冻结条件与冻藏温度对鲢鱼肉肌原纤维蛋白冷冻变性的影响

Effects of freezing and frozen storage temperature on myofibrillar protein freeze denaturation of silver carp muscle

本研究探讨了不同冻结终温、冻结速率以及冻结贮藏温度下鲢鱼肉肌原纤维蛋白ATPase活性的变化。结果表明 ,冻结终温和冻结速率对肌球蛋白变性的影响较小 ,即使在慢速冻结 (从 0℃经过 72h冻结到 -40℃ )下 ,样品肌原纤维蛋白的Ca2 +-、Mg2 +-、EDTA -ATPase活性的变化都很小。在贮藏过程中 ,贮藏温度越低肌原纤维蛋白越稳定 ,而慢冻和快冻对于其后冻藏过程中肌原纤维蛋白变性的差异也不显著。与冻结速率和冻结终温相比 ,冻结贮藏温度的影响明显。

The effects of final freezing temperature,freezing rate and frozen storage temperature on myofibrillar protein of silver carp muscle were studied, monitoring changes in the Ca 2+ -、Mg 2+ -、 EDTA- ATPase activities as the indexes of protein denaturation in the present study. The results showed that (1) different final freezing ultimate temperatures and freezing rates had no remarkable effect on the denaturation of myosin, even if the sample was frozen from 0℃ to -40℃ after 72 hours(3 day), the changes of Ca 2+ -、Mg 2+ -、EDTA- ATPase activities were not obvious. Moreover, the difference between quick freezing and slow freezing was also not found during the subsequent frozen storage. (2) The lower frozen storage temperature, the more stable the myofibrillar protein; moreover, it can be concluded that frozen storage temperature has great effect on protein denaturatin, compared with the effect of freezing rate and final freezing temperature.