冷藏过程中草鱼肌肉组织学特性的研究  

Histological Characteristics of Grass Carp Muscle during Cold Storage

作　　者：王建辉[1] 靳娜[1] 刘冬敏[1,2] 刘永乐[1] 陈奇[1] 王发祥[1] 李向红[1] 俞健[1] 

机构地区：[1]长沙理工大学湖南省水生资源食品加工工程技术研究中心,湖南长沙410114 [2]湖南科技学院生命科学与化学工程系,湖南永州425199

出　　处：《现代食品科技》2014年第10期19-23,41,共6页Modern Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(31301564,31201427);湖南省科技重大专项(2010FJ1007);“十二五”国家科技支撑计划项目课题(2012BAD31B08);湖南省“十二五”重点学科建设项目

摘　　要：采用透射电镜、气相色谱-质谱法以及SDS-PAGE技术,研究了2~4℃冷藏过程中草鱼肌肉微观组织学特性及典型脂肪酸、蛋白质的变化情况。研究结果表明,新鲜草鱼肌纤维膜下积累有大量脂滴,且多有排出迹象,腹部肌肉肌原纤维间线粒体周围存在大量粒径约0.25~0.50μm的脂滴,而背部肌肉肌原纤维间无脂滴存在;2~4℃冷藏过程中,草鱼肌肉肌丝发生不同程度断裂,肌细胞结构逐渐模糊,严重时,肌原纤维大面积酶解自溶或呈现水样变化,出现空泡状细胞和变性细胞碎片,肌浆网、线粒体严重水肿,胞内脂滴逐渐向肌纤维膜处迁移,并逐步降解。与此同时,随着冷藏时间的延长,草鱼肌肉MUFA和PUFA及其相应的主要脂肪酸逐渐降解,SFA及其相应的主要脂肪酸的相对含量逐渐上升;肌原纤维蛋白和肌浆蛋白逐渐降解,肌球蛋白重链和肌动蛋白的显著降解导致草鱼肌肉肌丝逐步发生断裂、肌纤维结构模糊,最终导致鱼肉品质的劣化。The histological features and changes in lipid and protein characteristics of grass carp muscle during cold storage at 2 ℃~4 ℃were investigated using transmission electron microscopy, gas chromatography-mass spectrophotometry, and sodium dodecyl sulfatepolyacrylamide gel electrophoresis. The results showed that there was a large number of lipid droplets accumulated below the sarcolemma of fresh grass carp muscle and most of these droplets showed signs of discharging. Additionally, there were numerouslipid droplets with diameter of 0.25~0.5 μm around the mitochondria, observed between myofibrils in the abdominal muscle of the fish. However, no lipid droplets were found between the myofibrils in the muscle of the back region. During cold storage at 2 ℃~4 ℃, varying degrees of rupture were observed in the myofilaments of grass carp muscle, and the cell structure gradually disintegrated. In severe cases, autolysis or watery transformation appeared in a large area of myofibrils; vacuole-like cells and degenerated cell debris were noted; severe edema accumulated in sarcoplasmic reticulum and mitochondrias; intracellular lipid droplets gradually migrated toward the sarcolemma, where they slowly degraded. Meanwhile, with increasing cold storage time, monounsaturated fatty acids, polyunsaturated fatty acids, and their main corresponding fatty acids degraded gradually, while saturated fatty acids and their main corresponding fatty acids increased. Furthermore, myofibrillar content and sarcoplasmic proteins gradually degraded. The significant degradation of myosin heavy chains and actin led to a gradual rupture of myofilament in the muscle and visual blurring of cell structures, which eventually led to deterioration of fish meat quality.

关 键 词：草鱼 冷藏 微观结构 脂肪酸 肌原纤维蛋白 降解 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]