冰藏过程中美国红鱼生化特性的变化  

Study on Changes of Biochemical Properties of Sciaenops ocellatus during Frozen Storage

作　　者：黄晓春[1] 侯温甫[2] 杨文鸽[1] 徐大伦[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,浙江宁波315211 [2]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《食品科学》2007年第1期337-340,共4页Food Science

基　　金：科技部"863"项目(2004AA625010)

摘　　要：以肌肉盐溶性蛋白含量、巯基含量和ATPase活性为生化特性指标,同时结合pH值、感官评定和挥发性盐基氮等指标,考察了美国红鱼在冰藏期间生化特性及鲜度变化情况。结果表明:随着贮藏时间的延长,盐溶性蛋白含量、巯基含量和ATPase活性均呈下降趋势,冰藏12d后分别下降了70.19%、79.44%和64.26%(Ca2+-ATPase活性);冰藏过程中pH值变化不大,但挥发性盐基氮及感官指标变化比较明显,挥发性盐基氮在第9d时达到33.73mg/100g,处于Ⅲ级鲜度范围。The changes of biochemical properties ofSciaenops ocellatus during frozen storage were studied by measuring the salt-solubifity of myofibrillar proteins, SH content, A TPase activities and fi＇eshness indexes together with pH value, sensory scores and total volatile basic nitrogen （T-VBN）.The results indicated that during 12 days the salt-solubility of myofibrillar proteins, -SH content and the ATPase activities decrease 70.19%, 79.44% and 64.26% （Ca^2＋-ATPase activities）, respectively. During the frozen storage, the pH value dose not change obviously, but the T-VBN value and the sensory scores change remarkably. T-VBN value gets up to 33.73mg/100g after 9 days, being in Ⅲ grade of freshness.

关 键 词：美国红鱼 冰藏 生化特性 鲜度 

分 类 号：S984.1[农业科学—捕捞与储运]