低盐腌制对脆肉鲩冻融后品质的影响  

Effect of Low-salt Curing on the Quality of Crisp Grass Carp after Freeze-thaw Treatment

作　　者：庄晓琪[1] 刘巧瑜[1] 林泽钳 姚彦延 钱敏[1] 李湘銮 白卫东[1] 董浩 ZHUANG Xiaoqi;LIU Qiaoyu;LIN Zeqian;YAO Yanyan;QIAN Min;LI Xiangluan;BAI Weidong;DONG Hao(College of Light Industry and Food Sciences,Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture,Academy of Contemporary Agricultural Engineering Innovations,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东省岭南特色食品科学与技术重点实验室,农业农村部岭南特色食品绿色加工与智能制造重点实验室,现代农业工程创新研究院,广东广州510225

出　　处：《食品工业科技》2025年第8期76-84,共9页Science and Technology of Food Industry

基　　金：广东省重点建设学科科研能力提升项目(2022ZDJS022);广东省普通高校重点领域专项(2022ZDZX4016)。

摘　　要：为探究盐浓度对冻融前后脆肉鲩鱼片品质和肌原纤维蛋白的影响,将脆肉鲩分别用0.25、0.5、0.75、1.0、1.5和2.0 mol/L的NaCl溶液于4℃腌制2 h,冻藏24 h后,测定脆肉鲩鱼片持水性、色泽、脂肪氧化、羰基、总巯基、十二烷基磺酸钠聚丙烯酰胺凝胶电泳(SDS-PAGE)、组织结构及肌原纤维蛋白结构等。结果表明:盐浓度为0.5~0.75 mol/L,冻融前后鱼片的持水性保持较好。盐浓度<1.00 mol/L,冻融前后鱼片的组织结构较为紧密。随着盐溶液浓度的增加,冻融后鱼片的L^(*)值比冻融前较高,冻融前后鱼片的脂质氧化和蛋白质氧化程度加剧。SDSPAGE图谱显示,盐浓度>1.5 mol/L,冻融前鱼片的肌原纤维蛋白降解程度增加。盐浓度为<0.75 mol/L,冻融后鱼片的肌原纤维蛋白降解程度保持稳定。拉曼光谱显示,盐浓度>0.75 mol/L,冻融前后鱼片的α-螺旋含量显著减少,蛋白降解程度加剧。综上,盐浓度≤0.75 mol/L时,冻融前后脆肉鲩鱼片的品质变化较小,能够延缓蛋白氧化降解。To investigate the effect of salt concentration on the quality and myofibrillar protein of crisp grass carp fillets before and after a single freeze-thaw cycle,fillets were marinated in 0.25,0.5,0.75,1.0,1.5,and 2.0 mol/L NaCl solutions at 4℃for 2 h.Following a 24 h freezing period,water-holding capacity,color,lipid oxidation,carbonyl content,total sulfhydryl content,SDS-PAGE profiles,microstructure,and myofibrillar protein structure were evaluated.It was found that fillets retained water better when the salt concentration ranged from 0.5 to 0.75 mol/L.The fillets exhibited a relatively tight tissue structure before and after freezing and thawing when the salt concentration was less than 1.00 mol/L.With increasing salt solution concentration,the L value of fish fillets after freeze-thawing was higher than before freeze-thawing.Lipid oxidation and protein oxidation of fish fillets increased after freezing and thawing.SDS-PAGE analysis revealed that myofibrillar protein degradation increased before freezing and thawing with salt concentrations>1.5 mol/L.The degree of myofibrillar protein degradation remained stable after freezing and thawing when the salt concentration was<0.75 mol/L.Raman spectra showed that theα-helix content of fish fillets was significantly reduced,and the degree of protein degradation was intensified before and after freezing and thawing when the salt concentration was>0.75 mol/L.In conclusion,when the salt concentration is≤0.75 mol/L,the quality of crisp grass carp fillets changes little before and after freezing and thawing,which can delay the oxidative degradation of proteins.

关 键 词：蛋白质氧化 脂肪氧化 盐腌 脆肉鲩 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]