贮藏温度及解冻方式对鲐鱼肉蛋白生化特性的影响  

Effect of Storage Temperature and Thawing Way on the Biochemical Properties of Protein from Pneumatophorus japonicus

作　　者：周果[1] 王芝妍 陈霞霞[1] 杨文鸽[1] 徐大伦[1] 楼乔明[1] 

机构地区：[1]宁波大学海洋学院浙江省动物蛋白食品精深加工重点实验室,浙江宁波315211

出　　处：《中国食品学报》2016年第7期164-169,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：宁波市重大农业科技攻关项目(2012C10001);国家科技部星火计划项目(2015GA701033);国家海洋公益性行业科研专项(201305013)

摘　　要：鲐鱼鱼肉蛋白的功能特性直接影响着鲐鱼肉的品质及其加工特性。为寻找合适的贮藏及解冻条件,以鲐鱼肉肌原纤维蛋白含量、活性巯基含量、Ca2+-ATPcase活性及其保水性为指标,研究贮藏温度及解冻方式对鲐鱼肉蛋白生化特性的影响。结果显示:1)3个温度(4,-20,-36℃)贮藏鲐鱼,温度越高,鲐鱼肉肌原纤维蛋白含量、活性巯基含量和Ca2+-ATPase活性下降幅度越大,其中,-36℃冻藏后的鲐鱼肉保水性最好。2)以-36℃冻藏的鲐鱼肉为原料,以肌原纤维蛋白生化特性为指标,低温解冻最有利于保持鲐鱼肉品质,其次为自然解冻和流水解冻。结论:合适的贮藏温度和解冻方式是控制鲐鱼及其加工制品品质的重要因素。Biochemical properties of myofibrillar protein from Pneumatophorus japonicus directly affects the quality of fish meat and its processing characteristics. To find suitable storage and thawing conditions, the effect of storage temperature and thawing way on the biochemical properties of protein from P. japonicus, including the content of myofibrillar protein, active thiol, Ca^2＋-ATPase activity, and water holding capacity were studied. The results showed： 1） the content of myofibrillar protein, active thiol and Ca^2＋-ATPase activity declined more quickly with the rise of temperature, the water holding capacity of myofibrillar protein from P. japonicus was the highest in the storage temperature of-36 ℃. 2）Using the meat of P. japonicus frozen at-36 ℃ as raw material, the stability of myofibrillar-protein properties with lowtemperature thawing was better than those of room-temperature or running water thawing. Conclusion： Storage temperature and thawing way are the necessary factors which should be considered during transportation and production.

关 键 词：鲐鱼 贮藏温度 解冻 肌原纤维蛋白 生化特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]