食盐腌渍对冷藏脱血许氏平鲉鱼片蛋白和呈味特性的影响  

Effect of salt marination on protein and flavor characteristics of fish fillets of Sebastes schlegelii during cold storage

作　　者：王薇 刘楷升 刘俊松 赵慧 卢航 田元勇 WANG Wei;LIU Kaisheng;LIU Junsong;ZHAO Hui;LU Hang;TIAN Yuanyong(College of Food Science and Engineering,Dalian Ocean University,Dalian 116023,China)

机构地区：[1]大连海洋大学食品科学与工程学院,辽宁大连116023

出　　处：《渔业研究》2024年第6期605-614,共10页Journal of Fisheries Research

基　　金：辽宁省教育厅面上项目(JYTMS20230467、JYTMS20230478);辽宁省科技厅联合基金面上项目(2023-MSLH-017)。

摘　　要：【目的】探究食盐腌渍对脱血许氏平鲉(Sebastes schlegelii)鱼片在冷藏过程中蛋白和呈味特性的影响。【方法】以汁液流失率、腺嘌呤核苷三磷酸(ATP)及其关联化合物含量、游离氨基酸含量、Ca_(-)^(2+)ATPase酶活力、pH值为指标,研究脱血鱼片经5%食盐腌渍和不同比例食盐(0%、1%、2%和5%)腌渍后的冷藏期间的变化。【结果】脱血处理可有效抑制腌渍中的汁液流失,腌渍后冷藏48 h,脱血处理组的汁液流失率为13.20%±0.65%,低于未脱血处理组的17.32%±0.49%。并且脱血处理显著抑制ATP的降解进程,腌渍后脱血组的肌苷酸(IMP)含量为(7.03±1.72)μmol/g,而未脱血组仅为(4.78±0.82)μmol/g。不同比例食盐腌渍过程中,鱼肉中含盐量随着食盐比例升高呈增加趋势。此外,0%、1%、2%、5%食盐腌渍后,肌原纤维蛋白的Ca_(-)^(2+)ATPase活性呈下降趋势,分别为8.4×10^(-3)、6.7×10^(-3)、5.5×10^(-3)、5.3×10^(-3)μmol/(mg·min)。1%食盐腌渍鱼肉的IMP含量最高,为7.70μmol/g,冷藏48 h后IMP含量为(2.64±1.10)μmol/g,显著高于其他处理组。腌渍也可以提升鱼肉中呈味氨基酸的含量,0%食盐腌渍后鱼肉中谷氨酸含量为(0.10±0.01)mg/g,1%、2%和5%食盐腌渍后鱼肉中谷氨酸含量分别为(0.18±0.01)、(0.20±0.05)和(0.24±0.04)mg/g。【结论】脱血处理可有效抑制腌渍鱼片的汁液流失,并显著影响IMP的降解,对甘氨酸和丙氨酸的降解也存在显著的影响。1%食盐腌渍能使鱼肉保留更高的IMP含量,同时鱼肉中的谷氨酸含量也始终维持在较高水平。[Objective]The aim of the present study is to explore the effect of salt marination on the protein and flavor characteristics of Sebastes schlegelii fillets.[Methods]Drip loss,ATP and its related compounds,free amino acids,Ca_(-)^(2+)ATPase activity,and pH were used as indicators to study the changes in protein and flavor characteristics after marination with 5%salt and different proportions of salt(0%,1%,2%,and 5%)following de-blooding treatment.[Results]The results demonstrated that the de-blooding treatment effectively reduced drip loss during marination and cold storage,with the de-blooding group exhibiting a drip loss rate of 13.20%±0.65%after 48 hours,lower than the non-de-blooding group(17.32%±0.49%).Furthermore,de-blooding significantly inhibited ATP degradation,as evidenced by the IMP content in the de-blooding group[(7.03±1.72)μmol/g]compared to the non-de-blooding group[(4.78±0.82)μmol/g].The salt content in fish meat tended to increase with higher marination salt ratios.Additionally,myofibrillar protein Ca_(-)^(2+)ATPase activity decreased progressively during marination with varying salt ratios,measuring 8.4×10^(-3),6.7×10^(-3),5.5×10^(-3),and 5.3×10^(-3)μmol/(mg·min)for 0%,1%,2%,and 5%salt respectively after 24 hours.The highest IMP content(7.70μmol/g)occurred in fish marinated with 1%salt,decreasing to(2.64±1.10)μmol/g after 48 hours of cold storage.Marination also enhanced the presence of flavor-contributing amino acids;glutamic acid content rose from(0.10±0.01)mg/g in 0%salt marination to approximately(0.18±0.01)mg/g,(0.20±0.05)mg/g,and(0.24±0.04)mg/g in 1%,2%,and 5%salt marination respectively.[Conclusion]In conclusion,the de-blooding treatment effectively reduced the drip loss rate of marinated fish fillets and significantly inhibited the degradation of IMP,glycine,and alanine.Marinating the fish with a 1%salt concentration resulted in higher IMP content retention,while the glutamate levels in the fish remained consistently elevated.

关 键 词：腌渍 许氏平鲉 冷藏稳定性 脱血 呈味特性 

分 类 号：S983[农业科学—捕捞与储运]