Studies on Autioxidant Producd by the Yeast. Part I. Identification and Some Properties of Antioxidant produced by the Yeast [J]. Food Preservation Science, 1999: 25, 215-220.
[24] Lehto S., Laakso S., & Lehtinen P. Enzymatic oxidation of hexanal by oat [J]. Journal of cereal science, 2003, 38: 199-203.
[25] Sawada H., Hara A., Nakayama T., & Hayashibara M. Kinetic Mechanisms in the Reduction of Aldehydes and Ketones Catalyzed by Rabbit Liver Aldehyde Reductases and Hydroxysteroid Dehydrogenases [J]. Journal of Biochemistry, 1982, 92 (1): 185-191.
[26] Debourg, A., Laurent, M., Goossens, E., Borremans, E., Winkel, L. van de, & Masschelein, C. A. Wort aldehyde reduction in free and immobilized yeast systems [J]. Journal of the American Society of Brewing Chemists, 1994, 52 (3): 100-106.
[27] Fauconnier, M. L., Mpambara, A., Delcarte, J., Jacques, P. Conversion of green note aldehydes into alcohols by yeast alcohol dehydrogenase [J]. Biotechnology Letters, 1999, 21 (7): 629-633.
[1] Kristinsson, H. G., Hultin, H. O. Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding [J]. J. Agric. Food Chem., 2003, 51 (24): 7187-7196.
[2] Kristinsson, H. G., Hultin, H. O. Effect of low and high pH treatment on the functional properties of cod muscle proteins [J]. J. Agric. Food Chem., 2003, 51 (17): 5103-5110.
[3] Choi, Y. J., Park, J. W. Acid-aided protein recovery from enzyme-rich Pacific whiting [J]. J. of Food Sci., 2002, 67 (8): 2962-2967.
[4] Yongsawatdigul, J., Park, J. W. Effects of alkali and acid solubilization on gelation characteristics of rockfish muscle proteins [J]. J. of Food Sci., 2004, 69 (7): C499-C505.
[5] Tein M. Lim, Jae W. Park. , Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH [J]. J. of Food Sci., 1998, 63(2): 215-218.
[6] Kristinsson, H. G., Hultin, H. O. Changes in trout hemoglobin conformations and solubility after exposure to acid and alkali pH [J]. J. Agric. Food Chem., 2004, 52 (11): 3633-3643.
[7] Martha N. Liu, E. Allen Foegeding, Shue- Fung Wang, et al. Denaturation and aggregation of chicken myosin isoforms [J]. J. Agric. Food Chem., 1996, 44: 1435-1440.
[8] Park J W, Yongsawatdigul J, Lin TM. Rheological behavior and potential cross-linking of pacific whiting (Merluccius productus) surimi gel [J]. J. of Food Sci., 1994, 59: 773-776.
[9] Isabel Sanchez-Alonso, Mercedes Careche, & A. Javier Borderias. Method for producing a functional protein concentrates from giant squid (Dosidicus gigas) muscle [J]. Food chemistry, 2007, 100: 48-54.
[10] Michael Uzzan, Ellina Kesselman, Ory Ramon, I.J. Kopelman, Shimon Mizrahi. Mechanism of textural changes induced by microwave reheating of a surimi shrimp imitation [J]. Journal of Food Engineering, 2006, 74: 279-284.
[11]施纪,白洁.食品分析[M].中国轻工业出版社,北京, 2005.
[12] Thorarinsdottir, K. A., Arason, S., Geirsdottir, M., Bogason, S. G., Kristbergsson, K. Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry [J]. Food Chemistry, 2002, 77 (3): 377-385.
[13] Undeland, I., Kelleher, S. D., Hultin, H. O. Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process [J]. J. Agric. Food Chem., 2002, 50 (25): 7371-7379.
[14] Kristinsson, H. G., Liang, Y. Effect of pH-shift processing and surimi processing on Atlantic croaker (Micropogonias undulates) muscle proteins [J]. J. of Food Sci., 2006, 71 (5): C304-C312.
[15] Egelandsdal, B., Fretheim, K., Samejima, K. Dynamic rheological measurements onheat-induced myosin gels: effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate [J]. Journal of the Science of Food & Agriculture, 1986, 37 (9): 915-926.
[16] Choe I. S., Morita J. I. Yamamoto K., et al. Heat-induced gelation of myosin/subfragments from chicken leg and breast muscle at high ionic strength and low pH [J]. J. of Food Sci., 1991, 56 (4): 884-890.
[17] Kristinsson, H. G., Hultin, H. O. The effect of acid and alkali unfolding and subsequent refolding on the pro-oxidative activity of trout hemoglobin [J]. J. Agric. Food Chem., 2004, 52 (17): 5482-5490.
[18] Lee H. G., Lanier T. C., and Hamann D. D. Covalent cross-linking effects on thermo-rheological profiles of fish protein gels [J]. J. of Food Sci., 1997, 62 (1): 25-32.
[19]李勇,程裕东.白鲢鱼糜流变特性的研究[J].食品科学, 2007, 28 (10): 100– 104.
[20]孔保华,王辉兰,王明丽.鲢鱼鱼丸最佳配方及工艺的研究[J].食品工业科技, 2000, 21(2): 43-45.
[21]罗永康,沈慧星,潘道东,王全宇.鲢鱼鱼糜蛋白质凝胶特性的研究[J].食品与发酵工业, 2002, 28(1): 23-26.
[22]严菁,熊善柏,李清亮.转谷氨酰胺酶对淡水鱼糜制品凝胶强度的影响[J].食品科学, 2002, 23(8): 59-62.
[23] Kristinsson, H. G., Hultin, H. O. Effect of low and high pH treatment on the functional properties of cod muscle proteins [J]. J. Agric. Food Chem., 2003, 51(17): 5103-5110.
[1] Uresti R. M., Tellez-Luis Simon J., Ramirez Jose A., & Vazquez Manuel. Use of dairy proteins and microbial transglutaminase to obtain low-salt fish products from filleting waste from silver carp (Hypophthalmichthys molitrix) [J]. Food chemistry, 2004, 86: 257-262.
[2] Luo Y., Kuwahara R., Kaneniwa M., Murata Y., Yokoyama M. Comparison of gel properties of surimi from Alaska pollock and three freshwater fish species: effects of thermal processing and protein concentration [J]. Journal of Food Science, 2001, 66 (4): 548-554.
[3]刘海梅,熊善柏,谢笔钧.钙离子对白鲢鱼糜热诱导凝胶化的影响[J].食品科学, 2006, 27 (8): 87-90.
[4] Mao Weijie, Manabu Watanabe, Noboru Sakai. Analysis of temperature distributions in Kamaboko during microwave heating [J]. Journal of Food Engineering, 2005, 71: 187–192.
[5] Suvendu Bhattacharya, Rashmi Jena. Gelling behavior of defatted soybean flour dispersions due tomicrowave treatment: Textural, oscillatory, microstructural and sensory properties [J]. Journal of food engineering, 2007, 78: 1305-1314.
