食品与发酵工业 >

2019 , Vol. 45 >Issue 22: 213 - 219

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021843

生产与科研应用

冷藏和冰藏条件下大菱鲆品质变化与蛋白质氧化相关性

  • 邹朝阳 ,
  • 赵峰 ,
  • 欧帅 ,
  • 苏志卫 ,
  • 牟伟丽 ,
  • 刘萌 ,
  • 周德庆
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  • 1 (上海海洋大学 食品学院,上海,201306)
    2 (中国水产科学研究院黄海水产研究所青岛海洋科学与技术试点国家实验室海洋药物与生物制品功能实验室,山东 青岛,266071)
    3 (青岛益和兴食品有限公司,山东 青岛,266000)
    4 (蓬莱汇洋食品有限公司,山东 蓬莱,265600)
博士研究生(周德庆研究员为通讯作者,E-mail: zhou dq@ysfri.ac.cn)。

收稿日期: 2019-07-30

  网络出版日期: 2020-02-16

基金资助

中国水产科学研究院基本科研业务费资助(2019ZY 11);中国水产科学研究院黄海水产研究所基本科研业务费(20603022016002)

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Correlation between quality change and protein oxidation of turbot(Scophthalmus maximus) during refrigerated and ice storage

  • ZOU Zhaoyang ,
  • ZHAO Feng ,
  • OU Shuai ,
  • SU Zhiwei ,
  • MU Weili ,
  • LIU Meng ,
  • ZHOU Deqing
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  • 1 (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2 (Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266071, China)
    3 (Qingdao Yihexing Food Co., Ltd., Qingdao 26600, China)
    4 (Penglai Huiyang Food Co., Ltd., Penglai 265600, China)

Received date: 2019-07-30

  Online published: 2020-02-16

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摘要

为探明大菱鲆在贮藏过程中肌肉品质变化与蛋白质氧化的关系,研究了4 ℃冷藏和0 ℃冰藏条件下大菱鲆鱼肉蛋白质氧化指标和品质指标随贮藏时间的变化,并进行了相关性分析。结果显示,随着贮藏时间的延长,2组样品的持水性、表面疏水性以及羰基与二硫键含量呈上升趋势,而感官评分、质构指标和总巯基含量均呈下降趋势。综合各项指标变化,冷藏和冰藏过程中大菱鲆鱼肉品质劣化程度随蛋白质氧化逐渐增加,且冷藏组品质劣化和蛋白质氧化的速度明显快于冰藏组;在相同贮藏条件下,大菱鲆鱼肉蛋白质氧化程度越高,其品质越差。通过相关性分析发现,在冷藏和冰藏条件下大菱鲆鱼肉蛋白质氧化指标与品质指标之间存在良好的相关性,贮藏过程中大菱鲆鱼肉品质变化与蛋白质氧化密切相关。

关键词： 大菱鲆; 贮藏; 品质; 蛋白质氧化; 相关性

本文引用格式

邹朝阳 , 赵峰 , 欧帅 , 苏志卫 , 牟伟丽 , 刘萌 , 周德庆 . 冷藏和冰藏条件下大菱鲆品质变化与蛋白质氧化相关性[J]. 食品与发酵工业, 2019 , 45(22) : 213 -219 . DOI: 10.13995/j.cnki.11-1802/ts.021843

Abstract

In order to study the relationship between quality change and protein oxidation of turbot during storage, changes in protein oxidation parameters and quality indicators during refrigerated (4 °C) and ice (0 °C) storage were determined, and the correlation among them was also analyzed. The results showed that with the prolongation of storage time, water-holding capacity, surface hydrophobicity, carbonyl content and disulfide content for two groups of turbot increased, while sensory score, textural parameters and total sulfhydryl content showed a decreasing trend. Taking all these indicators into consideration, quality deterioration of turbot fillets during refrigerated and ice storage increased with the intensification of protein oxidation, and quality deterioration as well as protein oxidation for the refrigerated group were obviously faster than that of the iced group. At same storage temperature, high degree of protein oxidation contributed to bad quality for turbot fillets. In addition, a good correlation between protein oxidation parameters and quality indicators for turbot was obtained during refrigerated and ice storage. Therefore, quality change of turbot during storage is closely related to protein oxidation.

Key words： Scophthalmus maximus; storage; quality; protein oxidation; correlation

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