[1]吕美雯等.β-环糊精/卵白蛋白复合抗冻剂对冻藏过程鲌鱼品质的影响[J].中国调味品,2021,46(4):9-15.
 Effect of -Cyclodextrin/Ovalbumin Composite C ryoprotectant on The Culter alburnus Quality during Frozen Storage[J].CHINA CONDIMENT,2021,46(4):9-15.
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β-环糊精/卵白蛋白复合抗冻剂对冻藏过程鲌鱼品质的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
9-15
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Effect of -Cyclodextrin/Ovalbumin Composite C ryoprotectant on The Culter alburnus Quality during Frozen Storage
作者:
吕美雯等
文献标志码:
A
摘要:
以β-环糊精(β-CD)和卵白蛋白(OVA)为原料,对比不同质量配比的β-CD与OVA的理化性质和结构表征,分析得到β-CD/OVA复合物的最佳质量配比(1:3)。通过测定冻藏过程鱼肉持水性、质子密度图像、组织切片和肌原纤维蛋白理化指标进一步探究不同浓度(0%、2%、4%和6%)的β-CD/OVA(1:3)对鲌鱼品质在-18 ℃下冻藏90天的影响。结果表明,6%β-CD/OVA(1:3)的处理显著抑制了鱼肉持水性、盐溶性蛋白含量和Ca2+-ATPase活性的下降(P<0.05),同时更好地保护了鱼肉的组织结构(质子密度图像、组织切片),并提高了肌原纤维蛋白二级结构的稳定性,β-CD/OVA(1:3)复合抗冻剂对鲌鱼的冻藏品质起到了明显保护作用。
Abstract:
The physicochemical properties and structural characterizations of β-cyclodextrin (β-CD) and ovalbumin (OVA) in different mass ratio were compared and analyzed, determining the best mass ratio (1:3) of β-CD/OVA composite cryoprotectant. To explore the effect of different concentrations (0%, 2%, 4% and 6%) β-CD/OVA (1:3) on the Culter alburnus quality during 90 days of frozen storage at -18 ℃, the water holding capacity, proton density images, histological slices of the fish , as well as the physicochemical index of myofibrillar proteins would be measured during frozen storage. The results showed that the treatment of β-CD/OVA had a significant protective effect on the Culter alburnus quality, especially the treatment of 6% β-CD/OVA could significantly inhibit the decrease of water holding capacity, salt-soluble protein content and Ca2+-ATPase activity (P<0.05), while better protect ed the tissue structure of fish (proton density image, histological slices), and enhanc ed the stability of the secondary structure of myofibrillar proteins.
更新日期/Last Update: 2021-04-09