[6] Suttirug Phatcharat, Soottawat Benjakul, Wonnop Visessanguan. Effects of washing with oxidising agents on the gel-forming ability and physicochemical properties of surimi produced from bigeye snapper (Priacanthus tayenus) [J]. Food Chemistry, 2006, 98: 431–439.
[7] Saroat Rawdkuen, Soottawat Benjakul, Wonnop Visessanguan, Tyre C. Lanier. Combination effects of chicken plasma protein and setting phenomenon on gel properties and cross-linking of bigeye snapper muscle proteins [J]. LWT, 2005, 38: 353–362.
[8] Chang-Lee M. V., Lampila L. E., Crawford D. L. Yield and composition of surimi from pacific whiting (Meluccius productus) and the effect of various protein additives on gel strength [J]. Journal of food science, 1990, 55(1): 83-86
[9] Park J. W. Functional protein additives in surimi gels [J]. Journal of food science, 1994, 59(3): 525-527
[10] Luo Y., Shen H., Pan D., Bu G. Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolates [J]. Food Hydrocolloids, 2008, 22: 1513–1519.
[11] Cristina Bilbao-Sainz, Michael Butler, Tony Weaver, Julian Bent. Wheat starch gelatinization under microwave irradiation and conduction heating [J]. Carbohydrate polymers, 2007, 69: 224-232.
[12]罗永康,沈慧星,潘道东,王全宇.鲢鱼鱼糜蛋白质凝胶特性的研究[J].食品与发酵工业, 2002, 28(1): 23-26.
[13]严菁,熊善柏,李清亮.转谷氨酰胺酶对淡水鱼糜制品凝胶强度的影响[J].食品科学, 2002, 23(8): 59-62.
[14] Gropper, M., Ramon, O., Kopelman I. J., Mizrahi, S. Effects of microwave reheating on surimi gel texture [J]. Food research international, 1997, 30 (10): 761-768.
[15] Michael Uzzan, Ellina Kesselman, Ory Ramon, I.J. Kopelman, Shimon Mizrahi. Mechanism of textural changes induced by microwave reheating of a surimi shrimp imitation [J]. Journal of Food Engineering, 2006, 74: 279–284.
[16] Serrano A., Librelotto J., Cofrades S., Sanchez-Muniz F. J., and Jimenez-Colmenero F. Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method [J]. Meat science, 2007, 77: 304-313.
[17] Bertak, J. A., & Karahadian, C. Surimi-based imitation crab characteristics a.ected by heating method and end point temperature [J]. Journal of Food Science, 1995, 60: 292–296.
[18]孔保华,耿欣,郑冬梅.加热对鲢鱼糜凝胶特性及二硫键的影响[J].食品工业科技, 2004, 25 (6): 71 - 73.
[19]管军军.微波合成大豆蛋白-糖接枝物机理、结构及功能性[D]: [博士学位论文].无锡:江南大学, 2005: 73– 74.
[20]胡永金.淡水鱼糜发酵及其凝胶形成机理研究[D]: [博士学位论文].无锡:江南大学, 2007: 77-78.
[21] Soottawat Benjakula, Wonnop Visessanguanb, Chakkawat Chantarasuwana. Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand [J]. Lebensm.-Wiss. u.-Technol, 2004, 37: 177–185.
[22]黄鸿兵,徐幸莲,周光宏.兔骨骼肌肌球蛋白分子形成凝胶过程负染观察[J].食品科学, 2004, 25 (7): 47– 51.
[23]吴晖,唐传核,李琳,杨晓泉.盐浓度对商用大豆分离蛋白凝胶的胶凝过程及动态粘弹性的影响[J].食品科学, 2006, 27 (7): 39-44.
[24] Brenes, M., Garcia, A., Dobarganes, M. C., Velasco, J., & Romero, C. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil [J]. Journal of Agricultural and Food Chemistry, 2002, 50, 5962–5967.
[2] Siddaiah, D., Reddy, G. V. S., Raju, C. V., Chandrasekhar, T. C. Changes in lipids, proteins and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storage [J]. Food Research International. 2001, 34, (1): 47-53.
[3]中国水产年鉴[M],北京:中国农业出版社, 2006, 59-60
[4]王海珍,刘永定,肖邦定,李敦海,陈德辉.围隔中鲢和菹草控藻效果及其生态学意义[J].水生生物学报, 2004, 28 (3): 141-145.
[5]孔保华,耿欣,刁新平.鲢鱼肉的营养及理化特性的研究[J].渔业现代化, 2002, 4: 33-35.
[6]张愍,张骏.国内外低值淡水鱼加工与下脚料利用的研究进展[J].食品与生物技术学报. 2006, 25 (5): 115-121.
[7]赵玉红,孔保华,张立钢.鱼肽的抗疲劳功能研究[J].东北农业大学学报, 2005, 36(4): 490-493.
[8]许庆陵,曾庆祝,朱莉娜,崔铁军.鲢酶解物对羟自由基的清除作用[J].水产学报, 2004, 28(1): 93-99.
[9] Dong, S., Zeng, M., Wang, D. Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix) [J]. Food Chemistry, 2007, doi: 10.1016/j
[10]毋瑾超,汪依凡,方长富,陈全震,胡锡钢.鲢鱼酶解降血压肽的降压活性与分子量之关系研究[J].中国医学理论与实践, 2005, 15(8): 1161-1163.
[11]陈有容,张雪花,齐凤兰.白鲢废弃物发酵鱼露的成分分析及评价[J].中国水产, 2002, 4: 72-74.
[12]唐峰,许学勤,李珏.水酶法提取鲢鱼内脏油脂的工艺研究[J].食品科技, 2007, 11: 216-218.
[13]谢俊杰,熊瑜,钟青萍,余世望,范青生.鲢鱼鱼精蛋白抗菌活性的研究[J].中国食品添加剂, 2002, 1: 26-30.
[14]张俊杰,段蕊.浅谈淡水鱼的综合加工[J].渔业现代化, 2004, 1: 36-38.
[15]张丰香,许时婴,王璋.鱼鳞明胶生产的浸酸脱钙工艺研究[J].食品工业科技, 2008, 29 (3): 199-202.
[16] Hu Y., Xia W., Liu X. Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures [J]. Food chemistry, 2007, 104: 188-195.
[17]光翠娥,陈清明,张大海.白鲢鱼生产模拟牛肉中乙醇处理工艺的研究[J].食品工业科技, 2005, 3: 100-101
[18]孔保华,郑冬梅,李琳楠.鲢鱼模拟虾蟹肉的试制[J].食品工业, 2001, 6 : 43-45.
[19]何阳春,洪咏平,陈芜荪,傅玉颖,周保堂,陆君毅.鱼肉面条挤压成形工艺研究[J].中国粮油学报, 2001, 16(1): 51-54.
[20]杨玲芝,陈舜胜,赵善贞,刘文杰.膳食纤维对淡水鱼糜凝胶弹性的影响[J].现代食品科技, 22(2): 89-91
[21] Josephson, D. B., Lindsay, Stuiber. Biogenesis of Lipid-Derived volatile aroma compounds in the Emerald shiner (Notropis atherinoides) [J]. J. Agric. Food Chem., 1984, 32: 1347-1352.
