Title: Effects of Pig Bone Protein Hydrolysates on Lipid Oxidation of Large Yellow Croaker During Refrigerated Storage
Abstract: In order to suppress the degradation of muscle lipid oxidation in large yellow croaker during refrigerated storage,different concentrations(0,0.5%,1% and 1.5%)of pig bone protein hydrolysates were added into the muscle of large yellow croaker.The effects of the hydrolysates on lipid oxidation of large yellow croaker during refrigerated storage were studied by observing and measuring the changes of sensory quality,acid value,peroxide value and TBA value of fish fillets under 4 °C.The results showed that,compared with the control group,acid value,peroxide value and TBA value of treatment groups decreased significantly(P 0.05) and sensory score increased significantly(P 0.05),but the differences among treatment groups were not significant.As shown,0.5% concentration of pig bone protein hydrolysates could effectively inhibit the generation of lipid primary oxidation products and secondary oxidation products,and had the obvious effect on the controlling of muscle lipid oxidation in large yellow croaker during refrigerated storage.
Publication Year: 2013
Publication Date: 2013-01-01
Language: en
Type: article
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