冻藏温度对斑点叉尾鮰鱼片蛋白质特性和感官品质的影响
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摘要
研究不同的冻藏温度(-20,-30,-40℃)对斑点叉尾鮰鱼片在贮藏期内蛋白质理化性质及感官品质的影响。结果表明,随着冻藏时间的延长,不同冻藏温度下鮰鱼pH值、Ca2+-ATPase活性、活性巯基均呈下降趋势,表面疏水性呈上升趋势。-40℃处理组的样品各指标变化趋势明显低于或迟缓于-20℃处理组,且冻藏温度越低,效果越显著。SDS-PAGE电泳结果显示,冻藏期间肌原纤维蛋白发生一定程度的降解,贮藏温度越高,蛋白质降解程度越大。蛋白理化特性的改变,使得硬度、弹性、咀嚼性等质构发生变化,对产品品质有一定影响。扫描电镜显示:在冻藏条件下肌纤维有一定变形,呈现不同程度的劣变,-40℃冻藏条件使鱼体内组织结构保持完整。
Different freezing storage temperature(-20,-30,-40 ℃) were used to study their effects on the protein characteristics and sensory quality of channel catfish fillets during the storage period. The results showed pH value, Ca2+-ATPase activity and total sulfhydryl content in catfish were decreased during the frozen storage, while surface hydrophobicity increased. Changes of each index in the sample stored at-40 ℃ were significantly lower than those stored at-20℃, and the lower the frozen storage temperature was, the quicker the changes of the index became. SDS-PAGE electrophoresis results showed that myofibrillar presented a certain degree of degradation. The change of the characteristics of the myofibrillar protein also caused the changes of the texture and color properties, including hardness, elasticity, chewiness and whiteness, which had significant effects on the quality of the product. According to the results of scanning electron microscopy(SEM), the transformation of muscle fibers was observed during the frozen storage. The tissue structure remained better at-40 ℃ than at higher temperatures.
Different freezing storage temperature(-20,-30,-40 ℃) were used to study their effects on the protein characteristics and sensory quality of channel catfish fillets during the storage period. The results showed pH value, Ca2+-ATPase activity and total sulfhydryl content in catfish were decreased during the frozen storage, while surface hydrophobicity increased. Changes of each index in the sample stored at-40 ℃ were significantly lower than those stored at-20℃, and the lower the frozen storage temperature was, the quicker the changes of the index became. SDS-PAGE electrophoresis results showed that myofibrillar presented a certain degree of degradation. The change of the characteristics of the myofibrillar protein also caused the changes of the texture and color properties, including hardness, elasticity, chewiness and whiteness, which had significant effects on the quality of the product. According to the results of scanning electron microscopy(SEM), the transformation of muscle fibers was observed during the frozen storage. The tissue structure remained better at-40 ℃ than at higher temperatures.
引文
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[18] RADHAKRISHNA K. Physico-chemical changes in ready to eat pineapple chicken curry during frozen storage[J]. Food&Nutrition Sciences, 2013, 4(2):119-125.
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[20] QIU C, XIA W, JIANG Q. Pressure-induced changes of silver carp(Hypophthalmichthys molitrix)myofibrillar protein structure[J]. European Food Research&Technology, 2014, 238(5):753-761.
[21] KIELLEY W, BRADLEY L B. Relationship between sulfhydryl groups and activation of myosin adenosine triphosphatase[J]. Food Science, 1956(218):653-659.
[22]周爱梅,曾庆孝,刘欣,等.冷冻鱼糜蛋白在冻藏中的物理化学变化及其影响因素[J].食品科学,2003, 24(3):153-157.
[2]韩军,袁售华,过世东,等.从斑点叉尾鮰鱼头中提取明胶的预处理工艺研究[J].大连水产学院学报,2008, 33(12):42-46.
[3]赵启蒙,许澄,黄雯,等.不同冻藏温度下镀冰衣处理对鲶鱼品质的影响[J].食品工业科技, 2015,36(12):307-310.
