海藻糖、山梨糖醇、柠檬酸钠对大黄花鱼肌原蛋白抗冷冻变性的影响
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摘要
以大黄花鱼为实验材料,将海藻糖、山梨糖醇、柠檬酸钠组成不同的混合抗冻剂,比较添加不同抗冻剂时冻藏各阶段的大黄花鱼肉的硬度和持水性以及大黄花鱼肌原蛋白盐溶性、Ca~(2+)-ATPase活性、巯基含量、总巯基含量、表面疏水性的变化规律,并在冻藏35 d后进行SDS-PAGE凝胶电泳,分析不同抗冻剂下鱼糜蛋白的变性程度。结果表明,不同抗冻剂均能抑制大黄花鱼蛋白的冷冻变性,海藻糖、山梨糖醇、柠檬酸钠三者的混合对大黄花鱼肌原蛋白抗冷冻变性效果优于山梨糖醇、柠檬酸钠混合抗冻剂和海藻糖的单独使用。加入海藻糖、山梨糖醇、柠檬酸钠混合抗冻剂的鱼肉品质下降较慢,肌原蛋白理化特性较稳定且其鱼肉蛋白结构变化缓慢。
The experiment was carried out with large yellow croaker,making trehalose,sorbitol and sodium into different mixed antifreezing agents and then compare the large yellow croaker's hardness and water holding capacity and soluble protein,Ca~(2+)-ATPase's activity,sulfhydryl content,total sulfhydryl content,variation regularity of surface hydrophobicity.In addition,SDS-PAGE gel electrophoresis was performed after frozen storage of 35 d and then the degree of denaturation of surimi protein under different antifreeze agents was analyzed. The results showed that different cryoprotectants could inhibit the protein denaturation of large yellow croaker. Mixed trehalose,sorbitol,sodium citrate three anti freeze denaturation was better than sorbitol,sodium citrate used alone on large yellow croaker myofibrillar protein. The quality of fish meat was decreased slowly with the addition of trehalose,sorbitol and sodium citrate. The physicochemical properties of the protein were stable and the structure of fish protein changed slowly.
The experiment was carried out with large yellow croaker,making trehalose,sorbitol and sodium into different mixed antifreezing agents and then compare the large yellow croaker's hardness and water holding capacity and soluble protein,Ca~(2+)-ATPase's activity,sulfhydryl content,total sulfhydryl content,variation regularity of surface hydrophobicity.In addition,SDS-PAGE gel electrophoresis was performed after frozen storage of 35 d and then the degree of denaturation of surimi protein under different antifreeze agents was analyzed. The results showed that different cryoprotectants could inhibit the protein denaturation of large yellow croaker. Mixed trehalose,sorbitol,sodium citrate three anti freeze denaturation was better than sorbitol,sodium citrate used alone on large yellow croaker myofibrillar protein. The quality of fish meat was decreased slowly with the addition of trehalose,sorbitol and sodium citrate. The physicochemical properties of the protein were stable and the structure of fish protein changed slowly.
引文
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[25]Farouk M M,Wieliczko K J.Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef[J].Meat Science,2003(66):171-179.
[26]马路凯,张宾,王晓玲,等.海藻糖、海藻胶及寡糖对蒸煮南美白对虾的抗冻保水作用[J].食品科学,2015(16):266-271.
[27]田其英.复合抗冻剂抑制鲟鱼片冻藏变性的研究[J].食品工业,2015,36(4):158-160.
[28]鲁耀彬,熊光权,李新,等.葡聚糖延缓草鱼肌原纤维蛋白冷冻变性的机理分析[J].食品科学,2016(10):289-294.
[29]陈思,李婷婷,李欢,等.白鲢鱼片在冷藏和微冻条件下的鲜度和品质变化[J].食品科学,2015(24):297-301.
[30]刘海梅,严菁,熊善柏,等.淡水鱼肉蛋白质组成及其在鱼糜制品加工中的变化[J].食品科学,2007,28(2):40-44.
[2]吴靖娜,许永安,刘智禹.养殖大黄鱼鱼肉营养成分的分析及评价[J].营养学报,2013(6):610-612.
[3]胡晓亮,王易芬,郑晓伟,等.抗冻剂在水产品冻藏中的应用研究[J].中国农学通报,2015,35(31):38-42.
