5种氧化型减菌剂对罗非鱼片品质及蛋白质的影响

摘要/Abstract

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、色泽及肌原纤维蛋白氧化情况的影响。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：1500 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、肌原纤维蛋白氧化情况与对照组相比，发现减菌处理后的罗非鱼片硬度、L*值增大，a*值减小，肌原纤维蛋白含量、总巯基含量下降，羰基、疏水性含量升高，微酸性电解水和NaClO溶液处理组蛋白质的变性程度最显著（P<0.05）；蛋白荧光强度降低，微酸性电解水处理组变化更大；肌原纤维蛋白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，微酸性电解水处理组蛋白质二级结构变化最显著（P<0.05）；肌原纤维蛋白发生不同程度的降解，微酸性电解水处理组降解高于其他处理组。综上所述，氧化型减菌处理后鱼肉肌原纤维蛋白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, we investigated the bacterial reduction effects of five common oxidative bacterial reducers (H2O2 solution, ClO2 solution, NaClO solution, ozonated water and slightly acidic electrolytic water) and their effects on the texture, colour and oxidation of myofibrillar fibrillar proteins in tilapia fillets as raw materials. The results showed that the mass concentration and action time of each oxidative bacterial reducing agent when the bacterial reduction rate reached 80% were as follows: 1500 mg/L H2O2 solution immersion for 8 min; 200 mg/L ClO2 solution immersion for 10 min; 200 mg/L NaClO solution immersion for 10 min; 9 mg/L ozonated water immersion for 10 min; and 30 mg/L slightly acidic electrolytic water immersion for 20 min.Comparison of fish colour, texture and oxidation of myofibrillar proteins under the above five conditions of bacterial reduction with the control group revealed that the hardness and L* value of tilapia fillets after bacterial reduction treatment increased, a* value decreased, myofibrillar proteins content, total sulfhydryl group decreased, carbonyl group, and hydrophobicity content increased, and the degree of denaturation of the proteins in the group treated with micro-acid electrolytic water and NaClO solution was the most significant (P<0.05); The protein fluorescence intensity decreased, and the change was greater in the microacidic electrolytic water-treated group; the relative content of α-helix and β-turns of myofibrillar proteins decreased, and the relative content of β-folds and random curls increased, with the most significant changes in the secondary structure of the proteins in the microacidic electrolytic water-treated group (P<0.05); myofibrillar proteins underwent degradation to different extents, and the degradation in the microacidic electrolytic water-treated group was higher than that in other treatment groups. In summary, oxidation of fish myogenic fibre proteins occurred to varying degrees after oxidative attenuation treatments, with slightly acidic electrolytic water treatment having the strongest oxidative effect on the proteins.

Key words: Tilapia fillets, Oxidative decontaminants, Myogenic fibronectin, Oxidation, Quality

中图分类号:

TS254.1

闫玉红黄卉李来好郝淑贤陈胜军岑剑伟吴燕燕魏涯相欢. 5种氧化型减菌剂对罗非鱼片品质及蛋白质的影响[J]. 食品科学.

Laihao LI Sheng-Jun CHEN Jianwei CEN Yan-Yan WU Huan XIANG. Five Effects of various oxidative bacterial reduction agents on the quality and protein of tilapia fillets[J]. FOOD SCIENCE.

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