海水鱼抗冻剂中复合磷酸盐的优化和应用研究  

Optimization and application of compound phosphates in seawater fish antifreeze

作　　者：郭雨晨 赵源[1] 李振坤 石林凡 刘淑集[2] 刘智禹[2] 翁武银[1] GUO Yuchen;ZHAO Yuan;LI Zhenkun;SHI Linfan;LIU Shuji;LIU Zhiyu;WENG Wuyin(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;Fisheries Research Institute of Fujian,Xiamen 361013,China)

机构地区：[1]集美大学海洋食品与生物工程学院,福建厦门361021 [2]福建省水产研究所,福建厦门361013

出　　处：《渔业研究》2024年第5期458-467,共10页Journal of Fisheries Research

基　　金：“十四五”国家重点研发计划重点专项(2021YFD2100202);福建省种业创新与产业工程项目(2021FJSCZY01)。

摘　　要：【目的】探索利用复合抗冻剂处理的冻藏海水鱼生产高品质鱼糜的可行性。【方法】选择脂肪含量差异较大的黄鳍棘鲷(Acanthopagrus latus)、小黄鱼(Larimichthys polyactis)和金鲳鱼(Trachinotus ovatus)为研究对象,以鱼肉冰点和相变焓为指标,对抗冻剂中的磷酸盐配比进行优化,并通过鱼肉组织切片分析、鱼糜凝胶强度测定和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳探究抗冻剂对冷冻鱼肉凝胶形成能的影响。【结果】黄鳍棘鲷和小黄鱼抗冻剂中焦磷酸钠、三聚磷酸钠和六偏磷酸钠的最佳条件分别为3.0%、3.0%和1.0%,金鲳鱼抗冻剂中分别为3.0%、3.0%和0.1%。抗冻剂处理的黄鳍棘鲷、小黄鱼和金鲳鱼鱼体的冰点和相变焓均伴随冰藏时间的延长呈先上升后下降的趋势,它们的最高值均出现在鱼体僵直指数最高的冰藏末期。鱼体冰点和相变焓与渗入鱼体的磷酸盐含量的相关系数均大于0.6。利用复合抗冻剂处理黄鳍棘鲷后,其鱼肉组织结构的冻藏损伤受到抑制,使用冻藏120 d试验组样品制备鱼糜,鱼糜凝胶破断力和破断距离均显著高于对照组,而冻藏180 d试验组样品性能与对照组接近。当冻藏时间达到120 d及以上时,即使是添加抗冻剂的鱼肉肌球蛋白和肌动蛋白也会出现一定程度的降解。【结论】利用磷酸盐复合抗冻剂处理的冷冻海水鱼在一定冻藏时间内可以用于生产鱼糜。【意义】研究结果为利用冷冻海水鱼制备优质鱼糜提供技术支撑,以解决渔汛淡旺季原料鱼供应不平衡的问题,推动水产加工行业的可持续发展。[Objective]The aim of present study was to explore the feasibility of producing high-quality surimi from frozen seawater fish treated with composite antifreeze.[Methods]Yellowfin snapper(Acanthopagrus latus),small yellow croaker(Larimichthys polyactis)and golden pomfret(Trachinotus ovatus)were selected to optimize the ratio of phosphate based on freezing point and phase change enthalpy of fish meat,and the effect of antifreeze on the gel forming ability of frozen fish meat was also investigated by the analysis of fish tissue sections,determination of surimi gel strength and analysis of sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE).[Results]The optimization results showed that the contents of sodium pyrophosphate,sodium tripolyphosphate and sodium hexametaphosphate in the best antifreeze effect for yellowfin snapper and small yellow croaker were 3.0%,3.0%and 1.0%,respectively,while those in the best antifreeze effect for golden pomfret were 3.0%,3.0%and 0.1%,respectively.The freezing point and phase change enthalpy of fish meat treated with the antifreeze increased first and then decreased with increasing ice storage time,and the highest value of freezing point and phase change enthalpy appeared at the end of the ice storage with the highest rigidity index.The correlation coefficient between freezing point,phase change enthalpy and phosphate content were more than 0.6.After being treated with antifreeze,the frozen storage damage of fish tissue structure was inhibited.The breaking force and breaking distance of surimi gel in the experimental group were significantly higher than those in the control group at 120 days of frozen storage,while those of the experimental group were close to the control group at 180 days of frozen storage.When the frozen storage time was more than 120 days,the myosin and actin in surimi gels began to degrade,which were not affected by the addition of antifreeze.[Conclusion]Therefore,the frozen fish treated with phosphate composite antifreeze can be used to produce su

关 键 词：抗冻剂 磷酸盐 海水鱼 冻藏 鱼糜 

分 类 号：S98[农业科学—捕捞与储运]