透明质酸-大豆β-伴球蛋白涂膜对微冻鲤鱼的保鲜效果  

Preservation effects of hyaluronic acid-soybean β-conglobulin coating film on superchilling of Cyprinus carpio meat

作　　者：王鹏[1] 郭丽[1] 王红新 孙梦阳 马雪[1] 柴云雷[1] WANG Peng;GUO Li;WANG Hong-Xin;SUN Meng-Yang;MA Xue;CHAI Yun-Lei(College of Food and Pharmaceutical Engineering,Suihua University,Suihua 152061,China)

机构地区：[1]绥化学院食品与制药工程学院,绥化152061

出　　处：《食品安全质量检测学报》2022年第23期7613-7621,共9页Journal of Food Safety and Quality

基　　金：黑龙江省自然科学基金项目(LH2020C074)。

摘　　要：目的研究不同比例透明质酸和大豆β-伴球蛋白复合膜处理对鲤鱼肉微冻贮藏品质的影响。方法用浓度为0.9%的透明质酸(hyaluronic acid,HA)分别和1%、2%、3%大豆β-伴球蛋白配制3种涂膜剂,涂膜分割鲤鱼肉后进行‒3℃微冻贮藏,测定鲤鱼肉持水力、电导率、pH、色度、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸(thiobarbituric reactive substances,TBARS)值、三氯乙酸(trichloroacetic acid,TCA)可溶性肽以及肌原纤维蛋白、表面疏水性、羰基、巯基和钙离子ATP酶(calcium-ATPase,Ca^(2+)-ATPase)活性的变化。结果未涂膜鲤鱼肉在微冻贮藏14 d后品质显著下降,HA-大豆β-伴球蛋白复合膜可有效抑制微冻鲤鱼肉持水力、肌原纤维蛋白、巯基和Ca^(2+)-ATPase活性的下降(P<0.05),延缓TVB-N、TBARS、TCA可溶性肽、电导率和羰基的增长速率(P<0.05)。0.9%HA-2%大豆β-伴球蛋白复合膜保鲜28 d时,较未涂膜鲤鱼肉电导率、TVB-N、TBARS和TCA可溶性肽分别降低20.2%、48.9%、62.6%和20.7%;肌原纤维蛋白含量和持水力分别高40.6%、27.9%。结论0.9%HA-2%大豆β-伴球蛋白复合膜保鲜效果最好,该复合涂膜剂可有效延缓微冻鲤鱼肉的品质劣变,延长货架期。Objective To study the effects of different proportion of hyaluronic acid and soybeanβ-conglobulin composite film on the quality of Cyprinus carpio meat in superchilling storage.Methods Three kinds of coating agents were prepared with 0.9%hyaluronic acid(HA)and 1%,2%and 3%soybeanβ-conglobulin,respectively.After the Cyprinus carpio meat was segmented by the coating agents,the fish meat was stored in micro-freezer at‒3℃.The water holding capacity,conductivity,pH,chroma,total volatile basic nitrogen and total volatile basic nitrogen(TVB-N)content of the Cyprinus carpio meat were measured,and the change of thiobarbituric reactive substances(TBARS),trichloroacetic acid(TCA)soluble peptides,and myofibrillar protein,surface hydrophobicity,carbonyl,mercapto,and calcium-ATPase(Ca^(2+)-ATPase)activity were determined.Results The quality of uncoated Cyprinus carpio meat was significantly decreased after 14 d superchilling storage.The HA-soybeanβ-conglycinin composite membrane could effectively inhibit the decline of water holding capacity,myofibrillar protein,thiols and Ca^(2+)-ATPase activities of superchilled fishmeat(P<0.05),and delay the growth rate of TVB-N,TBARS,TCA soluble peptide,conductivity and carbonyl group(P<0.05).When the 0.9%HA-2%soybeanβ-conglycinin composite membrane was used for 28 d,compared with the uncoated Cyprinus carpio meat,the conductivity,TVB-N,TBARS and TCA soluble peptides were decreased by 20.2%,48.9%,62.6%and 20.7%,respectively.The myofibrillar protein content and the water holding capacity were 40.6%and 27.9%higher,respectively.Conclusion 0.9%HA-2%soybeanβ-conglycinin composite film has the best fresh-keeping effect.The composite film can effectively delay the quality deterioration superchilled Cyprinus carpio meat and prolong the shelf life.

关 键 词：鲤鱼 大豆β-伴球蛋白 透明质酸 微冻 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]