PDF(Pubmed)
Abstract：
The effects of cross-processing lingonberry press cake (LPC) (2.5-30 %, dw/dw) with herring co-products on protein yield, oxidative stability and color of pH-shift-produced protein isolates were investigated. Even at 2.5 % LPC, the formation of volatile oxidation-derived aldehydes, including hexanal, (E)-2-hexenal, heptanal, octanal, and 2,4-heptadienal, were prevented during the actual protein isolate production. Adding 10 % LPC successfully prevented formation of all these aldehydes also during eight days ice storage which was explained by the partitioning of phenolics, especially ideain (1.09 mg/g dw) and procyanidin A1 (65.5 mg/g dw), into isolates. Although higher amounts of LPC (20-30 %) further prolonged the oxidation lag phase, it reduced total protein yield, increased the consumption of acid and base, and darkened protein isolates. Therefore, it is recommended to use 10 % LPC when pH-shift-processing sensitive fish raw materials as a route to mitigate lipid oxidation and at the same time promote industrial symbiosis and more circular food production.
摘要：
交叉加工越橘压榨蛋糕(LPC)的效果(2.5-30%,dw/dw)与鲱鱼副产物对蛋白质产量的影响，研究了pH变化产生的分离蛋白的氧化稳定性和颜色。即使在2.5%的LPC下，挥发性氧化衍生醛的形成，包括己醛,(E)-2-己烯醛,庚醛,octanal,和2,4-庚二烯醛，在实际的分离蛋白生产过程中被阻止。添加10％LPC成功地防止了所有这些醛的形成也在8天的冰储存，这被解释为酚类的分配，尤其是ideain（1.09mg/gdw）和原花青素A1（65.5mg/gdw），成隔离物。尽管更高的LPC含量（20-30％）进一步延长了氧化滞后阶段，它降低了总蛋白质产量，增加了酸和碱的消耗，和变黑的分离蛋白。因此,当pH值变化处理敏感的鱼原料时，建议使用10％LPC作为减轻脂质氧化的途径，同时促进工业共生和更循环的食品生产。
