文献类型：期刊文献

中文题名：低场核磁共振结合常规理化分析海藻糖对冻藏罗非鱼片品质的影响

英文题名：Assessment of the effect of trehalose on frozen tilapia fillets by low field nuclear magnetic resonance(LF-NMR) and conventional physicochemical analytical methods

作者：张珂[1];关志强[1];李敏[1];洪鹏志[1];吴阳阳[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,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：2015

卷号：41

期号：12

起止页码：196

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、北大核心2014、CSCD2015_2016、北大核心、CSCD

基金：广东省教育厅资助项目“冷链水产品动态品质测试及指标跟踪的关键技术研究(2014KTSCX076)”;2013年省部产学研合作专项(2013A090100009)

语种：中文

中文关键词：低场核磁共振;罗非鱼;海藻糖;冻藏;品质

外文关键词：LF-NMR; tilapia; trehalose; frozen storage; quality;

中文摘要：以商业抗冻剂(4%蔗糖+4%山梨醇)和空白处理为对照,以罗非鱼为试验对象,采用低场核磁共振技术(low field nuclear magnetic resonance,NMR)结合常规理化检测方法,分析不同浓度添加剂对罗非鱼片冻藏品质的影响。结果表明:随着冻藏时间的延长,鱼片中不易流动水的横向弛豫时间T_(21)和弛豫强度A_(21)减小(P<0.05);自由水的横向弛豫时间T_(21)减小(P<0.05),弛豫强度A_(22)增大(P<0.05),即肌肉内部的水分逐渐向外部转移。与空白对照组相比,8%的海藻糖能够显著提高冻藏罗非鱼片蛋白质的持水性,Ca^(2+)-ATPase活性和弹性(P<0.05),且鱼肉的T_(21)和T_(22)变化与相对应的持水性,Ca^(2+)-ATPase活性和弹性呈正相关(P<0.05)。表明8%的海藻糖可增大肌原纤维蛋白凝胶网络结构,提高了肌肉的吸水能力,延缓了蛋白质的变性;同时说明低场核磁共振技术可用于快速检测不同添加剂处理后的罗非鱼片的冻藏品质的变化。

外文摘要：Low field nuclear magnetic resonance（ LF-NMR） and physicochemical analysis were combined to study tilapia fillets at different treatments with cryoprotectants（ 0%,2%,8% trehalose,4% sucrose and 4% sorbitol） and stored at- 20 ℃ for up to 8 weeks. The result showed that the faster relaxation component T（21 represents the water within the myofibrillar structure,and corresponding signal amplitude A21 decreased pronouncedly（ P〈 0. 05）.The slower relaxation component T22 represents the water outside the myofibrils,which were significantly decreased（ P〈 0. 05）. Compared to the control,the measurement of 8% trehalose obtained a higher WHC,Ca^2＋-ATPase,and significant springiness（ P〈 0. 05）; T（21 in tilapia fillets immersed in 8% trehalose for longer time,the signal amplitude A21 became bigger as well. This indicated that 8% trehalose widen the space between protein networks,increased the hydrogen bond developed between protein and trehalose,increased water absorption ability. At the same time,the experiment showed that Low field nuclear magnetic resonance can be used in quick detection of quality changes of tilapia fillets after different treatment of food additives.