鱼糜副产物酶解物对冻融鲢鱼鱼糜品质的影响

为了解鱼糜加工副产物（鱼头、鱼骨、鱼鳞、鱼鳍等）酶解物的添加对冻融鲢鱼鱼糜品质及凝胶特性的影响，对酶解物的体外抗氧化性及反复冻融鱼糜的盐溶性蛋白含量、巯基含量、Ca2＋-ATP酶活性、表面疏水性、凝胶特性、凝胶持水性及色泽进行研究。结果表明：与其他酶相比，经胰蛋白酶及碱性蛋白酶酶解后，鱼糜加工副产物酶解物的体外抗氧化活性最强；与对照组及蔗糖添加组鱼糜相比，鱼糜加工副产物酶解物的添加能够有效减缓反复冻融后鱼糜肌原纤维蛋白的冷冻变性及氧化速率，鱼糜的盐溶性蛋白含量、巯基含量、Ca2＋-ATP酶活性较高，表面疏水性较低；同时，鱼糜加工副产物酶解物的加入增强了鱼糜凝胶的初始凝胶特性及持水性，并能够有效延缓鱼糜凝胶破断力、凹陷度及凝胶强度的劣变，改善鱼糜凝胶的持水性。

Effect of Addition of Hydrolysates Derived from Surimi Processing Byproducts on Quality Changes of Silver Carp(Hypophthalmichthys molitrix) Surimi after Multiple Freeze-Thaw Cycles

In order to get a full understanding of the effect of addition of hydrolysates from surimi processing byproducts (SPB, including fish head, bone, fin, and scale) on the quality and gelation properties of frozen-thawed silver carp (Hypophthalmichthys molitrix) surimi, the in vitro antioxidant activity of hydrolysates was analyzed together with the salt soluble protein content, sulfhydryl content, Ca2+-ATPase activity, surface hydrophobicity, gelation properties, water-holding capacity (WHC), and color of surimi. Results showed that SPB hydrolysates prepared separately with trypsin and alcalase showed stronger antioxidant activity than those prepared with other proteases. Compared with surimi with and without the addition of sucrose, the addition of SPB hydrolysates could effectively retard protein degradation and oxidation caused by multiple freeze-thaw cycles and result in higher salt soluble protein content, sulfhydryl content and Ca2+-ATPase activity as well as lower surface hydrophobicity. Besides, the addition of SPB hydrolysates enhanced the initial gelation properties and WHC of surimi gels and greatly inhibited the deterioration in breaking force, deformation and gel strength.