热处理温度对卵形鲳鲹品质和肌肉蛋白质理化特性的影响  

Effects of Heat Treatment Temperature on Quality and Physicochemical Properties of Muscle Protein in Trachinotus ovatus

作　　者：吴燕燕[1] 熊添 王悦齐[1] 郝淑贤[1] 黄卉[1] WU Yan-yan;XIONG Tian;WANG Yue-qi;HAO Shu-xian;HUANG Hui(South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Product Processing,Ministry of Agriculture,Guangzhou 510300,China;College of Food Science and Engineering,Ocean University of China,Qingdao 266000,China;Institute of Agricultural Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Sub-Center of Agricultural Product Processing Research,Huber Innovation Center of Agriculture Science and Technology,Wuhan 430064,China)

机构地区：[1]中国水产科学研究院南海水产研究所/农业农村部水产品加工重点实验室,广东广州510300 [2]中国海洋大学食品科学与工程学院,山东青岛266000 [3]湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工分中心,湖北武汉430064

出　　处：《广东海洋大学学报》2022年第6期1-10,共10页Journal of Guangdong Ocean University

基　　金：财政部和农业农村部:国家现代农业产业技术体系项目(CARS-47);国家重点研发计划(2019YFD0901903);广东省基础与应用基础研究基金(2019A1515111158)。

摘　　要：【目的】揭示不同加热温度对卵形鲳鲹(Trachinotus ovatus)蛋白特性的影响,探究卵形鲳鲹最佳热处理温度,提升热加工处理后卵形鲳鲹的品质。【方法】应用差式扫描量热仪、电泳、显微镜及理化功能特性检测分析在0、40、50、60、70、80、90、100℃加热温度下卵形鲳鲹肌肉的品质(色泽、质构),蛋白质失重率、总巯基含量、浊度、Ca2+-ATP酶活性、表面疏水性、蛋白降解变性等理化特性指标及微观结构的变化。【结果】热处理温度对肌肉品质和肌肉蛋白理化特性有显著影响(P<0.05),卵形鲳鲹肌肉的热变性温度为75.1℃。随加热温度升高,肌肉色泽由半透明转为乳白色,咀嚼性、弹性、内聚性先升后降,黏性先降后升,硬度先降后升再下降,在70℃时最大。随着加热温度的升高,肌肉蛋白质逐渐变性,失重率和pH均上升,水分含量呈波动性变化,在0~60℃时随加热温度的升高而下降,在60~80℃随加热温度的升高而增加,在80℃后则随加热温度升高而略有下降;表面疏水性在0~50℃逐渐升高,50~60℃间维持稳定,60~70℃呈下降趋势,70~80℃呈快速上升趋势,80℃后则随加热温度升高呈下降趋势;总蛋白和碱溶性蛋白的含量上升,浊度增大,水溶性蛋白含量、盐溶性蛋白含量、巯基含量和Ca2+-ATP酶活性下降。加热至70℃后,蛋白十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)条带全部消失。微观结构显示,随热处理温度升高,肌细胞内裂纹增多,肌细胞间隙增大。【结论】卵形鲳鲹最佳热处理温度宜为70~80℃,此时肌肉蛋白质完成变性,肌肉组织结构完整,水分和质构保持好,鱼肉品质较佳,可最大化地保持原料营养、水分。【Objective】To reveal the effect of different heating temperatures on the protein characteristics of Trachinotus ovatus,and explore the optimal heat treatment temperature of T.ovatus,and improve the quality of T.ovatus after thermal processing.【Methods】Differential scanning calorimetry,electrophoresis,microscopy and physicochemical properties were applied to analyze the changes of the quality(color,texture),muscle protein physicochemical properties(such as weight loss rate,total sulfhydryl content,turbidity,Ca2+-ATPase activity,surface hydrophobicity,myofibrillar protein degradation and denaturation)and microstructure of T.ovatus under different heating temperatures.【Results】The heat treatment temperature had a significant effect on the quality and the physicochemical properties of muscle protein(P<0.05),and the thermal denaturation temperature of T.ovatus was 75.1℃.As the heating temperature increases,the color of the fish meat changes from translucent to milky white.The chewiness,elasticity and cohesion first increased and then decreased,while the viscosity decreased first and then increased,and the hardness decreased first and then increased but decreased,finally,reaching the maximum value at 70℃.With the increase of heating temperature,the protein of fish meat gradually denatured,and the weight loss rate and pH increased.The moisture content fluctuating,decreasing with the increase of heating temperature between 0‒60℃,increasing with the increase of heating temperature between 60‒80℃,and slightly decreasing with the increase of heating temperature after 80℃.The surface hydrophobicity also fluctuated,increasing with the heating temperature between 0‒50℃,remaining stable between 50‒60℃,decreasing between 60‒70℃,and increasing rapidly between 70‒80℃.After 80℃,it decreased slightly with the increase of heating temperature.With the increase of heating temperature,total protein content,alkali-soluble protein content,turbidity and pH increased but the content of water-solub

关 键 词：卵形鲳鲹 肌肉品质 肌肉蛋白理化特性 热处理温度 肌肉微观结构 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]