食品科学 ›› 2011, Vol. 32 ›› Issue (13): 125-130.doi: 10.7506/spkx1002-6630-201113029

• 基础研究 • 上一篇    下一篇

冷冻-解冻循环对鲤鱼肉物理化学特性的影响

郭园园,孔保华*,夏秀芳,杨振   

  1. 东北农业大学食品学院
  • 出版日期:2011-07-15 发布日期:2011-07-02
  • 基金资助:
    东北农业大学创新团队项目(CXZ011);高等学校博士学科点专项科研基金项目(20102325110011)

Effect of Number of Freeze-thaw Cycles on Physico-chemical Characteristics of Carp Muscle

GUO Yuan-yuan,KONG Bao-hua*,XIA Xiu-fang,YANG Zhen   

  1. College of Food Science, Northeast Agricultural University, Harbin 150030, China
  • Online:2011-07-15 Published:2011-07-02

摘要: 研究不同冷冻-解冻循环次数(0、1、3、5次)对鲤鱼脊背肉pH值、失水率、蒸煮损失、剪切力、肌肉颜色、硫代巴比妥酸值(TBARS)、羰基含量和电泳图谱的影响,从而确定冻融次数对鱼肉物理化学特性的影响。结果表明:随着冷冻-解冻循环次数的增加,鱼肉pH值呈现出先上升后下降的趋势;失水率和蒸煮损失不断增加,到第5次循环时分别增加了8.77%和20.28%,且差异显著(P<0.05);剪切力经1次冷冻-解冻循环后降低56.3%,随后缓慢下降;TBARS值、羰基含量L* 和b*值不断增加,而a*值逐渐降低;鱼肉肌原纤维蛋白所有条带都不同程度的变淡,甚至消失,蛋白降解而变性。且脂肪氧化和颜色变化及蛋白氧化有一定的相关性。因此,反复冷冻-解冻使蛋白质变性,严重影响了鲤鱼鱼肉品质特性。

关键词: 鲤鱼, 冷冻-解冻循环, 品质, 变性

Abstract: The pH, water loss rate, cook loss, shear force, color parameters, thiobarbituric acid reactive substances (TBARS), carnonyl content and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) pattern of carp back muscles were measured after different freeze-thaw cycles (0, 1, 3 and 5) with the aim of determining the effect of number of freeze-thaw cycles on the physicochemical characteristics of carp muscle. Results indicated that pH value showed a trend to first increase and then decrease as the number of freeze-thaw cycle increased. Water loss rate and cooking loss exhibited an upward trend and were increased by 8.77% and 20.28%, respectively, after the fifth freeze-thaw cycle (P<0.05). Shearing force was decreased by 56.3% after one freeze-thaw cycle (P<0.05), followed by a slow decline. Five freeze-thaw cycles could significantly increase TBARS, carnonyl content, L*value and b*value, and decrease a* values (P<0.05). All myofibrillar protein bands in the SDS-PAGE pattern got lighter in color and even disappeared with increasing number of freeze-thaw cycles, indicating protein degradation and denaturation. Good correlations were found between lipid oxidation and either protein oxidation or color change. In summary, repeated freeze-thaw could cause protein denaturation and has a detrimental effect on the quality of carp muscle.

Key words: carp, freeze-thaw cycle, quality, denaturation

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