【摘要】 利用离子色谱检测冷冻罗非鱼肉中多聚磷酸盐的降解,并通过研究鱼肉保水性、Ca2+-ATPase活性、巯基含量的变化,考察了多聚磷酸盐的降解对冷冻鱼肉品质的影响。结果表明:三聚磷酸盐(STPP)在冷冻鱼肉中随着时间的延长会被不断降解;焦磷酸盐(TSPP)则随着冻藏时间的延长逐渐被降解为单磷酸盐。多聚磷酸盐的降解最终影响了冷冻鱼肉的品质参数,提高了鱼肉的持水力。随冻藏时间的延长和多聚磷酸盐的水解,蛋白质结合水的能力下降,内部的水分又逐渐形成冰晶,导致蛋白质逐步变性,Ca2+-ATPase活性丧失。添加多聚磷酸盐可以增强蛋白质的抗冻性,因而延缓了活性巯基的氧化或二硫键的形成;但是多聚磷酸盐一旦发生水解,蛋白质的变性程度升高,将导致活性巯基的含量下降。更多还原

【Abstract】 An ion chromatography method was applied for determine polyphosphate hydrolysis in frozen Tilapia muscle.The changes of the water holding capacity,Ca2+-ATPase activity and-SH content of myofibrillar protein caused by polyphosphate hydrolysis were measured.Results were as follows:during the frozen storage,the hydrolysis of TSPP and STPP affected the properties of frozen Tilapia,the water holding capacity(WHC) was increased.Pyrophosphate had the significant function of enhancing the water-holding capacity of meat food,and its hydrolysis weakened this function,resulted in protein denaturation,then Ca2+-ATPase activity declined as the frozen storage processed,indicated polyphosphate hydrolysis affected the properties of frozen Tilapia muscle significantly.更多还原