食品科学 ›› 2024, Vol. 45 ›› Issue (6): 15-23.doi: 10.7506/spkx1002-6630-20230525-245

• 食品化学 • 上一篇    下一篇

5种氧化型减菌剂对罗非鱼片品质及蛋白质的影响

闫玉红,黄卉,李来好,郝淑贤,陈胜军,岑剑伟,吴燕燕,魏涯,相欢   

  1. (1.中国海洋大学食品科学与工程学院,山东 青岛 266003;2.中国水产科学研究院南海水产研究所,农业农村部水产品加工重点实验室,国家水产品加工技术研发中心,广东 广州 510300)
  • 出版日期:2024-03-25 发布日期:2024-04-03
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-46);广州市科技计划项目(2023B03J1263); 中国水产科学研究院基本科研业务费专项(2020TD69); 中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项(2021SD06); 海南省科技计划三亚崖州湾科技城科技创新联合项目(2021CXLH0006)

Effects of Five Oxidative Decontaminating Agents on the Quality and Proteins of Tilapia Fillets

YAN Yuhong, HUANG Hui, LI Laihao, HAO Shuxian, CHEN Shengjun, CEN Jianwei, WU Yanyan, WEI Ya , XIANG Huan   

  1. (1. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;2. Key Laboratory of Aquatic Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China)
  • Online:2024-03-25 Published:2024-04-03

摘要: 本研究以罗非鱼片为原料,考察5 种常见氧化型减菌剂(H2O2溶液、ClO2溶液、NaClO溶液、臭氧水和微酸性电解水)的减菌效果及其对鱼片质构特性、色泽及肌原纤维蛋白(myofibrillar protein,MP)氧化情况的影响。结果表明,减菌率达80%时各氧化型减菌剂的质量浓度和作用时间分别为:1 500 mg/L H2O2溶液浸泡8 min;200 mg/L ClO2溶液浸泡10 min;200 mg/L NaClO溶液浸泡10 min;9 mg/L臭氧水浸泡10 min;30 mg/L微酸性电解水浸泡20 min。在上述5 种减菌条件下对鱼肉色泽、质构特性、MP氧化情况与对照组进行比较,发现减菌处理后的罗非鱼片硬度、L*值增大,a*值减小,MP质量浓度、总巯基含量下降,羰基含量升高,表面疏水性基团数量增加,其中微酸性电解水和NaClO溶液处理组蛋白质的变性程度最明显;蛋白荧光强度降低,其中微酸性电解水处理组降低幅度最大;MP的α-螺旋和β-转角相对含量降低,β-折叠和无规卷曲相对含量增加,其中微酸性电解水处理组蛋白质二级结构变化最显著(P<0.05);MP发生不同程度的降解,微酸性电解水处理组降解程度高于其他处理组。综上所述,氧化型减菌处理后鱼肉MP发生不同程度的氧化,其中微酸性电解水处理对蛋白质的氧化作用最强。

关键词: 罗非鱼片, 氧化型减菌剂, 肌原纤维蛋白, 氧化, 品质

Abstract: In this study, the effects of five common oxidative decontaminating agents (H2O2 solution, ClO2 solution, NaClO solution, ozonated water and slightly acidic electrolytic water) on the bacterial decontamination of tilapia fillets and their influence on the texture, color and myofibrillar protein (MP) oxidation in tilapia fillets were investigated. The results showed that a decontamination rate of 80% was attained by immersion in 1 500 mg/L H2O2 solution for 8 min, 200 mg/L ClO2 solution for 10 min, 200 mg/L NaClO solution for 10 min, 9 mg/L ozonated water for 10 min, or 30 mg/L slightly acidic electrolytic water for 20 min. Compared with the control group, treatment with decontaminating agents increased the hardness and L* value of tilapia fillets, decreased the a* value, MP content, total sulfhydryl group content, and raised the content of carbonyl groups and the amount of surface hydrophobic groups. The degree of protein denaturation in the slightly acidic electrolytic water and NaClO solution groups was the highest; the fluorescence intensity of MP was decreased after decontamination treatments, with the greatest decrease being found in the slightly acidic electrolytic water-treated group; the relative contents of α-helix and β-turn in MP were decreased, while the relative contents of β-fold and random coil were increased, with the most significant changes in the secondary structure of MP being observed in the slightly acidic electrolytic water-treated group (P < 0.05). MP underwent degradation to different extents, and the degradation degree of the slightly acidic electrolytic water group was higher than that of the other treatment groups. In summary, the oxidation of fish MP occurred to varying degrees after oxidative decontamination treatments, with slightly acidic electrolytic water treatment having the strongest oxidative effect.

Key words: tilapia fillets, oxidative decontaminants, myofibrillar protein, oxidation, quality

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