冷冻-解冻循环对鳞鲀(Abalistes Stellaris)鱼糜蛋白变性的影响(英文)

Effect of the Freeze-thaw Cycle on the Protein Denaturation of Starry Triggerfish (Abalistes Stellaris) Surimi

研究了冷冻 -解冻循环对鳞鱼糜蛋白变性的影响 ,测定指标为蛋白质盐溶性、Ca2 + ATPase活性及鱼糜凝胶的破断强度、凹陷深度、压出水分和白度 .结果表明 :随冷冻 -解冻循环次数增加 ,鳞白肉鱼糜及全肉鱼糜蛋白的盐溶性和Ca2 + ATPase活性均下降 ,表明鱼糜蛋白发生了变性 ;鱼糜凝胶的破断强度、凹陷深度及持水性也下降 (白度除外 ) .因此 ,在加工中应避免反复冷冻 -解冻 ,以保证鳞鱼糜质量 .

The effect of the freeze-thaw cycle on the protein denaturation of starry triggerfish surimi was investigated, with the measurement items of the salt solubility and Ca 2+-ATPase activity of the proteins, the breaking force, deformation, expressible water and whiteness of surimi gels. The results show that the salt solubility and Ca 2+-ATPase activity of the proteins in the white meat surimi and the whole meat surimi decrease as the number of the freeze-thaw cycle increases, which suggests that the proteins undergo denaturation. The breaking force, deformation and water-holding ability of the surimi gels also decrease with the number of the freeze-thaw cycle, except the whiteness. Therefore, freezing-thawing should be avoided to ensure the prime quality of triggerfish surimi in the production process.