摘要
以凝胶性能、盐溶性蛋白含量及肌原纤维蛋白Ca2+-ATPase活性的变化为指标,研究了商业抗冻剂(蔗糖/山梨醇)和海藻糖在罗非鱼鱼糜冻藏过程中对蛋白质变性的影响。结果表明,冷藏20周后,添加8%商业抗冻剂和8%海藻糖组鱼糜的破断强度分别比对照高出39.14%和601.11%,凹陷强度分别比对照高出34.14%和39.85%,凝胶强度分别比对照高出36.03%和41.05%,盐溶性蛋白含量分别比对照高出30.00%和38.86%,肌原纤维蛋白Ca2+-ATPase活性分别为下降了67.12%和57.89%,而对照的肌原纤维蛋白Ca2+-ATPase没有活性。结论:添加8%海藻糖比8%商业抗冻剂更能有效抑制罗非鱼鱼糜在冻藏过程中的蛋白质变性,减缓凝胶强度的降低,提高鱼糜制品的质量。
In order to investigate the effect of cryoprotectant on the freezing preservation of frozen tilapia surimi, goods cryoprotectant（sucrose/sorbitol） and trehalose were added in the tilapia surmi before being frozen. In this artice, the protein freezing denaturation of tilapia surimi during the freezing and frozen process was primary discussed by using gel strength, salt-solubility of myofibrillar protein and Ca^2＋-ATPase activity as parameters. The results showed that the additive of trehalose compared with goods cryprotectant more effective with preventing the protein freeze denaturation in tilapia surimi during the frozen storage and improve the quality of its products.
出处
《食品科技》
CAS
北大核心
2012年第3期159-162,共4页
Food Science and Technology
基金
2009年广西农业科技成果转化资金项目(桂科转0998001-17)
2009年南宁市科学研究与技术开发计划项目(200901011B-5)
关键词
罗非鱼
鱼糜
商品抗冻剂
海藻糖
抗冻作用
凝胶特性
tilapia
surimi
goods cryoprotectant
trehalose
freezing preservation
gel property