[4]宋丽丽,毛金林,陈杭君,等.冻藏对斑点叉尾鮰鱼片蛋白质冷冻变性和肌原纤维超微结构的影响[J].中国食品学报, 2013, 13(1):62-66.
[5]曾名勇,黄海,李八方.不同冻藏温度对鲈鱼肌肉蛋白质生化特性的影响[J].青岛海洋大学学报,2003, 33(4):525-530.
[6] FANG Y, RUSTAD T, XU Y, et al. Endogenous proteolytic enzymes-A study of their impact on cod(Gadus morhua)muscle proteins and textural properties in a fermented product[J]. Food Chemistry,2015, 172:551-558.
[7] BENJAKUL S, SUTTHIPAN N. Muscle changes in hard and soft shell crabs during frozen storage[J].Lebensmittel-Wissenschaft und-Technologie, 2009,42(3):723-729.
[8] TOLASA S, CAKLI S, CADUN A, et al. Effect of soy protein isolate and wheat fiber on the texture and freeze-thaw stability of lean fish mince[J]. Journal of Animal and Veterinary Advances, 2011, 10(23):3179-3187.
[9]廖媛媛,欧昌荣,汤海青,等.三种冻结方式对大黄鱼品质的影响[J].现代食品科技, 2014(7):218-223.
[10] LAKSHMANAN P T, ANTONY P D, GOPAKUMAR K. Nucleotide degradation and quality changes in muscle(Liza corsula)and pearlspot(Etroplus suratensins)in ice and at ambient temperatures[J].Food Control, 19967(6):277-283.
[11] XIONG G Q, CHENG W, YE L X, et al. Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp(Ctenopharyngodon idella)[J]. Food Chemistry,2009, 116(2):413-418.
[12] BADII F, HOWELL N K. A comparison of biochemical changes in cod(Gadus morhua)and haddock(Melano grammus aeglefinus)fillets during frozen storage[J]. Journal of the Science of Food and Agriculture, 2001, 82(1):87-97.
[13] LEELAPONGWATTANA K, BENJAKUL S, VISESSANGUAN W, et al. Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish(Saurida micropecto-ralis)[J]. Food Chemistry, 2005, 90(1/2):141-150.
[14]王凤玉,曹荣,赵玲,等.秋刀鱼-20℃、-30℃和-50℃冻藏过程中品质变化[J].食品研究与开发,2015, 36(21):7-11.
[15] MULTILANGI W A M, PANYAM D, KILARA A.Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolate[J]. Journal of Food Science, 1996, 61(2):270-274.
[16]郭圆圆,孔保华,夏秀芳,等.冷冻-解冻循环对鲤鱼肉物理化学特性的影响[J].食品科学, 2011, 32(13):125-130.
[17] MARCHETTI L, ANDR魪S S C, CALIFANO A N.Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders[J]. Lebensmittel-Wissenschaft und-Technologie, 2013, 51(2):514-523.
[18] RADHAKRISHNA K. Physico-chemical changes in ready to eat pineapple chicken curry during frozen storage[J]. Food&Nutrition Sciences, 2013, 4(2):119-125.
[19]潘锦锋,沈慧星,尤娟,等.草鱼肌原纤维蛋白加热过程中理化特性的变化[J].中国农业大学学报,2009, 14(6):17-22.
[20] QIU C, XIA W, JIANG Q. Pressure-induced changes of silver carp(Hypophthalmichthys molitrix)myofibrillar protein structure[J]. European Food Research&Technology, 2014, 238(5):753-761.
[21] KIELLEY W, BRADLEY L B. Relationship between sulfhydryl groups and activation of myosin adenosine triphosphatase[J]. Food Science, 1956(218):653-659.
[22]周爱梅,曾庆孝,刘欣,等.冷冻鱼糜蛋白在冻藏中的物理化学变化及其影响因素[J].食品科学,2003, 24(3):153-157.