食品与发酵工业 >

2020 , Vol. 46 >Issue 24: 37 - 42

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024776

研究报告

南美白对虾肉糜冻藏过程中蛋白质功能特性变化

  • 严红波 ,
  • 沈春蕾 ,
  • 张宾 ,
  • 苏来金 ,
  • 缪文华 ,
  • 水珊珊
展开
  • 1(浙江海洋大学 食品与医药学院,浙江 舟山,316022)
    2(温州市农业科学研究院 温州市特色食品资源工程技术研究中心,浙江 温州,325006)
硕士研究生(水珊珊讲师为通讯作者,E-mail:shuiss@zjou.edu.cn)

收稿日期: 2020-06-17

  修回日期: 2020-07-22

  网络出版日期: 2021-01-13

基金资助

国家自然科学基金项目(31871871);省属高校基本科研业务费(2019J00011);浙江省自然基金项目(LY18C200008);温州市重大科技创新攻关项目(N20180011;ZD202003)

收起

Changes in protein function of minced shrimp (Litopenaeus vannamei) during frozen storage

  • YAN Hongbo ,
  • SHEN Chunlei ,
  • ZHANG Bin ,
  • SU Laijin ,
  • MIU Wenhua ,
  • SHUI Shanshan
Expand
  • 1(College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China)
    2(Wenzhou Academy of Agricultural Science, Wenzhou Research Center of Characteristic Food Resources Engineering and Technology, Wenzhou 325006, China)

Received date: 2020-06-17

  Revised date: 2020-07-22

  Online published: 2021-01-13

Fold

摘要

该研究以南美白对虾为原料制作的虾糜为研究对象,虾仁为对照组,考察冻藏条件(-18 ℃)下其肌原纤维蛋白的质构特性、保水性、溶解性、浊度、乳化性及乳化稳定性、起泡性及泡沫稳定性等指标,探讨冻藏时间对虾糜蛋白质功能特性变化的影响和机理。结果表明,随着冻藏时间延长,实验组和对照组肌原纤维蛋白的保水性、溶解性、乳化性及乳化稳定性、起泡性及泡沫稳定性均呈下降的趋势;在相同的温度条件下,冻藏时间延长,2个组别的肌原纤维蛋白的浊度都增加。实验组肌原纤维蛋白的溶解性、浊度、乳化性及乳化稳定性、起泡性及泡沫稳定性低于对照组,对照组肌原纤维蛋白的质构特性和保水性低于实验组。综上所述,冻藏能显著改变虾肉糜肌原纤维蛋白的功能特性,该研究为实现肌原纤维蛋白的综合利用提供参考。

关键词： 南美白对虾; 虾糜; 肌原纤维蛋白; 功能特性

本文引用格式

严红波 , 沈春蕾 , 张宾 , 苏来金 , 缪文华 , 水珊珊 . 南美白对虾肉糜冻藏过程中蛋白质功能特性变化[J]. 食品与发酵工业, 2020 , 46(24) : 37 -42 . DOI: 10.13995/j.cnki.11-1802/ts.024776

Abstract

In this study, shrimp minced with Litopenaeus vannamei as the research object and shrimp as the control group, the texture characteristics, water retention, solubility, turbidity, emulsification and emulsification stability, foamability and foam stability of myofibrillar protein in frozen storage conditions (-18 ℃) were detected, and the influence and mechanism of changes in functional characteristics of shrimp minced protein during frozen storage time were discussed. The results showed that with the extension of frozen storage time, the water retention, solubility, emulsifying property and emulsifying stability, foaming property and foam stability of myofibrillar protein in experimental group and control group showed a downward trend. Moreover, at the same temperature, the turbidity of myofibrillar protein in both groups increased with the extension of frozen storage time. The solubility, turbidity, emulsifying property, emulsifying stability, foaming property and foam stability of myofibrillar protein in experimental group were lower than those in control group, while the texture characteristics and water retention of myofibrillar protein in control group were lower than those in experimental group. To sum up, frozen storage can significantly change the functional characteristics of myofibrillar protein of shrimp minced meat, which provides reference for the comprehensive utilization of myofibrillar protein.

