不同解冻方式对鲣鱼鱼肉蛋白及组胺变化的影响  

Effect of different thawing methods on muscle proteins and histamine variation of skipjack tuna

作　　者：李天翔[1] 包海蓉[1] 王锡昌[1] 郭全友[2] 韩秋煜 张青[1] 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]东海水产研究所,上海200090

出　　处：《食品与发酵工业》2017年第3期180-185,共6页Food and Fermentation Industries

基　　金：国家高技术研究发展计划"863"计划(2012AA092302)

摘　　要：以冷冻鲣鱼为研究对象,探究不同解冻方式(自然空气解冻、静水解冻、流水解冻、冷藏库解冻)对其高铁肌红蛋白(metmyoglobin,met Mb)、可溶性肌原纤维蛋白(soluble myofibrillar proteins,SMP)、可溶性肌浆蛋白(soluble sarcoplasmic proteins,SSP)、Ca^(2+)-ATPase活性、活性巯基(reactive sulfhydryl,A-SH)及组胺含量的影响,并结合解冻汁液流失率、色泽、质构评价。结果表明,解冻汁液流失率和咀嚼性与肌原纤维蛋白变化指标(SMP含量、Ca^(2+)-ATPase活性、A-SH含量)之间,Ca^(2+)-ATPase活性与A-SH含量之间分别极显著相关(P<0.01)。相比其他3种解冻方式,冷藏库解冻显著(P<0.05)的抑制组胺的生成及氧合肌红蛋白的氧化,保持色泽。此外,冷藏库解冻较好地保持了肌原纤维蛋白的结构和功能特性,汁液流失率最低,质构较好。因此,冷藏库解冻适合作为鲣鱼罐头生产的解冻方式。The effect of different thawing methods（natural room temperature, static water, running water, and 4℃ ） on metmyoglobin （ metMb）, soluble myofibrillar proteins （ SMP）, soluble sareoplasmic proteins （ SSP）, Ca2 ＋ - ATPase activity, active sulfhydryl（A-SH） and histamine content of skipjack tuna. Meanwhile, evaluations of thawing loss rate, color and texture were performed. The results indicated that thawing loss rate and chewiness with SMP con- tent, Ca2^-ATPase activity, A-SH content; Ca2＋-ATPase activity with A-SH content were highly correlation （P 〈 0.01 ）. 4℃ thawing method remained the best color, inhibited metMb and histamine content significantly （P 〈 0.05） , presented a better structure and functional property of myofibrillar protein, and remained a lower thawing loss rate and a better texture. Overall, the better thawing method is 4℃.

关 键 词：鲣鱼 解冻方式 蛋白 组胺 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]