3 种鱿鱼冻藏过程中肌原纤维蛋白功能特性变化

doi:10.7506/spkx1002-6630-20200521-246

食品科学 ›› 2021, Vol. 42 ›› Issue (7): 207-213.doi: 10.7506/spkx1002-6630-20200521-246

3 种鱿鱼冻藏过程中肌原纤维蛋白功能特性变化

姚慧，祁雪儿，毛俊龙，齐贺，武天昕，张宾

（1.浙江海洋大学食品与药学学院，浙江舟山 316022；2.浙江海洋大学比萨海洋研究生学院，浙江舟山 316022）

出版日期:2021-04-15 发布日期:2021-05-17
基金资助:
国家自然科学基金面上项目（31871871）；浙江省自然科学基金杰出青年基金项目（LR21C200001）

Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage

YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin

(1. School of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316022, China;2. Pisa Marine Graduate School of Zhejiang Ocean University, Zhoushan 316022, China)

Online:2021-04-15 Published:2021-05-17

摘要/Abstract

摘要： 为探讨阿根廷鱿鱼、北太平洋鱿鱼（以下简称北太鱿鱼）和秘鲁鱿鱼冻藏过程中肌原纤维蛋白功能特性的变化情况。将3 种鱿鱼于－18 ℃冰箱中冻藏，分别于0、15、30、45、60、75、90、105 d和120 d进行取样，分析测定鱿鱼肌肉中肌原纤维蛋白质量浓度、溶解性、浊度、乳化能力、Ca2＋-ATPase活力、起泡性及泡沫稳定性、羰基含量和总巯基含量等。结果表明，与未冻藏（0 d）相比，经冻藏120 d后，阿根廷鱿鱼、北太鱿鱼、秘鲁鱿鱼肌原纤维蛋白浊度、羰基含量明显增加；其中，肌原纤维蛋白浊度分别增加至1.303、0.608和1.177，羰基含量分别增加了8.74、13.95 nmol/mg和4.79 nmol/mg。肌原纤维蛋白质量浓度、溶解性、起泡性、泡沫稳定性、乳化活性指数（emulsification activity index，EAI）、乳化稳定性指数（emulsification stability index，ESI）、Ca2＋-ATPase活力和总巯基含量则明显下降，其中阿根廷鱿鱼肌原纤维蛋白质量浓度、溶解度、Ca2＋-ATPase活力和总巯基含量冻藏120 d后依次下降72.22%、69.68%、93.07%和76.66%。冻藏120 d后，阿根廷鱿鱼、北太鱿鱼和秘鲁鱿鱼肌原纤维蛋白的EAI分别下降了10.09、15.48 m2/g和11.63 m2/g，其ESI下降趋势与EAI下降趋势基本一致。北太鱿鱼肌原纤维蛋白起泡性和泡沫稳定性下降较为明显，冻藏120 d后，分别下降了60.00%和8.89%，下降速率明显高于阿根廷鱿鱼和秘鲁鱿鱼。综上，在低温冻藏过程中，3 种鱿鱼肌肉中肌原纤维蛋白理化特性表现出类似的变化趋势，但不同理化特性下降幅度及速率有所不同。

关键词: 鱿鱼；肌原纤维蛋白；冻藏；品质特性

Abstract: Changes in the functional properties of myofibrillar proteins in Illex argentinus, Ommastrephes bartrami and Dosidicus gigas were investigated during frozen storage. The squid samples were frozen in a ?18 ℃ refrigerator and were taken at days 0, 15, 30, 45, 60, 75, 90, 105 and 120 to determine the content, solubility and turbidity, emulsifying capacity, Ca2+-ATPase activity, foaming capacity and foam stability, carbonyl content and total sulfhydryl content of myofibrillar protein. Results demonstrated that after 120 days of frozen storage, the turbidity and carbonyl content of myofibrillar proteins in all squid species increased significantly than that 0 day storage. The turbidity increased to 1.303, 0.608 and 1.177, respectively, and the carbonyl content increased by 8.74, 13.95 and 4.79 nmol/mg (P < 0.05). Myofibrillar protein content, solubility, foamability, foam stability, emulsification activity index (EAI), emulsification stability index (ESI), Ca2+-ATPase activity, and total sulfhydryl content decreased significantly. In Illex argentines, myofibrillar protein content, solubility, Ca2+-ATPase activity, and total sulfhydryl content decreased by 72.22%, 69.68%, 93.07% and 76.66%, respectively after 120 days of frozen storage. Moreover, the emulsification activity index (EAI) of myofibrillar proteins in Illex argentinus, Ommastrephes bartrami and Dosidicus gigas decreased by 10.09, 15.48 and 11.63 m2/g, respectively (P < 0.05), and the declining trend in ESI was basically consistent with that in EAI. The foaming capacity and foam stability of myofibrillar proteins in Ommastrephes bartrami decreased by 60.00% and 8.89%, respectively after 120 days of frozen storage, and the declining rates were significantly higher than those of Illex argentinus and Dosidicus gigas. Therefore, the physicochemical properties of myofibrillar proteins in the three squid species showed similar changing trends during frozen storage in spite of the differences in the declining rate and extent.

Key words: squid; myofibrillar protein; frozen storage; quality characteristics

中图分类号:

TS254.4

姚慧，祁雪儿，毛俊龙，齐贺，武天昕，张宾. 3 种鱿鱼冻藏过程中肌原纤维蛋白功能特性变化[J]. 食品科学, 2021, 42(7): 207-213.

YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin. Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage[J]. FOOD SCIENCE, 2021, 42(7): 207-213.

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3 种鱿鱼冻藏过程中肌原纤维蛋白功能特性变化

Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage

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