食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 食品化学 •    下一篇

湿腌时盐浓度对草鱼肌肉组织结构和品质的影响

姜晶丹1,杨明远1,许长华1,施文正2,卢瑛2   

  1. 1. 上海海洋大学食品学院
    2. 上海海洋大学
  • 收稿日期:2020-02-26 修回日期:2021-02-02 出版日期:2021-04-25 发布日期:2021-04-30
  • 通讯作者: 卢瑛 E-mail:y-lu@shou.edu.cn
  • 基金资助:
    国家重点研发计划资助;2019年上海市科技兴农重点攻关项目:“鲜活水产品物流过程中品质监控和违法添加物快速检测技术研究

Effects of Salt Concentration on Muscle Tissue Structure and Quality of Grass Carp during Wet Pickling

Jing DanJiang 2, SHI Wen-ZhengYing 无LU   

  • Received:2020-02-26 Revised:2021-02-02 Online:2021-04-25 Published:2021-04-30
  • Contact: Ying 无LU E-mail:y-lu@shou.edu.cn

摘要: 为探究湿腌时盐浓度对草鱼肌肉组织结构及其品质变化的影响,本文以草鱼为原料,利用离心损失率、硫代巴比妥酸值(thiobarbituric reactive substances,TBARs)、十二烷基硫酸钠聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate polyacrylamide gel electrophoresis,SDS-PAGE)、扫描电子显微镜(scanning electron microscope,SEM)、透射电镜(transmission electron microscopy,TEM)、傅里叶红外及低场核磁共振分析,探讨了湿腌过程中盐浓度对草鱼肌肉的蛋白质、水分、脂肪、肌肉组织结构以及质构的影响作用。结果表明:1)盐浓度从3%增加至12%过程中草鱼粗蛋白含量下降了2%, 离心损失率下降了8%,TBARs值增加了2倍。2)低场核磁共振分析结果发现随着盐浓度的增加,鱼肉组织中的结合水与自由水转化为不易流动水。3)红外二阶图谱结果显示腌制后的1747 cm-1峰强度明显降低,3%盐浓度的1612-1698 cm-1,1523-1553 cm-1峰强度有明显增加,随着盐浓度增加,峰强度逐渐降低。4)SEM和TEM结果发现3%盐浓度下鱼肉肌纤维变模糊,但肌浆组织保持原状,盐浓度为12%时,肌浆形态变松散。5)12%盐浓度会破坏鱼肉蛋白质的空间结构,使得鱼肉组织变松散,水分流失增加,降低鱼肉的食用品质,3%盐浓度对鱼肉质构的影响最小。本研究结果可为今后高品质、方便水产制品的开发提供科学依据。

关键词: 湿腌, 盐浓度, 草鱼, 品质, 肌肉组织, 质构

Abstract: In order to investigate the effect of salt concentration on the structure and quality of grass carp muscle during wet pickling, the effects of salt concentration on the protein, water, fat, muscle tissue structure and texture of grass carp muscle during wet pickling were studied, and analyzed by centrifugal loss rate, thiobarbituric reactive substances (TBARs), dodecyl sulfate Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), scanning electron microscope (SEM), transmission electron microscopy (TEM), Fourier infrared and low-field nuclear magnetic resonance. Our results showed that: 1) the crude protein content of grass carp decreased by 2%, the centrifugal loss rate decreased by 8%, and the TBARs value increased by 2 times when salt concentration increased from 3% to 12%. 2) Based on the low-field nuclear magnetic resonance analysis data, it was found that the bound water and free water in the fish tissue were converted into non-flowable water with the increasing of the salt concentration. 3) The second-derivative infrared spectrum results showed that the peak intensity of 1747 cm-1 significantly reduced after pickling, and the peak intensity ranging between 1612-1698 cm-1 and 1523-1553 cm-1 significantly increased at asalt concentration of 3%. The peak intensity gradually decreased with the increasing of salt concentration. 4) SEM and TEM results showed that the muscle fibers of fish meat became blurred at 3% salt concentration, but the sarcoplasmic tissue remained intact. The morphology of sarcoplasma became loose at 12% salt concentration. 5) 12% salt concentration would destroy the spatial structure of fish protein, thus making fish tissue loose, increasing water loss, and reducing the edible quality of fish meat. However, 3% salt concentration had the smallest effects on fish meat texture. Our study can provide scientific basis for the development of high quality and convenient aquatic products in the future.

Key words: wet pickling, salt concentration, grass carp, quality, muscle tissue, texture

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