低温对鱼蛋白品质的影响及新型抗冻剂的保护作用

The Effect of Low Temperature and Novel Cryoprotectants on Fish Protein

水产品种类繁多、营养丰富,但其独特的生物学特性使其在常温下很容易腐败变质。目前常用的储藏方法是低温冷冻储藏,但在冻藏过程中,蛋白质可能发生变性,导致其功能特性降低,从而影响水产品的风味和营养价值。添加抗冻剂可以有效防止水产品蛋白质冷冻变性,但传统抗冻剂不符合目前低糖低热的消费趋势。本文讨论了影响鱼蛋白变性的因素,总结了肌原纤维蛋白在冷藏下的变化,并阐述了新型抗冻剂对水产品品质的影响及其作用机理,旨在为今后开发多种新型的抗冻剂奠定基础。

Aquatic products are rich in variety and nutrition,but its unique biological characteristics make it easy to corrupt at room temperature. The method of storage currently used is cold storage. During the storage,protein would denature and the functional properties would reduce,which lead to the decrease in flavor and nutrition. Cryoprotectants can effectively prevent aquatic products denaturation during cold storage,but the traditional cryoprotectants don＇t meet the current low sugar consumption standard. With the rapid development of aquatic products,the production of more novel cryoprotectants is of great practical significance. This paper discussed the factors that affect fish protein denaturation. Also the mechanism of denaturation and the changes in structural and functional properties of myofibrillar proteins during frozen storage was summarized. Finally the effect of the novel cryoprotectants on the quality of aquatic products and its mechanism were described to lay a foundation for the development of novel cryoprotectants.