鲍鱼冷藏期间内源酶对质构特性的影响  

Effect of endogenous enzymes on the texture characteristics of abalone during cold storage

作　　者：范映辰 于曼曼 倪众 周大勇[1,3,4] 刘玉欣 FAN Yingchen;YU Manman;NI Zhong;ZHOU Dayong;LIU Yuxin(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;College of Tea&Food Science and Technology,Anhui Agricultural University,Hefei 230036,China;National Engineering Research Center of Seafood,Dalian Polytechnic University,Dalian 116034,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]安徽农业大学茶与食品科技学院,安徽合肥230036 [3]大连工业大学国家海洋食品工程技术研究中心,辽宁大连116034 [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：《大连工业大学学报》2023年第6期391-396,共6页Journal of Dalian Polytechnic University

基　　金：国家自然科学基金项目(31901615,U1808203);大连市高层次人才支持计划(青年科技之星)(2021RQ087).

摘　　要：以鲍鱼腹足内收肌为研究对象,通过添加混合蛋白酶抑制剂,研究了冷藏过程中内源性蛋白酶对持水力、结构蛋白、微观结构及质构特性的影响规律。结果表明,冷藏过程中内源性蛋白酶降解内收肌中的肌原纤维蛋白和结缔组织蛋白,导致肌原纤维蛋白提取率下降、溶解度降低,TCA-可溶性寡肽含量、羟脯氨酸及糖胺聚糖溶出量增加,改变了鲍鱼内收肌的微观结构并降低其持水力,导致其剪切力、硬度、弹性和咀嚼度显著下降,回复性变差;添加混合蛋白酶抑制剂可以有效延缓鲍鱼内收肌在冷藏过程中的质构劣变。The effects of endogenous enzymes on the adductor muscle water holding capacity(WHC),structural protein,microstructure and texture characteristics during cold storage were studied by adding mixed protease inhibitors.The results showed that endogenous enzymes degraded myofibrillar proteins and connective tissue proteins in adductor muscle during cold storage,which resulted in the decreases of myofibrillar proteins(MPs)extraction rate and MPs solubility,and the increase of hydroxyproline dissolution rate,glycosaminoglycan content and TCA-soluble peptides content.Change the microstructure of adductor muscle of abalone and reduce its WHC,leading to hardness,elasticity,shear force,chewiness decrease,and reversibility decreased.Use the mixed protease inhibitors could effectively delay the texture deterioration of abalone adductor muscle during cold storage.

关 键 词：鲍鱼 内收肌 内源酶 质构 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]