[22] Hsiu H. H., Pan B. S. (1996). Effect of protector and hydroxypatite partial purification on stability of lipoxygenase from gray mullet gill [J]. J. Agric. Food Chem., 44, 741-745.
[23] Reda T. Sensory and flavor profiles as a means of assessing freshness of hake (Merlucciusmerluccius) during ice storage [J]. Eur Food Res Technol. 2006, 222: 41–47.
[24]丁耐克.食品风味化学[M].北京:中国轻工业出版社, 1996, 248-249.
[25] Yoshiwa T., Morimoto K., & Sokamoto K. Volatile compounds of fishy odour in sardine by simultaneous distillation and extraction under reduced pressure [J]. Nippon Suisan Gakkaishi, 1997, 63(2): 222-230.
[26]章超桦,平野敏行,铃木健.鲫的挥发性成分[J].水产学报, 2000, 24(4): 354-359.
[27] Campo, M. M., Nute, J. D., Elmore, S. J., Mottram, D. S., & Enser, M. Modelling the effect of fatty acids in odor development of cooked meat in vitro: part I- sensory perception [J]. Meat science, 2003, 63: 367-375.
[28] Owen R. Fennema. (1996). Food chemistry (third edition) [M]. Marcel Dekker Inc., New York. Chapter 5, 212.
[29] Grossman, S., Bergman, M., & Sklan, D. Lipoxygenase in chicken muscle [J]. J. Agric. Food Chem. 1988, 36: 1268-1270.
[30]杨文鸽,薛长湖,何雄,徐大伦,孙翠玲,欧昌荣.南美对虾血淋巴脂肪氧合酶的分离纯化及其生化特性研究[J].中国食品学报. 2006, 6(3): 31-36.
[31] Kuhn H. Structural basis for the positional specificity of lipoxygenases [J]. Prostaglandins and Other Lipid Mediators, 2000, 62(3): 255-270.
[32] Mark P. Richards, Rong Li. Effects of Released Iron, Lipid Peroxides, and Ascorbate in Trout Hemoglobin-Mediated Lipid Oxidation of Washed Cod Muscle [J]. J. Agric. Food Chem., 2004, 52 (13), 4323 -4329.
[33] Tadashi SAKAI, Shusaku OHTSUBO, Toshiyuki MINAMI and Makoto TERAYAMA, Effect of Bleeding on Hemoglobin Contents and Lipid Oxidation in the Skipjack Muscle [J]. Biosci. Biotechnol. Biochem., 2006, 70: 1006-1008.
[34] Richards, M. P., & Hultin, H. O. (2000). Effect of pH on lipid oxidation using trout hemolysate as a catalyst: a possible role for deoxyhemoglobins [J]. J. Agric. Food Chem., 48: 3141-3147.
[35] Karin L., Annette A., Ingrid U. Hemoglobin mediated lipid oxidation and compositional characteristics of washed fish mince model systems made from cod (Gadus morhua), herring (Clupea harengus), and salmon (Salmo salar) muscle [J]. J. Agric. Food Chem., 2007, 55: 9027-9035.
[36] Richards M. P., ?stdal H., and Andersen H. J. Annual Meeting and Food Expo - Anaheim, California, 2002.
[37] Grunwald Eric W. Richards M. P. Mechanisms of Heme Protein-Mediated Lipid Oxidation Using Hemoglobin and Myoglobin Variants in Raw and Heated Washed Muscle [J]. J. Agric. Food Chem., 2006, 54 (21): 8271 -8280.
[38] Bahar T., & Koray K. The effects of an iron-catalyzed oxidation system on lipids and proteins of dark muscle fish [J]. Food chemistry, 2007, 104: 754-760.
[39] Schaich K. M. Metals and lipid oxidation [J]. Lipids, 1992, 27(3): 209-218
[40] CHEAH P. B., LEDWARD D. A. Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat [J]. J. of food sci., 1997, 62:1135-1138.
[41] Benedet J.A., Shibamoto T. Role of transition metals, Fe(II), Cr(II), Pb(II), and Cd(II) in lipid peroxidation [J]. Food Chemistry, 2008, 107: 165–168
[42]吴少福,侯英梅.风味黄鳝软罐头的研究[J].食品科技, 1998, 2: 32-34.
[43]刘丽娜,付湘晋,许时婴.斑点叉尾蛔鱼皮明胶的风味成分及其脱腥的研究[J].食品与发酵工业, 2007, 33(12): 94-98.
[44]段振华,张敏,郝建.香脆鳙鱼片的制备工艺[J].食品工业科技, 2003, 24 (2): 44-47.
[45]刘铁玲,韦深琛.鱼肉脱腥方法的工艺[J].食品研究与开发, 1999, 20(4): 37-39.
[46]娄永江.低温真空油炸龙头鱼脆条的研制[J].食品与机械, 1999, 2: 17-18.
[47]陈培基,李来好,杨贤庆.调味烤鲻鱼片的加工工艺的研究[J ].浙江海洋学院学报(自然科学版), 2003, 22 (2): 114-117.
[48]毕士川,蔡友琼,于慧娟.智利竹荚鱼休闲食品的研制与生产[J ].食品与发酵工业, 2004, 30 (11): 42-45.
[49]裘迪红,周涛,戴志远.鲐鱼蛋白质水解液脱苦脱腥的研究[J].食品科学, 2001, 22 (5): 37-39.
[50]杜国伟,夏文水.鲢鱼糜脱腥前后及贮藏过程中挥发性成分的变化[J].食品工业科技, 2007, 28(9): 76-80.
[51]金晶,周坚,李永丽.发酵法在淡水鱼鱼糜脱腥中的应用研究[J].武汉工业学院学报, 2007, 26(4): 8-12.
[52]李春美,彭光华,胡元华,韦兴,钟朝辉.鱼鳞酶解及酶解液脱腥工艺研究[J].食品工业科技, 2005, 26(3): 136-138.
[53]陈奇,黄寿恩.鱼制品脱腥工艺的研究[J].食品科学, 2007, 28(6): 163-167.
[54] Fukami K, Funatsu Y, Kwasaki K, et al. Improvement of fish - sauce (Moromi) made from frigate mackerel [J]. J. of Food Sci., 2004, 69(2): 45-49.
[55] Fukami K., Satomi M., Funatsu Y., et al. Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor [J]. Fisheries Science, 2004, 70(5): 916-923.
[56]涂宗财,陈剑兵,刘伟,刘成梅.酶解鱼鳞胶制备小分子多肽的研究[J].食品科学. 2005, 26(8): 210-213.
[57]施文正,汪之和,林争艳,徐红萍.白鲢鱼蛋白水解液脱腥脱苦的研究[J].海洋水产研究, 2004, 25(3): 28-32.
[58]邵伟,王栋,陈菽,熊泽.淡水鱼下脚料速酿鱼露及脱腥技术初探[J].食品研究与开发, 2006, 27(11): 142 - 144.
[59]段振华,汪菊兰,王志国,易美华.水产品加工过程中的脱腥技术[J].渔业现代化, 2005, 5: 48-49.
