海藻糖在冷冻罗非鱼鱼糜中的抗冻作用研究

以盐溶性蛋白的溶解度、肌原纤维蛋白Ca2+-ATPase活性以及凝胶性能的变化为指标,初步探讨了海藻糖在罗非鱼鱼糜的冷冻加工及冻藏过程中对蛋白质变性的影响。结果表明,冷藏8周后,添加5%和10%海藻糖组鱼糜的盐溶性蛋白含量分别比对照组高出28.02%和33.31%;Ca2+-ATPase的活性保持分别比对照高出26%和22%;凝胶强度分别比对照高37.75%和42.82%。结论:添加5%以上的海藻糖能有效地抑制冷冻罗非鱼鱼糜冻藏过程中的蛋白质变性,减缓凝胶强度的降低,提高鱼糜制品的品质。

In order to investigate the effect of trehalose on the freezing preservation of frozen Java tilapia surimi, different concentration （0% ,5% ,10%） of trehalose was added in the Java tilapia surimi before being frozen. In this article the protein freezing denaturation of Java tilapia surimi during the freezing and frozen process was primary discussed by using salt-solubility of myofibrillar protein, Ca^2＋- ATPase activity and gel strength as parameters. The results showed that the additive of trehalose could prevent the protein freeze denaturation in Java tilapia surimi during the frozen storage and improve the quality of its products.