复合抗冻剂在暗纹东方鲀冻藏过程中的应用  

Application of Complex Cryoprotectant on Takifugu Obscures during Frozen Storage

作　　者：马妍[1] 谢晶[1] 周然[1] 刘源[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品与生物技术学报》2012年第5期543-548,共6页Journal of Food Science and Biotechnology

基　　金：上海市科委部分地方院校计划项目(08390513900);上海市教育委员会重点学科建设项目(J50704);上海市教育委员会科研创新项目(11YZ160);上海海洋大学校级重点建设项目(A-2600-10-0023)

摘　　要：以pH值、挥发性盐基氮(TVB-N)、盐溶性蛋白含量和巯基含量为指标,研究了蒸馏水、4g/dL海藻糖糖、4g/dL海藻糖+0.4g/dL多聚磷酸钠以及4%海藻糖+0.4g/dL多聚磷酸钠+0.05g/dLε-聚赖氨酸等各不同成分的抗冻剂对暗纹东方鲀在-18℃和-25℃下冻藏180d的抗冻效果。结果表明,两种温度下海藻糖和多聚磷酸钠复合加入都可有效抑制河豚鱼肉蛋白的冷冻变性,其效果要好于单用海藻糖作为抗冻剂,蒸馏水效果最差。-25℃时ε-聚赖氨酸和海藻糖及多聚磷酸钠复合所产生的抗冻效果要比-18℃时要好,能够有效抑制鱼肉蛋白的变性和分解,提高冷冻河豚鱼的品质。The cryoprotective effects of distilled water,4 g/dL trehalose,4 g/dL trehalose+0.4 g/dL sodium polyphosphate,and 4 g/dL trehalose+0.4 g/dL sodium polyphosphate+0.05 g/dL ε-polylysine in puffer fish(Takifugu obscures) were studied during storage at-18 ℃and-25 ℃ for up to 180 d using pH value,total volatile basic nitrogen(TVB-N),salt-extractable protein content and sulfhydryl(SH) content as indicators.The results showed the addition of trehalose and sodium polyphosphate could retard the protein denaturation of frozen puffer fish.This effect was better than that of cryoprotectant only included of trehalose,and the effect of distilled water was the worst.The antifreeze effect of ε-polylysine,trehalose and sodium polyphosphate compound produces at-25 ℃ was better than that at-18 ℃,which could restrain the protein denaturation and decomposition,and then improve the quality of frozen puffer fish.

关 键 词：河豚鱼 冻藏 复合抗冻剂 蛋白质变性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]