文献类型：期刊文献

中文题名：酵母细胞壁减磷复合保水剂对罗非鱼片保水性及品质的影响

英文题名：Effects of Yeast Cell Wall Phosphate Reducing Composite WaterRetaining Agent on Water Retention and Quality of Tilapia Fillets

作者：龚川东[1];王泽富[1,2];易建华[3,4];敖慧玲[3,4];陈晖[3,4];陈中平[3,4];高梓亮[1];魏帅[1];孙钦秀[1];夏秋瑜[1];韩宗元[1];刘书成[1,2]

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]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连116034;[3]农业微生物资源发掘与利用全国重点实验室,湖北宜昌443003;[4]酵母功能湖北省重点实验室,湖北宜昌443003

年份：2026

卷号：46

期号：2

起止页码：105

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：北大核心2023、、北大核心

基金：安琪酵母股份有限公司横向课题:一种新型水产品保水剂的开发(JS100102024060412);国家重点研发计划(2023YFD2401404)。

语种：中文

中文关键词：罗非鱼片;酵母细胞壁;减磷保水剂;保水性;品质;微观结构

外文关键词：Tilapia fillet;yeast cell wall;phosphorus reducing and water retaining agent;water retention;quality;microstructure

中文摘要：【目的】开发同步提升罗非鱼(Oreochromis spp.)鱼片持水性、质构及冻藏稳定性的酵母细胞壁减磷复合保水剂,并阐明其保水机理。【方法】以罗非鱼片为对象,设未处理、去离子水、磷酸盐及配方1-5共8个处理组,其中配方1-5分别以质量分数0%、5%、10%、20%、30%的酵母细胞壁替代同比例磷酸盐。测定质量增加率、磷酸根质量分数、解冻损失率、水分质量分数、蒸煮与离心损失率、色泽、质构、水分分布等指标,并结合HE染色和SEM观察其微观结构。【结果】磷酸盐处理组鱼片的磷酸根质量分数最高(4.17 g/kg),配方1-5处理组鱼片磷酸根质量分数分别为3.83、3.71、3.54、3.31、3.17 g/kg,均显著低于磷酸盐处理组(P<0.05)。对比磷酸盐处理组,配方2处理组鱼片质量增加率为6.17%,冻藏前后水分质量分数分别为82.14%、80.68%,弹性分别为0.86、0.81,均显著提高(P<0.05);解冻损失率为3.14%,冻藏前后蒸煮损失率分别为5.12%、5.28%,离心损失率分别为3.27%、3.48%,均显著降低(P<0.05);浸泡后(冻藏前)黄度b*值(3.14)略增,但冻藏后总色差?E(2.10)显著减小(P<0.05);低场核磁共振(LF-NMR)显示其不易流动水比例高且稳定,SEM与HE染色表明,该组鱼片肌原纤维网络均匀致密。【结论】配方2处理组鱼片在实现磷酸盐减量使用的同时,达成持水性、质构与冻藏稳定性三方面指标的最优平衡,为罗非鱼片减磷保水剂开发提供了理论依据。

外文摘要：【Objective】To develop a yeast cell wall phosphate reducing composite water retaining agent that can simultaneously enhance the water holding capacity,texture,and freezing stability of tilapia(Oreochromis spp.)fillets,and to elucidate its water holding mechanism.【Method】Taking tilapia fillets as the object,eight treatment groups were set up,including untreated,deionized water,phosphate,and formulas 1 to 5(formulas 1 to 5 were replaced with mass fraction of 0%,5%,10%,20%,and 30%yeast cell walls instead of the same proportion of phosphate).The indicators such as mass gain rate,total phosphate mass fraction,thawing loss rate,moisture mass fraction,cooking and centrifugation loss rate,color,texture,and moisture distribution(LF-NMR)were measured,and slice microstructure of each group was observed through HE staining and SEM.【Result】The phosphate treatment group had the highest total phosphate mass fraction in fish slices(4.17 g/kg),while the total phosphate mass fraction in fish slices of formula 1 to 5 treatment groups were 3.83,3.71,3.54,3.31,and 3.17 g/kg,respectively,all significantly lower than that of the phosphate treatment group(P<0.05).Compared with the phosphate treatment group,the mass gain rate of fish fillets in the formula 2 treatment group was 6.17%;the moisture mass fractions before and after frozen storage were 82.14%and 80.68%,respectively,and the springinesses was 0.86 and 0.81,respectively,all of which were significantly increased(P<0.05);the thawing loss rate was 3.14%,the cooking loss rates before and after frozen storage were 5.12%and 5.28%,respectively,and the centrifugal loss rates were 3.27%and 3.48%,respectively,all of which were significantly decreased(P<0.05);the yellowness b*value(3.14)increased slightly after soaking(before freezing),while the total color differenceΔE(2.10)after frozen storage was significantly reduced(P<0.05).LF-NMR showed a high and stable proportion of non flowing water,while SEM and HE staining indicated that the myofibrillar network of this group of fish slices weres uniform and dense.【Conclusion】Formula 2 treatment group has achieved the optimal balance of water holding capacity,texture,and freezing stability of tilapia fillets while reducing the use of phosphate.This provides a theoretical basis for the development of phosphate reducing and water retaining agents for tilapia fillets.