摘要
冷冻保藏条件下的冷冻变性会破坏草鱼肌原纤维蛋白质的完整性,导致鱼肉品质和加工性能下降。本研究使用原子力显微镜观察草鱼肉冻藏过程中肌原纤维蛋白质的微观纳米结构变化,探究淡水鱼肉冷冻变性微观结构的研究方法;采用原子力显微镜结合感官、凝胶特性、质构以及其他物理指标分析对茶多酚和壳聚糖的天然复合抗冻剂的实际效果进行验证,并比较研究液氮浸渍(极快)和常规-18℃冰箱(极慢)两种极端冻结方式对鱼肉的冻藏效果。结果表明:在冰晶形成阶段,液氮浸渍样品的肌原纤维蛋白质完整性明显优于常规冷冻,而添加复合抗冻剂的效果并不明显,但在后续的冷冻储存过程中复合抗冻剂对肌原纤维蛋白质起到了一定的保护作用。除气味特征外,感官评价结果与原子力显微镜观察到的肌原纤维蛋白质变化规律基本一致,这应该是因为冻藏条件下微生物和相关化学反应迟缓;鱼肉肌原纤维蛋白质的结构破化和分解可以外在表现出质构及其他物理特性的变化,但硬度、咀嚼性以及持水性对于微观结构变化有一定的滞后性;鱼肉凝胶特性受鱼肉肌原纤维蛋白质完整性的影响最大,但抗冻剂处理对于鱼肉凝胶特性的影响并不显著。
The freeze denaturation of grasscarp myofibril under the condition of cryopreservation will destroy the integrity of protein,resulting in the decline of meat quality and processing performance.In this study,atomic force microscopy(AFM)was used to observe the microstructural changes of myofibril proteins during frozen storage of grasscarp meat,and to explore the research methods of freeze denaturation microstructure of freshwater fish meat;The actual effect of the natural composite antifreeze of tea polyphenols and chitosan was verified by atomic force microscope combined with sensory,gel properties,texture and other physical indexes.The freezing storage effects of two extreme freezing methods,liquid nitrogen immersion(very fast)and conventional-18℃refrigerator(very slow)on fish meat were compared.The results showed that the integrity of myofibril protein of liquid nitrogen impregnated samples was significantly better than that of conventional freezing,while the effect of adding composite antifreeze was not obvious,but the composite antifreeze played a certain role in protecting myofibril protein in the subsequent freezing storage process.In addition to the odor characteristics,the sensory evaluation results are basically consistent with the changes of myofibril protein observed by atomic force microscope,which should be due to the slow microbial and related chemical reactions under the condition of frozen storage;The structural degradation and decomposition of fish myofibril protein could show the changes of texture and other physical properties,but the hardness,chewability and water holding capacity had a certain lag for the changes of microstructure;The characteristics of fish gel were most affected by the integrity of fish myofibril protein,but the effect of antifreeze treatment on the characteristics of fish gel was not significant.
作者
傅润泽
王艺颖
卜雯燕
潘凤涛
潘海艳
FU Runze;WANG Yiying;BU Wenyan;PAN Fengtao;PAN Haiyan(School of Marine and Biological Engineering,Yancheng Institute of Technology,Yancheng 224051;Yancheng Yimei Food Co.,Ltd.,Yancheng 224333)
出处
《中国食品添加剂》
CAS
北大核心
2023年第6期78-90,共13页
China Food Additives
基金
江苏省高等学校基础科学(自然科学)研究项目(21KJB550006)
江苏省产学研合作项目(BY2021475)
盐城工学院校级科研项目(xjr2019045)。
关键词
草鱼
冻藏
原子力显微镜
复合天然抗冻剂
冻结方式
grasscarp
frozen storage
atomic force microscope
compound natural cryoprotectant
freezing method
