作　　者： ; ; ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《食品工业科技》 2010年第11期318-320,393,共4页

摘　　要： 以盐溶性蛋白含量、Ca2+-ATPase活性、总巯基含量、二硫键、表面疏水性、凝胶强度为指标,研究了海藻糖、聚葡萄糖、乳酸钠在8%(w/w)水平上对鲮鱼鱼糜蛋白在-18℃冻藏26周后的抗冻效果,并将其抗冻效果与传统商业抗冻剂(4%蔗糖+4%山梨糖醇)进行了对比。结果表明:海藻糖、聚葡萄糖、乳酸钠的加入均能较好地抑制冻藏鲮鱼鱼糜蛋白的冷冻变性,且乳酸钠具有比传统商业抗冻剂更好的抗冻效果,表现在它比传统商业抗冻剂更好地抑制鲮鱼鱼糜盐溶性蛋白含量、Ca2+-ATPase活性、巯基含量和凝胶强度的下降以及防止鱼糜蛋白表面疏水性及二硫键的增加;海藻糖的抗冻效果也优于传统商业抗冻剂,其抑制二硫键的增加及维持鱼糜盐溶性蛋白含量、Ca2+-ATPase活性、巯基含量和凝胶强度的能力均强于商业抗冻剂;聚葡萄糖的抗冻效果与商业抗冻剂相当,其在抑制鲮鱼鱼糜盐溶性蛋白含量、巯基含量、凝胶强度的下降及二硫键、表面水性的增加方面的能力均与传统商业抗冻剂相当。因此,上述三种物质可作为低甜度、低热值的抗冻剂用于鱼糜加工业,以代替高甜度、高热值的传统商业抗冻剂。 The cryoprotective effects of trehalose, polydextrose, and sodium lactate at level of 8% （w/w）in darce surimi were studied in comparison with a conventional cryoprotectant（4% sucrose ＋ 4% sorbitol）during extended storage at- 18℃ for up to 26 weeks using salt extractable protein （SEP）, Ca^2＋- ATPase activity, total sulfhydryl content,disulfide bond content,surface hydrophobicity and gel strength as indicators.The results indicated that the addition of trehalose, polydextrose and sodium lactate could all retard the protein denaturation of frozen darce surimi and the cryoprotective effect of sodium lactate was superior to that of commercial cryoprotectant as evidenced by lowered decrease in SEP, Ca^2＋-ATPase activity,total sulfhydryl content and gel-forming ability as well as the impeded increase in surface hydrophobicity and disulfide bond content.Also,the cryoprotective effect of trehalose was better than that of commercial cryoprotectant as indicated by its better ability of inhibiting the increase of disulfide bond and its better ability of maintaining SEP, Ca^2＋-ATPase activity,total sulfhydryl content and gel-strength.The cryoprotective effect of polydextrose was comparable to that of commercial cryoprotectant as shown by its comparable ability of retarding the decrease of SEP,total sulfhydryl content and gel-strength and its comparable ability of inhibiting the increase of disulfide bond and surface hydrophobicity.Therefore,owing to their low sweetness and calorie,the above three substances appeared to be promising alternative cryoprotectants of the conventional cryoprotectant with high sweetness and calorie in surimi industry.

关 键 词： 鲮鱼鱼糜 海藻糖 聚葡萄糖 乳酸钠抗冻效果

领　　域： [轻工技术与工程] [轻工技术与工程]