effects of thinned young apple polyphenols on the quality of grass carp (ctenopharyngodon idellus) surimi during cold storage:(减少年轻的苹果多酚对草鱼的质量(ctenopharyngodon idellus)在冷藏鱼肉酱).pdfVIP
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effects of thinned young apple polyphenols on the quality of grass carp (ctenopharyngodon idellus) surimi during cold storage:(减少年轻的苹果多酚对草鱼的质量(ctenopharyngodon idellus)在冷藏鱼肉酱)
Food Chemistry 224 (2017) 372–381
Contents lists available at ScienceDirect
Food Chemistry
journal homepage: www.elsevi /locat e/foodchem
Effects of thinned young apple polyphenols on the quality of grass carp
(Ctenopharyngodon idellus) surimi during cold storage
Lijun Sun a,b,⇑,1, Jiaojiao Sun a,1, Pridhuvi Thavaraj b, Xingbin Yang a, Yurong Guo a,⇑
a College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, PR China
b Centre for Nutrition and Food Science, Queensland Alliance for Agricultural and Food Innovation, The University of Queensland, Brisbane 4072, Australia
a r t i c l e i n f o a b s t r a c t
Article history: The aim of this study was to investigate the effects of young apple polyphenols (YAP) on the quality of
Received 28 July 2016 grass cap surimi (GCS) during storage at 4 C. The addition of YAP into GCS was found to be effective
Received in revised form 13 December 2016 in delaying lipid oxidation, soluble myofibrillar protein (SMP) degradation and changes of L⁄, a⁄ and b⁄
Accepted 28 December 2016
values of GCS. Chlorogenic acid was screened to be the primary component showing preservative effects.
Available online 29 December 2016
YAP was shown to protect the functional properties of SMP during cold storage, retarding both the
decrease in emulsifying activity and stability, and the increase in surface hydrophobicity of
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