EGCG和EGC对微波加热海鲈鱼鱼片功能特性和蛋白氧化的影响

Effects of EGCG and EGC on Functional Properties and Protein Oxidation of Sea Bass Fillets Being Heated by Microwave

热加工既可以消除食品中的有害微生物,又可以改变肉类食品风味、质地及营养特性和消化特性,而过度热加工会导致蛋白质氧化,对水产品的感官品质和营养价值产生负面影响。为降低蛋白质在热加工中的氧化水平,常加入天然多酚类物质以改善蛋白质的功能特性或营养价值。研究不同浓度表没食子儿茶素没食子酸酯(EGCG)和表没食子儿茶素(EGC)对微波加热的海鲈鱼鱼片感官特性和蛋白氧化的影响。结果表明:EGCG和EGC使微波加热的海鲈鱼鱼片蒸煮损失率显著下降,相比对照组,蒸煮损失率分别降低了47.98%~62.72%,38.54%~58.63%。硬度和咀嚼度下降,羰基含量也下降;水分含量和巯基含量上升。EGCG和EGC显著改善了海鲈鱼鱼片肌肉纤维组织的断裂和聚集情况;降低了鱼片中的酸味感且没有增加其涩味感;EGCG和EGC减少了氮氧化合物类的挥发性气味,促使含硫化合物类气味的生成。

Thermal processing can destroy harmful microorganisms in food,but also can change the flavor and texture of meat products and their nutritional and digestive properties.In addition,excessive thermal processing can lead to protein oxidation,effect the sensory quality of aquatic products and nutritional value.In order to reduce oxidation of proteins during thermal processing,natural polyphenols are used to improve the functional properties or nutritional value of proteins.The effects of different concentrations of epigallocatechin gallate(EGCG)and epigallocatechin(EGC)on sensory properties and protein oxidation of microwave-heated sea bass fillets were investigated.The results showed that EGCG and EGC can decrease significantly cooking loss,and the cooking loss rate was decreased by 47.98%-62.72%and 38.54%-58.63%,compared with the control.Hardness and chewiness,carbonyl,free amino and disulfide bond content of sea bass fillets were decreased,but moisture content and sulfhydryl group content were increased.EGCG and EGC significantly improved the breakage and aggregation of muscle fiber tissues in sea bass fillets;reduced the acidity in the fillets and did not increase their astringency.EGCG and EGC reduced the volatile odor of nitrogen oxide-type and contributed to the generation of sulfur-containing compounds-type odor in the sea bass fillets.