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核农学报  2015 

鲐鱼肉酶解物添加量对带鱼鱼糜蛋白抗冻效果的影响

DOI: 10.11869/j.issn.100-8551.2015.05.0940, PP. 940-945

Keywords: 鲐鱼肉酶解物,添加量,带鱼鱼糜,肌原纤维蛋白,抗冻变性

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Abstract:

为了提高冷冻带鱼鱼糜的抗冻能力,本试验以肌原纤维蛋白溶解度、Ca2+-ATPase活性、活性巯基含量以及鱼糜保水性为指标,研究鲐鱼肉酶解物添加量对冻藏带鱼鱼糜抗冷冻变性效果的影响,以确定鲐鱼肉酶解物合适的添加剂量.结果表明,随着酶解物添加量的增加,带鱼鱼糜蛋白的抗冻能力随之增加,但添加量达到5%后,随着酶解物剂量的增加,抗冻能力增强幅度变小,鲐鱼肉酶解物合适的添加量为5%~7%.综上所述,添加5%~7%鲐鱼肉酶解物,能有效抑制带鱼鱼糜肌原纤维蛋白的冷冻变性,提高鱼糜保水性,鲐鱼肉酶解物有望成为良好的鱼糜抗冻剂.

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