Effect of e-beam irradiation and microwave heating on the fatty acid composition and volatile compound profile of grass carp surimi

被引：27
作者：
Zhang, Hongfei [1 ]
Wang, Wei [1 ]
Wang, Haiyan [1 ]
Ye, Qingfu [1 ]
机构：
[1] Zhejiang Univ, Inst Nucl Agr Sci, Hangzhou 310029, Zhejiang, Peoples R China
来源：
RADIATION PHYSICS AND CHEMISTRY | 2017年 / 130卷
关键词：
Grass carp surimi; E-beam irradiation; Microwave cook; Fatty acids; Volatile compounds; LIPID OXIDATION; CHEMICAL-PROPERTIES; GAMMA-IRRADIATION; DRYING METHODS; GROUND-BEEF; SHELF-LIFE; OFF-ODOR; STORAGE; FILLETS; COOKING;
D O I：
10.1016/j.radphyschem.2016.10.007
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
In this study, we evaluated the effects of e-beam irradiation (1-7 kGy) and irradiation coupled to microwave heating (e-I-MC, 70 degrees C internal temperature) on the fatty acid composition and volatile compound profile of grass carp surimi. Compared to control samples, e-beam irradiation generated three novel volatile compounds (heptane, 2,6-dimethyl-nonane, and dimethyl disulfide) and increased the relative proportions of alcohols, aldehydes, and ketones. Meanwhile, e-I-MC significantly increased aldehyde levels and generated five heterocyclic compounds along with these three novel compounds. No significant difference in volatile compounds were detected in e-I-MC samples with increasing irradiation dose (p > 0.05), comparing to the control group. E-beam irradiation at 5 and 7 kGy increased the levels of saturated fatty acids (SFAs) and decreased the levels of unsaturated fatty acids (p <= 0.05), but did not affect the content of trans fatty acid levels (p > 0.05). Irradiation, which had no significant effects on (Eicosapentaenoic acid) EPA, decreased (Docose Hexaenoie Acid) DHA levels. In the e-I-MC group, SFA levels increased and PUFA levels decreased. Additionally, MUFA levels were unaffected and trans fatty acid levels increased slightly following e-I-MC.
引用
收藏
页码：436 / 441
页数：6
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