Effect of Milk Protein Concentrate on Lipid Oxidation and Formation of Fishy Volatiles in Herring Mince(Clupea harengus)during Frozen Storage

摘要

The effect of milk protein concentrate(MPC)at 0,2,4,and 6% on lipid oxidation and volatile formation in frozen stored herring mince(-18°C)was evaluated by analyzing samples at 0,2,and 4 months for fatty acid composition,volatiles,and thiobarbituric acid reactive substances(TBARS).Sensory evaluation was also conducted to assess the intensity of fishy odor,and the volatiles were analyzed using static headspace gas chromatographgamma-mass spectrometry(SHGC-MS).The addition of 4 and 6% MPC to herring mince resulted in a 33% and 50% reduction of TBARS,respectively,at month 4 and lessened the intensity of fishy odor throughout storage.However,MPC did not protect fatty acids from enzymatic degradation unless it was added immediately after mincing.Volatile analysis using SHGC-MS showed that 4% MPC was able to reduce headspace volatiles associated with fishy odor.MPC is most effective for reducing 4-heptenal,3-methyl-1-butanol,2-hexenal,and 1-penten-3-ol,which are known to be potent odorants associated with lipid oxidation.