摘要
为探明大菱鲆在贮藏过程中肌肉品质变化与蛋白质氧化的关系,研究了4℃冷藏和0℃冰藏条件下大菱鲆鱼肉蛋白质氧化指标和品质指标随贮藏时间的变化,并进行了相关性分析。结果显示,随着贮藏时间的延长,2组样品的持水性、表面疏水性以及羰基与二硫键含量呈上升趋势,而感官评分、质构指标和总巯基含量均呈下降趋势。综合各项指标变化,冷藏和冰藏过程中大菱鲆鱼肉品质劣化程度随蛋白质氧化逐渐增加,且冷藏组品质劣化和蛋白质氧化的速度明显快于冰藏组;在相同贮藏条件下,大菱鲆鱼肉蛋白质氧化程度越高,其品质越差。通过相关性分析发现,在冷藏和冰藏条件下大菱鲆鱼肉蛋白质氧化指标与品质指标之间存在良好的相关性,贮藏过程中大菱鲆鱼肉品质变化与蛋白质氧化密切相关。
In order to study the relationship between quality change and protein oxidation of turbot during storage,changes in protein oxidation parameters and quality indicators during refrigerated(4℃)and ice(0℃)storage were determined,and the correlation among them was also analyzed.The results showed that with the prolongation of storage time,water-holding capacity,surface hydrophobicity,carbonyl content and disulfide content for two groups of turbot increased,while sensory score,textural parameters and total sulfhydryl content showed a decreasing trend.Taking all these indicators into consideration,quality deterioration of turbot fillets during refrigerated and ice storage increased with the intensification of protein oxidation,and quality deterioration as well as protein oxidation for the refrigerated group were obviously faster than that of the iced group.At same storage temperature,high degree of protein oxidation contributed to bad quality for turbot fillets.In addition,a good correlation between protein oxidation parameters and quality indicators for turbot was obtained during refrigerated and ice storage.Therefore,quality change of turbot during storage is closely related to protein oxidation.
作者
邹朝阳
赵峰
欧帅
苏志卫
牟伟丽
刘萌
周德庆
ZOU Zhaoyang;ZHAO Feng;OU Shuai;SU Zhiwei;MU Weili;LIU Meng;ZHOU Deqing(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology,Qingdao 266071,China;Qingdao Yihexing Food Co.,Ltd.,Qingdao 26600,China;Penglai Huiyang Food Co.,Ltd.,Penglai 265600,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第22期213-219,共7页
Food and Fermentation Industries
基金
中国水产科学研究院基本科研业务费资助(2019ZY11)
中国水产科学研究院黄海水产研究所基本科研业务费(20603022016002)
关键词
大菱鲆
贮藏
品质
蛋白质氧化
相关性
Scophthalmus maximus
storage
quality
protein oxidation
correlation