Key words： Litopenaeus vannamei; shrimp minced; myofibrillar protein; functional characteristics

参考文献

[1] 沈春蕾,张小利,赵金丽,等.糖醇对冻藏南美白对虾的品质保障作用[J].包装工程,2019,40(1):15-23.
SHEN C L, ZHANG X L, ZHAO J L, et al.Effect of sugar alcohols on the quality of shrimp (Litopenaeus Vannamei) during Frozen Storage[J].Packaging Engineering, 2019, 40(1):15-23.
[2] 农业部渔业渔政管理局2019年中国渔业统计年鉴[M].北京:中国农业出版社,2019:22.
Fishery and Fishery Administration Bureau of the Ministry of Agriculture 2019 China Dishery Statistical Yearbook[M].Beijing:China Agriculture Press, 2019:22.
[3] YANG L X, WANG B B, YIN Y L, et al.Effects of heating processing on gel properties of minced white shrimp(Penaeus vanmamei) and soy protein isolate compounds[J].Food and Fermentation Industries, 2017, 43(7):201-206.
[4] ZHANG B, WU H X, YANG H C, et al.Cryoprotective roles of trehalose and alginate oligosaccharides during frozen storage of peeled shrimp (Litopenaeus vannamei)[J].Food Chemistry, 2017, 228(1):257-264.
[5] OKPALA C O R.The Physicochemical Changes of farm-raised pacific white shrimp (Litopenaeus vannamei) as influenced by iced storage[J].Food & Nutrition Ences, 2015, 6(10):906-922.
[6] 袁丽,纪秀,石彤,等.拉曼光谱法分析凡纳滨对虾冻藏过程蛋白质与水分结构变化[J].食品科学,2016, 37(18):202-207.
YUAN L, JI X, SHI T, et al.Protein and water structural changes in whiteleg shrimp (Litopenaeus vannamei) during frozen storage as revealed by raman spectroscopy[J].Food Science, 2016, 37(18):202-207.
[7] 赵亚,石启龙,曹淑敏,等.南美白对虾贮藏期间Ca2+-ATPase活力变化规律与机制[J].食品科学,2018, 39(5):258-264.
ZHAO Y, SHI Q L, CAO S, et al.Variation and underlying mechanisms of Ca2+-ATPase activity in penaeus vannamei during storage[J].Food Science, 2018, 39(5):258-264.
[8] WU S.Effect of trehalose on the state of water, protein denaturation and gel-forming ability of weever surimi[J].Taylor & Francis, 2016, 19(1-4):521-525.
[9] HUANG J, ZHAO J X, HUANG J L, et al.Physicochemical properties of low moisture potato starch and their effects on surimi products[J].Modern Food Science & Technology, 2015, 31(3):108-114.
[10] ZHANG B, HAO G J, CAO H J, et al.The cryoprotectant effect of xylooligosaccharides on denaturation of peeled shrimp (Litopenaeus vannamei) protein during frozen storage[J].Food Hydrocolloids, 2018, 77:228-237.
[11] 贾慧,夏俪宁,李琦,等.两种多酚对马鲛鱼鱼糜凝胶特性的改善[J].食品与发酵工业,2018,44(10):90-95.
JIA H, XIA L N, LI Q, et al.Improvement of the gel properties of japanese spanish mackerel (Scomberomours niphonius) surimi by two polyphenols[J].Food and Fermentation Industries, 2018, 44(10):90-95.
[12] MAO L, MIAO S, YUAN F, et al.Study on the textural and volatile characteristics of emulsion filled protein gels as influenced by different fat substitutes[J].Food Research International, 2018, 103:1-7.
[13] MASATO S, EISUKE T, DAISUKE E, et al.Heat-induced formation of myosin oligomer-soluble filament complex in high-salt solution[J].International Journal of Biological Macromolecules, 2015, 73:17-22.
[14] SABOW A B, SAZILI A Q, AGHWAN Z A, et al.Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat[J].Animal Science Journal, 2016, 87(6):816-826.
[15] 冯实.南极磷虾蛋白质的功能特性及改性[D].哈尔滨:哈尔滨商业大学,2016.
FENG S.The features of the antarctic krill protein and its modification[D].Harbin:Harbin University of Commerce, 2016.
[16] BUHL T F, CHRISTENSEN C H, HAMMERSHO J M.Aquafaba as an egg white substitute in food foams and emulsions:Protein composition and functional behavior[J].Food Hydrocolloids, 2019, 96:354-364.
