鲢鱼鱼糜在储藏过程中新鲜度和盐溶性蛋白质变化研究  

Study on the change of silver carp surimi freshness and salt-soluble protein during the storage

作　　者：周国艳[1] 郭堂鹏[1] 

机构地区：[1]上海理工大学食品与生物技术研究所,上海200093

出　　处：《食品科技》2008年第8期240-243,共4页Food Science and Technology

基　　金：上海市教委重点学科建设项目(0603)

摘　　要：研究鲢鱼鱼糜在常温、4、-18℃下,储藏不同天数,通过pH值检测、硫化氢检测、微生物检测、双缩脲法和差示扫描量热法,检测新鲜度和盐溶性蛋白质的变化,从而反映鲢鱼鱼糜的品质变化。实验结果表明,在常温、4、-18℃储藏的鲢鱼鱼糜分别储存2、6、27d能保持新鲜;鱼糜的盐溶性蛋白质储存至变质时的损失量分别为8.6%、11.6%、13.2%,盐溶性蛋白质变性温度分别为67.5、67、66.5℃,其变性温度没有太大变化。以上结果表明,温度越低越有利于鲢鱼鱼糜的保存,且其盐溶性蛋白质损失不大。In this research, the silver carp surimi is stored respectively at room temperature, 4 ℃ and -18 ℃ for several days, and then get pH testing, H2S detection, biuret and differential scanning calorimetry to detect the change of freshness and salt -soluble protein so as to reflect changes in quality. The results of experiment show that surimi fish can be respectively stored for 2 days, 6 days and 27 days freshly at room temperature, 4 ℃ and -18 ℃; Salt-soluble protein of surimi respectively loses 8.6%, 11.6% and 13.2% of the storage capacity at room temperature, 4 ℃ and -18 ℃. Salt-solubable protein denaturation temperature is about 67.5, 67, 66.5 ℃ respectively and the denaturation temperature doesnot change much.The above result shows the lower temperature is good for the silver carp surimi preservation, and the salt-soluble protein content does not lose much.

关 键 词：鲢鱼鱼糜 新鲜度 盐溶性蛋白质的变化 差示扫描量热法 蛋白质变性温度 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]