Study on protein structure and security analysis during the processing of Yiluxian bass
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摘要: 为了揭示一卤鲜鲈鱼加工过程中蛋白质结构基团变化及安全性情况,本研究分别于5个加工时间点对一卤鲜鲈鱼进行取样,分析蛋白羰基含量、总巯基含量、表面疏水性、菌落总数、亚硝酸盐、脂质过氧化值、生物胺的变化。结果表明,一卤鲜鲈鱼的羰基含量在整个加工过程中没有显著性变化(p>0.05),而蛋白的总巯基含量在加工过程中呈下降趋势。鲈鱼肌浆蛋白和肌原纤维蛋白表面疏水性在腌制阶段上升,疏水性分别增加了15.06%和101.03%,并在随后的脱盐阶段下降,与腌制72 h相比,分别减少了24.85%和42.79%。菌落总数腌制阶段保持在(3.9~9.7)×10~3CFU/g范围内,但在脱盐阶段迅速增加,最终产品中菌落总数达到1.2×10~5CFU/g。亚硝酸盐含量和脂质过氧化值在腌制阶段分别增加了2.5倍和10.7倍,而在脱盐阶段基本不变。脱盐阶段生物胺含量上升最多的为组氨酸,但没有超过安全限量300 mg/kg。产品中各指标均符合安全标准。Abstract: This paper revealed the changes of protein structure and security analysis in processing of Yiluxian.Several aspects, such as carbonyl content, total sulphur content, surface hydrophobicity, total number of colonies, nitrite, lipid peroxide value, biogenic amines, were particularly detected from samples got from 5 different time points. Results showed there was no significant variation of carbonyl content ( p > 0.05) and the total sulphur content of protein in a downward trend in the whole processing.The surface hydrophobicity of myogen and myofibrillar protein increased 15.06% and 101.03% in marinated and decreased 24.85% and 42.79% in desalination process comparing with the value of 72 h.Total number of colonies kept ( 3.9 9.7) × 103CFU/g in marinated, but increased to 1.2 × 105CFU/g in the desalination process.Nitrite content and lipid peroxide value in marinated increased 2.5 times and 10.7 times respectively, but remained unchanged in the desalination stage. The content of histidine increased the most in the desalination stage, but no more than safe limits.
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Keywords:
- Yiluxian bass /
- salt /
- desalt /
- protein structure /
- security
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