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.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第18期232-236,246,共6页
Science and Technology of Food Industry
基金
辽宁省自然科学基金项目(2015020776)
辽宁省农业领域创新人才项目(2014037)
2016辽宁省大学生创新训练项目(201610160000060)
关键词
海藻糖
山梨糖醇
柠檬酸钠
抗冷冻变性
trehalose
sorbitol
sodium citrate
anti-freeze denaturation
