聚葡萄糖对冻藏鳙鱼鱼糜抗冻作用的研究  

Cryoprotective Effects of Polydextrose in Bighead Carp Surimi during Frozen Storage

作　　者：刘安军[1] 尹诗[1] 郑捷[1] 王平[1] 邓颖[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2011年第10期1179-1182,共4页Modern Food Science and Technology

基　　金：天津市农业科技成果转化与推广项目(201002090);天津市科技成果转化及产业化推进计划项目(09ZHXHNC04900);天津东丽科委科技成果转化项目(2010301);天津东丽科委科技成果转化项目(2010303)

摘　　要：本文以Ca2+-ATP酶活性、肌原纤维蛋白溶出量、总巯基含量、二硫键含量、表面疏水性、水结合能力等的变化(WHC)为指标,研究了聚葡萄糖在4%、8%水平上对鳙鱼鱼糜蛋白在-18℃冻藏10周的抗冻作用,并与传统的商业抗冻剂(4%蔗糖+4%山梨醇)进行比较。结果表明:4%聚葡萄糖具有显著的抗冻作用,可与商业抗冻剂相比拟,而8%聚葡萄糖抗冻效果不太理想。In this paper, changes of Ca^2＋-ATP activity, dissolution ofmyofibrillar protein, total sulflaydryl content, disulfide bond content, surface hydrophobieity and water binding capacity （WHC） were determined to study the cryoprotective effects of polydextrose at 4% and 8% level in bighead carp sufimi during frozen storage at -18 o^C for 10 weeks. The effect of polydextrose was compared with the traditional commercial cryoprotectant （4% sucrose ＋ 4% sorbitol）. The results showed that 4% polydextrose had significant cryoprotective effect which can compare with commercial cryoprotectant, while 8% polydextrose had general effect.

关 键 词：鳙鱼 鱼糜 抗冻 聚葡萄糖 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]