脆肉鲩冷藏保鲜过程中暗色肉颜色的变化
详细信息Changes of colour of red muscle in crisp grass carp (Ctenopharyngodon idellus C.et V) fillet during refrigeration process
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摘要: 通过分析脆肉鲩在冷藏过程中质构、a*值、高铁肌红蛋白、脂肪氧化的变化以及抗氧化剂处理下a*值和高铁肌红蛋白的变化,探讨冷藏过程中a*值与高铁肌红蛋白的相关性。结果表明,在冷藏过程中,a*值随着冷藏时间的延长逐渐减小,高铁肌红蛋白的含量随冷藏时间的延长而增大,肌红蛋白含量随冷藏时间的延长而下降,并且a*值与高铁肌红蛋白含量和TBA值显著性负相关。通过D-最优设计分析及回归分析发现,肌肽、VC和烟酰胺复配对肌肉暗色肉颜色影响明显,肌肽的作用最大,8mmol/L的肌肽与0.04%的VC和0.02%的烟酰胺的复配效果最好。该复配能减慢高铁肌红蛋白的形成,而具有较高的a*值。进一步揭示脆肉鲩暗色肉中a*值与高铁肌红蛋白呈显著的负相关,可用a*值对暗色肉冷藏过程中颜色的改变进行评定。Abstract: Metmyoglobin and a value were studied by analyzing changes of the texture, a value, metmyoglobin and TBA value of crisp grass carp fillet during refrigeration process.The result showed that a and myoglobin content gradually decreased with refrigerated time prolonging, whereas metmyoglobin content increased with the extension of the refrigerated time.Moreover, that negative correlation between a and metmyoglobin content or TBA value was significant.It found that carnosine, ascorbic acid and niacinamide vailed affected significantly the colour of red muscle in the fillets by the D-optimal design test.Carnosine, ascorbic acid and niacinamide vailed reducing discoloration in red muscle of crisp grass carp fillet, especially carnosine.The optimal concentration of carnosine, ascorbic acid and niacinamide were 8mmol/L, 0.04% and 0.02%, respectively.The result further revealed that a correlated negatively to content of metmyoglobin, and a values could be used to quantify the changes of colour in the red muscle of crisp grass carp during refrigeration process.
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