小虾
效力
化学
食品科学
姜黄素
南极磷虾
丙二醛
肌原纤维
光动力疗法
光敏剂
生物化学
渔业
抗氧化剂
磷虾
生物
体外
有机化学
作者
Yufeng Li,Lijun Tan,Fanyu Liu,Mengyu Li,Sha Zeng,Yunlei Gui,Zhao Yong,Jing Jing Wang
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-03-01
卷期号:403: 134388-134388
被引量:8
标识
DOI:10.1016/j.foodchem.2022.134388
摘要
A new protein complex (SAKP-Cur) was successfully prepared by combining soluble Antarctic krill protein with curcumin through hydrophobic action. The potency of photodynamic inactivation (PDI) mediated by the complex on preserving the storage quality of shrimp at 4 °C was investigated by microbiological, chemical, physical and histological methods. Results showed that the SAKP-Cur significantly improved the stability of curcumin, and greatly inactivated the native bacteria in shrimp driven by PDI. Meanwhile, the complex-mediated PDI effectively reduced the endogenous enzyme activity, the production of total volatile basic nitrogen (TVB-N) and malondialdehyde (MDA) in shrimp. Moreover, it obviously maintained the integrity and elasticity of the muscle fibers, thereby reducing the loss of water in myofibrils. Notably, the SAKP-Cur enhanced the PDI potency to preserve the freshness of shrimp during 4 °C storage or freeze-thaw cycles treatment. Therefore, the SAKP-Cur coupled with PDI is an effective fresh-keeping technology for aquatic products.
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