Effects of silver carp drying process on quality and content of advanced glycation end products

Authors

LUAN Ao-nan, College of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114 , China
WANG Chuan-yang, College of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114 , China
KEVIN Li, Hunan Herbalife Natsource Natural Products Limited Company, Changsha, Hunan 410100 , China
YU Jian, College of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114 , China
WANG Fa-xiang, College of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114 , China
LIU Yong-le, College of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114 , China
LI Xiang-hong, College of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114 , China
LI Yan, College of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114 , China

Abstract

Objective:The effect of dried silver carp process on quality and safety was studied. Methods: Taking the fresh silver carp as the raw material, the curing concentration (NaCl), curing temperature, curing time, drying temperature and drying time as investigating factors, investigated the effects of different processing conditions on the rehydration rate, color, texture and AGEs formation. Results: The concentration of curing salt and drying temperature had significant effects on the sensory evaluation of dried fish products (P＜0.05), and the optimal processing conditions obtained were curing concentration of 9%, curing temperature of 4 ℃, curing time of 3 h, drying temperature of 60 ℃ and drying time of 24 h. The alkanes, aromatic compounds and sulfur-containing organic compounds contributed most to the flavor of dried fish. The dried fish products with a curing concentration of 9%, curing temperature of 4 ℃, curing time of 3 h, and drying temperature of 60 ℃ had better retention of flavor substances. The samples became yellowish in color, less bright and harder, which was reflected in sensory changes as dried fish products with golden color, firm texture and non-flabby tissue. The content of carboxymethyl lysine (CML) and carboxyethyl lysine (CEL) increased with increasing salt content. However, the differences in CML and CEL of dried fish under 3% and 9% salt concentration curing were not significant. Conclusion: The dried fish products with curing concentration of 9%, curing temperature of 4 ℃, curing time of 3 h, drying temperature of 60 ℃ and drying time of 24 h are the optimal products. This study provides technical support for the processing and safety control of dried silver carp.

Publication Date

10-16-2022

First Page

13

Last Page

20

DOI

10.13652/j.spjx.1003.5788.2022.80180

Recommended Citation

Ao-nan, LUAN; Chuan-yang, WANG; Li, KEVIN; Jian, YU; Fa-xiang, WANG; Yong-le, LIU; Xiang-hong, LI; and Yan, LI (2022) "Effects of silver carp drying process on quality and content of advanced glycation end products," Food and Machinery: Vol. 38: Iss. 7, Article 3.
DOI: 10.13652/j.spjx.1003.5788.2022.80180
Available at: https://www.ifoodmm.cn/journal/vol38/iss7/3

