抗氧化剂对未漂洗革胡子鲶鱼鱼糜品质的影响  

Effect of Antioxidants on the Quality of Unrinsed Clarias gariepinus Surimi

作　　者：宁云霞 杨淇越 鲍佳彤 王洋 马俪珍 李玲 NING Yunxia;YANG Qiyue;BAO Jiatong;WANG Yang;MA Lizhen;LI Ling(Tianjin Aquatic Product Processing and Quality Safety School Enterprise Synergy Innovation Key Laboratory,National R&D Branch Center for Conventional Freshwater Fish Processing(Tianjin),College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300384,China;Tianjin Key Laboratory of Aquatic Ecology and Aquaculture,College of Fisheries,Tianjin Agricultural University,Tianjin 300384,China)

机构地区：[1]天津农学院食品科学与生物工程学院,国家大宗淡水鱼加工技术研发分中心(天津),天津市水产品加工及质量安全校企协同创新重点实验室,天津300384 [2]天津农学院水产学院,天津市水产生态及养殖重点实验室,天津300384

出　　处：《肉类研究》2020年第7期84-90,共7页Meat Research

基　　金：天津市水产产业技术体系创新团队项目(ITTFRS2017020);天津市科委科技计划项目(17PTSYJC00140,17ZXYENC00080)。

摘　　要：为延长未漂洗革胡子鲶鱼(Clarias gariepinus,CG)鱼糜的贮藏期,研究添加抗氧化剂对其品质的影响。以未漂洗的新鲜鲶鱼肉为原料,添加抗氧化剂质量分数0.08%茶多酚(tea polyphenols,TP)、0.06%VE、0.08%TP+0.06%VE后制成鱼糜,以不添加抗氧化剂为对照(CK),在-18℃冻藏0、30、60、90 d后取样检测氧化情况和凝胶特性变化。结果表明:TP组和VE组冻藏60 d的硫代巴比妥酸反应物值分别为0.24、0.25 mg/100 g,均小于冻藏30 d的CK组(0.29 mg/100 g);TP组、VE组和(TP+VE)组冻藏过程中的肌原纤维蛋白溶解度为86%~96%、84%~94%和88%~97%;TP组、VE组冻藏60 d的水分含量、持水力和凝胶强度均大于CK组冻藏30 d、(TP+VE)组冻藏90 d,均大于CK组的初始值。综合以上指标可知,TP组、VE组冻藏0~60 d品质特性良好,(TP+VE)组冻藏0~90 d期间能够保持良好品质。In order to prolong the storage period of unwashed Clarias gariepinus surimi,the effect of antioxidants on its quality was studied.Surimi was prepared from unwashed fresh catfish meat with different antioxidant treatments:0.08%tea polyphenols(TP),0.06%vitamin E(VE),0.08%TP+0.06%VE,and none(control)and stored−18℃.Samples were collected after 0,30,60 and 90 days to detect the changes in lipid oxidation and gel characteristics.The results showed that on day 60,the thiobarbituric acid-reactive substances values of the samples added with TP and VE were 0.24 and 0.25 mg/100 g respectively,lower than that of the control group(0.29 mg/100 g)on day 30.The proteolysis of myofibrillar protein in the TP,VE and TP+VE groups were 86%–96%,84%–94%and 88%–97%,respectively.The water content,water-holding capacity and gel strength of the TP and VE groups on day 60 were all greater than those of the control group on day 0 and 30,and those of the TP+VE group on day 90.It can be seen that the quality characteristics of surimi were well maintained for 60 days of frozen storage in the TP and VE groups and for 90 days in the TP+VE group.

关 键 词：革胡子鲶鱼 鱼糜 凝胶特性 抗氧化剂 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]