食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 基础研究 •    下一篇

不同预冷时间鮰鱼代谢酶和加工品质的相关性分析

章蔚1,2,汪兰2   

  1. 1. 湖北工业大学
    2. 湖北省农业科学院农产品加工与核农技术研究所
  • 收稿日期:2019-01-28 修回日期:2019-12-10 出版日期:2020-02-15 发布日期:2020-02-26
  • 通讯作者: 汪兰 E-mail:2005lily@gmail.com
  • 基金资助:
    预制调理食品制造关键技术与新产品研究及新型速冻技术装备开发;现代农业产业技术体系专项资金资助;特色淡水鱼预制调理加工与副产物综合利用关键技术研发

Correlation analysis of metabolic enzymes and processing quality of channel catfish in different prechilling time

2,   

  • Received:2019-01-28 Revised:2019-12-10 Online:2020-02-15 Published:2020-02-26

摘要: 为了研究不同预冷时间淡水鱼代谢酶和加工品质的相关性,本文以鮰鱼为研究对象,分别测定了鮰鱼宰杀后在4 ℃下预冷48 h内的能量变化(包括糖原、乳酸、三磷酸腺苷(adenosine-5’-triphosphate,ATP)及其关联物等),代谢酶(己糖激酶(Hexokinase,HK)、丙酮酸激酶(Pyruvate kinase,PK)、乳酸脱氢酶(Lactate dehydrogenase,LDH)、肌酸激酶(Creatine kinase,CK))活性,理化品质(pH值、蒸煮损失率、加压失水率、质构特性、K值、色泽)。结果表明:随着预冷时间的延长,鮰鱼中糖原和乳酸含量在24 h内不断下降,随后开始积累;二磷酸腺苷(adenosine-5’-diphosphate,ADP)、肌苷酸(inosine-5’-monophosphate,IMP)、次黄嘌呤(hypoxanthine,Hx)含量逐渐降低,一磷酸腺苷(adenosine-5’-monophosphate,AMP)、肌苷(inosine,HxR)含量逐渐升高,ATP几乎检测不到;HK活力不断下降,PK活力在预冷8 h后上升至最大值随后不断下降,LDH及CK活力均呈波动式下降;pH值和剪切力逐渐下降;加压失水、蒸煮损失以及色泽在24 h内保持稳定,在48 h后显著上升,鱼肉的持水性下降;K值在不断上升,并在24 h内保持在20%的高鲜度范围内。通过相关性分析发现:糖原和乳酸呈显著正相关;K值与HK呈显著负相关,与白度呈极显著正相关;LDH与CK、剪切力呈显著正相关,与白度呈显著负相关;加压失水率与蒸煮损失率呈显著正相关。宰后鮰鱼在预冷24 h内更有利于其在加工过程中的品质控制。

关键词: 关键词:鮰鱼, 预冷时间, 能量变化, 代谢酶, 加工品质

Abstract: In order to study the correlation between metabolic enzymes and processing quality of channel catfish in different prechilling time, this paper used channel catfish as the research object to determine the energy changes (including glycogen, lactic acid, adenosine-5'-triphosphate (ATP) related compounds), metabolizing enzyme activity (Hexokinase (HK), Pyruvate kinase (PK), lactate dehydrogenase (LDH), Creatine kinase (CK) ), quality indicators (pH value, cooking loss rate, expressible moisture rate, texture characteristics, K value, color) during prechilling for 48 h at 4 °C after slaughter. The results showed that with the prolongation of prechilling time, the content of glycogen and lactic acid in the channel catfish decreased continuously within 24 h, and then began to accumulate; the content of ADP, IMP and Hx decreased gradually, the content of HxR and AMP increased gradually, and the ATP almost cann’t be detected; HK activity continued to decline, PK activity rose to the maximum after 8 h prechilling and then decreased, LDH and CK activity showed a volatility decline; pH and shear force gradually decreased; expressible moisture, cooking loss and color remained stable within 24 h, and increased significantly after 48 h, the water holding capacity of the channel catfish decreased; the K value continued to rise and remained within the high freshness range of 20% within 24 h. Correlation analysis showed that there was a significant positive correlation between glycogen and lactic acid; K value was significantly negatively correlated with HK, and significantly positively correlated with whiteness; LDH was significantly positively correlated with CK and shear force, and significantly correlated with whiteness. Negative correlation;expressible moisture rate was significantly positively correlated with the cooking loss rate. Post-mortem channel catfish is more conducive to quality control during processing within 24 h of prechilling.

Key words: Key words: channel catfish, prechilling time, energy change, metabolic enzyme activity, processing quality

中图分类号: