3种非肌肉蛋白添加物对微冻贮藏高白鲑肌肉品质的影响

Effects of three kinds of non-muscle proteins on quality of Coregouns peled muscle during partially frozen storage

采用全质构分析法和扫描电镜法研究大豆分离蛋白(soy protein isolation,SPI)、谷朊粉(gluten powder,GP)和乳清蛋白(whey protein,WP)3种非肌肉蛋白添加物对微冻贮藏条件下高白鲑(Coregouns peled)肌肉品质的影响。结果表明,所有样品的p H均呈先下降后升高的趋势,随着贮藏时间的延长,电导率和黏附性均呈上升趋势,持水力、硬度、弹性、内聚性、咀嚼性和恢复性均呈下降趋势,而添加SPI、GP和WP均降低了高白鲑肌肉在微冻贮藏期间品质的劣变,且GP添加组抑制效果显著(P<0.05)。扫描电镜结果显示,随着贮藏时间的延长,对照组高白鲑肌肉组织结构受到严重破坏,而3种非肌肉蛋白添加物处理组肌肉结构破坏程度相对较小,孔隙变化小,且GP添加组肌肉结构紧密程度较好。这表明添加SPI、GP和WP可以有效减缓高白鲑肌肉在微冻贮藏过程中品质的劣变速率,其中GP效果较佳。

We investigated the effects of three kinds of non-muscle protein additives[soybean protein isolation （SPI）, gluten powder （GP） and whey protein （WP）] on the quality of partial frozen Coregouns peled muscle by texture profile analysis and scanning electron microscopic observation. The pH values of all samples showed a decrease-increase trend. Meanwhile, the electroconductivity and adhesiveness showed an increasing trend as the storage time goes, while the water-holding capacity, hardness, springiness, cohesiveness, chewiness and resilience decreased. However, the SPI, GP and WP additives reduced the quality deterioration of C.peled muscle during partially frozen storage, and GP presented a significant inhibitory effect （P〈0.05）. The scanning electron microscope observation reveals that the muscle tissues of samples in the control group were destroyed seriously as the storage time goes, but not for the muscle structure of the samples with three kinds of non-muscle protein additives, and the pore size changed little. The GP addition samples maintained tight tissue structure. Thus, it is indicated that the addition of SPI, GP and WP can reduce the deterioration rate of C.peled muscle effectively during partially frozen storage, and GP additive had better effect.