摘要
为改善淡水鱼加工和灭菌过程导致的肉质老化和嫩度下降问题，以大口黑鲈（鲈鱼）为研究对象，通过物性测定、十二烷基磺酸钠．聚丙烯酰胺凝胶电泳和扫描电镜系统考察复合嫩化剂（氯化钙1．2％0、复合磷酸盐1．2％“木瓜蛋白酶1．8％o，均为质量分数）作用时间对鲈鱼半成品的嫩化效果。结果表明：用该嫩化剂嫩化鲈鱼半成品1．0～1．5h，可显著降低鱼肉剪切力和硬度分别至（21．89±0．27）N和（111．98±3．46）g，提高鱼肉pH值和三$，并增加鱼肉肌原纤维小片化指数；上述指标均和对照组差异显著（尸〈0．05）。凝胶电泳结果显示，嫩化后鱼肉肌原纤维中分子质量38kD的蛋白和原肌球蛋白发生降解，在约37kD和28kD处产生了新的蛋白条带。扫描电镜结果表明，嫩化后鱼肉组织变得蓬松、肌纤维间连接物消失、肌原纤维发生断裂。该复合嫩化剂效果良好，嫩化1．0～1．5h可显著提升鱼肉半成品品质。
To overcome the quality deterioration and tenderness decline of fresh water fish during processing and sterilization, the tenderization effect of a meat tenderizer consisting of 1.2% calcium chloride, 1.2% phosphate and 1.8% papain on semi-finished products from the largemouth bass Micropterus salmoides as a function of treatment time was evaluated by texture analysis, sodium dodecyl sulfate-polyacrylamide gel electrophoresis （SDS-PAGE） and scanning electron microscopy （SEM）. The results showed that after 1.0-1.5 h of tenderization, the shearing force and hardness of fish meat were significantly reduced to （21.89± 0.27） N and （111.98± 3.46） g, respectively with a simultaneous significant increase in pH, brightness （L＊） and myofibril fragmentation index （P 〈 0.05）. SDS-PAGE showed that the myofibrillar protein with a molecular weight of 38 kD and tropomyosin were degraded, consequently forming new protein bands with molecular weight of about 37 and 28 kD. Under SEM, fluffy microstructures with disappeared connective tissues and broken myofibers were observed for tenderized bass meat. The tenderizer could significantly improve the quality of bass semi- finished products at tenderization time of 1.0-1.5 h.
出处
《肉类研究》
北大核心
2016年第7期1-5,共5页
Meat Research
基金
湖北省重大科技创新计划项目(2015ABA038)
“十二五”国家科技支撑计划项目(2014BAA03B05)
湖北省科技支撑计划项目(2014BBA158)
湖北省农业科技创新中心项目(2016-620-000-001-036)
关键词
大口黑鲈
嫩化
质构特性
蛋白质电泳:扫描电镜
Micropterus salmoides
tenderization
texture properties
protein electrophoresis
scanning electron microscopy
