鲐鱼肉酶解物添加量对带鱼鱼糜蛋白抗冻效果的影响  

Cryoprotective Effects of Mackerel Hydrolysate Addition on the Hairtail Surimi During Frozen Storage

作　　者：林娴萍 揭珍[1] 束玉珍[1] 杨文鸽[1] 徐大伦[1] 严小军[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《核农学报》2015年第5期940-945,共6页Journal of Nuclear Agricultural Sciences

基　　金：国家自然科学基金项目(31371793);海洋公益性行业科研专项(201305013);宁波市重大农业科技攻关项目(2012C10001)

摘　　要：为了提高冷冻带鱼鱼糜的抗冻能力,本试验以肌原纤维蛋白溶解度、Ca2＋-ATPase活性、活性巯基含量以及鱼糜保水性为指标,研究鲐鱼肉酶解物添加量对冻藏带鱼鱼糜抗冷冻变性效果的影响,以确定鲐鱼肉酶解物合适的添加剂量。结果表明,随着酶解物添加量的增加,带鱼鱼糜蛋白的抗冻能力随之增加,但添加量达到5%后,随着酶解物剂量的增加,抗冻能力增强幅度变小,鲐鱼肉酶解物合适的添加量为5%~7%。综上所述,添加5%~7%鲐鱼肉酶解物,能有效抑制带鱼鱼糜肌原纤维蛋白的冷冻变性,提高鱼糜保水性,鲐鱼肉酶解物有望成为良好的鱼糜抗冻剂。To improve the antifreeze ability of frozen hairtail surimi, the anti-freezing denaturation effect of mackerel hydrolysate addition on the hairtail surimi duing frozen storage were evaluated according to the solubility, Ca^2＋ -ATPase activity, active sulfhydryl content of myofibril protein and water-holding capacity of surimi, then the appropriate addition of mackerel hydrolysate were determined. The results showed as follows： with the increase of adding amount, the cryoprotective effect of mackerel hydrolysate on the hairtail surimi improved remarkably. However, when the addition of mackerel hydrolysate was more than 5% , the enhancement extent of anti-denaturation effect would not be significant, so the economic and reasonable addition level of mackerel hydrolysate was between 5% and 7%. Conclusion： 5% to 7% of akerel hydrolysate was added to the hairtail sarion, the frozen denaturation of myofibrilprotein from hairtail surimi could be effectively inhibited, and water holding capacity of hairtail furimi during frozen storage was improved. It is suggested that mackerel hydrolysate be expected to become a good cryoprotectants of surimi. The purpose is to provide theoretical guidance for the production of high quality hairtail surimi.

关 键 词：鲐鱼肉酶解物 添加量 带鱼鱼糜 肌原纤维蛋白 抗冻变性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]