冻结速率和冻藏温度对鲢肉蛋白质冷冻变性的影响

Effects of freezing rate and frozen stored temperature on freeze denaturation of Hypophthalmichthys molitrix muscle protein

研究了冻结和冻藏温度对鲢肉肌原纤维Ca ATPase活性和盐溶性蛋白溶解度的影响并作了冷冻切片观察 ,结果发现 ,冻结速率对具有一定细胞形态的鲢肌蛋白质的冷冻变性有一定的影响 ,对无完整细胞形态的碎鱼肉和鱼糜基本无影响。而冻藏温度对鱼肌、碎鱼肉和鱼糜蛋白质冷冻变性都有显著的影响 ,即温度越低 ,变性越小 ,而抗冻剂可有效防止蛋白质的冷冻变性 。

The effects of freezing rate and storage temperature on Ca ATPase activity and salt solubility of myofibrillar protein in Silver Carp muscle were studied in this paper. The results show that the freezing rate might have an effect on freeze denaturation of muscle protein in round fish with intact muscle tissue to a certain degree, but almost no effect on protein denaturation of minced fish or surimi as muscle structure destroyed, no matter in which were cryoprotectants added or not. However, the frozen stored temperature showed the freeze denaturation of protein in round fish evidently and in minced fish and surimi as well, the lower the frozen temperature, the less the extent of freeze denaturation. It was also observed that the freez denaturation of myofibrillar protein in fish muscle could be efficiently reduced by the addition of cryoprotectants especially in of minced fish or surimi.