白姑鱼鱼糜的化学组成及冻藏稳定性的研究

Study on the Chemical Components and Frozen Stability of Argyrosomus argentatus Surimi

以舟山产的冷冻小规格白姑鱼为对象,研究了鱼肉和鱼糜蛋白在-30℃、-20℃和-10℃下的冻藏稳定性和冷冻变性特点,并考察了不同抗冻剂对白姑鱼鱼糜低温变性的保护作用。结果表明:白姑鱼鱼肉在不同温度下冻藏时,肌原纤维蛋白都容易发生变性,并且冻藏温度越高变性速度越快,而凝胶强度则随着冻藏时间的延长呈明显下降趋势。添加各种抗冻剂可较好地抑制其冷冻变性,其中海藻糖和乳酸钠的抗冻效果可与商业抗冻剂比拟,可以在工业化生产中单独应用或复配使用。

In this paper,with the material of small size frozen Argyrosomus argentatus origin in Zhoushan,the chemical components and frozen stability of muscle protein and surimi during storage at-30 ℃,-20 ℃ and-10 ℃ were studied,in the meantime,the cryoprotective effects of different cryoprotectants on surimi was also investigated.The results showed fish muscle myofibrils undergone some frozen denaturation during the the frozen-storage at different temperatures,the denaturation speed increased as the increase ment of frozen temperatures while gel strength decreased significantly as the extending of frozen time.Addition of different cryoprotectants such as trehalose and sodium lactate could suppress the drop of gel force values effectively equal to the conventional cryoprotectant,which could be individually and combined used in the industrialized production.