[17] 姜启兴.鳙鱼肉热加工特性及其机理研究[D].无锡:江南大学,2015.
JIANG Q X.Study on thermal processing properties and mechanism of bighead carp (Aristichthys nobilis) muscle[D].Wuxi: Jiangnan University, 2015.
[18] ZHANG L T, SHAN Y K, HONG H, et al.Prevention of protein and lipid oxidation in freeze-thawed bighead carp (Hypophthalmichthys nobilis) fillets using silver carp (Hypophthalmichthys molitrix) fin hydrolysates[J].LWT-Food Science and Technology, 2020, 123:1-7.
[19] LEI Y T, SHI J, GUI P,et al.Effects of glazing with tea polyphenols on the quality characteristics for Pacific white shrimp (Litopenaeus vannamei) during frozen storage[J].Journal of China Agricultural University, 2018, 23(6):92-99.
[20] 王静杰,朱传旭,吴煜彤,等.解冻方法对原料肉品质及蛋白质结构影响的研究进展[J].食品工业科技,2019, 40(16):363-368.
WANG J J, ZHU C X, WU Y T, et al.Research progress on effects of thawing method on meat quality and protein structure of raw materials[J].Science and Technology of Food Industry, 2019, 40(16):363-368.
[21] 迟坤蕊,姜竹茂,华霄,等.冷藏即食虾仁保藏期间品质变化[J].食品工业科技,2018,39(9):283-289.
CHI K R, JIANG Z M, HUA X, et al.The change of quality during storage of shrimp in cold storage[J].Science and Technology of Food Industry, 2018, 39(9):283-289.
[22] 向迎春.超声辅助冻结中国对虾的组织冰晶状态及其品质变化的影响研究[D].杭州:浙江大学,2018.
XIANG Y C.Studies on the effect of ultrasonic assisted freezing on the ice crystals and the quality changes in fenneropenaeus chinensis[D].Hangzhou:Zhejiang University, 2018.
[23] WEI R, WANG P, HAN M Y, et al.Effect of freezing on electrical properties and quality of thawed chicken breast meat[J].Asian Australasian Journal of Animal Sciences, 2017, 30(4):569-575
[24] YUAN L, LIU Y N, GE J, et al.Effects of heat treatment at two temperatures on the myosin cluster of bighead carp for gel formation[J].CyTA - Journal of Food, 2017,15(4):574-581.
[25] LEE J, PARK H W, JENKINS R, et al.Image and chemical analyses of freezing-induced aggregates of fish natural actomyosin as affected by various phosphate compounds[J].Food Bioscience, 2017, 19:57-64.
[26] YUAN L, SUN C C, SHI T, et al.Effect of thermal induction on the characteristic of silver carp myosin[J].Journal of Chinese Institute of Food Science & Technology, 2017, 17(11):28-35.
[27] CHEN A, TANIDJAJA I, DAMODARAN S.Nanostructure and functionality of enzymatically repolymerized whey protein hydrolysate[J].Food Chemistry, 2018,256:405-412.
[28] 李学鹏,周明言,周凯,等.大黄鱼冻藏过程中肌原纤维蛋白氧化及其功能性质的变化[J].中国食品学报,2018,18(7):171-179.
LI X P, ZHOU M Y, ZHOU K, et al.Changes of myofibrillar protein oxidation and functional properties in large yellow croaker (Pseudosciaena crocea) during frozen storage[J].Journal of Chinese Institute of Food Science and Technology, 2018, 18(7):171-179.
[29] GHARBI N, LABBAFI M.Influence of treatment-induced modification of egg white proteins on foaming properties[J].Food Hydrocolloids, 2019, 90(5):72-81.
[30] 赵冰,张顺亮,李素,等.脂肪氧化对肌原纤维蛋白氧化及其结构和功能性质的影响[J].食品科学,2018,39(5):40-46.
ZHAO B, ZHANG S L, LI S, et al.Effect of lipid oxidation on myofibrillar protein oxidation, structure and functional characteristics[J].Food Science, 2018, 39(5):40-46.
[31] KUNARAYAKUL S, THAIPHANIT S, ANPRUNG P, et al.Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins[J].Food Hydrocolloids, 2018, 79:197-207.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司