冷冻贮藏引起的鱼肉蛋白变性及物理化学特性的变化

冷冻贮藏是鱼类重要的贮藏方法，但不适当的冻藏和缓化会引起鱼肉肌原纤维蛋白的变性，造成鱼肉质量降低。鱼肉蛋白质变性主要和蛋白质的结构变化有关，包括空间结构的变化、溶解性的变化、Ca2+-ATPase活性变化、巯基和二硫键含量变化、表面疏水性变化及海水鱼中甲醛含量的变化，而结构的变化进一步影响蛋白质的功能特性。本文主要论述鱼肉蛋白质的冷冻变性机理，并对鱼肉蛋白质在冷冻贮藏期间引起的蛋白质物理化学特性的变化进行论述。

Advances in the Research of Denaturation and Change in Physico-chemical Properties of Fish Proteins during Frozen Storage

Frozen storage is an important preservation method for fish; however, quality deterioration and denaturation of myofibrillar proteins can be taken place due to inappropriate frozen storage and thawing. Protein denaturation is highly associated with the changes of protein structure such as stereostructure, salt solubility, Ca2+-ATPase activity, sulfhydryl group and disulfide bond content, surface hydrophobicity and formaldehyde content in marine fish, thus further resulting in the change of functional properties. In this paper, the mechanisms of denaturation and the changes in physicochemical properties of fish proteins during frozen storage have been extensively discussed.