[60] Zhang L., Hu R., Yang Z. Routine analysis of off-flavor compounds in water at sub-part-pertrillion level by large-volume injection GC/MS with programmable temperature vaporizing inlet [J]. Water research, 2006, 40: 699-679.
[61] Selli, S., Rannou, C., Prost, C., Robin, J., Serot, T. Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor [J]. J. Agric. Food Chem., 2006, 54 (25): 9496-9502.
[62]殷守仁,赵文,徐立蒲,汪婷婷.鲤土霉味的感官检测与实践[J].大连水产学院学报, 2004, 19 (4): 264-267.
[63] Lovell R. T., Broce D. Cause of musty flavor in pond-cultured penaeid shrimp [J]. Aquaculture, 1985, 50 (1): 169-174.
[64] Andelkovic, R., Aleksic, J., Baltic, M. The investigation of the acceptability of carp and silver carp meat from different ponds [J]. Tehnologija Mesa. 2001, 42 (1, 2): 33-38.
[65] Ismail s., Kevin K. S., and Willard T. B. Identification of geosmin as a volatile metabolite of Anabaena sp. [J]. J. Basic Microbial. 2001, 41(1): 51-55.
[66]殷守仁,徐立蒲.淡水浮游藻类与鱼体异味关系的初步研究[J].大连水产学院学报, 2003, 18 (12): 156-157.
[67] Philippe D., Monique P., Sophie L., Denis D. Identification and quantification of geosmin, an earthy odorant contaminating wines [J]. J. Agric. Food Chem. 2000, 48: 4835-4838.
[68] Barbara Z., Barbara S., Werner P. Determination of off-flavour compounds in apple juice caused by microorganisms using headspace solid phase microextraction–gas chromatography– mass spectrometry [J]. Analytica Chimica Acta, 2004, 520: 3–11.
[69] From, J., Horlyck, V. Sites of uptake of geosmin, a cause of earthy-flavor, in rainbow trout (Salmo gairdneri) [J]. Canadian J. of Fisheries & Aquatic Sciences, 1984, 41 (8): 1224-1226.
[70] Daniel S. The effect of 2-methylisoborneol on cytochrome P450 expression in the channel catfish (Ictalurus punctatus) [J]. Aquaculture, 1994, 120(1): 33-44.
[71] Saadoun, I., Migdadi, F. Degradation of geosmin-like compounds by selected species of Gram-positive bacteria [J]. Letters in Applied Micr. 1998, 26(2): 98-100.
[72] John F. M., Thomas H. F., Lloyd W. B. Musty odor in chronically off-flavored channel cat-fish: isolation of 2-methylenebornane and 2-methyl-2-bornene [J]. J. Agric. Food Chem. 1988, 36: 1257-1260.
[73] Conte E. D., Shen C., Peter W.P., Dwight W. M. Determination of geosmin and methylisoborneol in catfish tissue (Ictalurus punctatus) by microwave-assisted distillation-solid phase adsorbent trapping [J]. J. Agric. Food Chem. 1996, 44, 829-835.
[74] Steven W. L. Casey C. G. Analysis of 2-methylisoborneol and geosmin in catfish by microwave distillation-solid-phase microextraction [J]. J. Agric. Food Chem. 1999, 47: 164-169.
[75]徐立蒲,赵文,殷守仁.用流水、活性炭和施入光合细菌去除养殖鱼类的异味[J].大连水产学院学报, 2005, 20 (3): 208-301.
[76] Jirawan Y., Athapol N. Effects of preservation methods on geosmin content and off-flavor in Nile tilapia (Oreochromis niloticus) [J]. J. Aquatic Food Pro. Tec. 2000, 9(4): 95-107.
[77]薛勇,薛长湖, 2006,鳙鱼鱼糜抗冻变性剂及土腥味脱除方法的研究,中国海洋大学博士论文: 2-3
[78] Lanier, T. C. Functional properties of surimi [ J]. Food Technol, 1986, 40 (3): 107- 112.
[79]孔保华,耿欣,高兴华.不同漂洗方法对鲢鱼糜凝胶特性的影响[J].食品工业, 2000, (1): 41: 42- 43.
[80] Choi, Y. J., Park, J. W. Acid-aided protein recovery from enzyme-rich Pacific whiting [J]. J. of Food Sci. 2002, 67 (8): 2962-2967.
[81] Undeland, I., Kelleher, S. D., Hultin, H. O. Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process [J]. J. Agric. Food Chem., 2002, 50 (25): 7371-7379.
[82] Yongsawatdigul, J., Park, J. W. Effects of alkali and acid solubilization on gelation characteristics of rockfish muscle proteins [J]. J. of Food Sci. 2004, 69(7): C499-C505.
[83] Kristinsson, H. G., Theodore, A. E., Demir, N., Ingadottir, B. A comparative study between acid- and alkali-aided processing and surimi processing for the recovery of proteins from channel catfish muscle [J]. J. of Food Sci. 2005, 70 (4): C298-C306.
[84] Kristinsson, H. G., Liang, Y. Effect of pH-shift processing and surimi processing on Atlantic croaker (Micropogonias undulates) muscle proteins [J]. J. of Food Sci. 2006, 71 (5): C304-C312.
[85] Kristinsson, H. G., Hultin, H. O. Effect of low and high pH treatment on the functional properties of cod muscle proteins [J]. J. Agric. Food Chem., 2003, 51(17): 5103-5110.
[86] Kristinsson, H. G., Hultin, H. O. Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding [J]. J. Agric. Food Chem., 2003, 51(24): 7187-7196.
[87]罗永康,沈慧星,潘道东,王全宇.鲢鱼鱼糜蛋白质凝胶特性的研究[J].食品与发酵工业, 2002, 28(1): 23-26.
[88] Moore, L. J., Harrison, D. L., & Dayton, A. D. Differences among top round steaks cooked by dry or moist heat in conventional or microwave oven [J]. J. of Food Sci., 1980, 45, 777–781.
[89] Howat, P. M., Gros, J. N., McMillin, K. W., Saxton, A. M., & Hoskins, F. A. Comparison of beef blande roasts cooking by microwave, microwave-convection, and conventional oven [J]. Journal of Microwave Power and Electromagnetic Energy, 1987, 22: 95-98.
[90] CAO Y., CHENG Y., WANG X. Effects of heating methods on gel - forming ability of silver carp (Hypophthalmichthys molitrix) surimi [J]. J. of Shanghai Fesheries University, 2003 (12): 12.
[91]严菁,熊善柏,李清亮.转谷氨酰胺酶对淡水鱼糜制品凝胶强度的影响[J].食品科学, 2002, 23 (8): 59-62.
[92]刘海梅,熊善柏,谢笔钧.钙离子对白鲢鱼糜热诱导凝胶化的影响[J].食品科学, 2006, 27 (8): 87-90.
[93] Ramirez, J. A., Santos, I. A., Morales, O. G., Morrissey, M. T., Vazquez, M. Application of microbial transglutaminase to improve mechanical properties of surimi from silver carp [J]. Cienciay Tecnologia Alimentaria, 2000, 3 (1): 21-28.
