作　　者： ; ; ; ; ; (刘寿春）;

机构地区： 广东海洋大学食品科技学院

出　　处： 《食品科技》 2013年第6期141-146,共6页

摘　　要： 研究分析肌肉蛋白质的分解模式、溶解性、分解产物以及持水力、微生物之间的相互关系,旨在探讨肌肉蛋白质分解对5℃低温贮藏真空包装罗非鱼品质的影响。结果表明:肌肉蛋白质分解作用从第4天开始增强,整个贮藏过程中,蛋白质溶解性略有下降,蛋白质分解产物呈波动变化,持水力和微生物数量逐渐升高;蛋白质分解与微生物数量存在一定的依赖性,当微生物数量≥6.33lgcfu/g时,肌肉蛋白质分解作用开始增强,肌原纤维蛋白质66→45ku处第3条带以及肌浆蛋白质97→66ku处第2和第3条带的逐渐分解至消失是品质劣变的重要特征。实验结果为蛋白质分解作为鱼肉品质评价指标提供理论依据和方法。 The effects of protein decomposition on the quality of vacuum-packed tilapia during cold storage at 5 ℃ were explored by analysis of proteolysis pattern protein solubility, decomposition products, water holding capability and microorganism. The results showed that muscle proteolytic action was strengthened since 4th day, while protein solubility slowly declined, and the decomposition products, water holding capability and microbial counts were increased gradually during the whole storage time. The progress of proteolytic action may related to microbial counts, as the proteolysis were strengthened when microbial counts〉6.33 Ig cfu/g, and it showed a intreasting feature of quality deterioration which the the 3rd band of myofibrillar protein in the range between 66--,45 ku and the 2nd, 3rd bands of sarcoplasmic proteins in the range between 97--,66 ku were gradually disappeared, These results demonstrated that protein decomposition may be proposed as an indicator of fish quality evaluation.

关 键 词： 蛋白质分解 蛋白质溶解性 分解产物 持水力 微生物

领　　域： [轻工技术与工程] [轻工技术与工程]