骨蛋白水解物和魔芋复配对冷冻鱼糜抗冻效果的研究

黄莉; 吕鸿皓; 董福家; 武淑影; 夏秀芳; 费楠

doi:10.13386/j.issn1002-0306.2014.22.022

骨蛋白水解物和魔芋复配对冷冻鱼糜抗冻效果的研究

东北农业大学食品学院

基金项目:

黑龙江省博士后资助项目(LBH-Z11212)；东北农业大学博士启动基金(2012RCB28)；

详细信息

作者简介:
黄莉 (1988-) , 女, 硕士研究生, 研究方向:食品科学。;

夏秀芳 (1973-) , 女, 博士, 副教授, 研究方向:农产品加工及贮藏。;

中图分类号: TS254.4
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出版历程
- 收稿日期: 2014-01-15

Study on properties of boneprotein hydrolyzate and konjac and their applications as antifreeze in frozen carp surimi

College of Food Science, Northeast Agricultural University

摘要

摘要: 通过骨蛋白水解物抗氧化实验和魔芋凝胶特性实验,确定了高抗氧化活性的骨蛋白水解物和高凝胶性的魔芋最佳使用量分别为4%、0.5%,并将二者复配添加到鲤鱼鱼糜中,与商业抗冻剂进行对比,通过测定鱼糜的保水性（蒸煮损失、汁液损失）、硫代巴比妥酸（TBARS）及肌肉蛋白的凝胶特性（硬度、弹性、保水性、白度）,研究其对冷冻鱼糜（-18℃下贮藏180d）的保护效果。结果表明:鲤鱼鱼糜冻藏180d,添加骨蛋白水解物和魔芋样品的汁液流失、蒸煮损失、TBRAS、羰基含量分别比对照组降低了62.71%、50.25%、71.83%、36.51%;而蛋白凝胶的硬度、弹性、保水性、白度分别比对照组增加了52.80%、42.19%、10.67%、12.88%（p<0.05）,其各项指标相比商业抗冻剂组分别提升了15.79%、6.45%、36.17%、10.00%、14.78%、14.55%、3.55%、4.84%。这说明骨蛋白水解物和魔芋复配后可有效抑制冷冻鱼糜在冻藏过程中脂肪氧化、蛋白质变性的发生,并能有效地提高鱼糜保水性和凝胶特性。因此,冷冻鱼糜抗冻剂的最佳配方为:骨蛋白水解物添加量4%,魔芋添加量0.5%。
- 冷冻鱼糜 /
- 骨蛋白水解物 /
- 魔芋
Abstract: Konjac gel experiments and antioxidant properties of bone protein hydrolyzate experiment to determine the optimum use amount of high antioxidant activity of the bone protein hydrolyzate and the high gel konjac were 4% and 0.5%, respectively. As the same time, compounding boneprotein hydrolysates and konjac as cryoprotectant was compared with commercial cryoprotecta nts. The water holding capacity (WHC) (cooking loss, thawing loss) , thiobarbituric acid reactive substances ( TBARS) of carp surimi and the gel properties (hardness, spring, WHC, whiteness) of surimi protein were measured to study protective effect on frozen surimi (-18℃, 180d) with the compounding group. Results indicated that the cooking loss, thawing loss, TBARS and carbonyl content of compounding group decreased by 62.71%, 50.25%, 71.83%, 36.51% at the end of the storage compared to the control groups. While the hardness, spring, WHC and whiteness of protein gel increased by 52.80%, 42.19%, 10.67%, 12.88%, and the indicators increased 15.79%, 6.45%, 36.17%, 10.00%, 14.78%, 14.55%, 3.55%, 4.84% compared to the commercial cryoprotectants group (p<0.05) , respectively. The results demonstrated that compounding boneprotein hydrolysates and konjac could inhibit fat oxidation, prevent protein denaturation by frozen sorage, and improve WHC, gel strength of surimi significantly. The best formula of the frozen surimi cryoprotectants was 4% bone protein hydrolyzate, 0.5% konjac.
- suimi /
- boneprotein hydrolyzates /
- konjac

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