牙鲆鱼片冷藏过程中蛋白质降解规律及预测模型的构建

Degradation of Protein and Establishment of Predictive Model for Refrigerated Paralichthys olivaceus Fillets

研究了牙鲆鱼片在冷藏过程中蛋白质的降解规律,测定了不同贮藏温度下鱼片的TVB-N值、TCA-可溶性肽、游离氨基酸、菌落总数变化及进行感官评价,建立基于蛋白质降解指标的品质预测模型。结果表明:随着贮藏时间的延长,牙鲆鱼片的TVB-N、TCA-可溶性肽、游离氨基酸含量及菌落总数值均呈现上升趋势,且温度越高蛋白质降解指标变化越显著。TVB-N值、TCA-可溶性肽含量、菌落总数与一级化学反应动力学模型有很好的拟合效果(R2>0.9),游离氨基酸含量与一级化学反应动力学模型有较好的拟合效果(R2>0.82);用Arrhenius方程构建蛋白质降解指标与贮藏温度、贮藏时间的动力学模型,具有较高的拟合精度(R2>0.9)。经验证,蛋白质降解指标的预测值与实际值的相对误差均在±10%内,该模型能很好地预测-2~10℃冷藏温度下牙鲆鱼片的品质变化。

The characteristics of protein degradation in Paralichthys olivaceus during refrigerated storage were investigated.The values of total volatile basic nitrogen(TVB-N),TCA-soluble peptides,free amino acids,total viable count(TVC)and sensory evaluation were measured periodically,and the shelf-life model was established based on the protein degradation indicators.Results showed that the contents of TVB-N,TCA-soluble peptide,free amino acids,and TVC increased with the extension of storage time.The changes of the protein degradation indexes were more obvious in the samples stored at the higher temperatures.It was found that TVB-N,TCA-soluble peptide and TVC were well filtered by the first order reaction kinetics model(R2>0.90),while free amino acids was relatively good accordant with the first order reaction kinetics model(R2>0.82).Arrhenius equation was used to establish the dynamic models of protein degradation indexes with respect to storage time and temperature,and there was a higher fitting accuracy(R2>0.9).The relative error between the predicted and the actual values was within±10%,which indicated that the established mathematical model could predict the quality change of fillets during storage in the range of-2℃to 10℃.