摘要
乌鳢是一种营养和经济价值都很高的鱼类,但在贮藏过程容易出现品质劣变的问题。本实验通过羟自由基氧化体系对乌鳢进行氧化后置于-4℃冻藏,研究了乌鳢肌肉保水性的相关变化。结果显示:乌鳢经羟自由基氧化后变化明显,在第10 d,氧化组(A组)的解冻失水率、加压失水率、蒸煮损失率比未氧化组(B组)分别高出7.51%、14.74%、10.65%;蛋白羰基含量、硫代巴比妥酸值(TBARS)、肌原纤维小片化指数(MFI)升高,肌原纤维裂解,保水性降低。在相关性分析中,氧化样品的肌原纤维蛋白结构变化中的羰基含量、TBARS、MFI均与解冻失水率、加压失水率、蒸煮损失率等保水性指标呈极显著相关(p<0.01),且MFI与p H呈显著相关性(p<0.05)。结果表明,羟自由基氧化系统能使乌鳢肌肉肌原纤维遭到破坏,蛋白质氧化变性,导致其保水性降低。
Snakehead is a kind of fish and its nutritional and economic value is very high, but it is easy to deterioration and lead to the quality problem during the storage.The water retention-related indicators of snakehead fillets were studied after the fillets were oxidized by oxidation system and frozen at -4℃, this experiment studied the changes of snakehead muscle water holding capacity.The results showed that there were obvious changes after frozen storage at -4 ~C, thawing loss rate, pH, pressing loss rate, cooking loss rate of oxidized snakehead fillets （group A）were higher than those of unoxidized snakehead fillets （group B ）. On the 10th day,the thawing loss rate,pressing loss rate,cooking loss rate of group A was 7.51% , 14.74% and 10.65% higher than that of group B, respectively. Protein carbonyl content, Thiobarbituric acid value （ TBARS ） and myofibril fragmentation index（MFI） increased significantly, demonstrating the water holding capacity dropped.In the correlation analysis, the carbonyl content,TBARS and MFI of oxidized samples with myofibrillar protein structural were significantly correlated with thawing loss rate, pressing loss rate and cooking loss rate, respectively （p 〈 0.01 ） , and M FI were correlated with pH （p 〈 0.05 ）.These results showed that the hydroxyl radical oxidation system eoulddamage the structure of myofibrillar proteins and make the proteins oxidative degradation in snakehead,leading to a decline in its water holding capacity.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第23期29-34,39,共7页
Science and Technology of Food Industry
基金
石河子大学重大科技攻关计划项目(gxjs2015-zdgg06)
关键词
乌鳢
羟自由基氧化
冻藏
保水性
snakehead
protein oxidation
frozenstorage
water holding capacity
