文献类型：期刊文献

中文题名：真空低温蒸煮罗非鱼片冻藏期间品质与肌原纤维蛋白结构变化研究

英文题名：Study on changes in quality and myofibrillar protein structure of tilapia fillets with sous-vide during frozen storage

作者：张辰晏[1];廖添洪[1];吉宏武[1,2];张迪[1]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,广东省水产预制食品加工与品质控制工程技术研究中心,广东湛江524088;[2]大连工业大学,海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

年份：2025

卷号：51

期号：10

起止页码：48

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：北大核心2023、、EI(收录号：20252618680367)、北大核心

基金：国家重点研发计划(2019YFD0902004)。

语种：中文

中文关键词：真空低温蒸煮;冻藏;罗非鱼片;品质特性;肌原纤维蛋白结构

外文关键词：sous-vide;frozen storage;tilapia fillets;quality characteristic;myofibrillar protein structure

中文摘要：为探究真空低温蒸煮(sous-vide,SV)罗非鱼片在冻藏过程中的品质变化,将常压高温蒸煮处理(TH)罗非鱼片作为对照组,以水分含量、质构、菌落总数、挥发性盐基氮(total volatile base nitrogen,TVB-N)值、pH、肌原纤维蛋白二级结构和三级结构等为指标,分析在-18℃冻藏120 d对真空低温蒸煮罗非鱼片品质特性和肌原纤维蛋白结构的影响。结果表明,冻藏120 d后,SV组罗非鱼片的水分含量损失2.26%,低于TH组的3.61%;与TH组相比,SV组的罗非鱼片在冻藏过程中一直维持着优于TH组的硬度、弹性和咀嚼性;TH组的菌落总数、TVB-N、pH和硫代巴比妥酸值都显著高于SV组(P<0.05)。肌原纤维蛋白的研究结果表明,在冻藏过程中,SV组的总巯基含量、二级结构的α-螺旋比例与内源荧光强度都高于TH组,冻藏120 d后表面疏水性的升高较TH组低9.31%。综上所述,冻藏时间的延长会加剧罗非鱼片品质的劣变,其中SV组品质的劣变程度弱于TH组。该研究结果可为罗非鱼片预制食品的发展和冻藏过程中的品质变化提供参考。

外文摘要：To explore the quality changes of tilapia fillets with Sous-vide(SV)during frozen storage,the traditional high-temperature cooked(TH)tilapia fillets were used as the control group.The moisture content,texture,total number of colonies,the content of total volatile base nitrogen(TVB-N),pH,the secondary structure,and the tertiary structure of myofibrillar protein were used as indicators to analyze the effects of Sous-vide of tilapia fillets on quality characteristics and myofibrillar protein structure after frozen storage at-18℃for 120 days.Results showed that the moisture content loss of tilapia fillets in the SV group was 2.26%after 120 days of frozen storage,which was lower than that in the TH group(3.61%).Compared with the TH group,the tilapia fillets in the SV group maintained better hardness,elasticity,and chewiness during frozen storage.The total number of colonies,TVB-N,pH,and the content of thiobarbituric acid(TBA)in the TH group was significantly higher than in the SV group(P<0.05).Results of myofibrillar protein showed that the total sulfhydryl content,α-helix ratio of the secondary structure,and endogenous fluorescence intensity of the SV group were higher than those of the TH group during frozen storage.After 120 days of frozen storage,the increase in surface hydrophobicity was 9.31%lower than that of the TH group.In summary,extending frozen storage time would aggravate the quality deterioration of tilapia fillets,and the quality deterioration of the SV group was weaker than that of the TH group.The results of this study can provide a reference for the development of tilapia fillets prefabricated foods and the quality changes during frozen storage.