精氨酸对冻藏加州鲈品质保持作用研究
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摘要
目的以加州鲈为实验材料,研究精氨酸对肌肉组织的保水效果及蛋白质冷冻变性的影响。方法采用不同浓度的精氨酸对加州鲈进行浸渍处理,在常规保水性和质构指标检测基础上,结合低场核磁共振和傅里叶红外光谱测定不同处理的加州鲈样品水分分布和蛋白质二级结构差异。结果对比空白和磷酸盐对照,3%精氨酸浸渍处理的加州鲈冻藏后品质保持比较好,解冻损失率显著降低,但蒸煮损失率显著高于磷酸盐处理组,硬度、弹性、咀嚼性等质构指标与新鲜样品的差异最小。低场核磁共振研究结果显示3%精氨酸处理的加州鲈样品的弛豫时间与新鲜加州鲈最接近,且与空白对照样品相比可移动水积分面积显著增大。红外光谱测定加州鲈全蛋白二级结构中α-螺旋含量与新鲜样品没有显著差异。结论本研究结果为将精氨酸作为一种天然的保水剂应用于水产品开发提供理论依据。
Objective To investigate the effects of arginine on water retention of muscle tissue and protein freeze denaturation using Micropterus salmoides as experimental material. Methods The Micropterus salmoides was impregnated in arginine with different concentrations. Besides the water retention and quality index detection, the water distribution and protein secondary structure of Micropterus salmoides samples were determined by low-field nuclear magnetic resonance(LF-NMR) and Fourier transform infrared spectroscopy(FTIR). Results Compared with blank and phosphate treatment, Micropterus salmoides with the treatment of 3% arginine had a better quality after frozen storage. The thawing loss rate decreased significantly, but cooking loss rate was higher significantly than that with phosphate treatment. Hardness, elasticity and chewiness had the minimum difference with those of fresh bass. LF-NMR results showed that the sample with the treatment of 3% arginine had the nearest relaxation time with the fresh sample, while the integral area of movable water was significantly more than that of the blank sample. In addition, α-helix content detected by FTIR had no significant difference with fresh fish sample. Conclusion This study provides theoretical basis for the application of arginine as a non-phosphate water-holding agent in the processing of aquatic products.
Objective To investigate the effects of arginine on water retention of muscle tissue and protein freeze denaturation using Micropterus salmoides as experimental material. Methods The Micropterus salmoides was impregnated in arginine with different concentrations. Besides the water retention and quality index detection, the water distribution and protein secondary structure of Micropterus salmoides samples were determined by low-field nuclear magnetic resonance(LF-NMR) and Fourier transform infrared spectroscopy(FTIR). Results Compared with blank and phosphate treatment, Micropterus salmoides with the treatment of 3% arginine had a better quality after frozen storage. The thawing loss rate decreased significantly, but cooking loss rate was higher significantly than that with phosphate treatment. Hardness, elasticity and chewiness had the minimum difference with those of fresh bass. LF-NMR results showed that the sample with the treatment of 3% arginine had the nearest relaxation time with the fresh sample, while the integral area of movable water was significantly more than that of the blank sample. In addition, α-helix content detected by FTIR had no significant difference with fresh fish sample. Conclusion This study provides theoretical basis for the application of arginine as a non-phosphate water-holding agent in the processing of aquatic products.
引文
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[17]兲志强,马超锋,李敏,等.基于低场核磁共振优化的罗非鱼片无磷保水剂及其配方研究[J].渔业现代化,2018,45(2):64-67.Guan ZQ,Ma CF,Li M,et al.Study on LF-NMR-based optimized non-phosphorus water-retention agent and its formula for tilapia fillets[J].Fish Mod,2018,45(2):64-67.
[18]孙佳悦,钱方,姜淑娟,等.基于红外光谱分析热处理对牛乳蛋白质二级结构的影响[J].食品科学,2017,38(23):82-86.Sun JY,Qian F,Jiang SJ,et al.Effect of heat treatments on the secondary structure of milk proteins analyzed by Fourier transform infrared spectroscopy[J].Food Sci,2017,38(23):82-86.
[19]O’Loughlin IB,Kelly PH,Murray BA,et al.Concentrated whey protein ingredients:a fourier transformed infrarespectroscopy investigation of thermally induced denaturation[J].Int J Dairy Technol,2015,68(3):349-356.
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[21]秦军委,王汉玲,于雪慧,等.蛋白质氧化对乌鳢在冻藏过程中保水性的影响[J].食品工业科技,2017,38(23):29-34.Qin JW,Wang HL,Yu XH,et al.Effects of water holding capacity of snakehead induced by protein oxidation during frozen storage[J].Sci Technol Food Ind,2017,38(23):29-34.
[2]Inderg?rd E,Tolstorebrov I,Larsen H,et al.The influence of long-term storage,temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon(Salmo Salar)[J].Int JRefrig,2014,(41):27-36.
[3]Crane DP,Killourhy CC,Clapsadl MD.Effects of three frozen storage methods on wet weight of fish[J].Fish Res,2016,(175):142-147.
