鲐鱼肉酶解物对带鱼鱼糜蛋白冷冻变性的影响  

Effect of Mackerel Hydrolysate on Protein Denaturation of Hairtail Surimi during Frozen Storage

作　　者：束玉珍[1] 杨文鸽[1] 徐大伦[1] 张进杰[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《中国食品学报》2014年第1期68-73,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家海洋公益性行业科研专项(201305013);国家自然科学基金项目(30972283);宁波市重大农业科研攻关项目(2012C10001)

摘　　要：目的:研究鲐鱼肉酶解物对带鱼鱼糜冻藏过程中蛋白质冷冻变性的影响。方法:利用风味蛋白酶酶解鲐鱼肉,以鱼糜肌原纤维蛋白溶解度、Ca2+-ATPase活性、活性巯基含量及鱼糜保水性为指标,评价不同水解度酶解物(分别记为F1、F2、F3、F4和F5)的抗蛋白冷冻变性效果。结果:酶解物中含量最多的是含氮物,占82.92%84.96%,主要是非蛋白氮,包括多肽类和氨基酸,其次是灰分,占8.24%8.88%;各酶解物有显著的抗蛋白冷冻变性效果,其中酶解物F5效果最佳。结论:随着水解度的增加,酶解物抗蛋白冷冻变性能力增强。To study the effect of hydrolysate on protein denaturation of hairtail surimi during frozen storage, the hy-drolysate from mackerel meat by flavourzyme were obtained with different degree of hydrolysis （denoted as F1, F2, F3, F4 and F5, respectively）, then their anti-denaturation effect on hairtail surimi protein were evaluated by measuring the solubility of myofibrillar protein, Ca^2＋-ATPase activity, active sulfhydryl content and water-holding capacity of surimi. The results showed as follows： the highest content of hydrolysate was nitrogenous compound, accounting for 82.92% to 84.96%, mainly was non-protein nitrogen including polypeptides and amino acids, followed by ash, accounting for 8.24% to 8.88%; all the five hydrolysates had significant effects on anti-denaturation of surimi protein, and F5 had the best effect in the five hydrolysates. It could be inferred that with the increasing degree of hydrolysis, the anti-denatura-tion activity of mackerel hydrolysate improved remarkably.

关 键 词：鲐鱼肉 酶解物 带鱼鱼糜 蛋白质冷冻变性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]