基于不同回收方法的肌浆蛋白对鲢鱼糜冻融稳定性的影响  

Effects of different recovered sarcoplasmic proteins on freeze-thaw stability of silver carp surimi

作　　者：丁娇娇 黄琪琳 DING Jiaojiao;HUANG Qilin(College of Food Science and Technology,Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉),武汉430070

出　　处：《华中农业大学学报》2022年第3期236-243,共8页Journal of Huazhong Agricultural University

基　　金：财政部和农业农村部国家现代农业产业技术体系(CARS-45-28)。

摘　　要：为研究不同回收方法的肌浆蛋白对鲢鱼糜冻融稳定性的影响,分别通过加热法、酸偏移法和酸偏移-耦合壳聚糖絮凝法回收鲢鱼糜漂洗液中的肌浆蛋白,并将其添加至鱼糜中,测定鱼糜冻融循环过程中蛋白质冷冻变性、脂肪氧化及凝胶品质的指标。结果显示:添加不同方法回收的肌浆蛋白均能抑制鲢鱼糜冻融循环过程中盐溶性蛋白含量、Ca^(2+)-ATPase活性和总巯基含量的下降以及表面疏水性的上升,其中加热法回收的肌浆蛋白抑制鱼糜蛋白质冷冻变性的效果最显著,经过9次冻融后仍能够对鱼糜蛋白质变性起到抑制效果。蛋白质羰基含量测定结果显示,肌浆蛋白的添加可以抑制鱼糜冻融循环过程中蛋白质氧化现象。而与空白组鱼糜相比,添加不同回收处理的肌浆蛋白的鱼糜,其硫代巴比妥酸值(TBARs)和pH值并没有显著变化。此外,随着冻融循环次数的增加,鱼糜凝胶品质会发生严重劣化,其中添加酸偏移-耦合壳聚糖絮凝处理的肌浆蛋白的鱼糜始终保持较好的凝胶质构性能。The effects of different recovered sarcoplasmic proteins(SP)(HSP,recovered by heating flocculation;PHSP,recovered by pH-shifting flocculation;PHCSP,recovered by pH-shifting/chitosan flocculation)on the protein denaturation,protein oxidation,lipid oxidation and gel performance of sliver carp surimi during the freeze-thawing cycles were studied.The results showed that the addition of SP recovered by different methods all could inhibit the decrease of salt-soluble protein content,Ca^(2+)-ATPase activity,total sulfhydryl content and the increase of surface hydrophobicity of freeze-thawed surimi.And HSP showed the best performance among these three SP.The results of protein carbonyl content showed that the addition of SP could protect surimi from protein oxidation during freeze-thaw cycles.However,compared with pure surimi,the thiobarbituric acid-reactive substances(TBARs)value and pH value of the surimi added with different recovered SP did not change significantly.In addition,with the increase of the number of freeze-thaw cycles,the gel quality of surimi deteriorated seriously.PHCSP could protect the sliver carp surimi from the gel degradation of freeze-thaw treatments.

关 键 词：回收方法 肌浆蛋白 鱼糜 冻融稳定性 蛋白质变性 脂肪氧化 凝胶劣化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]