关键词: 藤黄果；草鱼；鱼刺；软化；腌制条件

Abstract: The objective of study was to investigate the softening effect and mechanism of Garcinia gummi-gutta on grass carp bones. The pattern of change in the hardness of grass carp bones was studied during pickling using a G. gummi-gutta juice-based marinade at different temperatures (5, 10, 25, and 40 ℃). At the same time, changes in the composition and structure of grass carp bones and in the acidity and pH of the marinade were also determined. The results showed that the hardness of grass carp bones gradually decreased with pickling time, which decreased by 71.5%–79.4% after 25 days of pickling (P < 0.05). The ash content decreased by 11.90%–16.65% (P < 0.05), and the moisture content by 4.23%–13.08% (P < 0.05). The dense and ordered microstructure became loose and porous. This was because the reaction of H+ with hydroxyapatite in fish bones enabled calcium to be dissolved from fish bones and the consumption of H+ in the pickling solution decreased its acidity and increased its pH. Malic acid was played a major role in softening fish bones. Infrared spectroscopic analysis showed that the triple helix structure of fish bone collagen was not destroyed, but the absorption peak corresponding to amide A shifted to a higher wavenumber, suggesting a reduction in the number of hydrogen bonds, which might be related to the loss of hydroxyapatite in fish bones.

Key words: Garcinia gummi-gutta; grass carp; fish bones; softening; pickling conditions