海藻糖对冷冻罗非鱼片蛋白质变性作用的影响

【摘要】 以冷冻鱼片盐溶性蛋白含量、肌原纤维蛋白Ca2+-ATP酶活性以及液滴损失为指标,探讨了在冷冻罗非鱼片冷藏过程中添加海藻糖对蛋白质变性作用的影响。经过海藻糖浸渍处理后,盐溶性蛋白含量和肌原纤维蛋白Ca2+-ATP酶活性保持分别比空白组高25.2%和23.0%;自由液滴损失和加热液滴损失分别为空白对照组的35%和75%。结果表明,添加海藻糖能有效地防止蛋白质变性,提高冷冻罗非鱼片的品质。更多还原

【Abstract】 The effects of trehalose on the protein freezing denaturation of frozen tilapia fillet during the storage at low temperature were studied.In this paper,by using salt-solubility of myofibrillar protein,Ca2+-ATPase activity and trip lose as an parameter.After being treated with trehaolse,the salt-solubility of myofibrillar protein and the remains of Ca2+-ATPase activity were respectively 25% and 23% higher than the comparison group,and the free trip lose and heat trip lose were respectively 35% and 75% less than the comparison group.The results suggested that the additive of trehalose could protect the protein freeze denaturation during the storage at low temperature,and then to improve the quality of frozen tilapia fillet.更多还原