基于不同糟制温度对酒糟鱼理化性质及蛋白质降解的研究  

The Study of the Physicochemical Properties and Protein Degradation of Lees Fish Based on Different Bad Brewing Temperatures

作　　者：汪晓瑜 赵利 白春清 陈丽丽 袁美兰 江勇 WANG Xiaoyu;ZHAO Li;BAI Chunqing;CHEN Lili;YUAN Meilan;JIANG Yong(National Freshwater Fish Processing Technology Research and Development Sub-Center,Nanchang 330013;College of Life Science,Jiangxi Science and Technology Normal University,Nanchang 330013)

机构地区：[1]国家淡水鱼加工技术研发分中心,南昌330013 [2]江西科技师范大学生命科学学院,南昌330013

出　　处：《食品工业》2022年第11期144-149,共6页The Food Industry

基　　金：江西省科技厅科技支撑重大项目(20152ACF60008);江西省教育厅科技项目(GJJ150820);江西省现代农业产业技术体系建设专项资金资助(赣财教指2013-258);国家农业科技成果转化项目(国科办农[2014]42号)。

摘　　要：为探究不同温度糟制酒糟鱼品质变化,以草鱼为研究对象,通过测定酒糟鱼pH、水分含量、粗蛋白含量、TCA-可溶性肽含量、挥发性盐基氮(TVB-N)含量、氨基酸态氮含量、蛋白组成含量、亚硝酸盐含量以及感官品质的分析,研究了不同温度下(4, 12和16℃)酒糟鱼品质及理化特性的变化。结果表明:不同温度下,随着糟制天数的增加, pH逐渐降低;粗蛋白含量在18 d内有小幅度降低;TCA-可溶性肽含量有不同程度的增加,在15~18 d增幅较大;挥发性盐基氮(TVB-N)含量逐渐增加;氨基酸态氮含量先增加后减少;肌浆蛋白和肌原纤维蛋白含量都有不同程度的降低;不溶性蛋白含量逐渐升高;亚硝酸盐含量逐渐降低。结合感官品质与理化指标综合分析, 16℃下的酒糟鱼在品质方面较好,同时蛋白质在糟制过程中发生了不同程度的降解。In order to explore the quality change of lees fish under different temperatures, grass carp was used as the research object, and the changes in the quality and physical and chemical characteristics of lees fish at different temperatures(4, 12 and 16 ℃) were studied by measuring the pH, moisture content, crude protein content, TCA-soluble peptide content, volatile salt-based nitrogen(TVB-N) content, amino acid nitrogen content, protein composition content, nitrite content and sensory quality of lees fish. The results showed that the pH gradually decreased with the increase of the number of bad days at different temperatures, the crude protein content decreased slightly within 18 days, the content of TCA-soluble peptide increased to varying degrees and increased greatly in 15-18 days, the volatile salt-based nitrogen(TVB-N) content gradually increased,the amino acid nitrogen content increased first and then decreased, the content of muscle plasma protein and myofoffibrin decreased to varying degrees, the content of insoluble protein extraction solution gradually increased, and the nitrite content gradually decreased. Combined with the comprehensive analysis of sensory quality and physical and chemical indicators, the lees fish at 16 ℃ was better in quality, and the protein was degraded to varying degrees during the bad process.

关 键 词：酒糟鱼 蛋白质降解 糟制发酵 温度 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]