腌制处理对养殖大黄鱼品质的影响

Effect of Pickling on the Quality of Breeding Large Yellow Croaker

为了探究腌制处理对养殖大黄鱼品质的影响,采用饱和食盐水湿法腌制养殖大黄鱼,以pH、TVB-N、K值、菌落总数、TBA为指标测定养殖大黄鱼鲜度变化,以硬度、黏聚性、弹性为指标测定养殖大黄鱼品质变化,以肌原纤维蛋白含量、Ca^(2+)-ATPase、肌原纤维蛋白持水性、巯基、表面疏水性、羰基、蛋白质热稳定性为指标测定养殖大黄鱼肌原纤维蛋白理化特性变化,以未处理样品作为空白对照,分析腌制处理对养殖大黄鱼肌原纤维蛋白质特性的影响。结果表明:养殖大黄鱼经腌制处理,菌落总数由(4.48±0.38) lg cfu/g下降至(3.97±0.21) lg cfu/g,p H由7.06±0.15下降至6.95±0.17,硬度由(5.09±0.02) N下降至(4.95±0.05) N,粘聚性由0.54±0.03下降至0.45±0.071,弹性由(2.71±0.08) N下降至(2.18±0.07) N; TVB-N含量由(5.12±0.72) mg/100 g上升至(6.69±0.40) mg/100 g,K值由2.99%±0.33%上升至4.11%±0.20%,TBA由(0.25±0.04) mg/100 g上升至(0.57±0.02) mg/100 g;肌原纤维蛋白热稳定性降低,持水性由(6.97±0.13) g/g pro下降至(6.08±0.22) g/g pro,表面疏水性由(8403.10±20.92)μg下降至(7727.13±103.12)μg,羰基含量由(4.58±0.05) nmol/mg下降至(4.39±0.09) nmol/mg,Ca^(2+)-ATPase由(1.20±0.07)μmol/min/mg pro下降至(0.50±0.04)μmol/min/mg pro;肌原纤维蛋白浓度由(513.989±31.31) ppm上升至(1069.70±21.18) ppm,巯基含量由(591.00±12.59)μg/g pro上升至(614.82±7.27)μg/g pro。结论:腌制处理降低了养殖大黄鱼鲜度和组织结构,对肌原纤维蛋白间的空间结构产生影响。

In order to explore the effect of salting on the quality of breeding large yellow croaker,saturated yellow brine was used to pick and cultivate large yellow croakers. The pH,TVB-N,K value,total number of colonies,and TBA were used as indicators to measure changes in the freshness of breeding large yellow croaker.,cohesiveness,and elasticity were used as indicators to measure the quality change of breeding large yellow croaker. Myofibrillar protein content,Ca^（2＋）-ATPase,myofibrillar protein retention,hydrazine,surface hydrophobicity,carbonyl,and protein thermal stability were used as indices to determine the culture size. The physicochemical characteristics of yellow muscle myofibrillar protein were changed. Untreated samples were used as blank control to analyze the effects of salting treatment on the protein properties of breeding large yellow croaker myofibril. The results showed that the total number of colonies decreased from（ 4.48 ± 0.38） lg cfu/g to（ 3.97 ±0.21） lg cfu/g,and the pH decreased from 7.06 ± 0.15 to 6.95 ± 0.17,and the hardness was（ 5.09 ± 0.02） N decreased to（ 4.95± 0.05） N,the cohesiveness decreased from 0.54 ± 0.03 to 0.45 ± 0.071,the elasticity decreased from（ 2.71 ± 0.08） N to（ 2.18 ±0.07） N; the TVB-N content increased from（ 5.12 ± 0.72） mg/100 g to（ 6.69 ± 0.40） mg/100 g,K value increased from2.99% ± 0.33% to 4.11% ± 0.20%,TBA increased from（ 0.25 ± 0.04） mg/100 g to（ 0.57 ± 0.02） mg/100 g; myofibrillar protein thermal stability decreased,water holding capacity was（ 6.97 ± 0.13） g/g pro decreased to（ 6.08 ± 0.22） g/g pro,the surface hydrophobicity decreased from（ 8403.10 ± 20.92） μg to（ 7727.13 ± 103.12） μg,and the carbonyl content decreased from（ 4.58 ± 0.05） nmol/mg to（ 4.39 ± 0.09） nmol/mg,Ca^（2＋）-ATPase decreased from（ 1.20 ± 0.07） μmol/min/mg pro to（ 0.50 ± 0.04） μmol/min/mg pro; myofibrillar protein concentration increased from（ 513.989 ± 31.31） ppm to（ 1069.70 ±21.18） ppm,and sulfhydryl content was（ 591.00 ± 12.59） μg/g pro It rose to（ 614.82 ± 7.27） μg/g pro.Conclusion： The curing treatment reduces the freshness and tissue structure of cultured large yellow croaker and affects the spatial structure of myofibrillar proteins.