漂洗水中不同质量分数VB1对鲢鱼鱼糜冷藏品质的影响

分析用含不同梯度水平（0.01%、0.05%、0.10%和0.20%）VB1的漂洗水处理鲢鱼鱼糜对其冷藏品质的影响。结果表明：漂洗后，除0.20%组外，其他各处理组的鱼糜pH值均在6.5～7.5的近中性范围，白度与不含VB1的对照组鱼糜差异不显著（P＞0.05），且具有正常鱼肉气味，无苦味。漂洗后（冷藏0 d），各处理组鱼糜蛋白总巯基（the total sulfhydryl，TSH）和Ca2+-ATPase（CA）活性极显著（P＜0.01）高于对照组；表面疏水性（protein surface hydrophobicity，PSH）则显著（0.05＞P＞0.01）或极显著（P＜0.01）低于对照组。4 ℃冷藏期间，TSH和CA活性呈下降趋势，6 d时各处理组均显著（0.05＞P＞0.01）或极显著（P＜0.01）高于对照组；PSH呈上升趋势，6 d时除0.01%组外，其余各处理组均极显著低于对照组（P＜0.01）。鱼糜硫代巴比妥酸值冷藏4 d内无显著变化（P＞0.05），6 d时显著上升（0.05＞P＞0.01），但各处理组均极显著低于对照组（P＜0.01）。上述结果表明在漂洗和冷藏过程中，VB1可通过其抗氧化作用保护鱼糜蛋白免于氧化，延缓鱼糜冷藏品质下降，且综合各项指标，以含0.10% VB1的漂洗水处理鲢鱼鱼糜为佳。

Effect of Different Concentrations of Vitamin B1 in Rinsing Water on the Quality of Silver Carp Surimi during Refrigeration

This study analyzed the effect of rinsing water with different concentrations (0.01%, 0.05%, 0.10%, and 0.20%)
of VB1 on the quality of silver carp surimi during refrigeration at 4 ℃. The results showed that after being rinsed, the
pH values of surimi in all the other treatments except the 0.20% VB1 group were between 6.5 and 7.5, the whiteness was
significantly similar to that of the control group without VB1 (P ＞ 0.05), and all the three treatments had the nature odor of
fish without bitterness. At the same time, the total sulfhydryl (TSH) content and Ca2+-ATPase (CA) activity of surimi protein
in each treatment group were very significantly (P ＜ 0.01) higher than those of the control group at 4 ℃ on day 0, and
protein surface hydrophobicity (PSH) was significantly (0.05 ＞ P ＞ 0.01) or highly significantly (P ＜ 0.01) lower than
that of the control group. During refrigerated storage, TSH content and CA activity decreased gradually, and their levels in
the treatment groups were significantly (0.05 ＞ P ＞ 0.01) or highly significantly (P ＜ 0.01) higher than those observed
for the control group on day 6. Additionally, PSH displayed an increasing tendency, and on day 6, the PSH values of the
other treatment groups except the 0.01% VB1 group were significantly lower than that of the control group (0.05 ＞ P ＞
0.01). Thiobarbituric acid (TBA) values in all groups were not significantly changed from day 0 to 4 during refrigeration
(P ＞ 0.05), but was increased significantly on day 6 (0.05 ＞ P ＞ 0.01), reaching a significantly higher level in the control
group compared with the treatment groups (P ＜ 0.01). These results suggested that VB1 might protect surimi protein from
being oxidized during rinsing and refrigeration and slow down the quality deterioration. Meantime, it was concluded that the
ringing water containing 0.10% VB1 is appropriate for washing silver carp suimi.