Abstract
The effects of different reducing sugars, heat treatment temperatures, and processing methods on the removal of parvalbumin from the crud extrarts were studied by using Maillard reaction.The results showed that the content of parvalbumin in Maillard reaction products (MRPs) was significantly reduced when injecting the xylose solution into the fish at 100 ℃. Moreover, the MRPs had brownish yellow color and sauce flavor. Applying the experimental conditions to the production process of cod dried fish, a cod product with a lower parvalbumin content could be obtained.
Publication Date
4-28-2020
First Page
21
Last Page
25
DOI
10.13652/j.issn.1003-5788.2020.04.004
Recommended Citation
Dan, ZHOU; Jian-xian, ZHENG; and Wen-ting, DENG
(2020)
"Study on subtractive technology of allergic protein in cod,"
Food and Machinery: Vol. 36:
Iss.
4, Article 4.
DOI: 10.13652/j.issn.1003-5788.2020.04.004
Available at:
https://www.ifoodmm.cn/journal/vol36/iss4/4
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