海藻糖和复合磷酸盐对鲟鱼肉冻融稳定性的影响  

Effect of Trehalose and Composite Phosphate on the Freezing-thawing Stability of Sturgeon

作　　者：尚珊 祁立波[1] 姜鹏飞[1] 白帆 张含昆 董秀萍[1] SHANG Shan;QI Li-bo;JIANG Peng-fei;BAI Fan;ZHANG Han-kun;DONG Xiu-ping(Dalian Polytechnic University,National Engineering Research Center of Seafood,Dalian 116034,China;Quzhou Xunlong Aquatic Food Technology Development Co.,Ltd.,Quzhou 324002,China)

机构地区：[1]大连工业大学,国家海洋食品工程技术研究中心,辽宁大连116034 [2]衢州鲟龙水产食品科技开发有限公司,浙江衢州324002

出　　处：《食品工业科技》2020年第9期205-209,326,共6页Science and Technology of Food Industry

基　　金：国家重点研发计划项目(2018YFD0400603);自治区重点研发计划项目(2017B01004-4);浙江省重点研发计划项目(2017C02035)。

摘　　要：本研究为了提高鲟鱼肉在工业加工过程中的冻融稳定性,选用2.5%、5.0%海藻糖溶液与2.0%、3.0%复合磷酸盐溶液进行复配并对鲟鱼肉进行预处理,研究不同复配组合的抗冻剂对鲟鱼肉冻融稳定性的影响。结果表明,复配组抗冻剂都能延缓鲟鱼肉在冻融期间的持水力、蒸煮损失率、钙离子ATP蛋白酶(Ca^2+-ATPase)活力的下降及硫代巴比妥酸(TBARS)值的升高,并有利于保持组织形态的完整性。其中,5%海藻糖+3%复合磷酸盐复配组最能保持鲟鱼肉在冻融期间稳定性,其鲟鱼肉相比其他组别具有最高的Ca^2+-ATPase酶活力,且肌原纤维排列整齐规则,形态完整,拥有较好的质地。In order to enhance the freezing-thawing stability of sturgeon meat during industrial processing,the sturgeon meat was treated by combined antifreeze agent,which was prepared by 2.5%and 5.0%trehalose solution with 2.0% and 3.0% composite phosphate solution to investigate its combined effect on the freezing-thawing stability of sturgeon meat.The results showed that all the combined antifreeze agent groups could delay the decline of water holding capacity,cooking loss rate,Ca^2+-ATPase activity and the increase of TBA value,as well as keep the texture intact.For sturgeon meat treated by 5.0%trehalose solution and 3% composite phosphate solution,it had the best freezing-thawing stability since the Ca^2+-ATPase value kept the highest compared to other groups and the fish muscle could almost maintain its original fine texture with intact and regular muscle fibril.

关 键 词：鲟鱼 海藻糖 复合磷酸盐 冻融稳定性 Ca^2+-ATPase活力 

分 类 号：TS202[轻工技术与工程—食品科学]