湿腌时盐质量浓度对草鱼肌肉组织结构和品质的影响  

Effects of Salt Concentration on Texture,Microstructure and Quality of Wet-Cured Grass Carp Muscle

作　　者：姜晶丹 杨明远 许长华[1] 施文正[1] 卢瑛[1] JIANG Jingdan;YANG Mingyuan;XU Changhua;SHI Wenzheng;LU Ying(Laboratory of Quality&Safety Risk Assessment for Aquatic Product on Storage and Preservation(Shanghai),Ministry of Agriculture and Rural Affairs,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center,College of Food Sciences&Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,农业农村部水产品贮藏保鲜质量安全风险评估实验室,上海水产品加工及贮藏工程技术研究中心,上海201306

出　　处：《食品科学》2021年第8期40-45,共6页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2019YFD0902003);2019年上海市科技兴农重点攻关项目(2019-02-08-00-10-F01143)。

摘　　要：为探究湿腌时盐质量浓度对草鱼肌肉组织结构及其品质变化的影响,本实验以草鱼为原料,利用离心损失率、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、扫描电镜(scanning electron microscopy,SEM)、透射电镜(transmission electron microscopy,TEM)、傅里叶红外及低场核磁共振分析,探讨湿腌过程中盐质量浓度对草鱼肌肉的蛋白质、水分、脂肪、肌肉组织结构以及质构的影响作用。结果表明:盐质量浓度从30 mg/mL加至120 mg/mL过程中,草鱼粗蛋白含量下降了2%,离心损失率下降了8%,TBARS值增加到原来的2倍;低场核磁共振结果分析发现随着盐质量浓度的增加,鱼肉组织中的结合水与自由水转化为不易流动水;红外二阶图谱结果显示腌制后草鱼蛋白的1747 cm-1峰强度明显降低,30 mg/mL质量浓度盐腌制草鱼蛋白的1612~1698、1523~1553 cm-1峰强度有明显增加,随着盐质量浓度增加,峰强度逐渐降低;SEM和TEM结果发现30 mg/mL盐质量浓度下鱼肉肌纤维变模糊,但肌浆组织保持原状,盐质量浓度为120 mg/mL时,肌浆形态变松散;120 mg/mL质量浓度盐会破坏鱼肉蛋白质的空间结构,使得鱼肉组织变松散,水分流失增加,降低鱼肉的食用品质,30 mg/mL质量浓度盐对鱼肉质构的影响最小。本研究结果可为今后高品质、方便水产制品的开发提供科学依据。In order to investigate the effect of salt concentration on the texture,microstructure and quality of wet-cured grass carp muscle,we studied changes in the centrifugal loss,thiobarbituric acid reactive substances(TBARS),sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)pattern,scanning electron microscopic(SEM)image,transmission electron microscopic(TEM)image,Fourier transform infrared(FT-IR)spectrum and low-field nuclear magnetic resonance(LF-NMR)spectrum of cured fish samples as a function of salt concentration.Also,we monitored the protein,moisture and fat contents,microstructure and texture.Our results showed that the crude protein content decreased by 2%,the centrifugal loss rate decreased by 8%,and the TBARS value increased about twice when salt concentration increased from 30 to 120 mg/mL.NMR data revealed that bound water and free water were converted into non-flowable water with increasing salt concentration.The second-derivative infrared spectrum showed that the intensity of the 1747 cm-1 peak was significantly reduced after curing,and the intensity of the peaks in the ranges of 1612–1698 cm-1 and 1523–1553 cm-1 was significantly increased at a salt concentration of 30 mg/mL.The peak intensity gradually decreased with increasing salt concentration.SEM and TEM results showed that fish muscle fibers became blurred at 30 mg/mL salt concentration,while the sarcoplasmic tissue remained intact.The morphology of sarcoplasma became loose at 120 mg/mL salt concentration,and the spatial structure of fish protein was destroyed,thus making fish muscle tissue loose,increasing water loss,and reducing the eating quality of fish meat.However,30 mg/mL salt concentration had the smallest effects on fish muscle texture.Our study can provide a scientific basis for the development of high-quality ready-to-eat aquatic products in the future.

关 键 词：湿腌 盐质量浓度 草鱼 品质 肌肉组织 质构 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]