食品与发酵工业 >

2021 , Vol. 47 >Issue 22: 178 - 183

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027123

生产与科研应用

金针菇多糖对三文鱼片冻藏期间品质的影响

  • 谢晨 ,
  • 熊泽语 ,
  • 李慧 ,
  • 金素莱曼 ,
  • 陈百科 ,
  • 包海蓉
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海水产品加工及贮藏工程技术研究中心,上海,201306)
硕士研究生(包海蓉副教授为通讯作者,E-mail:hrbao@shou.edu.cn)

收稿日期: 2021-02-22

  修回日期: 2021-03-19

  网络出版日期: 2021-12-16

基金资助

中央级公益性科研院所基本科研业务费专项资金(东海水产研究所)资助项目(2018M04)

收起

Effects of polysaccharide from Flammulina velutipes on quality of Atlantic salmon (Salmo salar) fillets during frozen storage

  • XIE Chen ,
  • XIONG Zeyu ,
  • LI Hui ,
  • JIN Sulaiman ,
  • CHEN Baike ,
  • BAO Hairong
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  • 1(Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China)
    2(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China)

Received date: 2021-02-22

  Revised date: 2021-03-19

  Online published: 2021-12-16

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摘要

为研究金针菇多糖对三文鱼片冻藏期间肌原纤维蛋白和冰晶结构的影响,分别用0.09、0.12、0.15 mg/mL 金针菇多糖浸渍处理三文鱼片,使用蒸馏水和商业抗冻剂(4%蔗糖和4%山梨醇,质量分数)作为对照,对三文鱼片蛋白的Ca2+-ATPase,巯基,蛋白二级结构,脂肪氧化情况以及冰晶生长情况进行测定。结果表明,随着贮藏时间的延长,三文鱼的Ca2+-ATPase活性,巯基含量均有所下降,脂肪氧化程度上升,添加金针菇多糖和商业抗冻剂均能抑制指标下降程度。其中,0.15 mg/mL的金针菇多糖效果最好,并与其他组有显著性差异(P<0.05),商业抗冻剂的效果略低于0.15 mg/mL的金针菇多糖,高于0.12 mg/mL的金针菇多糖。金针菇多糖还对稳定α-螺旋结构效果显著。在抑制冰晶生长方面,0.15 mg/mL金针菇多糖处理后的鱼片生成的冰晶形状圆润,体积更小。该研究结果可为金针菇多糖用于水产品抗冻剂提供参考依据。

关键词： 金针菇多糖; 三文鱼; 冻藏; 抗冻剂; 冰晶

本文引用格式

谢晨 , 熊泽语 , 李慧 , 金素莱曼 , 陈百科 , 包海蓉 . 金针菇多糖对三文鱼片冻藏期间品质的影响[J]. 食品与发酵工业, 2021 , 47(22) : 178 -183 . DOI: 10.13995/j.cnki.11-1802/ts.027123

Abstract

To study the effect of polysaccharide from Flammulina velutipes (FVP)on the structure of the myofibrillar protein and ice crystal of salmon slices during frozen storage, the salmon fillets were soaked with 0.09, 0.12, 0.15 mg/mL FVP, compared with distilled water and commercial 4% sucrose and 4% sorbitol antifreeze agent. The protein Ca2+ -ATPase, sulfhydryl group, protein secondary structure, lipid oxidation and ice crystal growth were determined. The results showed that, with the extension of storage time, the protein denaturated and the degree of lipid oxidation increased. FVP and commercial antifreeze agent (4% sucrose and 4% sorbitol) had a high quality. Among them, 0.15 mg/mL FVP worked best, and had a significant difference with other groups (P<0.05). The effect of 4% sucrose and 4% sorbitol was slightly lower than 0.15 mg/mL FVP and higher than 0.12 mg/mL FVP. FVP also had a significant effect on stabilizing α-helix structure. In the aspect of inhibiting the growth of ice crystals, the ice crystals formed in the fillets treated with 0.15 mg/mL FVP were rounder in shape and smaller in volume. The results could provide a reference for the application of FVP in the antifreeze of aquatic products.

Key words： polysaccharide from Flammulina velutipes; salmon; frozen storage; cryoprotectant; ice crystal

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