References

[1] 农业部渔业局.2021中国渔业统计年鉴[M].北京:中国农业出版社,2021:25-26.Bureau of Fisheries,Ministry of Agriculture.2021 China fisheries statistical yearbook[M].Beijing:China Agricultural Press,2021:25-26.
[2] 孔保华,耿欣,刁新平.鲢鱼肉的营养及理化特性的研究[J].渔业现代化,2002（4）:33-35.KONG Bao-hua,GENG Xin,DIAO Xin-ping.Study on the nutritional and physicochemical properties of silver carp meat[J].Fishery Modernization,2002（4）:33-35.
[3] 徐思敏,李招,王建辉,等.湖南省淡水鱼加工产业现状及其发展路径[J].食品与机械,2017,33（6）:213-216.XIU Si-min,LI Zhao,WANG Jian-hui,et al.Current situation and development strategies of fresh water fish processing industry in Hunan Province[J].Food & Machinery,2017,33（6）:213-216.
[4] ANA B,RUI C.Influence of brine salting prior to pickle salting in the manufacturing of various salted-dried fish species[J].Journal of Food Engineering,2010,100（3）:490-495.
[5] WAN J,ZHANG M,WANG Y Q,et al.Drying kinetics and quality characteristics of slightly salted grass carp fillets by hot air drying and vacuum microwave drying[J].Journal of Aquatic Food Product Technology,2013,22（6）:595-604.
[6] ZHANG J H,ZHOU D Y,ZHONG X M,et al.Quality and protein degradation of golden pompano（Trachinotus blochii）fillets during four drying methods[J].LWT-Food Science and Technology,2020,130:109638.
[7] ZHU Z S,HUANG M,CHENG Y Q,et al.A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products[J].Trends in Food Science & Technology,2020,98:30-40.
[8] NIU L H,SUN X H,TANG J M,et al.Combination effects of salts and cold storage on the formation of protein-bound N-（carboxymethyl）lysine and N-（carboxyethyl）lysine in raw and subsequently commercially sterilized ground pork[J].Food Chemistry,2018,264:455-461.
[9] LI Y,XUE C Y,QUAN W,et al.Assessment the influence of salt and polyphosphate on protein oxidation and Nε-（carboxymethyl）lysine and Nε-（carboxyethyl）lysine formation in roasted beef patties[J].Meat Science,2021,177（4）:108489.
[10] TAVARES W P S,DONG S Y,JIN W Y,et al.Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail（Thichiurus lepturus）fillets[J].Food Research International,2018,103（1）:390-397.
[11] ASSAR S H,MOLONEY C,LIMA M,et al.Determination of Nε-（carboxymethyl）lysine in food systems by ultra performance liquid chromatography-mass spectrometry[J].Amino Acids,2009,36（2）:317-326.
[12] 余洋洋,唐道邦,温靖,等.热泵温度对白萝卜干燥速率及品质的影响[J].食品与机械,2020,36（2）:211-214.YU Yang-yang,TANG Dao-bang,WEN Jing,et al.Effect of different heat pump temperatures on drying rate and quality of white radish[J].Food & Machinery,2020,36（2）:211-214.
[13] SUN X H,TANG J M,WANG J,et al.Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization[J].Meat Science,2016,116（6）:1-7.
[14] 高凯日,林琳,陆剑锋,等.不同腌制处理对草鱼肉理化性质的影响[J].食品研究与开发,2020,41（18）:21-28.GAO Kai-ri,LIN Lin,LU Jian-feng,et al.Effects of different curing treatments on physical and chemical properties of grass carp meat[J].Food Research and Development,2020,41（18）:21-28.
[15] 赵志霞,吴燕燕,李来好,等.低盐罗非鱼片快速腌制的工艺研究[J].南方水产科学,2017,13（6）:105-114.ZHAO Zhi-xia,WU Yan-yan,LI Lai-hao,et al.Study on fast brining technology for low-salinity tilapia fillets[J].South China Fisheries Science,2017,13（6）:105-114.
[16] TIAN Y T,ZHAO Y T,HUANG J J,et al.Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms[J].Food Chemistry,2016,197:714-722.
[17] 李君珂,孙雪梅,柳全文,等.绿原酸对不同加热方式的草鱼品质的影响[J].食品科学,2020,41（4）:80-85.LI Jun-ke,SUN Xue-mei,LIU Quan-wen,et al.Effect of chlorogenic acid on qualities of grass carp processed by different cooking methods[J].Food Science,2020,41（4）:80-85.
[18] MORETTI V M,VASCONI M,CAPRINO F,et al.Fatty acid profiles and volatile compounds formation during processing and ripening of a traditional salted dry fish product[J].Journal of Food Processing and Preservation,2017,41（5）:1 745-4 549.
[19] PUANGSOMBAT K,SMITH J S.Inhibition of heterocyclic amine formation in beef patties byethanolic extracts of rosemary[J].Journal of Food Science,2010,75（2）:T40-T47.
[20] 蔡路昀,台瑞瑞,周小敏,等.不同干燥方式下沙丁鱼干燥特性的比较[J].食品工业科技,2019,40（6）:19-25.CAI Lu-yun,TAI Rui-rui,ZHOU Xiao-min,et al.Comparison of drying characteristics of sardines under different drying methods[J].Science and Technology of Food Industry,2019,40（6）:19-25.
[21] SERRA X,RUIZRAMIREZ J,ANAU J,et al.Texture parameters of dry-cured ham biceps femoris samples dried at different levels as a function of water activity and water content[J].Meat Science,2005,69（2）:249-254.
[22] 安婧,张琪,于楠,等.市售鱼加工食品中3种晚期糖基化终末产物分析及与组分的相关性[J].食品科学,2021,42（10）:1-10.AN Jing,ZHANG Qi,YU Nan,et al.Analysis of three kinds of advanced glycation end products and their correlation with composition in commercial fish processing foods[J].Food Science,2021,42（10）:1-10.
[23] SHAREDEH D,GATELLIER P,ASTRUC T,et al.Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure[J].Meat Science,2015,110（11）:24-31.
[24] DELGADO A,CRISTIN A,FOGLIAN O,et al.Dietary advanced glycosylation end-products（dAGEs）and melanoidins formed through the maillard reaction:Physiological consequences of their intake[J].Annual Review of Food Science and Technology,2018,9:271-291.
[25] NIU L H,SUN X H,TANG J M,et al.Free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine in fish muscle:Biological variation and effects of heat treatment[J].Journal of Food Composition & Analysis,2017,57:56-63.
[26] BHASKAR M,RENE L,INES G,et al.Advanced glycation end products,protein cross links and post translational modifications in pork subjected to different heat treatments[J].Meat Science,2018,145:415-424.