Study On The Effect Of Color Protectant On The Color Property Of Seasoned Fish During Sterilization And Storage

Anchovy is one of the single economic fish species with the highest output in China and worldwide,but the processing utilization rate is low.At present,seasoning anchovy products have effectively increased the value-added of anchovy products,and the market prospect is broad.Due to the complex composition of seasoned fish products,the color gradually changes from bright red to dark brown during sterilization and storage,which affects the sensory quality and consumer acceptance of the product.In this article,the color change of seasoned fish products during sterilization and storage were studied,effective color protectants were screened to control the browning reaction and maintain its stable color,and color change were analyzed and controled through the seasoned fish simulation system.Based on color,Maillard reactants and products,the color change and main browning reaction of seasoned fish during sterilization and storage were analyzed.The results showed that the L*,a*,b*,?E,and C* values of seasoned fish decreased by 12.4%,26.3%,28.6%,17.7%,and 27.7% respectively,the redness of seasoned fish is weakened and the overall color is darkened.The Maillard intermediate product content increased slightly,browning degree,fluorescence intensity and 5-HMF content increased by 60.0%,38.7% and 47.4% respectively,and a large amount of Maillard products in various stages were accumulated in seasoned fish after sterilization.During storage at 37°C,the L*,a*,b*,?E,and C* values of seasoned fish stabilized first and then decreased significantly.The browning degree and fluorescence products accumulated continuely.The Maillard intermediate product content was balanced in the production and consumption reactions medium fluctuations.During the sterilization and storage process,the content of lipid oxidation end products decreased continuely,which may be involved in Maillard browning.In summary,Maillard reaction is a crucial cause of color change during sterilization and storage of seasoned fish.Five color protectants of different concentrations of L-cysteine,citric acid,vitamin B1,sodium D-isoascorbate,and tea polyphenols were used to control the Maillard reaction of seasoned fish during the sterilization process to improve the problem of color change.Color,Maillard products,amino and carbonyl compounds,and lipid oxidation were used as indicators.The results showed that the color improved after sterilization with appropriate addition of Lcysteine,citric acid,vitamins B1,D-sodium ascorbate,and tea polyphenols.The optimal addition amounts are 0.30%,0.40%,0.40%,0.10%,0.18‰,the effective increase of a* value was only found in the L-cysteine treatment group,and L-cysteine has the best comprehensive color protection effect.The reaction(Maillard browning)of reducing sugars and free amino acids reduced after sterilization with appropriate addition of 5 color protectants.However,excessive sodium D-isoascorbate accelerated the Maillard reaction.During the sterilization process,the problem of color change improved and the degree of fat oxidation increased under the treatment of color protectant.Accelerated storage experiments were conducted with 0.30% L-cysteine,0.40% citric acid,0.40% vitamin B1,0.10% sodium D-isoascorbate,0.18‰ tea polyphenol treatment group,the effect of color protectant on color change and Maillard reaction of seasoned fish during storage were analyzed.Color,Maillard products,amino and carbonyl compounds,and lipid oxidation were used as indicators.The results showed that the color of each treatment group stabilized first and then decreased during storage.The L*,a*,b*,?E,and C* values of seasoned fish increased effectively and the best color protection effect were found in 0.30% cysteine treatment group.Except a* value,the L*,b*,?E,and C* values of seasoned fish increased effectively in 0.40% citric acid treatment group and 0.40% vitamin B1 treatment group.The improved effect of a*,b*,and C* values lost and color deterioration accelerated after 1 week of storage in 0.10% D-isoascorbate treatment group and 0.18‰ tea polyphenols treatment group.During the storage process,the fluorescence products and end products of Maillard reaction in each treatment group accumulated continuely,and the content of intermediate products fluctuated in the balance between consumption and formation reaction.Maillard reaction accelerated in the middle and late storage in the 0.10% D-sodium ascorbate treatment group.The degree of fat oxidation decreased continuely in each treatment group,which may be related to the accumulation of Maillard products such as melanoids,and affected the color of the seasoned fish ultimately.The main amino and carbonyl compounds L-glutamate and glucose in the seasoned fish were selected to build the Maillard simulation system,L-cysteine was selected as the color protectant,and capsaicin was added to make the system close to the true color of seasoned fish,to study color change,the effect of Maillard reaction on capsaicin and the color protection effect of L-cysteine on the simulated system.Color,browning degree and capsaicin were used as indicators.The results showed that the Maillard reaction accelerated the destruction of capsaicin,reduced a* value and browning degree;cysteine reduced the degradation of capsaicin by inhibiting the Maillard reaction,which may be due to improvement of a* value by appropriate amount of L-cysteine,but capsaicin damaged with excessive L-cysteine.