渗透处理对冷冻干燥罗非鱼肉品质和肌原纤维蛋白的影响  

Effect of osmosis treatment on meat quality and myofibrillar protein of freeze-dried tilapia

作　　者：韦丽娜 李来好[2] 郝淑贤[2] 黄卉[2] 杨贤庆[2] 相欢 赵永强[2] 岑剑伟[2] 魏涯[2] WEI Lina;LI Laihao;HAO Shuxian;HUANG Hui;YANG Xianqing;XIANG Huan;ZHAO Yongqiang;CEN Jianwei;WEI Ya(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs/National R&D Center for Aquatic Product Processing,Guangzhou 510300,China)

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]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/国家水产品加工技术研发中心,广东广州510300

出　　处：《南方水产科学》2023年第2期133-141,共9页South China Fisheries Science

基　　金：国家现代农业产业技术体系(CARS-46);广东省重点领域研发计划项目(2019B020225001);中国水产科学研究院基本科研业务费专项资金(2020TD69);中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金资助(2020CY03,2021SD06)。

摘　　要：为探究渗透处理在提升罗非鱼肉冷冻干燥效率、改善干制品复水后品质的影响,为罗非鱼肉冷冻干燥产品开发提供理论支持,使用食盐、丙二醇、复合渗透剂(食盐+丙二醇)预处理罗非鱼肉,再结合烫漂处理后进行冷冻干燥,分析了渗透剂预处理对其肉蒸煮损失、冷冻干燥特性、复水率和肌原纤维蛋白特性的影响。结果表明食盐、丙二醇和复合渗透剂均能降低罗非鱼肉的蒸煮损失,提高其干燥效率。复合渗透处理冷冻干燥用时最短(19 h),食盐和丙二醇渗透处理后鱼肉干燥时间(20 h)较对照组(24 h)明显缩短。丙二醇与复合渗透剂显著提高了干制鱼肉的复水性(P<0.05),其中丙二醇渗透处理干制鱼肉的复水率最高(71.11%),较对照组有显著提高(P<0.05)。食盐渗透对干制鱼肉复水后的质构影响显著(P<0.05),其中对硬度和弹性影响最大,分别为(94.3±3.9)g和(3.44±0.23)mm;丙二醇添加对鱼肉硬度无显著影响,但可提高鱼肉弹性。添加食盐加速肌原纤维蛋白氧化,肌原纤维蛋白质量浓度和巯基质量摩尔浓度分别下降0.32 mg·mL^(−1)和0.47μmol·g^(−1),表面疏水性和羰基质量摩尔浓度分别增加4.10μg和0.23 nmol·mg^(−1);SDS-PAGE电泳图谱显示肌球蛋白重链条带发生降解消失;丙二醇渗透保护剂减缓预冻过程中冰晶生成,抑制蛋白氧化,离子键和氢键质量浓度分别提高了0.65和0.33 mg·mL^(−1),二硫键质量浓度降低(P<0.05),提高了蛋白稳定性。因而食盐和丙二醇复配使用可有效抑制加工过程中的蛋白氧化,保持干制鱼肉复水后良好的食用口感。综合考虑,真空冷冻干燥前可采用复合渗透处理罗非鱼肉。In order to explore the effect of osmotic treatment on improving the freeze-drying efficiency of tilapia meat and the quality of dried products after rehydration,and to provide theoretical supports for the development of freeze-dried tilapia meat products,we pretreated the tilapia meat with salt,propylene glycol and compound penetrant(Salt+propylene glycol),followed by blanching and freeze-drying.Then we analyzed the effects of penetrant pretreatment on the cooking loss,freeze-drying characteristics,rehydration rate and myofibrillar protein characteristics of tilapia meat.The results show that salt,propylene glycol and composite penetrant could reduce the cooking loss and improve the drying efficiency of tilapia meat.The freeze-drying time of composite osmotic treatment was the shortest(19 h),and the drying time of fish after the salt and propylene glycol osmotic treatment was 20 h,which was significantly shorter than that of the control group(24 h).The propylene glycol and composite penetrant improved the rehydration of dried fish significantly(P<0.05),and the rehydration rate of dried fish treated with propylene glycol was the highest(71.11%),which was significantly higher than that of the control group(P<0.05).Salt penetration had a significant effect on the texture of dried fish after rehydration(P<0.05),among which hardness and elasticity had the greatest effects[(94.3±3.9)g and(3.44±0.23)mm,respectively].Propylene glycol had no significant effects on the hardness of fish,but could improve the elasticity.The addition of salt accelerated the oxidation of myofibrillar protein,and the contents of myofibrillar protein and sulfhydryl decreased 0.32 mg·mL^(−1) and 0.47μmol·g^(−1),respectively,while the surface hydrophobicity and carbonyl content increased 4.10μg and 0.23 nmol·mg^(−1),respectively.SDS-PAGE shows that the myosin heavy chain band disappeared.Propylene glycol osmotic protective agent slowed down the formation of ice crystals and inhibited the protein oxidation during pre-freezing.The mass

关 键 词：罗非鱼肉 渗透处理 真空冷冻干燥 干燥效率 肌原纤维蛋白 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]