甲壳素纳米晶体对带鱼肌原纤维蛋白的冷冻保护作用  

Cryo-protective Effect of Chitin Nanocrystals on Myofibrin of Hairtail Fish

作　　者：黄秋钰 俞珊 姜海鑫 童志胜 曾荣淮 庞杰[1] 吴春华[1] HUANG Qiuyu;YU Shan;JIANG Haixin;TONG Zhisheng;ZENG Ronghuai;PANG Jie;WU Chunhua(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《食品研究与开发》2023年第14期105-111,共7页Food Research and Development

基　　金：大学生创新训练项目(202010389019)。

摘　　要：为探索甲壳素纳米晶体(chitin nanocrystals,ChNCs)对于冷冻水产品的抗冻效果,以带鱼鱼糜为研究对象,蔗糖和山梨糖醇混合物(1.5%∶1.5%,质量比)处理为对照,不添加抗冻剂为空白对照组,研究不同含量ChNCs(1%、3%、5%,质量分数)对带鱼鱼糜的盐溶性蛋白含量、总巯基含量、分型巯基含量、流变性能、鱼糜凝胶的凝胶强度、持水性、白度等特性的影响。结果表明,-18℃冻藏35 d后,ChNCs可以延缓盐溶性蛋白和巯基含量的下降趋势,增强鱼糜的流变学性能和保护带鱼鱼糜中肌原纤维蛋白的完整性;同时,ChNCs还能增强鱼糜凝胶的凝胶强度、持水性、白度等特性,在冻藏期间抑制凝胶弱化的作用,其中3%ChNCs的抗冻效果优于其它试验组。In order to explore the antifreeze effect of chitin nanocrystals (ChNCs) on frozen aquatic products,the hairtail surimi was used as the research object,the mixture of sucrose and sorbitol (1.5%∶1.5%,quality ratio) was used as the control group,and no antifreeze was used as the blank control group.The effects of different contents of ChNCs (1%,3%,5%,quality ratio) on the salt-soluble protein content,total sulfhydryl group,fractal sulfhydryl group content,rheological properties,gel strength,water holding capacity and whiteness of surimi were investigated.The results showed that ChNCs inhibit the decline in salt-soluble proteins and sulfhydryl groups,enhance the rheological properties of surimi and protect the integrity of myogenic fibrillar proteins in hairtail surimi after 35 d of storage at-18 ℃.At the same time,ChNCs could also enhance the gel strength,water holding capacity,whiteness of surimi gel and inhibit the weakening of gel during frozen storage.The cryoprotective effect of 3% ChNCs was better than that of any other experimental groups.

关 键 词：甲壳素纳米晶体 抗冻剂 带鱼冷冻鱼糜 鱼糜凝胶 冷冻保藏 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]