添加不同物质冻藏对鲤鱼肌肉蛋白功能性的影响

Functional Properties Changes of Common Carp Proteins Influenced by Frozen Storage with Different Additives

以淡水鱼主要品种鲤鱼为研究对象,研究添加抗冻剂和不同抗氧化剂对鲤鱼肌原纤维蛋白冻藏过程中功能特性的影响。鲤鱼肉糜经漂洗后,分成四组(对照组、添加抗冻剂、添加抗冻剂+没食子酸丙酯(propyl gallate,PG)、添加抗冻剂+乳清蛋白水解肽)后置于-25℃,冻藏不同时间(0、30、60、90、120 d)后,利用质构仪、电子显微镜和流变仪等对鲤鱼肌原纤维蛋白乳化性、凝胶性以及流变性等指标进行测定。结果表明,冻藏过程会引起鲤鱼肌原纤维蛋白功能特性降低,表现为肌原纤维蛋白乳化性、凝胶性、流变特性均有所下降,但添加抗冻剂和两种抗氧化剂冻藏后,鱼肉肌原纤维蛋白功能特性下降程度减弱,说明在鱼糜冻藏过程中添加抗冻剂和抗氧化剂可以有效地抑制蛋白质结构发生变化,从而降低肌原纤维蛋白功能特性的劣变。

The objective of the present study was to examine the functional properties changes of common carp myofibrillar protein(MP) due to frozen storage with cryoprotectants and different antioxidants. Common carp surimi was stored in-25 ℃ for 0, 30, 60, 90, 120 d with different additives(control sample, sample with cryoprotectants, sample with cryoprotectants + propyl gallate(PG), sample with cryoprotectants + whey proteolytic peptide), then emulsification properties, gel properties and rheological characteristic of common carp MP were evaluated by texture analyzer, electron microscope and rheometer. The results showed that the functional properties of MP were reduced in the frozen storage,which could be proved by the decreasing in the emulsification properties, gel properties and rheological characteristic of common carp MP, but the functional properties of MP decreased less when the surimi frozen stored with cryoprotectants and two kinds of antioxidants. The results showed that the addition of cryoprotectants and antioxidants during the frozen storage of surimi could effectively inhibit the changes of MP structure and thus reduce the deterioration of the functional properties of MP.