NaHCO3漂洗对鮰鱼肌肉品质的影响

摘要/Abstract

摘要： 为了研究NaHCO3漂洗对冻融循环过程中鱼肉品质的影响，本文以鮰鱼为研究对象，分别测定不同浓度的NaHCO3漂洗后的鱼肉在0，1，2，4，7次冻融处理后的pH值、解冻损失率、脂肪氧化特性（酸价、2-硫代巴比妥酸值(TBARS) ）、蛋白溶解度、蛋白氧化特性（总疏基、活性巯基、羰基）、色泽。结果表明：经过NaHCO3漂洗后，鱼肉的pH值上升；解冻损失率下降；脂肪氧化程度降低；蛋白溶解度提高；蛋白氧化程度降低，同时，NaHCO3漂洗后的鮰鱼脂肪氧化速率和蛋白氧化速率要低于未经NaHCO3漂洗组。表明NaHCO3漂洗可以一定程度地抑制鱼肉在反复冻融过程中的脂肪氧化和蛋白变性，提高鱼肉的持水能力，从而有效地保持肌肉品质，且1.0 % NaHCO3漂洗组较0.5 % NaHCO3漂洗组结果更显著。但随着冻融次数的增加，不同浓度的NaHCO3漂洗后的鮰鱼肉pH值显著下降；解冻损失率显著上升；脂肪氧化程度显著增加；蛋白溶解度显著下降；蛋白质氧化程度显著增加；鱼肉色泽显著变差。

关键词: NaHCO3漂洗, 冻融循环, 鮰鱼, 品质

Abstract: In order to study the effects of rinsing using NaHCO3 on the quality of fish subjected to repeated freeze-thaw cycles, the channel catfish was used as the research object, and the pH, thawing loss rate, fatty oxidation properties (acid value, 2-thiobarbituric acid value (TBARS)), protein solubility, protein oxidation properties(total sulfhydryl, active sulfhydryl, carbonyl), color of the fish were measured after 0, 1, 2, 4, and 7 freeze-thaw treatments, which are rinsed by different concentrations of NaHCO3. The results showed: after rinsing by NaHCO3, the pH value increased; the thawing loss rate decreased; the degree of fat oxidation decreased; the protein solubility increased; the degree of protein oxidation decreased. At the same time, the fat oxidation rate and protein oxidation rate of the fish after NaHCO3 rinsing were lower than those without NaHCO3 rinsing. It is indicated that the addition of NaHCO3 can improve the water-holding capacity of fish by inhibiting fatty oxidation and protein denaturation, and the 1.0 % NaHCO3 treatment group was more significant than the 0.5 % NaHCO3 treatment group. But as the number of freeze-thaw cycles increased, the pH value decreased significantly; the thawing loss rate increased significantly; the degree of fatty oxidation increased significantly; the protein solubility decreased significantly; the degree of protein oxidation increased significantly; the color of fish was significantly worse.

Key words: NaHCO3, freeze-thaw cycle, channel catfish, quality

章蔚吴文锦. NaHCO3漂洗对鮰鱼肌肉品质的影响[J]. 食品科学, 0, (): 0-0.

Wu wenjin. Effects of Rinsing Using NaHCO3 on the Quality of Channel Catfish[J]. FOOD SCIENCE, 0, (): 0-0.

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