摘要
目的以加州鲈为实验材料,研究精氨酸对肌肉组织的保水效果及蛋白质冷冻变性的影响。方法采用不同浓度的精氨酸对加州鲈进行浸渍处理,在常规保水性和质构指标检测基础上,结合低场核磁共振和傅里叶红外光谱测定不同处理的加州鲈样品水分分布和蛋白质二级结构差异。结果对比空白和磷酸盐对照,3%精氨酸浸渍处理的加州鲈冻藏后品质保持比较好,解冻损失率显著降低,但蒸煮损失率显著高于磷酸盐处理组,硬度、弹性、咀嚼性等质构指标与新鲜样品的差异最小。低场核磁共振研究结果显示3%精氨酸处理的加州鲈样品的弛豫时间与新鲜加州鲈最接近,且与空白对照样品相比可移动水积分面积显著增大。红外光谱测定加州鲈全蛋白二级结构中α-螺旋含量与新鲜样品没有显著差异。结论本研究结果为将精氨酸作为一种天然的保水剂应用于水产品开发提供理论依据。
Objective To investigate the effects of arginine on water retention of muscle tissue and protein freeze denaturation using Micropterus salmoides as experimental material. Methods The Micropterus salmoides was impregnated in arginine with different concentrations. Besides the water retention and quality index detection, the water distribution and protein secondary structure of Micropterus salmoides samples were determined by low-field nuclear magnetic resonance （LF-NMR） and Fourier transform infrared spectroscopy （FTIR）. Results Compared with blank and phosphate treatment, Micropterus salmoides with the treatment of 3% arginine had a better quality after frozen storage. The thawing loss rate decreased significantly, but cooking loss rate was higher significantly than that with phosphate treatment. Hardness, elasticity and chewiness had the minimum difference with those of fresh bass. LF-NMR results showed that the sample with the treatment of 3% arginine had the nearest relaxation time with the fresh sample, while the integral area of movable water was significantly more than that of the blank sample. In addition, α-helix content detected by FTIR had no significant difference with fresh fish sample. Conclusion This study provides theoretical basis for the application of arginine as a non-phosphate water-holding agent in the processing of aquatic products.
作者
刘小莉
葛达娥
王帆
张金振
周剑忠
LIU Xiao-Li;GE Da-E;WANG Fan;ZHANG Jin-Zhen;ZHOU Jian-Zhong(Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Science,Nanjing 210014,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Institute of Apicultural Research,Chinese Academy of Agricultural Science,Beijing 100093,China)
出处
《食品安全质量检测学报》
CAS
2018年第22期5975-5980,共6页
Journal of Food Safety and Quality
基金
江苏省农业科技自主创新资金项目(CX(17)2008)~~
关键词
精氨酸
鲈鱼
保水性
质构
水分分布
蛋白质二级结构
arginine
Micropterus salmoides
water-holding capacity
texture
water distribution
protein secondary structure
