食品与发酵工业 >

2023 , Vol. 49 >Issue 9: 252 - 258

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032556

研究报告

小黄鱼低温贮藏过程中内源性蛋白酶活性及其水分变化

  • 马新悦 ,
  • 韩悦 ,
  • 邓尚贵 ,
  • 郑斌 ,
  • 张小军 ,
  • 杨最素 ,
  • 许丹
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  • 1(浙江海洋大学 食品与药学学院,浙江 舟山,316022)
    2(浙江省海洋水产研究所,浙江 舟山,316021)
    3(浙江省海洋渔业资源可持续利用技术研究重点实验室,浙江 舟山,316021)
硕士研究生(许丹工程师为通信作者,E-mail:947691119@qq.com)

收稿日期: 2022-06-04

  修回日期: 2022-07-20

  网络出版日期: 2023-06-05

基金资助

舟山市科技计划项目(2021C31010)

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Changes of endogenous protease activity and water content in Larimichthys polyactis during low temperature storage

  • MA Xinyue ,
  • HAN Yue ,
  • DENG Shanggui ,
  • ZHENG Bin ,
  • ZHANG Xiaojun ,
  • YANG Zuisu ,
  • XU Dan
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  • 1(College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China)
    2(Zhejiang Marine Fisheries Research Institute, Zhoushan 316021, China)
    3(Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province, Zhoushan 316021, China)

Received date: 2022-06-04

  Revised date: 2022-07-20

  Online published: 2023-06-05

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摘要

以小黄鱼(Larimichthys polyactis)为研究对象,测定组织蛋白酶、α-葡萄糖苷酶(α-glucosidase, AG)和β-乙酰基氨基葡萄糖苷酶(β-acetylglucosaminidase,NAG)的酶活力,利用低场核磁共振(low-field nuclear magnetic resonance, LF-NMR)技术测定水分迁移,以质构、持水力为指标,探讨小黄鱼肉在-18、-25、-45 ℃冻藏(0~200 d)过程中酶活力和水分迁移以及品质变化规律。结果表明,随着冻藏时间的延长,3种温度下鱼肉的硬度、弹性和咀嚼性均出现大幅度下降趋势;组织蛋白酶B、H和L呈先下降后上升的变化趋势,-45 ℃组酶活性始终显著低于其他2组;AG和NAG活性显著上升;鱼肉总体水分含量(A)、结合水含量(A21)、不易流动水含量(A22)均减少,而自由水含量(A23)增加;-45 ℃组鱼肉持水力下降速率最缓慢。该研究结果显示,小黄鱼在长期冻藏过程中超低温(-45 ℃)下能更好地保持鱼肉品质。

关键词： 小黄鱼; 组织蛋白酶; 水分迁移; 超低温; 低场核磁共振

本文引用格式

马新悦 , 韩悦 , 邓尚贵 , 郑斌 , 张小军 , 杨最素 , 许丹 . 小黄鱼低温贮藏过程中内源性蛋白酶活性及其水分变化[J]. 食品与发酵工业, 2023 , 49(9) : 252 -258 . DOI: 10.13995/j.cnki.11-1802/ts.032556

Abstract

Taking the small yellow croaker (Larimichthys polyactis) as the research object, the enzyme activities of cathepsin, α-glucosidase (AG) and β-acetylglucosaminidase (NAG) were measured by low-field nuclear magnetic resonance (LF-NMR), to measure moisture migration. Using texture and water-holding capacity as indicators, the law of enzyme activity, moisture migration, and quality change of L. polyactis meat were explored during frozen storage (0-200 d) at -18, -25 and -45 ℃ were discussed. The results showed that with the prolongation of freezing storage time, the hardness, springiness and chewiness of fish meat at three temperatures all showed a significant downward trend; cathepsin B, H and L showed a trend of first decreasing and then increasing, and the -45 ℃ group enzyme activity of the fish meat was always significantly lower than that of the other two groups; the activities of AG and NAG enzymes increased significantly; the total moisture content (A), bound moisture content (A21), and immobilized moisture content (A22) of fish meat decreased, while the free moisture content (A23) decreased. The water-holding capacity of the fish meat in the -45 ℃ group decreased the slowest. The results of this study showed that the ultra-low temperature (-45 ℃) of L. polyactis can better maintain the fish quality during long-term freezing process.

Key words： Larimichthys polyactis; cathepsin; moisture migration; ultra-low temperature; low-field nuclear magnetic resonance

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