摘要
为研究固态发酵过程中鳓鱼蛋白的降解及其对鳓鱼品质和抗氧化能力的影响,对鳓鱼蛋白的降解情况及氨基酸态氮、挥发性盐基氮和组胺等指标进行了测定,并对其抗氧化能力的变化进行了分析。结果表明,随着发酵时间的延长,鳓鱼蛋白在发酵过程显著降解,其中分子量为220、135、90、35 k Da以及20~29 k Da的蛋白条带明显减弱或消失。在发酵9 d以后,肌球蛋白重链(MHC,220 k Da)及14~20 k Da之间的蛋白条带基本消失。在此期间,氨基酸态氮含量逐渐增加;鳓鱼的水分含量不断下降;TVB-N以及组胺含量不断上升。随着发酵时间的延长,蛋白质降解产物增强了发酵鱼的抗氧化性。自由基清除率逐渐增加随后略有下降,在发酵第9天时,自由基清除率达到了47.31%。
In this study, we examined the protein degradation process in Chinese herring during fermentation, and evaluated the influence of protein degradation on the quality and antioxidant properties of the fish. Physical and chemical indexes such as ANN, moisture content, total volatile basic nitrogen（TVB-N）, and histamine content were investigated along with the antioxidant property. Results showed that the fish protein was relatively hydrolyzed during fermentation. Compared to unfermented samples, in fermented samples, the bands of the following molecular weight were significantly reduced or missing： 220, 135, 90, 35 and 20-29 k Da. After fermentation for 9 days, the bands of molecular weight of 220 k Da and 14-20 k Da disappeared. In the meantime, the moisture content decreased steadily, free amino acids increased gradually, and TVB-N and histamine contents increased. In appearance, the quality of Chinese herring decreased. A peptide produced by hydrolyzed protein was known to enhance the oxidation resistance of fermented fish. With extending fermentation time, the free radical clearance rate, measured by the elimination of DPPH radicals, was higher, and the antioxidant effect was improved. The antioxidant capacity peaked at the ninth day of fermentation, and the free radical clearance rate achieved was 47.31%.
作者
刘檾菘
汤海青
欧昌荣
LIU Qingsong1, TANG Haiqing2, OU Changrong1(1.School of Marine Science, Ningbo University, Ningbo 315211; 2.Faculty of Food Science, Zhejiang Pharmaceutical College, Ningbo 31510)
出处
《安徽农业大学学报》
CAS
CSCD
2018年第2期214-218,共5页
Journal of Anhui Agricultural University
基金
国家自然基金科学项目(31271890
31501519)
"水产"浙江省重中之重学科开放基金(xkzsc1428)
宁波大学科研基金(xkzsc1524)共同资助
关键词
鳓鱼
蛋白降解
品质
抗氧化性
Chinese herring
protein degradation
quality
antioxidant properties
