摘要
利用免疫组化技术检测草鱼背肌白肉中骨架蛋白在冰藏条件下的变化,同时通过超微结构、剪切力、滴水损失率分析草鱼背肌组织精微结构和质构特性的变化,以期阐明草鱼骨架蛋白降解与鱼肉质构劣化之间的关系,从而为调控冰鲜淡水鱼品质提供理论依据。结果显示:冰藏21 d内伴肌球蛋白、伴肌动蛋白、抗肌营养不良蛋白分别降解了76.10%、78.21%、71.14%;冰藏14 d后草鱼肌纤维明暗带模糊,Z带、M带被破坏,肌纤维结构出现严重断裂松散现象。冰藏10 d内剪切力由81 N快速下降至32 N,滴水损失率由1.6%增加至7.8%;将骨架蛋白的灰度与剪切力及滴水损失率进行相关性分析发现,剪切力与伴肌球蛋白、抗肌营养不良蛋白的灰度呈极显著正相关(P<0.01);滴水损失率与伴肌球蛋白、抗肌营养不良蛋白的灰度值呈极显著负相关(P<0.01)。综上所述,骨架蛋白降解可能是草鱼在冰藏期间肌纤维结构破坏以及质构劣化的重要原因。
The aim of this work was to investigate the changes of cytoskeletal proteins in the dorsal muscle of grass carp(Ctenopharyngodon idella) during ice storage by immunohistochemistry,and to analyze the changes in the microstructure and textural properties by ultrastructural observation and measurement of shear force and drip loss.In addition,this study clarified the relationship between the degradation of cytoskeleton protein and the deterioration of fish texture,which will a provide theoretical foundation for the quality preservation of freshwater fish.The results showed that cytoskeleton proteins significantly degraded during ice storage.Titin,nebulin,and dystrophin degraded by 76.10%,78.21%,and 71.14%,respectively.The light and dark bands of grass carp muscle fibers were unclear after 14 days of ice storage.The Z-band and M-band were degraded.and the muscle fiber structure severely broke or became loose.Meanwhile,shear force rapidly decreased from 81 N to 32 N within 10 days of storage,while drop loss increased from 1.6% to 7.8%.Correlation analysis indicated a significantly positive correlation between shear force and the integrated option density(IOD) of titin and dystrophin(P<0.01).In contrast,a significantly negative correlation was observed between drip loss and the IOD of titin and dystrophin(P<0.01).The above results showed that the degradation of cytoskeletal proteins may be an important cause of the destruction of muscle fiber and textural deterioration of grass carp during ice storage.
作者
贾胜男
杨方
臧金红
夏文水
姜启兴
许艳顺
于沛沛
JIA Shengnan;YANG Fang;ZANG Jinhong;XIA Wenshui;JIANG Qixing;XU Yanshun;YU Peipei(State Key Laboratory of Food Science and Technology,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Yitong Postdoctoral Station,Yitong Food Industry Co. Ltd. of Jiangsu Province,Xuzhou 221004,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第13期1-7,共7页
Food Science
基金
国家自然科学基金青年科学基金项目(31701677)
国家博士后基金项目(2017M621634)
江苏省博士后基金项目(1701098B)
现代农业产业技术体系建设专项(CARS-45-26)
江苏省水产三新工程项目(Y2017-30)
国家食品科学与工程一流学科建设项目(JUFSTR20180201)
关键词
草鱼
骨架蛋白
免疫组化技术
肌纤维结构
质构
grass carp
cytoskeleton protein
immunohistochemistry
myofibril structure
texture