鲤鱼鱼鳞蛋白酶解液对鲤鱼肉冷藏期间品质变化的影响  

Effects of Carp Scale Protein Hydrolysate on the Quality Changes of Carp Meat during Refrigeration

作　　者：杜慧颖 赵爽 李美娜 马堃 李婷婷 DU Hui-ying;ZHAO Shuang;LI Mei-na;MA Kun;LI Ting-ting(College of Life Science,Dalian Nationalities University,Dalian 116600,China)

机构地区：[1]大连民族大学生命科学学院

出　　处：《食品工业科技》2019年第16期243-247,254,共6页Science and Technology of Food Industry

基　　金：“十三五”国家重点研发计划课题(2018YFD0400601);辽宁省食品产业校企联盟开放课题(2018LNSPLM0104)

摘　　要：为研究鲤鱼鱼鳞蛋白酶解液对鲤鱼肉冷藏期间品质的影响,本文以新鲜鲤鱼肉为研究对象,将鱼肉分别在不同浓度鲤鱼鱼鳞蛋白酶解液(0.01、0.03、0.04 g/m L)作浸渍处理(无菌水浸渍处理为对照组),置于4℃条件下贮藏,在0、2、4、6、8、10 d进行各组样品的菌落总数、可溶性蛋白含量、蒸煮损失率、汁液流失率、硫代巴比妥酸(thiobarbituric acid,TBA)值、酸价、总巯基与游离巯基含量等指标测定。结果得出,经鲤鱼鱼鳞蛋白酶解液处理后鲤鱼肉样品,各浓度处理组的总巯基与可溶性蛋白含量的降幅均缓于对照组,且游离巯基含量、TBA值、汁液流失率、蒸煮损失率与酸价值的增幅不大。其中,对照组样品在第6 d时的菌落总数超过二级鲜度,而处理组样品在第10 d时仍处在二级鲜度(4.01~6.01lg CFU/g)。并且0.03 g/m L鲤鱼鱼鳞蛋白酶解液的处理效果最佳,使鲤鱼鱼肉的保藏期延长4 d。说明鲤鱼鱼鳞蛋白酶解液能有效减缓鲤鱼肉冷藏期间的脂肪与蛋白质氧化。To study the effects of carp scale protein hydrolysate on the quality changes of flesh of carp during refrigeration,the article took flesh of carp as the experimental subject,which determined the changes and effects of treatment group of sterile water and different concentrations carp scale protein hydrolysate( 0.01,0.03,0.04 g/m L) on physiological indexes,including total viable counts,solution of protein,cooking loss rate and drip loss rate,TBA,acid value,content of sulfhydryl and free sulfhydryl at 0,2,4,6,8,10 days during refrigerated storage.The results showed that content of sulfhydryl and protein solubility of the treatment group by carp scale protein hydrolysate decreased slowly,but the content of free sulfhydryl,TBA,cooking loss rate,drip loss rate and acid value increased slightly.Total viable counts of control group were higher than 6.01 lg CFU/g on the sixth day,but the treatment groups were still in the improvement of the secondary freshness( 4.01~6.01 lg CFU/g).The effect of treatment group of 0.03 g/m L concentrations carp scale protein hydrolysate was the best,which extended the shelf life of carp for 4 days. It showed that the carp fish protein hydrolysate could effectively reduce the fat and protein oxidation.

关 键 词：鲤鱼 鲤鱼鱼鳞蛋白酶解液 抗氧化性 冷藏 品质变化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]