贮藏温度与时间对鱿鱼内脏液体蛋白组成和水解的影响

Effects of storage temperature and time on quality and hydrolysis of liquid protein from squid viscera

以鱿鱼内脏和加热处理的鱿鱼内脏为原料分别制备液体蛋白 ,置于 6、13、2 0、2 5、3 0和 3 9℃贮藏 3 2d ,取新鲜原料和 3 9℃贮藏液体蛋白样品测定化学组成 ,取制备当天、第 1～ 4、8、16和 3 2天液体蛋白样品分析测定蛋白质水解度。鱿鱼内脏液体蛋白 3 9℃贮藏 4、18、3 2d的分析测定结果表明 ,其蛋白质、脂肪、灰分、干物质和氨基酸组成基本反映原料原有的化学成分 ,不受贮藏温度和时间的影响。蛋白质水解度DH值变化的线性回归结果表明 ,在 6℃和 13℃贮藏温度下 ,鱿鱼内脏液体蛋白的水解过程无明显差异 ,在 2 0、2 5、3 0和 3 9℃贮藏温度下 ,鱿鱼内脏液体蛋白的水解过程也无明显差异。鱿鱼内脏液体蛋白具有均质性和一定的粘稠性。而加热处理后的原料所制备的液体蛋白 ,其蛋白质水解度在贮藏前后无明显变化 。

Freshly iced squid, Ommastrephes sloami pacificus, was smashed and mixed with formic acid (85%) to prepare the fish silage. The silage was divided into several samples and stored at 6, 13, 20,25, 30 and 39 ℃, respectively. At each temperature, the storage periods were designed for 1, 2, 3, 4, 8, 16 and 32 d, respectively. At each end of the designed period, the hydrolysis degree (DH) of the protein in the silage was analyzed. The results show that temperature and storage period affect the DH of the protein directly that with the increase of storage temperature except 39 ℃ or with the increase of storage time, the DH increases and the protein hydrolyzes fast at the beginning, but gradually slows down with the time going and gets smooth at the end; there is no significant difference between 6 ℃ and 13 ℃ in DH. After 4, 8 and 32 d storage at 39 ℃, the composition of protein, lipids, ash, dry material and amino acids in the silage is not affected by the storage temperature and storage time. In the silage made from the cooked squid vscera, the DH of protein does not change obviously between pre and post storage.