鲤在-20℃冻藏过程中的质构变化  

STUDIES ON THE TEXTURE AND STRUCTURE CHANGES OF COMMON CARP STORED AT-20℃

作　　者：汪秋宽[1] 李振民[2] 刘俊荣[1] 

机构地区：[1]大连水产学院渔机系,116023 [2]辽宁省进出口商品检验局,大连116001

出　　处：《水产学报》1997年第2期185-188,共4页Journal of Fisheries of China

摘　　要：SDS－聚丙烯酰胺凝胶电泳的分析结果表明：在－20℃下经210天冻藏的鲤，肌球蛋白重链色带明显变谈，胶电泳片上的顶部色带显著增浓并有新色带出现，这表明蛋白质在冻藏过程中发生连结反应而沉积或出现新蛋白肽链。电子显微镜的观察结果：冻藏过程使鲤肌肉纤维出现裂缝和明显空隙，这说明在冻藏过程中冰晶增大而使肌纤维蛋白质脱水变性。这些都证明鲤肌肉在冻藏过程中质构劣变。The density of myosin heavy chain analyzed by SDS-polyacrylamide GelElectrophoresis (SDS-PAG) decreases obviously for the common carp stored at - 20℃ after 210 days, while the density of the band at top of the gel increased for the same samples. In addition, a new band(D) was appeared as frozen storage progressed. All above indicated that the formatio of covalent bons of -S-S- type or other has happened durin frozen storage. The gapping in the flesh of frozen common carp was particularly notied by Scanning Electronic Microscope. This confirmed that water holding capacity of protein fell since the size of ice crystal increased during fiozen storage. As a result, the texture of fish fiesh decreased.

关 键 词：鲤 冻藏 肌球蛋白重链 质构变化 

分 类 号：S984.1[农业科学—捕捞与储运]