复合涂膜剂对冷藏罗非鱼片肌原纤维蛋白理化特性及熟化鱼肉品质的影响  

Effects of Composite Coatings on the Physicochemical Properties of Myofibrillar Protein and the Cooked Quality of Tilapia Fillets during Refrigeration

作　　者：游刚 谢福瑜 蓝曼宁 黄晓雯 王昌宇 陈小芳 彭家俊 罗珍玲 黄一支 牛改改 YOU Gang;XIE Fuyu;LAN Manning;HUANG Xiaowen;WANG Changyu;CHEN Xiaofang;PENG Jiajun;LUO Zhenling;HUANG Yizhi;NIU Gaigai(Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf,Guangxi Zhuang Autonomous Region Engineering Research Center of Marine Food Nutrition and Processing Technology Innovation,College of Food Engineering,Beibu Gulf University,Qinzhou 535000,China)

机构地区：[1]广西高校北部湾海产品高值化利用与预制食品重点实验室,广西壮族自治区海洋食品营养与加工技术创新工程研究中心,北部湾大学食品工程学院,广西钦州535000

出　　处：《食品工业科技》2025年第7期291-300,共10页Science and Technology of Food Industry

基　　金：国家自然科学基金地区科学基金项目(32360632);广西自然科学基金资助(2025GXNSFAA069201);国家自然科学基金青年科学基金资助项目(32001688);北部湾大学大学生创新创业训练计划资助项目(S202411607194,S202411607195)。

摘　　要：为探究复合涂膜剂对冷藏罗非鱼片品质的影响,本文研究了冷藏(4℃)过程中(0、2、4、6、8 d)茶多酚-壳聚糖(T-Ch)/茶多酚-海藻酸钠(T-SA)复合涂膜剂对鱼片肌原纤维蛋白(Myofibrillar protein,MP)理化性质(溶解度、浊度、总疏基/活性巯基、Ca^(2+)-ATPase活性和表面疏水性)及熟化鱼肉品质变化(红外光谱、凝胶形成作用力、质构、体外消化性和感官评价)的影响。结果表明,两种涂膜剂均能减缓冷藏鱼片MP溶解度、总巯基/活性巯基含量、Ca^(2+)-ATPase活性的降低幅度,减缓MP浊度和表面疏水性的增加幅度,延缓冷藏鱼肉MP变性聚集,改善冷藏鱼片品质。其中T-Ch处理对MP溶解性、活性巯基、表面疏水性和Ca^(2+)-ATPase活性的维持效果优于T-SA处理,而T-SA处理则可较好保持MP的总巯基含量。尽管涂膜剂处理降低了冷藏后熟化鱼肉消化率,但涂膜处理增加鱼肉MP的疏水作用力和二硫键含量,增强鱼肉凝胶特性,改善鱼肉感官特性和质构劣化程度,且T-Ch处理效果由于T-SA处理。因此,复合涂膜剂处理能够有效延缓冷藏鱼片品质下降,提高其保鲜效果。This study explored the impact of tea polyphenol-chitosan(T-Ch)and tea polyphenol-sodium alginate(T-SA)composite coatings on the quality of refrigerated tilapia fillets during storage at 4℃.The research focused on the changes in myofibrillar protein(MP)physicochemical properties,such as solubility,turbidity,total and active thiol groups,Ca^(2+)-ATPase activity,and surface hydrophobicity and the effects on cooked fish quality,including infrared spectroscopy,gel strength,texture,in vitro digestibility,and sensory assessment,over storage periods of 0,2,4,6,and 8 d.The findings demonstrated that both coatings effectively mitigated the extent of reductions in MP solubility,total and active sulfhydryl content,and Ca^(2+)-ATPase activity,while also decreased the extent of increases in MP turbidity and surface hydrophobicity in refrigerated fish fillets.These slowed down the denaturation and aggregation of MP in refrigerated fish fillets,thereby enhancing their overall quality.Notably,the T-Ch treatment showed superior maintenance of MP solubility,active sulfhydryl levels,surface hydrophobicity,and Ca^(2+)-ATPase activity compared to the T-SA treatment.Conversely,the T-SA treatment was more effective in preserving the total sulfhydryl content of MP.Although the coating treatment reduced the digestibility of the cooked fish after refrigeration,it increased the hydrophobic interactions and disulfide bond content of the fish myofibrillar protein(MP),thereby enhancing the gel characteristics of the fish and improving its sensory attributes and degree of textural deterioration.Moreover,the T-Ch treatment was found to be more effective than the T-SA treatment in these aspects.Consequently,the application of composite coatings can effectively delay the decline in quality of refrigerated fish fillets and enhance their preservation efficacy.

关 键 词：罗非鱼片 复合涂膜剂 冷藏 肌原纤维蛋白 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]