摘要
低温贮藏是鱼类的重要保藏方法,但鱼肉蛋白在低温贮藏时会发生变性。鱼肉蛋白变性主要是肌原纤维蛋白生化特性的变化,包括空间结构的变化,盐溶性的变化,ATPase活性的变化,巯基含量变化和疏水性的变化。这些变化与贮藏温度、pH值、离子浓度以及鱼种等因素密切相关。总结了国内外学者关于这方面的研究,为今后的深入研究提供参考。由于胶原蛋白与鱼肉的口感密切相关,所以胶原蛋白的低温变性研究很有必要,但国内外关于这方面的研究报道不多。
As an important method of food storage, chilling and freezing storage is widely utilized in fish storage. But fish protein will be denatured in such conditons, which decrease the value of fish. Fish protein denaturation encludes c hydrophobi hanges of myofibrillar protein＇s stereostructure, salt solubility, ATPase activity, city. These changes are great related to temperature, pH, ion concentration and SH content and fish species. To summarize the progress of studies in this field home and abroad. The studies of fish meat collagen＇s denaturation are also summarized.
出处
《食品研究与开发》
CAS
北大核心
2009年第2期149-155,共7页
Food Research and Development
关键词
肌原纤维蛋白
胶原蛋白
低温贮藏
生化特性
变性
myofibrillar protein
collagen
low temperation storage
biochemical character
denaturation
