基于漂洗工艺的冷冻鱼糜冻藏过程中品质的变化规律  

Quality Change of Frozen Surimi during Storage Based on Rinsing Process

作　　者：陈康 张益奇 朱凯 戴志远 Chen Kang;Zhang Yiqi;Zhu Kai;Dai Zhiyuan(Institute of Sea Food,Zhejiang Gongshang University,Hangzhou 310012;The Joint Key Laboratory of Aquatic Products Processing of Zhejiang Province,Hangzhou 310012;Collaborative Innovation Center of Seafood Deep Processing,Dalian 116034,Liaoning)

机构地区：[1]浙江工商大学海洋食品研究院,杭州310012 [2]浙江省水产品加工技术研究联合重点实验室,杭州310012 [3]海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

出　　处：《中国食品学报》2022年第8期253-260,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：“蓝色粮仓”国家重点研发计划项目(2019YFD0902000)。

摘　　要：以西伯利亚鲟鱼肉为原料,通过漂洗制备冷冻鱼糜,研究冻藏期间蛋白质、脂肪和质构的变化规律。试验结果表明,冻藏过程中冷冻鱼糜肌原纤维蛋白质发生氧化,空间结构发生变化,使内部疏水基团暴露,肌原纤维蛋白活性降低,而漂洗可延长肌原纤维蛋白质的冷冻变性时间。冻藏过程中鲟鱼鱼糜的脂肪也不断氧化,而漂洗工艺可延缓脂肪酸的氧化。结合硫代巴比妥酸反应物值(TBARS)和气相分析结果,二十二碳六烯酸(DHA)和二十碳五烯酸(EPA)在冻藏中期开始迅速氧化。质构分析表明,漂洗工艺可抑制冻藏过程中冷冻鱼糜蛋白结构的劣化。In this paper,the protein,fats and texture changes of frozen surimi were studied by Siberian sturgeon meat at different rinsing times.It is found that the myofibrillary protein of frozen surimi was oxidized and its interior spatial structure changed during freezing storage,which resulted in the exposure of inner hydrophobic groups and the activity decreased.Rinsing could effectively restrain the freezing denaturation of the myofibrillary protein.The fats of sturgeon surimi were also oxidized during frozen storage,and the rinsing process could delay the oxidation of fatty acids.Combined with the results ofthiobarbituric acid reactive substances(TBARS)and GC analysis,it was found thatdocosahexaenoic acid(DHA)and eicosapentaenoic acid(EPA)begin to oxidize rapidly in the middle period of frozen storage.The texture analysis further proved that the rinsing process could inhibit the deterioration of protein structure of frozen surimi during frozen storage.

关 键 词：冷冻鱼糜 漂洗 蛋白氧化 脂质氧化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]