文献类型：期刊文献

中文题名：碎冰冷藏对罗非鱼肌原纤维蛋白理化特性的影响

英文题名：Effect of iced storage on properties of myofibrillar protein from Tilapia muscle

作者：王瑛[1];周春霞[1];洪鹏志[1];刘慧清[1]

机构：[1]广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,广东海洋大学食品科技学院,广东湛江524088

年份：2013

卷号：34

期号：10

起止页码：120

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2011、北大核心、CSCD、CSCD2013_2014

语种：中文

中文关键词：罗非鱼;肌原纤维蛋白;Ca^(2+)-ATPase活性;活性巯基;表面疏水性

外文关键词：Tilapia; myofibrillar protein; Ca2＋-ATPase activity; active sulfydryl; surface hydrophobicity

中文摘要：以罗非鱼为原料,以肌肉pH、肌原纤维蛋白含量、Ca^(2+)-ATPase活性、活性巯基、表面疏水性、乳化性为指标,综合感官分析,探讨碎冰冷藏对其肌原纤维蛋白理化特性的影响。研究表明,冰藏期间,罗非鱼肌肉的pH呈现先下降后上升的趋势,第2d达到最低点;肌原纤维蛋白各理化指标均随着冰藏时间的延长而变差,表明肌原纤维蛋白在冰藏过程中逐渐变性降解;综合感官评定及其他各指标变化快慢,分析得出贮藏前6d内罗非鱼的肌原纤维蛋白理化特性较好。

外文摘要：The physical and chemical properties of myofibrillar protein from Tiapia muscle during ice storage were discussed. And pH of muscle,content of myofibrillar protein,Ca~＊-ATPase activity,content of active sulfydryl,surface hydrophobicity,emulsifying properties of myofibrillar protein,and sensory evaluation were determined. Results showed that pH of Tilapia muscle were firstly descend then ascend,and it reached the lowest point in the second day. The physicochemical index of myofibrillar protein were all becoming worse with the prolonging of ice storage time,which indicated that the myofibrillar protein gradually becoming denaturation and degradation during ice storage. Combined with the sensory evaluation with the change rate of other indexes,we could see the physical and chemical properties of myofibrillar protein from Tilapia presented a better quality in the first 6d.