海参低温贮藏过程中品质与理化性质的变化

Quality and Physicochemical Properties of Sea Cucumber during Low Temperature Storage

研究预处理的海参在4℃条件下贮藏60 d的品质及理化性质变化。定期分析处理组和对照组海参可溶性胶原蛋白含量、硬度和咀嚼度变化,蛋白质降解情况,组织蛋白酶-L的活性,Caspase-3的活性,结构蛋白表达量的变化及自由基的生成情况。结果表明,随着低温处理时间的延长,前期各指标变化不显著,可溶性胶原蛋白含量从第10天开始明显增加;硬度和咀嚼性在15~25 d剧烈下降。SDS-PAGE结果表明,高分子质量蛋白含量在15 d时开始下降,肌动蛋白在30 d后消失;组织蛋白酶-L活性在20 d时显著增加,Caspase-3活力在25 d时达到最大值;30 d后,β-actin蛋白信号明显减弱。电子自旋共振波谱(ESR)结果表明,ROS信号强度随时间的延长,呈先上升后下降的趋势。研究结果为海参在贮藏期的品质保持,提供了试验数据。

The quality and physicochemical properties of pretreated sea cucumber in 60 days at 4℃were studied.The soluble collagen content,hardness and chewiness,protein degradation,cathepsin-L and caspase-3 activity,structural protein expression and free radical production of sea cucumber were analyzed regularly.The results showed that with the prolongation of low temperature treatment time,the indexes of the early stage were not significantly changed,and the soluble collagen content increased significantly from the 10th day;the hardness and chewiness decreased sharply at 15-25 d.The results of SDS-PAGE showed that the high molecular weight protein began to decrease on the 15th day,and the actin disappeared after 30 days.The activity of cathepsin-L increased significantly at 20 days,and the activity of caspase-3 reached the maximum at 25 days.After 30 days,theβ-actin protein signal was significantly attenuated.The results of ESR showed that the ROS signal intensity increased first and then decreased with time.This study provided a theoretical basis for the storage and preservation of sea cucumber.