植酸对冷藏黄鳍鲷鱼肉品质及其蛋白质特性的影响  

Effects of Phytic Acid on the Quality and Protein Characteristics in Yellowfin Seabream(Acanthopagrus latus)Fillets During Cold Storage

作　　者：林建城 吕田星 朱湘 LIN Jiancheng;LYU Tianxing;ZHU Xiang(College of Environmental and Biological Engineering,Fujian Provincial Key Laboratory of Ecology-Toxicological Effects&Control for Emerging Contaminants,Putian University,Putian 351100,China)

机构地区：[1]莆田学院环境与生物工程学院,福建省新型污染物生态毒理效应与控制重点实验室,福建莆田351100

出　　处：《食品科技》2024年第10期146-154,共9页Food Science and Technology

基　　金：莆田市科技计划项目(2021ZP09);国家级大学生创新创业训练计划项目(202011498011)。

摘　　要：文章研究了植酸对冷藏黄鳍鲷(Acanthopagrus latus)鱼肉的保鲜效果。通过测定黄鳍鲷鱼肉菌落总数、汁液流失率、p H值、硫代巴比妥酸(2-thiobarbituric acid,TBA)值及其质构等指标,结合感官评定,研究0℃贮藏期间,0.1 g/L和0.2 g/L 2种不同浓度植酸对黄鳍鲷鱼肉品质的影响,并设立空白对照组。结果表明:0.2 g/L植酸处理组能较好抑制贮藏期间鱼肉微生物的繁殖,有效延缓鱼肉汁液流失率、p H值和TBA值的升高,并抑制鱼肉硬度、弹性和咀嚼性等质构指标的下降,较好地保持鱼肉的感官品质。进一步研究了0.2 g/L植酸对–4℃贮藏25 d黄鳍鲷鱼肉蛋白质特性的影响,发现贮藏前期植酸对鱼肉蛋白质特性影响不明显;贮藏中后期植酸能较好地抑制鱼肉肌动球蛋白挥发性盐基氮(Total volatile basic nitrogen,TVB-N)值和表面疏水性的上升,有效延缓其Ca2+-ATPase活性和巯基含量的下降。说明0.2 g/L植酸能较好地延缓贮藏期间黄鳍鲷鱼肉蛋白氧化以及变性作用,对鱼肉蛋白质具有保护作用。该研究为植酸在水产食品生物保鲜中的应用提供了实验依据。The study investigated the preservation effect of phytic acid on yellowfin seabream(Acanthopagrus latus)during cold storage.The effects of two different concentrations of phytic acid(0.1g/L and 0.2 g/L)on the quality of A.latus were studied by determining fish indexes including the total bacterial count,drip loss,pH value,2-thiobarbituric acid(TBA)value,and texture and combining sensory assessment,and a control group was established.The results showed that 0.2 g/L phytic acid better inhibited the reproduction of microorganisms,effectively delayed the increase of drip loss,pH value and TBA value,inhibited the decline of hardness,elasticity and chewiness of fish,and better maintained the fish sensory quality.Meanwhile,the effects of 0.2 g/L phytic acid on protein characteristics of A.latus during–4℃storage of 25 days were further investigated.The results showed that the effects of phytic acid to protein characteristics were not obvious at the early storage.In the middle and late stage of storage,0.2 g/L phytic acid group better inhibited the increase of total volatile basic nitrogen(TVB-N)value and surface hydrophobicity of fish actomyosin,effectively delayed the decrease of Ca2+-ATPase activity and sulfhydryl content of fish actomyosin.It showed that the oxidation and denaturation of fish actomyosin can be better delayed by the phytic acid of 0.2 g/L during storage,and the quality of fish protein of A.latus could be protected.This study can provide an experimental basis for the application of phytic acid in the biological preservation of aquatic food products.

关 键 词：植酸 黄鳍鲷 冷藏 鱼肉品质 蛋白质特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]