水产品贮藏过程中肌肉蛋白质降解规律的 研究进展

蛋白质是水产品肌肉的主要组成成分,水产品新鲜度等品质变化与其肌肉蛋白质的变化存在必然联系。水产品贮藏过程中,在一系列复杂的物理、化学、生物等变化影响(尤其是内源酶)作用下,肌肉蛋白质发生不同程度的降解,从而导致水产品新鲜度降低,影响其品质及加工适用性。本文从水产品死后肌肉的新陈代谢、肌肉蛋白质降解的一般规律、蛋白酶对肌肉蛋白质降解的贡献等方面综述了水产品贮藏过程肌肉蛋白质降解方面的研究进展,在此基础上讨论了肌肉蛋白质变化与水产品新鲜度之间的联系,重点介绍了以双向电泳技术、质谱分析为核心的蛋白质组学技术及其在基于指示蛋白的水产品新鲜度评价方法中的研究进展。最后提出了水产品肌肉蛋白质降解机制及其对水产品品质影响机制研究应关注的方向。旨在为水产品品质变化机制、控制技术开发、新鲜度评价等方面的研究提供理论依据和参考。

Research progress in muscle protein degradation of aquatic product during storage

Protein is the major components of seafood muscle, which indicates that the freshness and quality of seafood had certain connection with the changes of muscle protein. Muscle protein degrades during storage under the influence of a series of complicated changes of physical, chemical and biological reactions, especially the action of endogenous enzymes. The degradation of muscle protein will induce the loss of freshness, and influence quality and processing applicability, which was unfavorable in seafood processing. In this paper, the research advance in the degradation of seafood muscle protein were reviewed, including the postmortem metabolism of seafood muscle, the common degradation rule of seafood muscle protein, and the effects of protease on protein degradation. Then the relationship of the changes of muscle protein and seafood freshness was discussed, and the proteomics and its application in protein indicator of freshness were introduced. Finally, the research direction of seafood protein degradation and its effects on seafood quality were also discussed. The aims of this review were provide theory basis and reference for the studies of seafood quality changes, the development of control methods, and the evaluation of seafood freshness.