藤黄果对腌制草鱼鱼刺的软化作用  

Softening Effect of Garcinia gummi-gutta on Pickled Grass Carp Bones

作　　者：王晓芸 Mahabaduge Chandika NIROSHAN JAYASOORIYA 熊善柏 毋鑫 汪慧婷 高霞 刘茹 WANG Xiaoyun;Mahabaduge Chandika NIROSHAN JAYASOORIYA;XIONG Shanbai;WU Xin;WANG Huiting;GAO Xia;LIU Ru(National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,国家大宗淡水鱼加工技术研发分中心(武汉),湖北武汉430070

出　　处：《食品科学》2024年第12期236-242,共7页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-45)。

摘　　要：以草鱼鱼刺为研究对象,采用藤黄果腌制液对其进行腌制,研究不同温度(5、10、25、40℃)腌制过程中草鱼鱼刺硬度的变化规律,同时测定鱼刺的组成、结构以及腌制液的酸度和pH值等的变化,以探究藤黄果对草鱼鱼刺的软化作用和机理。结果表明,随着腌制时间延长,草鱼鱼刺硬度逐渐下降。与新鲜鱼刺相比,腌制25 d时硬度下降71.51%~79.43%(P<0.05),灰分含量下降11.90%~16.65%(P<0.05),水分含量下降4.23%~13.08%(P<0.05)。微观结构由致密有序变得疏松多孔,这是由于H+与鱼刺中羟基磷灰石反应使骨钙溶出,同时腌制液中H+的消耗使其酸度降低、pH值升高,对鱼刺软化起主要作用的有机酸是苹果酸。红外光谱显示鱼刺中的胶原蛋白三螺旋结构未被破坏,但胶原蛋白酰胺A带吸收峰向高波数移动,表明鱼刺中的氢键减少,这可能与鱼刺中羟基磷灰石的流失有关。The objective of study was to investigate the softening effect and mechanism of Garcinia gummi-gutta on grass carp bones.The pattern of change in the hardness of grass carp bones was studied during pickling using a G.gummi-gutta juice-based marinade at different temperatures(5,10,25,and 40℃).At the same time,changes in the composition and structure of grass carp bones and in the acidity and pH of the marinade were also determined.The results showed that the hardness of grass carp bones gradually decreased with pickling time,which decreased by 71.5%–79.4%after 25 days of pickling(P<0.05).The ash content decreased by 11.90%–16.65%(P<0.05),and the moisture content by 4.23%–13.08%(P<0.05).The dense and ordered microstructure became loose and porous.This was because the reaction of H+with hydroxyapatite in fish bones enabled calcium to be dissolved from fish bones and the consumption of H+in the pickling solution decreased its acidity and increased its pH.Malic acid was played a major role in softening fish bones.Infrared spectroscopic analysis showed that the triple helix structure of fish bone collagen was not destroyed,but the absorption peak corresponding to amide A shifted to a higher wavenumber,suggesting a reduction in the number of hydrogen bonds,which might be related to the loss of hydroxyapatite in fish bones.

关 键 词：藤黄果 草鱼 鱼刺 软化 腌制条件 

分 类 号：S985.1[农业科学—捕捞与储运]