[94]蒋欣静,王锡昌,周常义,翁凌,曹敏杰.大豆胰蛋白酶抑制剂对鲢丝氨酸蛋白酶的作用[J].水产学报, 2005, 29(4): 502-506.
[95] Barrera A. M., Ramirez J. A., Gonzalez-Cabriales J. J., & Vazquez M. Effect of pectins on the gelling properties of surimi from silver carp [J]. Food hydro., 2002, 16: 441-447.
[96] Ramirez, J. A., Barrera, M., Morales, O. G., Vazquez, M. Effect of xanthan and locust bean gums on the gelling properties of myofibrillar protein [J]. Food Hydro., 2002, 16 (1): 11-16.
[97]徐幸莲,王霞,周光宏,林丽军,黄红兵.磷酸盐对肌球蛋白热凝胶硬度、保水性和超微结构的影响[J].食品科学, 2005, 26(3): 42-46.
[98]汪学荣,周维禄.复合磷酸盐对鱼糜制品的保水效果研究[J].食品科技, 2002, 9: 50-51.
[99] Lian P.Z., Lee C.M., Chung K.H. Textural and Physical Properties of Acid–Induced and Potassium–Substituted Low–Sodium Surimi Gels [J]. J. of Food Sci., 2006, 67 (1): 109 -112.
[100] Ann Juttelstad, [EB/OL]. www.foodproductdesign.com
[101] Ortiz J., Aguilera J. M. Effect of Kappa-Carrageenan on the Gelation of Horse Mackerel (T. Murphyi) Raw Paste Surimi-Type [J]. Food Sci. and Tech. International, 2004, 10 (4): 223-232.
[102] Uresti R M, Simon T., J, Ramirez Jose A, & Vazquez M. Use of dairy proteins and microbial transglutaminase to obtain low-salt fish products from filleting waste from silver carp (Hypophthalmichthys molitrix) [J]. Food chemistry, 2004, 86: 257-262.
[103] Jose A. Ramirez, Alfredo Del Angel, Gonzalo Velazquez, Manuel Vazquez. Production of low-salt restructured fish products from Mexican flounder (Cyclopsetta chittendeni) using microbial transglutaminase or whey protein concentrate as binders [J]. Eur. Food Res. and Tech. A, 2006, 223: 341-345.
[104]徐幸莲.兔骨骼肌肌球蛋白热诱导凝胶特性及成胶机制研究[D]: [博士学位论文].南京:南京农业大学, 2003: 133.
[105] Angsupanich K., Edde M., Ledward D. A. Effect of high pressure on the myofibrillar proteins of cod and turkeymuscle [J]. J. Agric. Food Chem., 1999, 47 (1): 92-99.
[106]王苑,朱学伸,周光宏,郭昌杰.高压处理对肌原纤维和大豆分离蛋白混合凝胶特性的影响[J].江西农业学报, 2007, 19 (5): 105-108.
[1] Fukami K., Ishiyama S., Yaguramaki H., etc. Off-flavor [J]. J. Agric. Food Chem. , 2002, 50 (19) : 5412-5416.
[2] Steven W. Lloyd & Casey C. Grimm. Analysis of 2-methylisoborneol and geosmin in catfish by microwave distillation-solid-phase microextraction [J]. J Agric Food Chem., 1999, 47: 164-169.
[3]江健,王锡昌,陈西瑶.顶空固相微萃取与GC-MS联用法分析淡水鱼肉气味成分[J].现代食品科技, 2006, 22(2):219-222.
[4] Tiina R., Hanna L. A., Tiina R. Application of an electronic nose for quality assessment of midified atmosphere packaged poultry meat [J]. Food control, 2006, 17: 5-13.
[5] John E. H., Frank L., Jens P. W. Annette vebergdetection of rancidity in freeze stored turkey meat using a commercial gas-sensor array system [J]. Sensors and Actuators, 2006, B116: 78-84.
[6]田怀香,王璋,许时婴. GC-O法鉴别金华火腿中的风味活性物质[J].食品与发酵工业. 2004, 30(12) :117-123.
[7]王锡昌,陈俊卿.顶空固相微萃取与气质联用法分析鲢鱼肉中风味成分[J].上海水产大学学报, 2005, 14(2): 176-180.
[8] Richards, M. P., Hultin, H. O. Effect of pH on lipid oxidation using trout hemolysate as a catalyst: a possible role for deoxyhemoglobins [J]. J. Agric. Food Chem., 2000, 48: 3141-3147.
[9] Sungim IM & Tadao KURATA. Characterization of Off-Flavors in Porcine Liver Collected by SDE [J]. Food Sci. Technol. Res., 2003, 9 (4): 338–341.
[10] Chung H Y, Cadwallader K R. Aroma extract dilution analysis of blue crab claw meat volatiles [J]. J Agric Food Chem, 1994, 42: 2867-2870.
[11] Siddaiah, D., Reddy, G. V. S., Raju, C. V., Chandrasekhar, T. C. Changes in lipids, proteins and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storage [J]. Food Research International, 2001, 34 (1): 47-53.
[12] Reda Triqui. Sensory and flavor profiles as a means of assessing freshness of hake (Merluccius merluccius) during ice storage [J]. Eur Food Res Technol, 2006, 222: 41–47.
[13] Reda Triqui, & Nourredine Bouchriti. Freshness assessments of Moroccan Sardine (Sardina pilchardus): Comparison of overall sensory changes to instrumentally determined volatiles [J]. J Agric Food Chem., 2003, 51, 7540-7546.
[14] Khiari D., Suffet I. H., & Barrett S. E. The determination of compounds causing fishy/swampy odors in drinking water supplies [J]. Water science and technology, 1995, 31(11): 105-112.
[15] Yoshiwa T, Morimoto K, Sokamoto K, et al. Volatile compounds of fishy odor in sardine by simultaneous distillation and extraction under reduced pressure [J]. Nippon Suisan Gakkaishi, 1997, 63(2): 222-230.
[16]章超桦,平野敏行,铃木健,白井隆明.鲫的挥发性成分[J].水产学报, 2000, 24(4): 354-359.
[17] Josephson D. B. Variation in the occurrences of enzymecally derived volatile aroma compounds in salt and freshwater fish [J]. J Agric Food Chem., 1984, 3: 1344-1347.
[18] Campo M. M., Nute G. R., Wood J. D., Elmore S. J., Mottram D. S., Enser M. Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I- sensory perception [J]. Meat science, 2003, 63: 367-375.
[19]周益奇,王子健.鲤鱼体中鱼腥味物质的提取和鉴定[J].分析化学, 2006 (34), 9: 165-167.
[20] Germana B, Luciana B, Giovanni P, Roberta V, Roberto B, Maria C, Alessandro M. Flavor compounds of dry-cured ham [J]. J Agric Food Chem., 1992, 40: 2389-2394.
[21]薛勇,薛长湖.鳙鱼鱼糜抗冻变性剂及土腥味脱除方法的研究[D]: [博士学位论文].青岛:中国海洋大学, 2006: 2-3.
[22] Persson, P. E. Study on the odor of 2-methylisoborneol [J]. J Agric Food Chem., 1980, 28: 1344-1345.
