大黄鱼冷藏过程肌肉蛋白质生化特性与新鲜度的相关性  

Correlation between changes in freshness and biochemical characteristics of Larimichthys crocea muscle protein during cold storage

作　　者：张建友[1,2,3,4] 孙蕾 周广成 费溧锋 潘佳昕 崔蓬勃 吕飞 丁玉庭[1,2,3,4] ZHANG Jianyou;SUN Lei;ZHOU Guangcheng;FEI Lifeng;PAN Jiaxin;CUI Pengbo;LüFei;DING Yuting(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Key Laboratory of Marine Fishery Resources Exploitation R&D Utilization of Zhejiang Province,Hangzhou 310014,China;National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]浙江省深蓝渔业资源高效开发利用重点实验室,浙江杭州310014 [3]国家远洋水产品加工技术研发分中心(杭州),浙江杭州310014 [4]大连工业大学,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：《水产学报》2022年第11期2196-2207,共12页Journal of Fisheries of China

基　　金：“十三五”国家重点研发计划(2019YFD0901602)。

摘　　要：为研究大黄鱼冷藏期间肌肉蛋白质变化与鲜度品质的相关性,以色差值、质构、挥发性盐基氮(TVB-N)以及感官评分等鲜度指标判断鱼肉品质,并结合肌肉蛋白质中盐溶性和水溶性蛋白质含量、总巯基含量、羰基含量、蛋白质分子量以及粒径分布等蛋白质生化特性指标,分析大黄鱼4℃冷藏10 d肌肉蛋白质变化与鲜度品质的相关性。结果显示,冷藏期间大黄鱼肌肉的L^(*)、a^(*)和W值下降,b^(*)值上升;鱼肉咀嚼性、黏着性和硬度下降;TVB-N由(4.42±0.21) mg/100 g增至(38.46±0.87) mg/100 g,并于第8天达二级鲜度标准,感官评分第8天不可接受。冷藏期间大黄鱼盐溶性和水溶性蛋白质含量、总巯基含量、羰基含量变化趋势相似。盐溶性蛋白质含量呈先小幅上升后下降的变化趋势,由(159.36±6.51) mg/g降至(91.99±13.82) mg/g,质量分数下降了42.27%,水溶性蛋白质含量由(33.68±2.13) mg/g降至(17.57±0.70) mg/g,质量分数下降了47.77%。盐溶性蛋白质的巯基含量和羰基含量分别由(3.95±0.04) mol/105g pro降至(1.08±0.13) mol/105g pro、(1.08±0.04) nmol/mg升至(3.94±0.43) nmol/mg,水溶性蛋白质巯基含量和羰基含量分别由(4.74±0.17) mol/105g pro降至(2.66±0.15) mol/105g pro、(0.21±0.14) nmol/mg升至(2.67±0.25) nmol/mg。盐溶性蛋白质粒径在冷藏第0~8天,由(203.32±5.44) nm增大至(425.40±8.63) nm,8天后降至(317.03±1.20) nm,水溶性蛋白质粒径从(190.80±0.30) nm降至(144.23±1.32) nm。SDS-PAGE电泳证明30 ku左右产生新的蛋白质条带,且蛋白质的量有一定程度减少。研究表明,盐溶性和水溶性蛋白质生化特性与新鲜度有良好相关性,其中水溶性蛋白质相关性更好。In order to study the correlation between Larimichthys crocea muscle protein and freshness quality during cold storage, the quality was judged by freshness indicators such as color, TPA, TVB-N and sensory score,water-soluble protein and salt-soluble protein were extracted from L. crocea muscle and biochemical characteristics were analyzed during storage, including protein content, total sulfhydryl content, carbonyl content, protein molecular weight and particle size distribution. The correlation between changes in freshness and biochemical characteristics of L. crocea muscle protein was analyzed. The L^(*), a^(*) and W values of L. crocea fish meat decreased,while the b^(*) value increased;the chewiness, stickiness and hardness of L. crocea decreased obviously;TVB-N increased from(4.42±0.21) mg/100 g to(38.46±0.87) mg/100 g, and approached the secondary freshness standard on the 8th day, but the sensory evaluation score was not acceptable on the 8th day. During storage, the content of salt-soluble protein, water-soluble protein, total sulfhydryl content, and carbonyl content of L. crocea had similar changes. The content of salt-soluble protein increased slightly in the early stage and decreased in the late stage,from(159.36±6.51) mg/g to(91.99±13.82) mg/g. The quality score decreased by 42.27%. The content of watersoluble protein decreased from(33.68±2.13) mg/g to(17.57±0.70) mg/g, and the quality score decreased by47.77%. The contents of sulfhydryl group and carbonyl group of salt-soluble protein increased from(3.95±0.04)mol/105 g pro to(1.08±0.13) mol/105g pro and from(1.08±0.04) nmol/mg to(3.94±0.43) nmol/mg, respectively.The sulfhydryl and carbonyl contents of water-soluble protein changed from(4.74±0.17) mol/105 g pro to(2.66±0.15) mol/105 g pro and(0.21±0.14) nmol/mg to(2.67±0.25) nmol/mg, respectively. The particle size of saltsoluble protein increased from(203.32±5.44) nm to(425.40±8.63) nm during 0-8 days of cold storage, and decreased to(317.03±1.20) nm after 2 days. The particle size o

关 键 词：大黄鱼 冷藏 新鲜度 盐溶性蛋白质 水溶性蛋白质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]