臭氧水处理对罗非鱼鱼糜品质及体外消化特性的影响  

Effect of Ozone Water Treatment on the Quality and in Vitro Digestion Characteristics of Tilapia Surimi

作　　者：刘巧瑜[1] 肖斯立 曾晓房[1] 黄晓霞 游云 庄晓琪[1] 李瑞[2] 李湘銮 朱嘉敏 练晓丹 白卫东[1] LIU Qiaoyu;XIAO Sili;ZENG Xiaofang;HUANG Xiaoxia;YOU Yun;ZHUANG Xiaoqi;LI Rui;LI Xiangluan;ZHU Jiamin;LIAN Xiaodan;BAI Weidong(Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture and Rural Affairs,Academy of Contemporary Agricultural Engineering Innovations,College of Food Sciences and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东省岭南特色食品科学与技术重点实验室,农业农村部岭南特色食品绿色加工与智能制造重点实验室,现代农业工程创新研究院,广东广州510225 [2]广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品科学》2024年第22期26-33,共8页Food Science

基　　金：广东省重点建设学科科研能力提升项目(2022ZDJS022);广东省普通高校重点领域专项(2022ZDZX4016);农产品加工共性关键技术研发创新团队项目(2023KJ117)。

摘　　要：将臭氧水漂洗的罗非鱼鱼片制成鱼糜,研究漂洗质量浓度和漂洗时间对鱼糜品质和体外消化特性的影响,并通过分析肌原纤维蛋白氧化程度探讨臭氧水漂洗提高罗非鱼鱼糜品质的原因。结果表明,臭氧水漂洗后鱼糜白度、硬度和胶着度显著提高(P<0.05),10 mg/L臭氧水漂洗10 min时鱼糜的凝胶特性最佳。随着臭氧水漂洗质量浓度的增加和漂洗时间的延长,鱼糜硫代巴比妥酸反应物值呈上升趋势,肌原纤维蛋白的羰基含量上升、总巯基含量逐渐降低。感官评价结果显示10 g/mL臭氧水漂洗10 min时感官品质最佳。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳图谱显示,10~18 mg/L臭氧水漂洗使蛋白交联形成较小的可溶性聚集体,大于18 mg/L臭氧水漂洗后蛋白形成较大的不溶性聚集体。根据拉曼光谱结果可知,10~18 mg/L臭氧水漂洗使肌原纤维蛋白二级结构逐渐展开,α-螺旋逐渐转化为β-折叠和无规卷曲。体外消化结果表明,臭氧水漂洗提高了鱼糜在消化过程中的水解程度,其中10 mg/mL臭氧水漂洗10 min时水解程度最高,消化后小分子肽(100~1000 Da)含量显著高于其他实验组(P<0.05)。综上所述,肌原纤维蛋白适度氧化能提高罗非鱼鱼糜的品质,10 mg/mL臭氧水漂洗10 min时,鱼糜感官品质最好,凝胶特性及体外消化特性最佳。Tilapia fillets rinsed in ozone water were made into surimi,and the effects of ozone water concentration and rinsing time on the quality and in vitro digestive properties of surimi were investigated.Furthermore,the mechanism by which ozone water rinsing improved the quality of tilapia surimi was investigated by analyzing the degree of myofibrillar protein oxidation.The results showed that the whiteness,hardness and gumminess of surimi were significantly increased by ozone water rinsing(P<0.05),and the surimi rinsed with 10 mg/L ozone water for 10 min had the best gel properties.With the increase in ozone water concentration and rinsing time,the thiobarbituric acid reactive substances(TBARS)value of surimi tended to increase,and the carbonyl content of myofibrillar proteins increased and the total sulfhydryl content gradually decreased.The sensory evaluation results showed that the best sensory quality was obtained by rinsing with 10 g/mL ozone water for 10 min.sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)showed that rinsing with 10–18 mg/L ozone water caused the proteins to cross-link and form small soluble aggregates,while ozone water at concentrations more than 18 mg/L caused the formation of large insoluble aggregates.According to Raman spectra,after rinsing with 10–18 mg/L ozone water,the secondary structure of myofibrillar proteins was gradually unfolded,and theα-helix was gradually converted toβ-sheet and random coil.Ozone water rinsing increased the degree of hydrolysis of surimi during in vitro digestion,the highest being observed with 10 mg/mL ozone water rinsing for 10 min.The content of small peptides(100–1000 Da)after digestion was significantly higher than that of the other experimental groups(P<0.05).In conclusion,moderate oxidation of myofibrillar proteins could improve the quality of tilapia surimi,and the surimi rinsed for 10 min in 10 mg/mL ozone water had the highest sensory quality and the best gel characteristics and in vitro digestive characteristics.

关 键 词：臭氧水漂洗 罗非鱼鱼糜 品质 蛋白氧化 体外模拟消化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]