冻藏对鱼糜熟化过程中品质变化的影响  

Effects of Frozen Storage on The Quality Changes of Surimi During The Ripening Process

作　　者：高可安 钟湘 蓝曼宁 周昕仪 游刚 GAO Ke’an;ZHONG Xiang;LAN Manning;ZHOU Xinyi;YOU Gang(College of Light Industry and Food Engineering,Guangxi University,Nanning 530000,China;College of Food Engineering,Guangxi College and University Key Laboratory of High-Value Utilization of Seafood and Prepared Food in Beibu Gulf,Beibu Gulf University,Qinzhou 535011,China)

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530000 [2]北部湾大学食品工程学院,广西高校北部湾海产品高值化利用与预制食品重点实验室,广西钦州535011

出　　处：《食品科技》2023年第12期104-112,共9页Food Science and Technology

基　　金：国家自然科学基金地区科学基金项目(32360632);国家自然科学基金青年科学基金项目(32001688);大学生创新创业训练计划项目(2014401305,2014401234)。

摘　　要：为阐明冻藏对鱼糜熟化过程品质变化的影响,探究不同冻藏时间(0、30、60 d)对熟化过程中罗非鱼糜凝胶结构特性(质构特性、流变性、电泳、总巯基含量)、蛋白质和特征风味(电子鼻、电子舌)变化的影响。结果显示,随着冻藏时间延长,鱼糜熟化后硬度和咀嚼性升高,凝胶强度降低,原肌球蛋白和肌球蛋白轻链降解;总巯基含量相较新鲜鱼糜分别降低14.0%和53.2%,蛋白质空间结构发生变化,巯基更易在熟化过程中暴露并被氧化;流变性结果表明长时间冻藏加剧鱼糜凝胶劣化程度。特征挥发性风味差异主要归因于烷类化合物与氮氧化合物变化,滋味呈现酸味增强和鲜味减弱趋势。研究表明冻藏过程造成罗非鱼鱼糜蛋白质聚集和降解,引起鱼糜熟化过程中质构及特征风味的改变;缩短90℃熟化时间可减轻冻藏时间对鱼糜品质的影响。In order to clarify the effect of frozen storage on the quality change of surimi during ripening process,the effects of different frozen storage time(0,30,60 d)on the gel structural characteristics(texture characteristics,rheology,electrophoresis,total sulfhydryl content),protein and characteristic flavors(electronic nose,electronic tongue)of tilapia surimi during ripening process were explored.The results showed that the hardness and chewability of surimi increased,the strength of gel decreased,and tropomyosin and myosin light chain degraded with the prolongation of frozen storage time.The total sulfhydryl content decreased by 14.0%and 53.2%compared to fresh fish mince,and the protein spatial structure changed,making sulfhydryl exposure more prone to oxidation during the ripening process.Rheological results showed that long-term frozen storage aggravated the deterioration of surimi gel.The difference in characteristic volatile flavor was mainly due to the change of alkanes and nitrogen oxides,the taste showed a trend of increasing acidity and decreasing freshness.The results showed that the frozen storage process caused the aggregation and degradation of tilapia surimi protein,and caused the changes of texture and characteristic flavors during the ripening process of surimi.Shortening the 90℃ripening time could reduce the impact of frozen storage time on the quality of surimi.

关 键 词：冷冻鱼糜 熟化过程 蛋白质变化 凝胶质构特性 特征风味 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]