[23]段振华,张敏,郝建.香脆鳙鱼片的制备工艺[J].食品工业科技, 2003, 24 (2): 44-47.
[24] Conte Eric D., Chun-Yi Shen, Peter W.Perschbacher, and Dwight W. Miller. Determination of geosmin and methylisoborneol in catfish tissue (Ictalurus punctatus) by microwave-assisted distillation-solid phase adsorbent trapping [J]. J. Agric. Food Chem., 1996, 44, 829-835.
[25]柴春祥,陈庆森,刘勤生.鸡肉新鲜度电子鼻评价特征值的确定[J].食品与发酵工业, 2007, 33(11): 5-8
[26]潘天红,陈山,赵德安.电子鼻技术在谷物霉变识别中的应用[J].仪表技术与传感器, 2005, 3: 51-52.
[1] Grossman, S., Bergman, M., & Sklan, D. Lipoxygenase in chicken muscle [J]. J. Agric. Food Chem., 1988, 36, 1268-1270.
[2] German, J. B., & Richard K. Creveling. Indentification and characterization of a 15-lipoxygenase from fish gills [J]. J. Agric. Food Chem., 1990, 38, 2144-2147.
[3] Gata, J. L., Pinto, M. C., & Macias, P. Lipoxygenase activity in pig muscle: purification and partial characterization [J]. J. Agric. Food Chem., 1996, 44: 2573-2577.
[4] Hsiu, H. H., & Pan, B. S. Effect of protector and hydroxypatite partial purification on stability of lipoxygenase from gray mullet gill [J]. J. Agric. Food Chem., 1996, 44: 741-745.
[5] Suhur Saeed, & Nazlin K. Howell. 12-Lipoxygenase activity in the muscle tissue of Atlantic mackerel (Scomber scombrus) and its prevention by antioxidants [J]. Journal Science Food Agricultural, 2001, 81: 745-750.
[6] Richards, M. P., & Hultin, H. O. (2000). Effect of pH on lipid oxidation using trout hemolysate as a catalyst: a possible role for deoxyhemoglobins [J]. J. Agric. Food Chem., 48: 3141-3147.
[7] Bahar Tokur, & Koray Korkmaz. The effects of an iron-catalyzed oxidation system on lipids and proteins of dark muscle fish [J]. Food chemistry, 2007, 104: 754-760.
[8] LARSSON Karin, ALMGREN Annette, UNDELAND Ingrid. Hemoglobin mediated lipid oxidation and compositional characteristics of washed fish mince model systems made from cod (Gadus morhua), herring (Clupea harengus), and salmon (Salmo salar) muscle [J]. J. Agric. Food Chem., 2007, 55: 9027-9035.
[9] Josephson, D. B., Lindsay, R. C., & Stuiber, D. A. Biogenesis of Lipid-Derived volatile aroma compounds in the Emerald shiner (Notropis atherinoides) [J]. J. Agric. Food Chem., 1984, 32: 1347-1352
[10] Stark, Y. Y., & Andreas Wasche. Characteristics of crude lipoxygenase from commercially de-oiled lupin flakes for different types of lupins (Lupinus albus, Lupinus angustifolius) [J]. Food chemistry, 2004, 88: 287-292.
[11] Kuo J., Sun B. P., Zhang H., German J. B. Identification of 12-lipoxygenase in the hemolymph of tiger shrimp (penaeus bate) [J]. J. Agric. Food Chem., 1994, 42: 1620-1623.
[12] Campo, M. M., Nute, J. D., Elmore, S. J., Mottram, D. S., & Enser, M. Modelling the effect of fatty acids in odor development of cooked meat in vitro: part I- sensory perception [J]. Meat science, 2003, 63: 367-375
[13]傅樱花,马长伟.腊肉加工过程中脂质分解及氧化的研究[J].食品科技, 2004, 1: 42-45.
[14]田颖刚,谢明,付志红,吴红静,王维亚,唐永富.乌骨鸡脂肪油中脂肪酸组成的气相色谱-质谱分析[J].南昌大学学报(理科版), 2006, 30(3): 264-267.
[15]薄海波,王霞,翟宗德,李永民,陈立仁.碱催化法衍生化气相色谱/质谱法分析青海湖裸鲤鱼油中的脂肪酸[J].色谱, 2006, 24 (2): 181-184.
[16]郝颖,汪之和. EPA、DHA的营养功能及其产品安全性分析[J].现代食品科技, 2006, 22 (3): 180-183.
[17]祖丽亚,罗俊雄,樊铁.海水鱼与淡水鱼脂肪中EPA、DHA含量的比较[J].中国油脂, 2003, 28(11): 48-50.
[18]郇延军,周光宏,徐幸莲,王革新.金华火腿生产过程中脂质氧化及脂肪氧合酶变化特点研究[J].食品科学, 2008, 29(3): 60-65.
[19] Mohri Satoshi, Soon-Yeong Cho, Yasushi Endo, and Kenshiro Fujimoto. Linoleate 13(S)-Lipoxygenase in sardine skin [J]. J. Agric. Food Chem., 1992, 40: 573-576.
[20] Vanrollins, M., & Murphy, R. C.. Autoxidation of docosahexaenoic acid: analysis of ten isomers of hydroxydocosahexaenoate [J]. Journal Lipid Research, 1984, 25: 507-517.
[21] German, J. B., & John, E. Kinsella. Lipid oxidation in fish tissue, enzymatic initiation via lipoxygenase [J]. J. Agric. Food Chem., 1985, 33: 680-683.
[22] Takashi, K., Hitomi, K., Chiharu, U., Takashi Hara, Toshiro Hayakawa, & Toshio John. Purification and characterization of lipoxygenase from Pleurotus ostreatus [J]. J. Agric. Food Chem., 2002, 50: 1247-1253.
[23] Rosa J., Margret B., Gudrun O. The Role of Volatile Compounds in Odor Development During Hemoglobin-Mediated Oxidation of Cod Muscle Membrane Lipids [J]. Journal of Aquatic Food Product Technology, 2007, 16(4): 67-86.
[1] Steven W. Lloyd & Casey C. Grimm. Analysis of 2-methylisoborneol and geosmin in catfish by microwave distillation-solid-phase microextraction [J]. J. Agric. Food Chem., 1999, 47: 164-169.
[2] Maria Perez-Juan, Monica Flores, Fidel Toldra. Binding of aroma compounds by isolated myofibrillar proteins: Effect of protein concentration and conformation [J]. Food Chemistry, 2007, 105: 932–939.
[3] Suzuki, T. Fish and krill protein processing technology [M]. London: Applied Science Publishers Ltd. 1981.
[4] Hultin, H. O., and Kelleher, S. D. Process for isolating a protein composition from a muscle source and protein composition [P]. US Patent Ser. No. 08/797,929. Feb 12, 1997.
[5] Srinivassan D., John E. K. Binding of carbonyls to fish actomyosin [J]. J. Agric. Food Chem., 1983, 31: 856-859.
