草鱼内脏水解蛋白对鲈鱼肉保水性的影响  

Water-holding capacity of hydrolysed protein from grass carp viscera on Lateolabrax japonicus fillets

作　　者：王金路[1] 仪淑敏[1] 励建荣[1] 李学鹏[1] 陈月皎 祝琳 李婷婷[2] 李钰金 黄作庆 

机构地区：[1]渤海大学食品科学研究院渤海大学化学化工与食品安全学院,辽宁锦州121013 [2]大连民族学院生命科学学院,辽宁大连116600 [3]泰祥集团山东海洋食品营养研究院,山东荣成264300 [4]大连天宝绿色食品股份有限公司,辽宁大连116001

出　　处：《食品工业科技》2015年第24期315-320,333,共7页Science and Technology of Food Industry

基　　金：国家自然基金(31301418);"十二五"国家科技支撑计划课题(2012BAD29B06);辽宁省高校重大科技平台

摘　　要：以草鱼内脏为原料,通过碱法水解制备内脏水解蛋白液,并用其对鲈鱼保水,试图寻找新型水产品保水剂,解决磷酸盐超标问题。通过浸泡增重率、解冻损失率、蒸煮损失率优化保水条件;利用低场核磁共振分析仪、质构仪、色差仪测定鲈鱼鱼肉冻藏后的水分状态、质构特性、色差变化,分析蛋白水解液对鲈鱼鱼肉保水性的影响。结果表明:p H11为制备草鱼内脏分离水解蛋白液的最佳p H,在10℃条件下,用4%蛋白液-0.15%复合磷酸盐溶液浸泡2 h为最佳保水条件;解冻损失率较复合磷酸盐处理组低28.33%,蒸煮损失率低5.98%,持水性高4.94%。本研究改善了使用复合磷酸盐造成的鲈鱼肉色泽变化的弊端。In order to find a new type of water-holding agent of aquatic products to solve the problem of excess use of phosphate,the grass carp viscera was alkaline hydrolyzed to obtain the hydrolysed protein. The hydrolysed protein was used to hold the water of Lateolabrax japonicus fillets in this paper. The soaking increase yield,thawing loss yield,cooking loss yield of the Lateolabrax japonicus fillets were used to optimize water-holding capacity of hydrolysed protein. The water status,texture profiles,and color changes of Lateolabrax japonicus fillets were analyzed by low field nuclear magnetic resonance（NMR） instrument,texture instrument and colorimeter to analyze the effect on Lateolabrax japonicus fillets in water-holding capacity. The results showed that the optimun hydrolysed p H value was 11 and the condition of holding water was 4% protein liquid mixed with 0.15% composite phosphate at 10 ℃ for 2 h. The thawing loss yield 28.33% less than composite phosphate treatment and the cooking loss yield 5.98% less than it. But the water- holding capacity was 4.94%more than composite phosphate treatment. The color of Lateolabrax japonicus fillets was improved more than composite phosphate treatment.

关 键 词：保水性 草鱼 蛋白水解液 鲈鱼 

分 类 号：TS201.1[轻工技术与工程—食品科学]