文献类型：期刊文献

中文题名：生物保鲜剂真空浸渍对冰温贮藏罗非鱼蛋白特性的影响

英文题名：Effect of Vacuum Impregnation Assisted Biological Preservatives on the Protein Properties of Tilapia Fillets During Ice-Temperature Storage

作者：刘岩[1];李敏[1];金枝[2];罗静[2];张莹[2];张乾熙[1];阮健文[1];叶彪[1];关志强[1]

机构：[1]广东海洋大学机械与动力工程学院;[2]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/水产品深加工广东普通高等学校重点实验室,广东湛江524088

年份：2022

卷号：42

期号：2

起止页码：88

中文期刊名：广东海洋大学学报

外文期刊名：Journal of Guangdong Ocean University

收录：CSTPCD、、北大核心、北大核心2020

基金：广东省自然科学基金(2015A030313613),湛江市科技计划项目(2019A01043)。

语种：中文

中文关键词：真空浸渍;生物保鲜剂;冰温;罗非鱼;肌原纤维蛋白

外文关键词：vacuum impregnate;biological preservatives;ice temperature;tilapia;myofibril protein

中文摘要：【目的】通过肌原纤维蛋白生化特性的变化,考察生物保鲜剂结合真空浸渍处理在罗非鱼冰温贮藏中的应用效果。【方法】分别将罗非鱼片进行蒸馏水常压浸渍(对照组)、生物保鲜剂常压浸渍、生物保鲜剂真空浸渍处理,后测定冰温保藏过程中肌原纤维蛋白的盐溶性、Ca^(2+)-ATPase酶活性、总巯基含量、表面疏水性和羰基含量。【结果】与对照组对比,生物保鲜剂处理常压浸渍和真空浸渍组冰温贮藏5 d后的表面疏水性、Ca^(2+)-ATPase酶活性,10 d后的肌动球蛋白的盐溶性、总巯基含量和羰基含量与对照组出现显著差异(P<0.05),而Ⅵ浸渍和常压浸渍组之间此时的相应指标对比并无显著差异(P>0.05);真空浸渍组在10 d表面疏水性、Ca^(2+)-ATPase酶活性、总巯基含量,15 d的肌动球蛋白的盐溶性、20 d羰基含量与常压浸渍组出现显著差异(P<0.05)。在贮藏期间,对照组的各肌原纤维蛋白(MP)相关指标变化显著,Ⅵ组各指标在30 d的贮藏时间内变化最平缓。真空浸渍结合生物保鲜剂处理能使冰温罗非鱼的贮藏期延长到30 d。【结论】生物保鲜剂结合真空浸渍预处理工艺能进一步保护肌原纤维蛋白构象的完整性,延缓蛋白质氧化进程,改善罗非鱼片在冰温货架期的品质。

外文摘要：【Objective】To evaluate the biochemical characteristics of myofibrillar protein and ice-storage shelf life of tilapia fillets after treatment of a preservatives add a vacuum impregnation process.【Method】Tilapia fillets were treated with compound preservatives combined with vacuum impregnation and compound preservatives at atmosphere pressure,and compared with the control group.The salt solubility of actin,Ca^(2+)-ATPase enzyme activity,total sulfhydryl content,surface hydrophobicity and carbonyl content were determined.【Results】Compared with the control group,biological preservative treatment group in atmosphere pressure impregnation and vacuum impregnation at ice temperature storage,the surface hydrophobicity and Ca^(2+)-ATPase enzyme activity after 5 d,the salt solubility of actomyosin,content of total sulfhydryl content and carbonyl group after 10 d,were significantly different from the control group(P<0.05).However,there was no significant difference(P>0.05)in the corresponding indicators at the above time between the vacuum impregnation and atmosphere impregnation groups.There was a significant differences(P<0.05)between the vacuum impregnation and atmosphere impregnation in the surface hydrophobicity,Ca^(2+)-ATPase activity,and total sulfhydryl content of 10 d,the salt solubility of actomyosin of 15 d,the carbonyl content of 20 d.During the storage period,the MP-related indicators of the control group have been showing significant changes.However,the change curve of the Ⅵ impregnation group is steady.Vacuum impregnation combined with biological preservative treatment can prolong the storage period of ice-temperature tilapia for 30 days.【Conclusion】Biological preservation combined with the vacuum immersion pretreatment process can further protect the conformational integrity of myofibril protein,delay the protein oxidation process,improve the shelf-life and quality of tilapia fillets at ice temperature.