[6]陈申如,张其标,倪辉.酸法提取鲢鱼鱼肉蛋白质技术的研究[J].海洋水产研究, 2004, 5: 61-64
[7]金晶,周坚,李永丽.发酵法在淡水鱼鱼糜脱腥中的应用研究[J].武汉工业学院学报, 2007, 26(4): 8-12.
[8]贾艳萍,魏群,赵军.对酵母细胞酶法破壁的研究[J].中国酿造, 2005, 9: 11-13.
[9] Ingrid U., Hultin H. O., & Richards M. P. Aqueous extracts from some muscle inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids [J]. J. Agric. Food Chem., 2003, 51: 3111-3119.
[10] Gianelli M. P., Flores M., Fidel T. Interaction of soluble peptides and proteins from skeletal muscle on the release of volatile compounds [J]. J. Agric. Food Chem., 2003, 51: 6828-6834.
[11]吴桂英,赵玉凤,吴元欣,朱圣东,王存文,池汝安.酿酒酵母细胞破碎释放乙醛脱氢酶的研究[J].食品工业科技, 2007, 28(3): 61-63
[12] Jirawan Y., Athapol N. Effects of preservation methods on geosmin content and off-flavor in Nile tilapia (Oreochromis niloticus) [J]. J. Aquatic Food Pro. Tec. 2000, 9(4): 95-107.
[13]薛勇,薛长湖.鳙鱼鱼糜抗冻变性剂及土腥味脱除方法的研究[D]: [博士学位论文].青岛:中国海洋大学, 2006: 2-3.
[14] Siddaiah, D., Reddy, G. V. S., Raju, C. V., & Chandrasekhar, T. C. Changes in lipids, proteins and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storage [J]. Food Research International, 2001, 34(1): 47-53.
[15] Kristinsson, H. G., Theodore, A. E., Demir, N., Ingadottir, B. A comparative study between acid- and alkali-aided processing and surimi processing for the recovery of proteins from channel catfish muscle [J]. Journal of Food Science. 2005, 70, (4): C298-C306.
[16] Kristinsson, H. G., Hultin, H. O. The effect of acid and alkali unfolding and subsequent refolding on the pro-oxidative activity of trout hemoglobin [J]. J. Agric. Food Chem., 2004, 52 (17): 5482-5490.
[17] Fan W., Chi Y., Zhang S. The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice [J]. Food Chemistry, 2008, 106: 118-132.
[18]陈奇,黄寿恩.鱼制品脱腥工艺的研究[J].食品科学, 2007, 28(6): 163-167.
[19] Kristinsson H. G., Liang Y. Effect of pH-shift processing and surimi processing on Atlantic croaker (Micropogonias undulates) muscle proteins [J]. Journal of Food Science. 2006, 71 (5): C304-C312.
[20] Undeland, I., Kelleher, S. D., Hultin, H. O. Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process [J]. J. Agric. Food Chem., 2000, 50 (25): 7371-7379.
[21] Han T. J., & Liston J. Lipid peroxidation protection factors in rainbow trout (Salmo gairdnerii) muscle cytosol [J]. Journal of food science, 1989, 54: 809-813.
[22] Joseph K., Menahem A. S., Stella H., & Ioseph S. Lipid peroxidation of muscle food: the role of the cytosolic fraction [J]. J. Agric. Food Chem., 1991, 39: 242-246.
[23] Kakuta T., Hoshikuma A., Kanauchi M., Shindoh H., Yoshizawa K., & Koizumi T. Studies on Autioxidant Producd by the Yeast. Part I. Identification and Some Properties of Antioxidant produced by the Yeast [J]. Food Preservation Science, 1999: 25, 215-220.
[24] Lehto S., Laakso S., & Lehtinen P. Enzymatic oxidation of hexanal by oat [J]. Journal of cereal science, 2003, 38: 199-203.
[25] Sawada H., Hara A., Nakayama T., & Hayashibara M. Kinetic Mechanisms in the Reduction of Aldehydes and Ketones Catalyzed by Rabbit Liver Aldehyde Reductases and Hydroxysteroid Dehydrogenases [J]. Journal of Biochemistry, 1982, 92 (1): 185-191.
[26] Debourg, A., Laurent, M., Goossens, E., Borremans, E., Winkel, L. van de, & Masschelein, C. A. Wort aldehyde reduction in free and immobilized yeast systems [J]. Journal of the American Society of Brewing Chemists, 1994, 52 (3): 100-106.
[27] Fauconnier, M. L., Mpambara, A., Delcarte, J., Jacques, P. Conversion of green note aldehydes into alcohols by yeast alcohol dehydrogenase [J]. Biotechnology Letters, 1999, 21 (7): 629-633.
[1] Kristinsson, H. G., Hultin, H. O. Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding [J]. J. Agric. Food Chem., 2003, 51 (24): 7187-7196.
[2] Kristinsson, H. G., Hultin, H. O. Effect of low and high pH treatment on the functional properties of cod muscle proteins [J]. J. Agric. Food Chem., 2003, 51 (17): 5103-5110.
[3] Choi, Y. J., Park, J. W. Acid-aided protein recovery from enzyme-rich Pacific whiting [J]. J. of Food Sci., 2002, 67 (8): 2962-2967.
[4] Yongsawatdigul, J., Park, J. W. Effects of alkali and acid solubilization on gelation characteristics of rockfish muscle proteins [J]. J. of Food Sci., 2004, 69 (7): C499-C505.
[5] Tein M. Lim, Jae W. Park. , Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH [J]. J. of Food Sci., 1998, 63(2): 215-218.
[6] Kristinsson, H. G., Hultin, H. O. Changes in trout hemoglobin conformations and solubility after exposure to acid and alkali pH [J]. J. Agric. Food Chem., 2004, 52 (11): 3633-3643.
[7] Martha N. Liu, E. Allen Foegeding, Shue- Fung Wang, et al. Denaturation and aggregation of chicken myosin isoforms [J]. J. Agric. Food Chem., 1996, 44: 1435-1440.
[8] Park J W, Yongsawatdigul J, Lin TM. Rheological behavior and potential cross-linking of pacific whiting (Merluccius productus) surimi gel [J]. J. of Food Sci., 1994, 59: 773-776.
[9] Isabel Sanchez-Alonso, Mercedes Careche, & A. Javier Borderias. Method for producing a functional protein concentrates from giant squid (Dosidicus gigas) muscle [J]. Food chemistry, 2007, 100: 48-54.
[10] Michael Uzzan, Ellina Kesselman, Ory Ramon, I.J. Kopelman, Shimon Mizrahi. Mechanism of textural changes induced by microwave reheating of a surimi shrimp imitation [J]. Journal of Food Engineering, 2006, 74: 279-284.
[11]施纪,白洁.食品分析[M].中国轻工业出版社,北京, 2005.
[12] Thorarinsdottir, K. A., Arason, S., Geirsdottir, M., Bogason, S. G., Kristbergsson, K. Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry [J]. Food Chemistry, 2002, 77 (3): 377-385.
[13] Undeland, I., Kelleher, S. D., Hultin, H. O. Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process [J]. J. Agric. Food Chem., 2002, 50 (25): 7371-7379.
