海藻糖对草鱼鱼糜冻藏品质的影响  

Effects of trehalose on quality of grass carp surimi during frozen storage

作　　者：苏赵[1] 胡强[1] 李树红[1] 但静[1] 李美良[1] 林灵[1] 白稚子 杨娟[1] 柯勤勤 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品与机械》2017年第7期139-144,共6页Food and Machinery

基　　金：四川省科技计划支撑项目(编号:2014NZ0003)

摘　　要：为研究添加海藻糖对草鱼冷冻鱼糜蛋白质变性的抑制效果,首先检测冻藏期(12周)内各组盐溶性蛋白、总巯基、Ca^(2+)-ATP酶活力、羰基含量的变化,发现6%添加量能最大程度地抑制蛋白质的变性,并于冻藏6个月后对基质构特性进行测定,其凝胶强度达3 026g·mm,极显著高于对照组(P<0.01),扫描电镜发现该组鱼糜凝胶超微三维网状结构更为紧实、致密、坚韧。综上表明,6%的海藻糖能抑制草鱼鱼糜蛋白在冷冻过程中的变性,延缓鱼糜冻藏品质的下降,其作为一种潜在的商业鱼糜抗冻剂具有良好的应用前景。This paper conducts a study of the inhibitory effect of trehalose on the protein denaturation of grass carp frozen surimi.At first,salt-soluble protein,total sulfhydryl,Ca^（2＋）-ATPase activity and carbonyl group were monitored during the frozen-storage period（12weeks）.When the addition of trehalose was 6%,the inhibitory effect on protein denaturation was the best.Then,the determination of structure characteristics of the group with the addition amount（6%） was conducted after surimi was frozen for six months.Results：the gel strength of the group with best addition amount reached 3 026g·mm,much higher than the control group（P〈0.01）.Scanning electron microscope found that ultrafine 3-dimentional network structureof surimi gel was firmer,more compacted and tougher.The trehalose（6%）has an inhibitory effect on the protein denaturation of grass carp frozen surimi,delays the reduction of frozen surimi quality,and has a good application prospect as a potential commercial surimi antifreeze.

关 键 词：草鱼鱼糜 海藻糖 抗冻剂 抗冻效果 鱼糜品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]