低温贮藏条件下青鱼肉中蛋白和组织结构的变化对鱼肉品质的影响  

The effect of protein and tissue structure change on the quality of black carp fish meat at different temperature

作　　者：杨宏旭[1] 刘大松[1] 李珺珂[1] 贺云[1] 周鹏[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品与发酵工业》2016年第8期208-213,共6页Food and Fermentation Industries

基　　金：国家自然科学基金(31471697);教育部科学技术研究项目(113032A);其他(CARS-46-22)

摘　　要：采用低场核磁共振技术、差示扫描量热法和组织切片等方法,研究了贮藏温度(4、-0.5、-3和-20℃)对青鱼肉中水分和蛋白变化及其青鱼肉品质的影响。差示扫描量热法测定结果显示:在4和-0.5℃下主要是肌浆蛋白发生变化,而在-3和-20℃下主要是肌球蛋白结构发生改变。组织切片结果显示:在4和-0.5℃条件下鱼肉肌纤维结构相对完整,而在-3和-20℃条件下受冰晶影响,鱼肉肌纤维结构破坏严重。低场核磁共振结果同差示扫描量热法测定结果和组织切片结果一致,在4和-0.5℃条件下青鱼肉中水分分部状态稳定,不易流动水变化缓慢,而在-3和-20℃条件下水分分布状态变化明显,其中不易流动水变化最明显。与此对应,汁液流失率在4和-0.5℃条件下较低,而在-3和-20℃条件下较高。鱼肉剪切力在-0.5和-3℃下逐步下降,而在4和-20℃下,前3天变化迅速,随后变化缓慢。不同贮藏温度下,青鱼肉中蛋白和组织结构的变化会影响鱼肉中水分的分布状态,进而导致鱼肉汁液流失率和质构的变化呈现出不同的趋势。NMR, DSC and tissue section were used to study the effect of different storage temperature （4, -0. 5, -3 and -20 ℃ ） on water content and protein molecules and overall change of texture of black carp fish meat. DSC results showed that sarcoplasmic proteins showed denaturation at 4 and - 0.5 ℃ ; myosin structure denatured more significantly at - 3 and - 20 0C. Tissue section results showed that myofibers was kept intact at 4 and - 0.5 ℃, but were disrupted by the ice crystal at -3 and -20 ℃. LF-NMR results were in accordance with the DSC results and showed the water molecules in the muscle stable at 4 and - 0.5 ℃, but changed rapidly when stored at - 3 and - 20 ℃. Drip loss kept relatively low at 4 and - 0. 5 ℃, and high at - 3 and - 20 ℃. Shear force declined gradually at -0.5 and - 3 ℃, but decreased quickly on the third day of the storage at 4 and - 20 ℃, and then changed slowly. At different storage temperature the water molecules was affected by the change of proteins and tissue structure, and this lead to the different appearance of the drip loss and texture.

关 键 词：青鱼肉 差示扫描量热法 组织切片 低场核磁共振技术 汁液流失率 剪切力 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]