鲢鱼酶解产物在冷冻鱼糜中的抗冻性能研究  

Studies on antifreezing of silver carp enzymatic-hydrolysates in frozen surimi

作　　者：李向红[1,2] 刘忠祥[1,2] 邓海萍[1,2] 刘永乐[1,2] 俞健[1,2] 王发祥[1,2] 王建辉[1,2] 

机构地区：[1]长沙理工大学食品与生物工程系,湖南长沙410114 [2]湖南省水生资源食品加工工程技术研究中心,湖南长沙410114

出　　处：《食品与机械》2015年第3期125-130,共6页Food and Machinery

基　　金："十二五"国家科技支撑计划项目(编号:2012BAD31B08);国家自然科学基金青年基金项目(编号:31101214;31201427;31301564);湖南省自然科学基金项目(编号:13JJ4054;12JJ6028);湖南省教育厅优秀青年项目(编号:14B009)

摘　　要：分别利用复合蛋白酶和碱性蛋白酶酶解鲢鱼,获得复合蛋白酶酶解产物(protamex hydrolysates,PH)和碱性蛋白酶酶解产物(alcalase hydrolysates,AH),将PH和AH分别加入冷冻鲢鱼鱼糜中,研究其对鱼糜色泽和凝胶结构的影响,并与工业上常用的抗冻剂(蔗糖—山梨醇)进行比较。结果表明:PH相比AH具有较高含量的天冬氨酸、赖氨酸及游离氨基酸(P<0.05);PH比AH中包含较多的较大分子质量的组分;在-20℃冻藏4周的情况下,2%PH添加组和蔗糖—山梨醇添加组的凝胶强度和硬度有一定提高;各组样品的弹性均略有降低;冻藏条件对各鱼糜样品的色泽影响较小;各组样品均出现了鱼蛋白分子聚集现象,而2%PH添加组和蔗糖—山梨醇添加组的鱼糜样品表面较为均匀、鱼糜孔隙较小。该研究表明PH有助于稳定鱼糜在冷冻过程中的凝胶结构,为鲢鱼酶解产物作为一种可能的新型鱼糜抗冻剂提供了依据。The application of silver carp enzymatic-hydrolysates（Protamex hydrolysates,PH and Alcalase hydrolysates,AH）in frozen surimi was studied,with an untreated mince（CTRL）and the effects of sucrose–sorbitol on the frozen surimi as the comparison.Amino acid composition and amino acid nitrogen analysis showed that PH had higher contents of Asp,Lys and free amino acids（P〈0.05）.Relative molecular weight distribution results indicated that PH had more fractions of high molecular weights.Textural analysis of frozen surimi demonstrated that after 4 weeks frozen,gel strength and hardness of 2% PH and sucrose-sorbitol added group increased.Elasticity of all the samples was slightly lower.And under the frozen condition,all samples＇ color was less affected.Scanning electron microscope（SEM）results displayed that protein aggregation of 2% PH and sucrose-sorbitol added groups were less,and the microstructures were less porous and more homogeneous.The surfaces of CTRL and8% AH added groups showed obvious holes.This study indicates that PH can help to maintain quality of frozen surimi,and provides preliminary evidence for development of a possible new generation cryoprotectans using silver carp hydrolysates.

关 键 词：鲢鱼 酶解产物 冷冻鱼糜 抗冻 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]