猪骨蛋白酶解物对冷藏大黄鱼肌肉脂质氧化的影响

Effects of Pig Bone Protein Hydrolysates on Lipid Oxidation of Large Yellow Croaker During Refrigerated Storage

为抑制冷藏大黄鱼肌肉的脂质氧化劣变,将不同浓度(0、0.5%、1.0%和1.5%)的猪骨蛋白酶解物添加到大黄鱼肌肉中,通过观察和分析4℃冷藏条件下鱼肉感官品质及酸价、过氧化值、硫代巴比妥酸(TBA)值的变化情况,研究猪骨蛋白酶解物对冷藏大黄鱼肌肉脂质氧化的影响。结果显示,与对照组相比,添加不同浓度猪骨蛋白酶解物的各处理组鱼肉酸价、过氧化值、TBA值均显著降低(P<0.05),鱼肉感官品质显著提高(P<0.05),但不同浓度处理组之间的差异并不显著;0.5%浓度的猪骨蛋白酶解物即可有效抑制冷藏大黄鱼肌肉脂质的初级氧化产物和二级氧化产物的生成,对控制大黄鱼冷藏期间的肌肉脂质氧化具有明显效果。

In order to suppress the degradation of muscle lipid oxidation in large yellow croaker during refrigerated storage, different concentrations（0, 0.5%, 1% and 1.5%）of pig bone protein hydrolysates were added into the muscle of large yellow croaker. The effects of the hydrolysates on lipid oxidation of large yellow croaker during refrigerated storage were studied by observing and measuring the changes of sensory quality, acid value, peroxide value and TBA value of fish fillets under 4 °C. The results showed that, compared with the control group, acid value, peroxide value and TBA value of treatment groups decreased significantly （P 〈0.05） and sensory score increased significantly （P 〈0.05）, but the differences among treatment groups were not significant. As shown, 0.5% concentration of pig bone protein hydrolysates could effectively inhibit the generation of lipid primary oxidation products and secondary oxidation products, and had the obvious effect on the controlling of muscle lipid oxidation in large yellow croaker during refrigerated storage.