| 两种抗冻剂对罗非鱼鱼糜的凝胶性及抗冻性的影响 |
| |
| 引用本文： | 米顺利,石君连,王双龙,艾芳芳,陆桂梅,雷晓婷,白洋.两种抗冻剂对罗非鱼鱼糜的凝胶性及抗冻性的影响[J].食品科技,2012(3):159-162. |
| |
| 作者姓名： | 米顺利 石君连 王双龙 艾芳芳 陆桂梅 雷晓婷 白洋 |
| |
| 作者单位： | 百洋水产集团股份有限公司;吉林市农业科学院 |
| |
| 基金项目： | 2009年广西农业科技成果转化资金项目(桂科转0998001-17);2009年南宁市科学研究与技术开发计划项目(200901011B-5) |
| |
| 摘 要： | 以凝胶性能、盐溶性蛋白含量及肌原纤维蛋白Ca2+-ATPase活性的变化为指标,研究了商业抗冻剂(蔗糖/山梨醇)和海藻糖在罗非鱼鱼糜冻藏过程中对蛋白质变性的影响。结果表明,冷藏20周后,添加8%商业抗冻剂和8%海藻糖组鱼糜的破断强度分别比对照高出39.14%和601.11%,凹陷强度分别比对照高出34.14%和39.85%,凝胶强度分别比对照高出36.03%和41.05%,盐溶性蛋白含量分别比对照高出30.00%和38.86%,肌原纤维蛋白Ca2+-ATPase活性分别为下降了67.12%和57.89%,而对照的肌原纤维蛋白Ca2+-ATPase没有活性。结论:添加8%海藻糖比8%商业抗冻剂更能有效抑制罗非鱼鱼糜在冻藏过程中的蛋白质变性,减缓凝胶强度的降低,提高鱼糜制品的质量。
|
| 关 键 词： | 罗非鱼 鱼糜 商品抗冻剂 海藻糖 抗冻作用 凝胶特性 |
Effects of two cryoprotectant on gel forming and cryoprotective properties of tilapia surimi |
| |
| MI Shun-li,SHI Jun-lian,WANG Shuang-long,AI Fang-fang,LU Gui-mei,LEI Xiao-ting,BAI Yang,.Baiyang.Effects of two cryoprotectant on gel forming and cryoprotective properties of tilapia surimi[J].Food Science and Technology,2012(3):159-162. |
| |
| Authors: | MI Shun-li SHI Jun-lian WANG Shuang-long AI Fang-fang LU Gui-mei LEI Xiao-ting BAI Yang Baiyang |
| |
| Affiliation: | Aquatic Group,Inc.,Nanning 534000;2.Jilin City Academy of Agricultural Sciences,Jilin 132101) |
| |
| Abstract: | In order to investigate the effect of cryoprotectant on the freezing preservation of frozen tilapia surimi,goods cryoprotectant(sucrose/sorbitol) and trehalose were added in the tilapia surmi before being frozen.In this artice,the protein freezing denaturation of tilapia surimi during the freezing and frozen process was primary discussed by using gel strength,salt-solubility of myofibrillar protein and Ca2+-ATPase activity as parameters.The results showed that the additive of trehalose compared with goods cryprotectant more effective with preventing the protein freeze denaturation in tilapia surimi during the frozen storage and improve the quality of its products. |
| |
| Keywords: | tilapia surimi goods cryoprotectant trehalose freezing preservation gel property |
| 本文献已被 CNKI 等数据库收录！ |
|
