大豆低聚肽和谷氨酰胺转氨酶对热煮后虹鳟鱼肉品质及蛋白质理化特性的影响  

Effects of Soybean Oligopeptide and Transaminase on Quality and Protein Physicochemical Properties of Rainbow Trout(Oncorhynchus mykiss)After Hot Boiling

作　　者：纪蕾 姜晓东 孙元芹 刘天红 李红艳 李晓 王颖 张帅中 JI Lei;JIANG Xiaodong;SUN Yuanqin;LIU Tianhong;LI Hongyan;LI Xiao;WANG Ying;ZHANG Shuaizhong(Marine Science Research Institute of Shandong Province,Shandong Qingdao 266104,China;Qingdao Aquatic Organisms Quality Evaluation and Utilization Engineering Research Center,Marine Science Research Institute of Shandong Province,Shandong Qingdao 266104,China)

机构地区：[1]山东省海洋科学研究院,山东青岛266104 [2]山东省海洋科学研究院,青岛市水产生物品质评价与利用工程研究中心,山东青岛266104

出　　处：《中国农业科技导报(中英文)》2025年第4期149-156,共8页Journal of Agricultural Science and Technology

基　　金：海洋科技创新专项(24-1-3-hygg-25-hy);国家重点研发计划(2024YFD2401604)。

摘　　要：为探究鱼肉在热煮过程中的品质变化,以虹鳟鱼为研究对象,比较大豆低聚肽和谷氨酰胺转氨酶对热煮后虹鳟鱼肉品质(质构、保水性、微观结构等)及蛋白质理化特性(肌原纤维蛋白、巯基和羰基含量等)的影响。结果表明,大豆低聚肽和谷氨酰胺转氨酶的添加都可以改善热煮后虹鳟鱼肉的品质,显著增加鱼肉的硬度、内聚性、弹性、咀嚼性等,提高保水性。此外,二者的添加可以降低肌原纤维蛋白的流失,增加蛋白质的交联程度,稳定空间网络结构,改善鱼肉的凝胶特性。以上研究结果为鱼肉预制菜加工品质保持技术提供了参考。In order to explore the quality change of fish during the hot boiling,rainbow trout(Oncorhynchus mykiss)was as material.the effects of soybean oligopeptide(SOP)and transaminase(TGase)on the quality and protein physicochemical properties of rainbow trout after hot boiling were compared,and the quality(texture,water retention,microstructure)and protein physicochemical properties(myofibril protein,sulfhydryl and carbonyl contents,etc.)of rainbow trout meat were analyzed.The results showed that the addition of SOP and TGase could improve the quality of rainbow trout meat after hot boiling.The hardness,cohesion,elasticity,chewability and water holding capacity of the fish meat were significantly increased.In addition,the addition of SOP and TRase could reduce the loss of myofibril protein,increase the degree of protein cross-linking,stabilize the spatial network structure,and improve the gel properties of fish meat.Above results provided reference for the quality maintenance technology of pre-prepared fish dishes.

关 键 词：虹鳟鱼 大豆低聚肽 谷氨酰胺转氨酶 热煮 蛋白质 

分 类 号：S986.1[农业科学—捕捞与储运]