鳊鱼鱼糜保藏特性的研究  

Storage Properties of Bream Surimi

作　　者：朱孔辉[1] 汪之和[1] 施文正[1] 郭丰红[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《湖南农业科学》2009年第10期142-146,共5页Hunan Agricultural Sciences

基　　金：上海市重点学科建设项目T1102资助

摘　　要：对在不同温度(-80℃,-20℃,0℃,5℃)下保藏了一个月的鳊鱼鱼糜品质进行比较和研究,检测了凝胶强度、挥发性盐基氮、肌球蛋白含量,保藏效果为:-80℃效果最好,-20℃其次,0℃一般,5℃变质严重,即温度越低,保藏效果越好;通过化学作用力、凝胶溶解率、巯基含量、SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE)分析品质差异原因,结果发现:在鳊鱼鱼糜蛋白质构象稳定时,离子键作用力强、总巯基含量高。在品质较差的鱼糜中,疏水键和非二硫键较强。Qualities of bream surimi stored for one month under different temperatures （-80℃, -20℃, 0℃, 5℃） were compared to each other and the gel strength, the total volatile basic nitrogen and the content of myosin of which were determined. The results showed that the lower temperature, the better storage effect： bream surimi stored under -80℃ was the best; which stored under -20℃ was better, which stored under 0℃ was normal and which stored under 5℃ was the worst. The quality difference was analyzed from the following aspects： chemical interaction, dissolution rate of gel, content of sulfhydryl and SDS-polyacrylamide gel electrophoresis （SDS-PAGE）. The result showed that ionic bond was strong and the total sulfhydryl content was high when protein conformation of bream surimi was steady; hydrophobic bond and non-disulfide bond were strong in worse quality of bream surimi.

关 键 词：鳊鱼鱼糜 品质 化学作用力 

分 类 号：S984.22[农业科学—捕捞与储运]