南极磷虾肉糜冷藏过程中蛋白水解酶的稳定性及自溶特性

doi:10.7506/spkx1002-6630-201404041

食品科学 ›› 2014, Vol. 35 ›› Issue (4): 200-204.doi: 10.7506/spkx1002-6630-201404041

南极磷虾肉糜冷藏过程中蛋白水解酶的稳定性及自溶特性

丁浩宸，李栋芳，张燕平*，许刚，徐舒展，黄天翔

浙江工商大学水产品加工研究所，浙江杭州 310035

收稿日期:2013-05-23 修回日期:2014-01-17 出版日期:2014-02-25 发布日期:2014-03-17
通讯作者: 张燕平 E-mail:zhangyanping@zjgsu.edu.cn
基金资助:
国家高技术研究发展计划（863计划）项目；浙江工商大学研究生科技创新项目（1110XJ1512119）

Stability of Proteolytic Enzymes and Autolysis Characteristics of Antarctic Krill Paste during Chilling Storage

DING Hao-chen, LI Dong-fang, ZHANG Yan-ping*, XU Gang, XU Shu-zhan, HUANG Tian-xiang

Institute of Aquatic Products Processing, Zhejiang Gongshang University, Hangzhou 310035, China

Received:2013-05-23 Revised:2014-01-17 Online:2014-02-25 Published:2014-03-17
Contact: Yan-Ping ZHANG E-mail:zhangyanping@zjgsu.edu.cn

摘要/Abstract

摘要：

以总蛋白酶活力为指标，研究3 种自制南极磷虾肉糜（虾肉糜）5 ℃冷藏过程中蛋白水解酶的稳定性，并以蛋白质组分、汁液流失率为指标，结合感官评价，研究其自溶特性。结果表明：在冷藏过程中，虾肉糜所含的消化腺蛋白酶稳定性较高，未充分漂洗的虾肉糜受到持续的水解；虾肉糜的自溶特性主要表现为盐溶性蛋白、碱溶性蛋白的降解和水溶性蛋白的增加，且汁液流失率增大和感官品质劣化。未漂洗虾肉糜的自溶现象尤为显著，不宜冷藏保存，而2 次漂洗虾肉糜在冷藏过程中自溶特性不显著，虽然存在一定的蛋白质组分变化和汁液流失率增加现象，但感官品质未大幅下降，因而适宜于短时间内在5 ℃进行冷藏保存。

关键词: 南极磷虾肉糜, 冷藏, 蛋白水解酶, 自溶特性

Abstract:

Three different kinds of Antarctic krill pastes were prepared. The total proteolytic activity was adopted as an
index to study the stability of proteolytic enzymes in Antarctic krill pastes during chilling storage at 5 ℃. Furthermore,
the autolysis characteristics of Antarctic krill pastes were also investigated via analysis of protein components, drip loss
and sensory quality. The results indicated that the proteolytic enzymes of Antarctic krill pastes which originated from its
digestive organs were stable during chilling storage. The Antarctic krill paste prepared without sufficient rinsing was under
durative state of autolysis during storage. The autolysis characteristics of Antarctic krill pastes mainly embodied in protein
degradation, rise of drip loss and deterioration of the sensory quality. The Antarctic krill paste prepared without rinsing was
not suitable for storage at refrigerated temperature, since its autolysis phenomena were particularly remarkable. However,
the autolysis characteristics of Antarctic krill paste prepared by rinsing twice were not significant. The sensory quality was
not seriously deteriorated though protein degradation and rise of drop loss still existed. Therefore, the Antarctic krill paste
being rinsed twice was suitable for storage at refrigerated temperature within a short period of time.

Key words: Antarctic krill paste, chilling storage, proteolytic enzyme, autolysis characteristics

中图分类号:

TS254.4

丁浩宸，李栋芳，张燕平*，许刚，徐舒展，黄天翔. 南极磷虾肉糜冷藏过程中蛋白水解酶的稳定性及自溶特性[J]. 食品科学, 2014, 35(4): 200-204.

DING Hao-chen, LI Dong-fang, ZHANG Yan-ping*, XU Gang, XU Shu-zhan, HUANG Tian-xiang. Stability of Proteolytic Enzymes and Autolysis Characteristics of Antarctic Krill Paste during Chilling Storage[J]. FOOD SCIENCE, 2014, 35(4): 200-204.

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南极磷虾肉糜冷藏过程中蛋白水解酶的稳定性及自溶特性

Stability of Proteolytic Enzymes and Autolysis Characteristics of Antarctic Krill Paste during Chilling Storage

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