海藻糖和复合磷酸盐对鲟鱼肉冻融稳定性的影响

本研究为了提高鲟鱼肉在工业加工过程中的冻融稳定性,选用2.5%、5.0%海藻糖溶液与2.0%、3.0%复合磷酸盐溶液进行复配并对鲟鱼肉进行预处理,研究不同复配组合的抗冻剂对鲟鱼肉冻融稳定性的影响。结果表明,复配组抗冻剂都能延缓鲟鱼肉在冻融期间的持水力、蒸煮损失率、钙离子ATP蛋白酶(Ca2+-ATPase)活力的下降及硫代巴比妥酸(TBARS)值的升高,并有利于保持组织形态的完整性。其中,5%海藻糖+3%复合磷酸盐复配组最能保持鲟鱼肉在冻融期间稳定性,其鲟鱼肉相比其他组别具有最高的Ca2+-ATPase酶活力,且肌原纤维排列整齐规则,形态完整,拥有较好的质地。

Effect of Trehalose and Composite Phosphate on the Freezing-thawing Stability of Sturgeon

In order to enhance the freezing-thawing stability of sturgeon meat during industrial processing,the sturgeon meat was treated by combined antifreeze agent,which was prepared by 2.5% and 5.0% trehalose solution with 2.0% and 3.0% composite phosphate solution to investigate its combined effect on the freezing-thawing stability of sturgeon meat. The results showed that all the combined antifreeze agent groups could delay the decline of water holding capacity,cooking loss rate,Ca2+-ATPase activity and the increase of TBA value,as well as keep the texture intact. For sturgeon meat treated by 5.0% trehalose solution and 3% composite phosphate solution,it had the best freezing-thawing stability since the Ca2+-ATPase value kept the highest compared to other groups and the fish muscle could almost maintain its original fine texture with intact and regular muscle fibril.