[4]胡晓亮,王易芬,郑晓伟,等.抗冻剂在水产品冻藏中的应用研究[J].中国农学通报,2015,31(35):38-42.Hu XL,Wang YF,Zheng XW,et al.Application of cryoprotectant on aquatic products during frozen storage[J].Chin Agric Sci Bull,2015,31(35):38-42.
[5]Ingebrigt B,Rodrigo GR,Inge F.Effect of polyphosphates on the quality of frozen light salted cod(Gadus morhua L.)fillets[J].Food Control,2017,(78):357-365.
[6]张杰,唐善虎,李思宁,等.添加含磷与非磷保水剂对牦牛肉肉糜保水性的影响[J].食品工业科技,2017,(8):306-310.Zhang J,Tang SH,Li SN,et al.Effect of phosphorus or phosphorus-free agents on water-holding capacity of yak meat batters[J].Sci Technol Food Ind,2017,(8):306-310.
[7]Kulraphat W,Sorada W,Dudsadee U,et al.Use of amino acids as a phosphate alternative and their effects on quality of frozen white shrimps(Penaeus vanamei)[J].LWT-Food Sci Technol,2016,(69):303-311.
[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].J Anim Vet Adv,2012,10(23):3179-3187.
[9]Teng Li,Chuanhai Tu,XIN Rui,et al.Study of water dynamics in the soaking,steaming,and solid-State fermentation of glutinous rice by LF-NMR:A novel monitoring approach[J].J Agric Food Chem,2015,(63):3261-3270.
[10]孙圳,杨方威,李侠,等.ATR-FTIR分析冻结-解冻后的牛肉蛋白二级结构变化[J].光谱学与光谱分析,2016,36(11):3542-3546.Sun Z,Yang FW,Li X,et al.Effects of freezing and thawing treatments on beef protein secondary structure analyzed with ART-FTIR[J].Spectrosc Spectr Anal,2016,36(11):3542-3546.
[11]王冰冰,张丽君,万雪,等.盐处理对冷冻扇贝肉糜制品性质的影响[J].食品与生物技术学报,2012,31(9):1002-1007.Wang BB,Zhang LJ,Wan X,et al.Salt treatment on the quality of the freezing scallop mince[J].J Food Sci Biotechnol,2012,31(9):1002-1007.
[12]Cardoso C,Mendes R,Vazpires P,et al.Effect of salt and MTGase on the production of high quality gels from farmed sea bass[J].J Food Eng,2010,101(1):98-105.
[13]尚校兰,许洪力,杨风帅,等.L-精氨酸对牛肉糜保水性的影响[J].食品工业科技,2017,(4):306-310.Shang XL,Xu HL,Yang FF,et al.Effect of L-arginine on water holding capacity of miced beef[J].Sci Technol Food Ind,2017,(4):306-310.
[14]Zhou CL,Li J,Tan SJ,et al.Effects of L-arginine on physicochemical and sensory characteristics of pork sausage[J].Adv J Food Sci Technol,2014,6(5):660-667.
[15]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,2014,30(7):218-223.Liao YY,Ou CR,Tang HQ,et al.Effects of three freezing methods on the quality changes of Pseudosciaena crocea[J].Mod Food Sci Technol,2014,30(7):218-223.
[16]卞瑞姣,曹荣,赵玲,等.基于低场核磁共振技术检测秋刀鱼腌干制过程水分状态变化[J].食品安全质量检测学报,2017,8(5):1698-1703.Bian RJ,Cao R,Zhao L,et al.Changes in moisture status of Cololabis saira during salting and drying by low-field nuclear magnetic resonance[J].J Food Saf Qual,2017,8(5):1698-1703.
[17]兲志强,马超锋,李敏,等.基于低场核磁共振优化的罗非鱼片无磷保水剂及其配方研究[J].渔业现代化,2018,45(2):64-67.Guan ZQ,Ma CF,Li M,et al.Study on LF-NMR-based optimized non-phosphorus water-retention agent and its formula for tilapia fillets[J].Fish Mod,2018,45(2):64-67.
[18]孙佳悦,钱方,姜淑娟,等.基于红外光谱分析热处理对牛乳蛋白质二级结构的影响[J].食品科学,2017,38(23):82-86.Sun JY,Qian F,Jiang SJ,et al.Effect of heat treatments on the secondary structure of milk proteins analyzed by Fourier transform infrared spectroscopy[J].Food Sci,2017,38(23):82-86.
[19]O’Loughlin IB,Kelly PH,Murray BA,et al.Concentrated whey protein ingredients:a fourier transformed infrarespectroscopy investigation of thermally induced denaturation[J].Int J Dairy Technol,2015,68(3):349-356.
[20]Xia X,Kong B,Xiong Y,et al.Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation[J].Meat Sci,2010,85(85):481-486.
[21]秦军委,王汉玲,于雪慧,等.蛋白质氧化对乌鳢在冻藏过程中保水性的影响[J].食品工业科技,2017,38(23):29-34.Qin JW,Wang HL,Yu XH,et al.Effects of water holding capacity of snakehead induced by protein oxidation during frozen storage[J].Sci Technol Food Ind,2017,38(23):29-34.