[14] Kristinsson, H. G., Liang, Y. Effect of pH-shift processing and surimi processing on Atlantic croaker (Micropogonias undulates) muscle proteins [J]. J. of Food Sci., 2006, 71 (5): C304-C312.
[15] Egelandsdal, B., Fretheim, K., Samejima, K. Dynamic rheological measurements onheat-induced myosin gels: effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate [J]. Journal of the Science of Food & Agriculture, 1986, 37 (9): 915-926.
[16] Choe I. S., Morita J. I. Yamamoto K., et al. Heat-induced gelation of myosin/subfragments from chicken leg and breast muscle at high ionic strength and low pH [J]. J. of Food Sci., 1991, 56 (4): 884-890.
[17] Kristinsson, H. G., Hultin, H. O. The effect of acid and alkali unfolding and subsequent refolding on the pro-oxidative activity of trout hemoglobin [J]. J. Agric. Food Chem., 2004, 52 (17): 5482-5490.
[18] Lee H. G., Lanier T. C., and Hamann D. D. Covalent cross-linking effects on thermo-rheological profiles of fish protein gels [J]. J. of Food Sci., 1997, 62 (1): 25-32.
[19]李勇,程裕东.白鲢鱼糜流变特性的研究[J].食品科学, 2007, 28 (10): 100– 104.
[20]孔保华,王辉兰,王明丽.鲢鱼鱼丸最佳配方及工艺的研究[J].食品工业科技, 2000, 21(2): 43-45.
[21]罗永康,沈慧星,潘道东,王全宇.鲢鱼鱼糜蛋白质凝胶特性的研究[J].食品与发酵工业, 2002, 28(1): 23-26.
[22]严菁,熊善柏,李清亮.转谷氨酰胺酶对淡水鱼糜制品凝胶强度的影响[J].食品科学, 2002, 23(8): 59-62.
[23] Kristinsson, H. G., Hultin, H. O. Effect of low and high pH treatment on the functional properties of cod muscle proteins [J]. J. Agric. Food Chem., 2003, 51(17): 5103-5110.
[1] Uresti R. M., Tellez-Luis Simon J., Ramirez Jose A., & Vazquez Manuel. Use of dairy proteins and microbial transglutaminase to obtain low-salt fish products from filleting waste from silver carp (Hypophthalmichthys molitrix) [J]. Food chemistry, 2004, 86: 257-262.
[2] Luo Y., Kuwahara R., Kaneniwa M., Murata Y., Yokoyama M. Comparison of gel properties of surimi from Alaska pollock and three freshwater fish species: effects of thermal processing and protein concentration [J]. Journal of Food Science, 2001, 66 (4): 548-554.
[3]刘海梅,熊善柏,谢笔钧.钙离子对白鲢鱼糜热诱导凝胶化的影响[J].食品科学, 2006, 27 (8): 87-90.
[4] Mao Weijie, Manabu Watanabe, Noboru Sakai. Analysis of temperature distributions in Kamaboko during microwave heating [J]. Journal of Food Engineering, 2005, 71: 187–192.
[5] Suvendu Bhattacharya, Rashmi Jena. Gelling behavior of defatted soybean flour dispersions due tomicrowave treatment: Textural, oscillatory, microstructural and sensory properties [J]. Journal of food engineering, 2007, 78: 1305-1314.
[6] Suttirug Phatcharat, Soottawat Benjakul, Wonnop Visessanguan. Effects of washing with oxidising agents on the gel-forming ability and physicochemical properties of surimi produced from bigeye snapper (Priacanthus tayenus) [J]. Food Chemistry, 2006, 98: 431–439.
[7] Saroat Rawdkuen, Soottawat Benjakul, Wonnop Visessanguan, Tyre C. Lanier. Combination effects of chicken plasma protein and setting phenomenon on gel properties and cross-linking of bigeye snapper muscle proteins [J]. LWT, 2005, 38: 353–362.
[8] Chang-Lee M. V., Lampila L. E., Crawford D. L. Yield and composition of surimi from pacific whiting (Meluccius productus) and the effect of various protein additives on gel strength [J]. Journal of food science, 1990, 55(1): 83-86
[9] Park J. W. Functional protein additives in surimi gels [J]. Journal of food science, 1994, 59(3): 525-527
[10] Luo Y., Shen H., Pan D., Bu G. Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolates [J]. Food Hydrocolloids, 2008, 22: 1513–1519.
[11] Cristina Bilbao-Sainz, Michael Butler, Tony Weaver, Julian Bent. Wheat starch gelatinization under microwave irradiation and conduction heating [J]. Carbohydrate polymers, 2007, 69: 224-232.
[12]罗永康,沈慧星,潘道东,王全宇.鲢鱼鱼糜蛋白质凝胶特性的研究[J].食品与发酵工业, 2002, 28(1): 23-26.
[13]严菁,熊善柏,李清亮.转谷氨酰胺酶对淡水鱼糜制品凝胶强度的影响[J].食品科学, 2002, 23(8): 59-62.
[14] Gropper, M., Ramon, O., Kopelman I. J., Mizrahi, S. Effects of microwave reheating on surimi gel texture [J]. Food research international, 1997, 30 (10): 761-768.
[15] Michael Uzzan, Ellina Kesselman, Ory Ramon, I.J. Kopelman, Shimon Mizrahi. Mechanism of textural changes induced by microwave reheating of a surimi shrimp imitation [J]. Journal of Food Engineering, 2006, 74: 279–284.
[16] Serrano A., Librelotto J., Cofrades S., Sanchez-Muniz F. J., and Jimenez-Colmenero F. Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method [J]. Meat science, 2007, 77: 304-313.
[17] Bertak, J. A., & Karahadian, C. Surimi-based imitation crab characteristics a.ected by heating method and end point temperature [J]. Journal of Food Science, 1995, 60: 292–296.
[18]孔保华,耿欣,郑冬梅.加热对鲢鱼糜凝胶特性及二硫键的影响[J].食品工业科技, 2004, 25 (6): 71 - 73.
[19]管军军.微波合成大豆蛋白-糖接枝物机理、结构及功能性[D]: [博士学位论文].无锡:江南大学, 2005: 73– 74.
[20]胡永金.淡水鱼糜发酵及其凝胶形成机理研究[D]: [博士学位论文].无锡:江南大学, 2007: 77-78.
[21] Soottawat Benjakula, Wonnop Visessanguanb, Chakkawat Chantarasuwana. Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand [J]. Lebensm.-Wiss. u.-Technol, 2004, 37: 177–185.
[22]黄鸿兵,徐幸莲,周光宏.兔骨骼肌肌球蛋白分子形成凝胶过程负染观察[J].食品科学, 2004, 25 (7): 47– 51.
[23]吴晖,唐传核,李琳,杨晓泉.盐浓度对商用大豆分离蛋白凝胶的胶凝过程及动态粘弹性的影响[J].食品科学, 2006, 27 (7): 39-44.
[24] Brenes, M., Garcia, A., Dobarganes, M. C., Velasco, J., & Romero, C. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil [J]. Journal of Agricultural and Food Chemistry, 2002, 50, 5962–5967.