Effects of the conditions of frozen storage and freeze-thaw treatment on the formation of α-dicarbonyl compounds in unwashed silver carp surimi

Effects of the conditions of frozen storage and freeze-thaw treatment on the formation of α-dicarbonyl compounds in unwashed silver carp surimi

ObjectiveTo regulate the formation of α-dicarbonyl compounds (α-DCs) in unwashed silver carp surimi.MethodsThe levels of 3-deoxyglucosaldosterone (3-DG), glyoxal (GO), pyroacetal (MGO) and 2, 3-butanedione (2,3-BD) were analyzed in surimi during frozen storage and freeze-thaw cycles at -18 ℃ and -6...

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Bibliographic Details
Main Authors: SU Jie, LI Jiayi, LIU Yongle, ZHOU Jinsong, HUANG Yiqun, LI Xianghong, WANG Faxiang
Format: Article
Language:English
Published: The Editorial Office of Food and Machinery 2024-11-01
Series:Shipin yu jixie
Subjects:
silver carp
unwashed
surimi
frozen strorage
freeze-thaw cycle
α-dicarbonyl compounds
Online Access:http://www.ifoodmm.com/spyjx/article/abstract/20241117?st=article_issue
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