摘要
以蒸馏水处理样品为对照组,分析银杏叶提取液(1%)和竹醋液(1%)对冰藏鲳鱼期间水分迁移及蛋白质特性的影响。通过感官评定、微生物(菌落总数)、理化(K值、TVB-N、TBA值、pH值、持水力及水分活度)与蛋白质(肌动球蛋白、总巯基含量及Ca^2+-ATPase含量)指标的测定,结合低场核磁共振与核磁共振成像技术,综合表征各品质变化规律。结果:对照组样品9 d后的感官分值低于4分,表现为不可接受,此时鲳鱼体表暗淡无光泽,肉质较为松散,而银杏叶提取液处理组和竹醋液处理组样品仍保持较好的感官品质,在12 d和15 d时体表稍暗淡。通过持水力、水分活度结合低场核磁共振(LF-NMR)评价鲳鱼品质,银杏叶提取液和竹醋液能有效提高鲳鱼的保水性能。对肌动球蛋白含量、巯基含量与Ca^2+-ATPase活性的研究表明,银杏叶提取液和竹醋液能有效抑制鱼肉蛋白质变性,延缓其腐败变质。综合各评价指标,对照组货架期9~12 d,而银杏叶提取液与竹醋液处理组样品的贮藏期可分别延至为12~15 d与15~18 d。
In this paper, compared with samples treated with distilled water(CK), the effects of 1% Ginkgo biloba leaves extract(GBLE) and 1% Bamboo vinegar(BV) on the water mobility and protein characteristic of pomfret(Pampus argenteus) were investigated during ice storage. Different parameters, such as sensory evaluation, microbial(TVC),chemical(K value, TVB-N, TBA, pH value, water holding capacity and water activity), protein(actomyosin, total thiol content and Ca^2+-ATPase content) were investigated respectively. The water mobility was evaluated by Low-field nuclear magnetic resonance(LF-NMR) and Magnetic Resonance Imaging(MRI). The results showed that sensory score of CK group was lower than 4 after day 9, while samples of GBLE group and BV group had better sensory quality at 12 d and15 d. From the results of water holding capacity(WHC), water activity and LF-NMR, GBLE and BV can improve the water retention properties of pomfret greatly. The results of protein indexes(actomyosin content, thiol content and Ca^2+-ATPase activity) showed that samples with GBLE and BV can inhibit the degeneration of protein, protect samples from spoilage effectively. The shelf life of CK group was 9~12 d, while that of GBLE and BV groups could be extended to12-15 d and 15~18 d respectively.
作者
蓝蔚青
巩涛硕
傅子昕
车旭
孙晓红
许巧玲
谢晶
Lan Weiqing;Gong Taoshuo;Fu Zixin;Che Xu;Sun Xiaohong;Xu Qiaoling;Xie Jing(College of Food Science and Technology , Shanghai Ocean University , Shanghai 201306;Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center , Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation , National Experimental Teaching Demonstration Center for Food Science and Engineering ( Shanghai Ocean University ), Shanghai 201306)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第8期179-188,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
现代农业产业技术体系建设专项(CARS-47)
上海水产品加工及贮藏工程技术研究中心能力提升项目
上海市科委公共服务平台建设项目(17DZ2293400)
关键词
植物源提取液
鲳鱼
冰藏
水分迁移
蛋白质特性
plant-source extracts
pomfret
ice storage
water mobility
protein characteristic
