摘要
目的 研究冰藏期间鲶鱼的理化性质变化.方法 通过测定在冰藏条件(0℃)下保存时间为0、1、3、7、14、21 d的鲶鱼的色泽、蛋白质含量、pH、汁液损失等指标及蛋白质降解程度变化规律,分析随保存时间延长鲶鱼品质的变化.结果 冰藏期间鲶鱼肌肉pH呈"V"字型变化,由6.38±0.08(0 d)降低至6.25±0.06(3 d)之后上升至6.47±0.08(21 d);水溶性蛋白含量在前3 d逐渐上升,之后逐渐下降至4.62%;鲶鱼明度及汁液流失随着冰藏时间的延长而逐渐升高,其损失率增加至7.01%;鲶鱼的蛋白质分子量因结构破坏而逐渐降低.结论 冰藏贮存作为一种保鲜技术能在一段时间保持鲶鱼良好的品质,但冰藏贮存时间不宜超过7 d.
Objective To study the changes of physicochemical properties of catfish during ice storage. Methods By measuring the color, protein content, pH, juice loss and other indicators and the degree of protein degradation with storage time of 0, 1, 3, 7, 14, 21 d under ice storage conditions(0 ℃), the changes in quality of squid with storage time were analyzed. Results During ice storage, the muscle pH of catfish showed a "V" shape change, which decreased from 6.38 ±0.08(0 d) to 6.25±0.06(3 d) and increased to 6.47±0.08(21 d). The content of water-soluble protein gradually increased in the first 3 days, then gradually decreased to 4.62%. The lightness and juice loss of catfish gradually increased with the extension of ice storage time, and the loss rate increased to 7.01%. In addition, the molecular weight of protein decreased gradually due to structural damage by electrophoresis analysis. Conclusion Ice storage as a preservation technology can maintain the good quality of catfish for a period of time, but the storage time of ice storage should not exceed 7 d.
作者
单钱艺
沈浥
李兆阶
印杰
包建强
SHAN Qian-Yi;SHEN Yi;LI Zhao-Jie;YIN Jie;BAO Jian-Qiang(Shanghai Institute of Quality Inspection and Technical Research,Shanghai 200233,China;Ministry of Agriculture Laboratory for Quality,Safety and Risk Assessment of Storage and Preservation of Aquatic Products(Shanghai),Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center,College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
出处
《食品安全质量检测学报》
CAS
2019年第21期7184-7188,共5页
Journal of Food Safety and Quality
关键词
鲶鱼
冰藏
蛋白质含量
PH值
聚丙烯酰胺凝胶电泳
catfish
ice storage
protein content
pH value
polyacrylamide gel electrophoresis