食品添加剂对罗非鱼蛋白自溶作用的影响  

Effect of Food Additives on Protein Autolysis of Tilapia

作　　者：黄冬香[1,2] 于新[2] 李林[1] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品科学》2010年第5期73-77,共5页Food Science

基　　金：广东省科技计划项目(2005B20401002)

摘　　要：以水解液中氨基态氮、可溶性蛋白及可溶性固形物含量为指标,研究13种常用食品添加剂对罗非鱼蛋白自溶作用的影响。结果表明:在葡萄糖≤2.00%、苯甲酸钠≤0.02%、亚硫酸钠≤0.03%、氯化钠≤10%、柠檬酸≤0.10%的添加量范围内,对罗非鱼蛋白自溶有一定的促进作用,超过该范围则显示抑制作用;氯化钙、抗坏血酸则对蛋白自溶具有较好的促进作用;乳酸≥1.00%、酒石酸≥0.10%、乙二胺四乙酸二钠(EDTA-2Na)≥0.02%的添加量对罗非鱼蛋白自溶有一定的抑制作用;氯化钾、硫酸镁、氯化镁对罗非鱼蛋白自溶无明显作用。添加苯甲酸钠、柠檬酸、乳酸及酒石酸可使罗非鱼蛋白水解液腥味减少,并减缓其腐败变质。This study aimed to examine the effects of 13 kinds of food additives on protein autolysis of tilapia through the content determination of amino nitrogen, soluble protein and soluble solids in hydrolyzed tilapia muscle. Results indicated that the promotion of protein autolysis in tilapia was observed when food additives were added within a certain range, such as glucose less than 2.00% （m/m）, sodium benzoate less than 0.02% （m/m）, sodium sulfite less than 0.03% （m/m）, chlorine sodium less than 10% （m/m） and citric acid less than 0.10% （m/m）. Calcium chloride and ascorbic acid obviously propelled tilapia protein autolysis, whereas lactic acid, tartaric acid and EDTA-2Na had some inhibitory effects against tilapia protein autolysis at the concentration of larger than 1.00% （m/m）, 0.10% （m/m） and 0.02% （m/m）, respectively, and potassium chloride, magnesium sulfate and magnesium chloride had no obvious effect on tilapia protein autolysis. Moreover, sodium benzoate, citric acid, lactic acid and tartaric acid could reduce the odor and attenuate the spoilage of tilapia.

关 键 词：食品添加剂 罗非鱼 蛋白质 自溶 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]