【作者】 袁悦； 赵永强； 杨贤庆； 李来好； 吴燕燕； 魏涯； 岑剑伟；

【Author】 YUAN Yue;ZHAO Yongqiang;YANG Xianqing;LI Laihao;WU Yanyan;WEI Ya;CEN Jianwei;Key Laboratory of Aquatic Product Processing, Ministry of Agriculture;Guangdong Provincial Key Laboratory of Fishery Ecology Environment;South China Sea Fisheries Research Institute, Chinese Academy of Fishery Science;

【机构】 中国水产科学研究院南海水产研究所农业部水产品加工重点实验室广东省渔业生态环境重点开放实验室； 上海海洋大学食品学院；

【摘要】 冷冻贮藏是鱼糜重要的贮藏方法,但冻藏方法的不恰当以及缓化会引起鱼肌原纤维蛋白的变性,造成鱼糜品质下降。添加抗冻剂被认为是防止水产品蛋白质冷冻变性的最有效方法之一。文章探讨了鱼糜蛋白冷冻变性的规律以及抗冻剂的作用机理,添加抗冻剂可以明显提高Ca²⁺-ATPase活性,盐溶性蛋白含量,巯基含量;同时二硫键含量降低,羰基含量降低。由于传统抗冻剂如糖类抗冻剂,糖类-磷酸盐复合抗冻剂等具有甜度高,热量大,对鱼糜及其制品品质会造成不良影响,因此综述了新型绿色抗冻剂如海藻糖、藻类提取物、多酚类物质、蛋白水解产物型抗冻剂以及抗冻蛋白的研究进展。更多还原

【Abstract】 As an important method for storage of surimi, frozen storage can cause degeneration of myofibrillar protein, resulting in the decrease of surimi quality. Addition of cryoprotectants is considered to be one of the most effective ways to prevent denaturation of aquatic protein. In this paper, the regularity of protein freeze denaturation and mechanism of cryoprotectants were reviewed. Cryoprotectants could significantly improve Ca2+-ATPase activity, content of salt-soluble protein and sulfydryl, while decrease of disulfide bond and carbonyl content. As is rich in sweetness and heat, traditional antifreeze will cause adverse effects for surimi and its products. The new green cryoprotectants such as trehalose, algae extract, polyphenols, protein hydrolysis product type antifreeze, antifreeze protein were reviewed.更多还原