Correlation analysis of enzymes associated with energy metabolism and quality of tilapia fillets during iced storage
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摘要: 目的:探究罗非鱼片在冰藏期间能量代谢部分酶活性与品质的相关性;方法:采用分光光度法测定罗非鱼片冰藏期间的Ca2+-ATP酶、Mg2+-ATP酶与乳酸脱氢酶的活性变化,同时测定p H、肌球蛋白与肌动蛋白含量随冰藏时间的变化趋势,通过SPASS软件进行相关性分析。结果:罗非鱼片冰藏期间的p H呈先下降后上升的变化趋势,肌球蛋白发生明显降解,肌动蛋白含量与冰藏时间呈显著负相关（p≤0.05,r=-0.836）。Ca2+-ATP酶活性在冰藏第4d活性已降低至初始值的42.9%;Mg2+-ATP酶在冰藏第2d显著升高,后期仍有持续上升的趋势;乳酸脱氢酶活性与冰藏时间呈显著正相关（p≤0.05,r=0.625）。结论:冰藏罗非鱼片Ca2+-ATP酶、乳酸脱氢酶活力同p H均符合Karl Pearson直线关系式,呈显著相关性（p≤0.01）,ATP酶与乳酸脱氢酶在一定程度上与肌原纤维蛋白的降解有关。Abstract: Objective: To inquiry the correlation of partial enzyme activities associated with energy metabolism and quality of tilapia fillets during iced storage. Methods: The determination of changes of enzyme activities including Ca2 +- ATPase, Mg2 +- ATPase and lactate dehydrogenase ( LDH) of tilapia fillets over a period of iced storage was based on spectrophotometry.These variation trends containing p H and the content of myosin as well as actin with iced time were also determined. SPASS software was utilized for correlation analysis. Results: The value of p H of tilapia fillets on the whole presented a first descending and latter upgrade tendency during iced storage. Myosin degraded obviously and the content of actin showed a significant negative correlation with iced time ( p ≤0.05, r =-0.836) .Ca2 +- ATPase activity had reduced to 42.9% of the initial value on the iced 4th day.Mg2 +- ATPase activity dramatically increased on the iced 2nd day, and there was still a rising trend in the later stage.A highly significant positive correlation was observed between lactate dehydrogenase activity and iced storage period ( p ≤0.05, r =0.625) . Conclusions: Ca2 +- ATPase and lactate dehydrogenase activities of iced tilapia fillets met Karl Pearson linear relation with p H, presenting a significant correlation ( p ≤0.01) . ATPase and lactate dehydrogenase, to some extent, were associated with the degradation of myofibril protein.
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Keywords:
- ATPase /
- lactate dehydrogenase /
- myosin /
- actin /
- correlation
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