茶多酚对冷藏鲈鱼鲜度变化及肌原纤维蛋白氧化的影响  

Effect of tea polyphenols on the freshness and the oxidation of myofibrillar protein of weever during cold storage

作　　者：鞠健[1,2,3] 乔宇 李冬生[2] 廖李 熊光权[1] 汪兰[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北省农业科技创新中心农产品加工分中心,湖北武汉430064 [2]湖北工业大学生物工程与食品学院,湖北武汉430068 [3]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2018年第2期290-294,共5页Science and Technology of Food Industry

基　　金：现代农业产业技术体系专项资金资助CARS-46.

摘　　要：为了研究茶多酚对鲈鱼在冷藏期间鲜度和肌原纤维蛋白氧化的影响,将鲈鱼浸渍于0.2%的茶多酚溶液中60 min,取出后沥干,于4℃条件贮藏。以K值、TVB-N值、肌原纤维蛋白盐溶性、Ca2+-ATPase酶活性、表面疏水性、总巯基和活性巯基作为评价指标,分别于第0、2、4、6、8、10 d测定各指标。结果表明,茶多酚可以显著地抑制鲈鱼在冷藏期间K值、TVB-N值和表面疏水性的增加(p<0.05),在整个贮藏期间肌原纤维蛋白的溶出量、Ca2+-ATPase活性、总巯基和活性巯基的含量显著高于对照组(p<0.05),到贮藏末期第10 d时茶多酚处理组与对照组相比分别高出20.91%,57.14%,18.42%和89.47%。综合各指标检测结果可知茶多酚能够较好的保持鲈鱼在冷藏期间的鲜度,抑制鲈鱼在冷藏过程中肌原纤维蛋白的氧化。This paper researched the effect of tea polyphenol （TP）on the oxidation of myofibrillar protein and freshness of weever during the cold storage.The weever was firstly steeped into 0.2% of tea polyphenol and then taken out and storaged at 4 ℃. The K value, TVB- N value, myofibril protein soluble salt, Ca^2＋ - ATPase activity, surface hydrophobicity, total sulfhydryl and active sulphur were selected as evaluation indexes, and these indexes were measured at 0,2,4,6,8 and 10 d respectively. The result indicated that the tea polyphenol could effectively increase of K values, TVB-N value and surface hydrophobieity during the storage（p 〈0.05）.The dissolubility of myofibril protein, Ca2- -ATPase activity,total sulfhydryl and active sulphur content were all significantly higher than that of control groups. At the end of storage, experimental group compared to control group was higher than 20.91%, 57.14%, 18.42% and 89.47% respectively （p 〈 0.05 ）.From the testing results, the tea polyphenol could effectively restrain the oxidation of myofibrillar protein and keep the freshness of weever during the cold storage.

关 键 词：鲈鱼 茶多酚 冷藏 鲜度 蛋白氧化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]