3种带鱼冻藏过程中肌肉品质特性变化  

Changes in Muscle Quality Characteristics of Three Kinds of Hairtail During Frozen Storage

作　　者：任佳 严红波 水珊珊 郑文雄 杨榕琳 张宾 REN Jia;YAN Hongbo;SHUI Shanshan;ZHENG Wenxiong;YANG Ronglin;ZHANG Bin(College of Food Science and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China;Pisa Marine Graduate School,Zhejiang Ocean University,Zhoushan 316022,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316022 [2]浙江海洋大学比萨海洋研究生学院,浙江舟山316022

出　　处：《食品科技》2024年第12期105-113,共9页Food Science and Technology

基　　金：“十四五”国家重点研发计划重点专项(2021YFD2100504);国家自然科学基金项目(32301972&U23A20263);浙江省教育厅科研项目(Y202352894);舟山科技计划项目(2022C31060)。

摘　　要：为探究冻藏过程中钓带鱼、外洋带鱼和雷达网带鱼的肌肉品质特性变化,将3种带鱼于–18℃贮藏0、20、40、60、80、100 d和120 d,测定其肌肉离子键、氢键、疏水键和二硫键相对含量,肌球蛋白乳化性(Emulsifying activity index,EAI)和乳化稳定性(Emulsion stability index,ESI)、起泡性(Foaming capacity,FC)和泡沫稳定性(Foam stability,FS)、肌肉脂肪含量及脂肪酸种类;采用油红O和ATPase 2种染色方法,分析随冻藏时间增加带鱼组织微观结构的变化。结果表明:冻藏0~120 d内,3种带鱼肌肉的离子键、氢键和二硫键含量减少,疏水键含量增加;肌球蛋白EAI、ESI、FC、FS和肌肉脂肪含量呈下降趋势。新鲜雷达网带鱼的离子键和氢键含量显著高于(P<0.05)其他2种带鱼,疏水键上升幅度较小,二硫键、EAI、FC和脂肪含量的下降幅度也较小。油红O染色和ATPase染色结果显示,3种带鱼在冻藏期间肌肉组织中细胞间隙变大,脂质沉积减少;其中,雷达网带鱼肌肉微观结构最紧密,脂质沉积量最高。综上,冻藏0~120 d内3种带鱼肌肉品质特性均呈下降趋势,其中雷达网带鱼品质特性表现更佳。In order to investigate the changes of muscle quality characteristics of hooked,trawl-net,and radar-net hairtail(Trichiurus haumela)during frozen storage,three kinds of hairtail were stored at–18℃for 0,20,40,60,80,100,and 120 days.The relative contents of ionic,hydrogen,hydrophobic and disulfide bonds,myosin emulsifying activity index(EAI),emulsion stability index(ESI),foaming capacity(FC),foam stability(FS),muscle fat content and types of fatty acids were determined.The effects of frozen storage time on the microstructure of three types of hairtail were analyzed by oil red O and ATPase staining.The results showed that the contents of ionic bond,hydrogen bond,and disulfide bond decreased,and the contents of hydrophobic bond increased,and the contents of myosin EAI,ESI,FC,FS,and muscle fat in three kinds of hairtail decreased during 0–120 days.Among them,the relative content of ionic bond and hydrogen bond in radar-net hairtail were significantly higher than those of the other two kinds of hairtail(P<0.05).The increase of hydrophobic bond and the decrease of disulfide bond,EAI,FC,and fat content in radar-net hairtail were smaller than those of the other two types of hairtail.The results of oil red O staining and ATPase staining showed that the cell space in muscle tissue of three kinds of hairtail enlarged with lipid deposition decreasing during frozen storage.Among them,the muscle microstructure in radar-net hairtail was the tightest and the amount of lipid deposition was the highest.Summarily,the muscle quality characteristics of the three kinds of hairtail showed a downward trend during frozen storage for 0–120 days,and the quality characteristics of the radar-net hairtail species were better.

关 键 词：带鱼 冻藏 功能特性 微观结构 品质变化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]