即食鲍鱼腐败过程蛋白特性的变化

Changes of protein characteristics during the spoilage of ready-to-eat abalone

为研究即食鲍鱼的腐败特性、分析鲍鱼蛋白降解的过程,分别测定了即食鲍鱼、自然腐败鲍鱼、SSO体外染菌鲍鱼的PPO活性、pH值、肌原纤维蛋白、碱溶性蛋白、肌基质蛋白、肌动球蛋白含量及其巯基含量等的变化情况。结果表明:自然腐败鲍鱼比即食鲍鱼pH低、PPO活性较高;染菌鲍鱼比自然腐败的鲍鱼pH低,PPO活性高;腐败鲍鱼中肌原纤维蛋白、碱溶性蛋白、肌基质蛋白、肌动球蛋白含量及其巯基含量均比成品即食鲍鱼显著降低,说明鲍鱼腐败过程中的蛋白质发生不同程度的降解,其中芽孢杆菌代谢作用可促进蛋白的降解程度。在降解过程中,碱溶性蛋白比肌原纤维蛋白更易发生水解。

In order to study the spoilage characteristics and analyze the process of protein degradation of ready-to-eat(RTE) abalone, the PPO activity, pH value, myofibrillar protein, alkali soluble protein, matrix protein, actomyosin and the sulfhydryl content from RTE abalone, natural spoilage abalone and the abalone infected by SSO in vitro were analyzed. The results showed that the natural spoilage abalone had lower pH value and higher PPO activity than the RTE abalone;the abalone infected by SSO had lower pH and higher PPO activity than the natural spoilage abalone. The myofibrillar protein, alkali soluble protein,matrix protein, actomyosin content and sulfhydryl content from the spoilage abalone were significantly lower than the RTE abalone. The results also showed that the protein degradation occurred in different degree during abalone spoilage. And the metabolism of Bacillus can promote protein’s degradation. In the process of degradation the alkali soluble protein was more easily hydrolyzed than the myofibrillar protein.