作　　者： ; ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《华南农业大学学报》 2005年第3期103-107,共5页

摘　　要： 研究了罗非鱼鱼糜和鳙鱼鱼糜蛋白在-18℃冻藏过程中的生化变化和凝胶性能的变化.结果表明:随着冻藏时间的延长,2种淡水鱼鱼糜蛋白的盐溶性、Ca2+ATPase活性及巯基含量均下降,而二硫键含量及表面疏水性却增加;冻藏63d后,罗非鱼鱼糜的盐溶性蛋白含量、Ca2+ATPase活性及巯基含量分别降低了45.5%、100%和12.5%,而鳙鱼鱼糜则分别降低了43.0%、43.5%和25.6%;另一方面,罗非鱼鱼糜二硫键含量和表面疏水性分别增加了222.1%和173.2%,而鳙鱼鱼糜则分别增加了27.7%和142.1%;冻藏还导致2种鱼糜蛋白凝胶性能的下降,冻藏63d后,罗非鱼鱼糜和鳙鱼鱼糜的凝胶强度依次降低了65.1%和62.3%.因此,冻藏易导致2种淡水鱼糜的蛋白质变性;从上述指标的变化来看,罗非鱼鱼糜的冻藏稳定性比鳙鱼鱼糜稍差. The biochemical and gelling property changes of tilapia and bighead surimi during frozen storage at -18 ℃ were investigated in this work. The results showed the solubility, Ca^(2+)-ATPase activity and sulfhydryl content of surimi from both species all decreased as the storage time was extended, while the disulfide bond content and surface hydrophobicity increased. After being stored at -18 ℃ for 63 days, salt extractable protein,Ca^(2+)-ATPase activity and sulfhydryl content of surimi from tilapia declined by 45.5%, 100% and 12.5% respectively, while those of bighead surimi decreased by 43.0%, 43.5% and 25.6%. On the other hand, disulfide bond content and surface hydrophobicity of surimi from tilapia increased by 222.1% and 173.2% respectively, while those of bighead surimi rose by 27.7% and 142.1%. Frozen storage also induced the deterioration of gel-forming ability of both surimi. The strength of tilapia and bighead surimi gels decreased by 65.1% and 62.3% respectively after 63 days storage at -18 ℃. Therefore, frozen storage caused protein denaturation of surimi from both species. From the changes of the above indicators, it could be seen that the stability of tilapia surimi was slightly inferior to that of bighead surimi during frozen storage.

关 键 词： 罗非鱼鱼糜 鳙鱼鱼糜 生化特性 凝胶特性

领　　域： [农业科学] [农业科学]