[4]张艳,王圣开.鱼肉蛋白质冷冻变性及抗冻剂的研究进展[J].肉类研究,2008(12):11-14.
[5]Porazogluo,Ertasah.Effect of sodium tripolyphosphate on some physical,chemical and sensorial properties of hamburgers[J].Turkish Journal of Agriculture and Forestry,1997,21(3):289-293.
[6]马玲.不同浓度卡拉胶对猪肉品质影响的研究[J].肉类工业,2012(9):35-37.
[7]吴立根,王岸娜.复合变性淀粉提高鸡胸肉保水率的研究[J].食品与机械,2006,22(3):25-26.
[8]钟玉虎,郇延军,陈妹,等.山梨醇对咸肉制品品质的影响[J].食品工业科技,2013,34(11):290-293.
[9]李雪姣,马悦培,谌徽,等.无磷酸盐制剂对牛肉嫩度和保水性的影响[J].食品工业科技,2010,31(3):109-111.
[10]蒙健宗,秦小明,赵文报,等.海藻糖对冷冻罗非鱼片蛋白质变性作用的影响[J].食品工业科技2007,28(8):214-216.
[11]李勤,彭亚锋,周家春,等.海藻糖在冷冻猪肉中的应用研究[J].食品工业科技,2009,30(1):126-129.
[12]闫晓蕾.山梨糖醇在香肠制品中的持水作用研究[D].无锡:江南大学,2012:20-28.
[13]朱圣刚,钟玉虎,郇延军.山梨醇对预调理猪肉糜制品品质的影响[J].肉类研究,2012,26(10):9-12.
[14]邹明辉.无磷保水剂在凡纳滨对虾虾仁冻藏加工中的应用及保水机理研究[D].广州:广东海洋大学,2011:16-26.
[15]李莎莎,安玥琦,丁玉琴,等.碱性盐对冷冻鱼糜保水性的影响[J].食品科学,2012,33(21):68-72.
[16]胡铁军,尚祖萍.重组牛肉保水剂的工艺配方优化[J].肉类研究,2011,25(9):25-29.
[17]张静雅.白鲢鱼糜蛋白的冷冻变性机理及抗冻剂的应用研究[D].合肥:合肥工业大学,2012:17-18.
[18]张水华.食品分析[M].北京:中国轻工业出版社,2007:68-80.
[19]Balange A,Benjakul S.Enhancement of gel strength of bigeye snapper(Priacanthus tayenus)surimi using oxidized phenolic compounds[J].Food Chemistry,2009,113(1):61-70.
[20]万建荣,洪玉菁,奚印慈,等.水产食品化学分析手册[M].上海:上海科技出版社,1993:89-100.
[21]Suvanich V,Jahncke M L,Marshall D L.Changes in selectedchemical quality characteristics of channel cat fish rame minceduring chill and f rozen storage[J].J Food Sci,2000,65(1):24-29.
[22]Benjakul S,Seymoour T A,Morrissey M T.Physicochemical changes in pacific whiting muscle proteins during iced storage[J].Journal of Food Science,1997,62:729-733.
[23]Laemmli U K.Cleavage of atructural proteins during assembly of head of bacteriophage T4[J].Nature,1970,227(5259):680-685.
[24]Siddaiah D,Sagar R G V,Raju C V,et al.Changes in lipids,proteins and kamaboko forming ability of silver carp(Hypophthalmichthys molitrix)mince during frozen storage[J].Food Research International,2001(34):47-53.
[25]Farouk M M,Wieliczko K J.Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef[J].Meat Science,2003(66):171-179.
[26]马路凯,张宾,王晓玲,等.海藻糖、海藻胶及寡糖对蒸煮南美白对虾的抗冻保水作用[J].食品科学,2015(16):266-271.
[27]田其英.复合抗冻剂抑制鲟鱼片冻藏变性的研究[J].食品工业,2015,36(4):158-160.
[28]鲁耀彬,熊光权,李新,等.葡聚糖延缓草鱼肌原纤维蛋白冷冻变性的机理分析[J].食品科学,2016(10):289-294.
[29]陈思,李婷婷,李欢,等.白鲢鱼片在冷藏和微冻条件下的鲜度和品质变化[J].食品科学,2015(24):297-301.
[30]刘海梅,严菁,熊善柏,等.淡水鱼肉蛋白质组成及其在鱼糜制品加工中的变化[J].食品科学,2007,28(2):40-44.