金枪鱼肌红蛋白稳定性和贮藏条件的研究  

Study on the Stability of Myoglobin in Tuna and Its Storage Conditions

作　　者：纪春涛[1] 汪之和[1] 

机构地区：[1]上海水产大学食品学院,上海200090

出　　处：《安徽农业科学》2008年第10期4244-4245,4321,共3页Journal of Anhui Agricultural Sciences

基　　金：上海市重点科学项目资助(T1102)

摘　　要：[目的]为保证金枪鱼的鱼肉品质,建立其工业化生产、运输和储存条件提供理论依据。[方法]分析温度、pH值和盐浓度对金枪鱼肌红蛋白稳定性的影响,研究了不同温度下贮藏的金枪鱼的肌红蛋白含量随贮藏时间的变化情况。[结果]在25℃下,金枪鱼肌红蛋白的特征吸收峰明显。肌红蛋白的稳定性随温度的升高而下降。当温度超过60℃时,肌红蛋白失去其特征吸收峰。在室温下,当pH值由5.8增至8.6时,肌红蛋白的特征吸收峰逐渐增强。肌红蛋白的稳定性在4%NaCl溶液中最好。在不同浓度NaCl的溶液中,肌红蛋白的保存率都随温度的升高而下降。在-80℃条件下贮藏的金枪鱼肌红蛋白含量变化最小,在28 d内仅下降15.34%。[结论]冷藏温度越低,金枪鱼肌红蛋白的保存效果越佳。[Objective] The research aimed to provide the theoretical basis for ensuring the fish quality of tuna and establishing its industrialized production,transportation and storage conditions. [Method] The effects of temperature,pH value and salt cuncn, on the stability of myoglobin in tuna were analyzed. The changes of myoglobin content in tuna （stored at different temperature） with the storage time were studied. [Result] At 25℃,the characteristic absorption peak of myoglobin in tuna was obvious. The stability of myoglobin was decreased with the increasing of temperature. When the temperapure was over 60℃, the characteristic absorption peak of myoglobin disappeared. At room temperature, when pH value was increased from 5.8 to 8.6, the characteristic absorption peak of myoglobin was gradually strengthened. The stability of myoglobin was best in NaCl solution of 4%. In different concn, of NaCl so- lution, the preservation rate of myoglobin was decreased with the increasing of temperature. The content change of myoglobin stored under the conditions of -80 ℃ was least and it only decreased by 15.34% in 28 d. [Conclusion] The lower the cold storage temperature was,the better the preservation effect of myoglobin in tuna was.

关 键 词：金枪鱼 肌红蛋白 稳定性 贮藏条件 

分 类 号：S965.1[农业科学—水产养殖]