茶多酚对草鱼鱼肉蛋白质流变学特性的影响  

Effect of Tea Polyphenols on Grass Carp Rheological Characteristics

作　　者：刘泽宇[1] 刘焱[2,3] 罗灿[2] 朱旗[4] 

机构地区：[1]西北工业大学航空学院,陕西西安710072 [2]湖南农业大学食品科技学院,湖南长沙410128 [3]湖南农业大学食品科学与生物技术湖南省重点实验室,湖南长沙410128 [4]湖南农业大学园艺园林学院,湖南长沙410128

出　　处：《现代食品科技》2015年第6期50-58,共9页Modern Food Science and Technology

基　　金：2013年长沙市科技计划重大专项(K1306036-21);湖南省科技厅重点项目(0102010WK2014)

摘　　要：采用不同浓度的茶多酚(Tea Polyphenol,TP)处理新鲜草鱼鱼肉,利用分光光度计、质构仪、流变仪及扫描电镜对4℃贮藏的草鱼鱼肉蛋白质的乳化性、凝胶性、流变性及超微结构随贮藏时间的变化进行研究。结果表明,添加0.03%以上TP能延缓草鱼鱼肉蛋白质的乳化性能的降低,提高乳化稳定性;添加0.05%以上TP能增加鱼糜的凝胶强度,降低鱼肉制品的储藏模量和损耗模量,清除由于脂类氧化而产生的自由基,延缓鱼肉蛋白质的降解速度。在试验范围内,TP添加浓度越高,对鱼肉蛋白的流变学特性的保护作用效果越好,但不具备剂量效应,0.05%TP试验组与0.07%TP试验组作用效果差异不显著,考虑到生产成本,草鱼冷藏期间建议添加0.05%的TP。Fresh grass carp meat was treated with different concentrations of tea polyphenols(TP) and stored at 4 ℃. Spectrophotometry, texture analysis, rheometry, and scanning electron microscopy(SEM) was used in order to investigate changes in quality parameters such as emulsification, gelation, rheology, and ultra-microstructure during storage. The results indicated that adding more than 0.03% TP delayed the deterioration of emulsification properties and improves emulsion stability of grass carp fish protein. Adding more than 0.05% TP increases the gel strength of minced fish, lowers the storage modulus and loss modulus of fish products, eliminates free radicals produced by lipid oxidation, and delays the degradation rate of fish proteins. Within the experimental range, higher concentrations of TP resulted in greater protection of the rheological properties of fish protein, but without a dose-effect relationship. There were no significant differences between 0.05% and 0.07% TP groups. Therefore, taking into account the production cost, addition of 0.05% TP is recommended during cold storage of grass carp to preserve the quality.

关 键 词：草鱼 茶多酚 乳化性 凝胶强度 流变性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]