冰藏期间鲶鱼理化性质变化的研究
目的 研究冰藏期间鲶鱼的理化性质变化。方法 通过测定在冰藏条件(0 ℃)下保存时间为0、1、3、7、14、21 d的鲶鱼的色泽、蛋白质含量、pH、汁液损失等指标及蛋白质降解程度变化规律, 分析随保存时间延长鲶鱼品质的变化。结果 冰藏期间鲶鱼肌肉pH呈“V”字型变化, 由6.38±0.08 (0 d)降低至6.25±0.06 (3 d)之后上升至6.47±0.08 (21 d); 水溶性蛋白含量在前3 d逐渐上升, 之后逐渐下降至4.62%; 鲶鱼明度及汁液流失随着冰藏时间的延长而逐渐升高, 其损失率增加至7.01%; 鲶鱼的蛋白质分子量因结构破坏而逐渐降低。结论 冰藏贮存作为一种保鲜技术能在一段时间保持鲶鱼良好的品质, 但冰藏贮存时间不宜超过7 d。
Objective To study the changes of physicochemical properties of catfish during ice storage. Methods By measuring the color, protein content, pH, juice loss and other indicators and the degree of protein degradation with storage time of 0, 1, 3, 7, 14, 21 d under ice storage conditions (0 ℃), the changes in quality of squid with storage time were analyzed. Results During ice storage, the muscle pH of catfish showed a “V” shape change, which decreased from 6.38 ±0.08 (0 d) to 6.25±0.06 (3 d) and increased to 6.47±0.08 (21 d). The content of water-soluble protein gradually increased in the first 3 days, then gradually decreased to 4.62%. The lightness and juice loss of catfish gradually increased with the extension of ice storage time, and the loss rate increased to 7.01%. In addition, the molecular weight of protein decreased gradually due to structural damage by electrophoresis analysis. Conclusion Ice storage as a preservation technology can maintain the good quality of catfish for a period of time, but the storage time of ice storage should not exceed 7 d.
标题：冰藏期间鲶鱼理化性质变化的研究
英文标题：Study on the changes of physicochemical properties of catfish during ice storage
作者：
单钱艺 上海市质量监督检验技术研究院,国家食品质量监督检验中心
沈浥 上海市质量监督检验技术研究院,国家食品质量监督检验中心
李兆阶 上海市质量监督检验技术研究院,国家食品质量监督检验中心
印杰 上海市质量监督检验技术研究院,国家食品质量监督检验中心
包建强 上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心,农业部水产品贮藏保鲜质量安全风险评估实验室(上海)
中文关键词:鲶鱼,冰藏,蛋白质含量,pH值,聚丙烯酰胺凝胶电泳,
英文关键词:catfish,ice storage,protein content,pH value,polyacrylamide gel electrophoresis,
发表日期：2019-08-06
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