LI Ran,ZHONG Hai-xia,LI Shu-hong,YANG Juan,HU Qiang,KE Qin-qin,BAI Zhi-zi,LIN Ling,LI Mei-liang
Food and Fermentation Industries. 2017, 43(8): 246.
Jian carp (cyprlnus carpio var Jian) fed for 90 days were compared with different iron content (146.1 mg/kg and 53.9 mg/kg) in their diet.Fish meats were collected and processed into surimi.After frozen storage at -20 ℃,the sample was collected at 0,1st,2nd,4th,6th week respectively.Indexes including Ca2+-ATPase activity (CA),total sulfhydryl (TSH) content,disulfide bonds (DB) content,protein surface hydrophobicity (PSH),and thiobarbituric acid (TBA) value were detected.Meanwhile,the activities of Cathepsin B/L of Jian carp surimi were detected by fluorescent synthesis of peptide substrate method.The results indicated that the initial CA and TSH content in suitable group was improved extremely significantly (p ＜ 0.01),while the initial DB content (0.01 ＜p ＜ 0.05),PSH and TBA value (p ＜ 0.01) was decreased at different degree.In terms of surimi quality during frozen storage,higher iron diet group delayed the decline of CA and TSH content,and increase PSH and DB content.After storing for 6 weeks,TBA value of Jian carp surimi increased 264％ in higher iron diet group and 143％ in low iron content group.During the frozen storage,CAT B/L activities in higher iron group were lower,and CAT L activity was decrased.In conclusion,the higher dietary iron supplement could retard the denaturation of Jian carp surimi protein during frozen storage,and reduce the residual of CAT B/L activities,and has the potential in stabilizing the quality of surimi during the frozen storage.
