文章摘要
蓝蔚青;巩涛硕;傅子昕;车 旭;孙晓红;许巧玲;谢 晶.不同植物源提取液对冰藏鲳鱼水分迁移及蛋白质特性的影响[J].中国食品学报,2019,19(8):179-188
不同植物源提取液对冰藏鲳鱼水分迁移及蛋白质特性的影响
  
DOI:
中文关键词: 植物源提取液  鲳鱼  冰藏  水分迁移  蛋白质特性
英文关键词: plant-source extracts  pomfret  ice storage  water mobility  protein characteristic
基金项目: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)
作者单位
蓝蔚青;巩涛硕;傅子昕;车 旭;孙晓红;许巧玲;谢 晶 上海海洋大学食品学院上海201306上海水产品加工及贮藏工程技术研究中心上海冷链装备性能与节能评价专业技术服务平台食品科学与工程国家级实验教学示范中心(上海海洋大学)上海201306 
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中文摘要:
      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Ca2+-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Ca2+-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。
英文摘要:
      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 Ca2+-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 and 15 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 Ca2+-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 to 12-15 d and 15~18 d respectively.
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