Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid ( Todarodes pacificus ) muscles
作者： Yifeng Zhang , Gang Wang , Yafang Jin , Yun Deng , Yanyun Zhao
DOI: 10.1016/J.FOODCONT.2015.07.044
关键词:
摘要: Abstract This study investigated the effect of high hydrostatic pressure processing (HHP, at 0.1 [control], 200, 400 or 600 MPa) on purine, taurine, cholesterol, antioxidant micronutrients (Mn, Se, Fe, Zn, Cu, vitamin B2, A and E), DPPH, reducing power squids during 10-day storage 4 °C. Compared with control, pressurization did not change contents E, Mn Fe in squid samples day 0. After 10-days storage, HHP 600 MPa caused maximum decreases hypoxanthine, adenine produced small reductions guanine, power, TBARS. No significant differences were found B2 between 200 MPa 400 MPa treated samples. Both time affect levels DHA, EPA, Cu. provided a strategy to decrease cholesterol purine minimal activity loss seafood using HHP.
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