流化冰保鲜对鲣鱼蛋白质功能特性的影响

为探索流化冰对冰鲜水产品保鲜效果，以鲣鱼鱼肉为研究对象，以传统碎块冰保鲜为对照，探讨流化冰处理对鲣鱼肌肉蛋白质功能特性影响。结果表明：1）流化冰冰粒子呈球形，外表光滑、单位表面积大且流动性能好，8 min内可将鱼肉整体温度由35 ℃降低至1.3 ℃；2）－4 ℃贮藏18 d后，流化冰保鲜处理的鱼肉弹性和咀嚼性依次为1.19 mm和5.50 mJ，而空白（不加冰）、淡水碎块冰组分别为0.67 mm和1.65 mJ、0.95 mm和3.32 mJ，可见流化冰对鱼肉质构特性保持效果显著（P＜0.05）；3）0～18 d贮藏期内，不同处理鲣鱼肌原纤维蛋白含量、Ca2＋-ATPase活性及总巯基含量均呈逐渐下降趋势，其中以流化冰处理对鲣鱼蛋白质功能特性的保持效果最佳；此外，流化冰保鲜还兼具有抑制鱼肉氧合肌红蛋白自动氧化、维持肌肉原有色泽的作用。流化冰处理显著保持了鲣鱼肌肉组织的质构和相关蛋白质功能特性，可满足冰鲜水产品远洋、长距离运输和保鲜贮藏要求。

Effect of Slurry Ice Treatment on Functional Properties of Muscle Proteins of Skipjack Tuna

The aims of this work were to evaluate the effect of slurry ice treatment on preserving the quality of skipjack tuna
using traditional flake ice as control and to further explore the functional properties of the treated muscle proteins in skipjack
tuna. The results indicated that: 1) the particles of the prepared slurry ice had a spherical shape with smooth surface, high
unit surface area and good flowability. The temperature of skipjack tuna meat could decrease from 35 to 1.3 ℃ within 8 min
when treated with slurry ice; 2) the values of springiness and chewiness for the processed meat in slurry ice were 1.19 mm
and 5.50 mJ, respectively, after 18 days storage at -4 ℃, as compared to 0.67 mm and 1.65 mJ for the blank (no added ice),
and 0.95 mm and 3.32 mJ for the samples chilled in traditional flake ice, respectively, indicating that slurry ice treatment
was significantly effective on the texture properties of tuna meat (P < 0.05); 3) the contents of myofibrillar protein and total
sulfhydryl, and the activity of Ca2＋-ATPase decreased in three groups (blank, flake ice and slurry ice) after 18 days storage
at -4 ℃, while the samples treated with slurry ice had significantly higher quality than two other treatments (P < 0.05). In
addition, slurry ice treatment also showed good inhibition on myoglobin autoxidation and could preserved meat color. These
findings confirmed that slurry ice was a suitable medium for the storage of skipjack tuna.