摘要
为探索海藻糖类对于冷冻水产品的抗冻保水效果,以南美白对虾为研究对象,以焦磷酸钠为对照,研究海藻糖、海藻胶及寡糖对南美白对虾蛋白质冷冻变性的抑制效果。结果表明,18℃冻藏6周后,0.5%、1.0%海藻糖和海藻胶寡糖(500-4500Da)处理可显著降低冷冻虾仁解冻汁液流失(5.00-5.54%),其与焦磷酸钠保水效果无显著性差异(5.02~5.48%,p〉O.05)。整个冻藏期内,0.5%、1.0%焦磷酸钠、海藻糖和海藻胶寡糖处理虾仁,肌肉L谊稍有变化但并不显著(p〉0.05),表明该3种物质对冷冻虾仁肌肉明度具有良好保护作用。随着冻藏时间延长,不同处理虾仁肌原纤维蛋白、盐溶性蛋白及Ca2+-ATPase活性均呈逐渐下降趋势,其中海藻糖、海藻胶寡糖对虾仁蛋白质特性的保护效果,显著优于蒸馏水、焦磷酸钠处理(p〈O.05)。本研究为开发一种安全、高效、适用于冷冻虾仁的无磷保水剂提供参考。
The aim of this work was to evaluate the inhibition of saccharides from seaweed on the freeze-denaturation of protein in Litopenaeus vannameL compared with sodium pyrophosphate as anti-freeze agent. The results indicated that the thawing loss (5.00-5.54%) of shrimp were significantly (p〈0.05) decreased by 0.5% and 1.0% trehalose and alginate oligosaccharides (500-600 Da) treatments atter six weeks storage (-18 ℃), which showed little significant difference from that by sodium pyrophosphate treatment (5.02-5.48%,p 〉 0.05). The L* values of shrimp were not significantly affected by 0.5%, 1.0% trehalose, alginate and its oligosaccharides (0〉0.05) during the whole storage, which indicated they had good protective effect on the lightness of the shrimp. In addition, the activity of Ca2+-ATPase, contents of myofibrillar and salt-soluble proteins in shrimp were also decreased in all treated-groups after six weeks storage, while the protective effect on protein by trehalose/alginate oligosaccharides treatments were more significant than the other control groups (p〈0.05). The study can lay the foundation for developing a kind of safe, natural and harmless non-phosphate additive which is suitable for the frozen shrimp.
出处
《现代食品科技》
EI
CAS
北大核心
2014年第6期140-145,共6页
Modern Food Science and Technology
基金
国家国际科技合作项目(2012DFA30600)
国家自然科学基金青年科学基金项目(31201452)
浙江省公益性技术应用研究计划项目(2012C33081)
浙江省自然科学基金项目(LY13C200005
LY13C200006)
关键词
南美白对虾
蛋白质变性
海藻糖
海藻胶
寡糖
抑制作用
Litopenaeus vannamei
protein denaturation
trehalose
alginate
oligosaccharides
inhibition