不同解冻方式对鲣鱼鱼肉蛋白及组胺变化的影响

摘要

以冷冻鲣鱼为研究对象,探究不同解冻方式(自然空气解冻、静水解冻、流水解冻、冷藏库解冻)对其高铁肌红蛋白(metmyoglobin,metMb)、可溶性肌原纤维蛋白(soluble myofibrillar proteins,SMP)、可溶性肌浆蛋白(soluble sarcoplasmic proteins,SSP)、Ca2+-ATPase活性、活性巯基(reactive sulfhydryl,A-SH)及组胺含量的影响,并结合解冻汁液流失率、色泽、质构评价.结果表明,解冻汁液流失率和咀嚼性与肌原纤维蛋白变化指标(SMP含量、Ca2+-ATPase活性、A-SH含量)之间,Ca2+-ATPase活性与A-SH含量之间分别极显著相关(P＜0.01).相比其他3种解冻方式,冷藏库解冻显著(P＜0.05)的抑制组胺的生成及氧合肌红蛋白的氧化,保持色泽.此外,冷藏库解冻较好地保持了肌原纤维蛋白的结构和功能特性,汁液流失率最低,质构较好.因此,冷藏库解冻适合作为鲣鱼罐头生产的解冻方式.%The effect of different thawing methods(natural room temperature,static water,running water,and4℃) on metmyoglobin (metMb),soluble myofibrillar proteins (SMP),soluble sarcoplasmic proteins (SSP),Ca2+-ATPase activity,active sulfhydryl(A-SH) and histamine content of skipjack tuna.Meanwhile,evaluations of thawingloss rate,color and texture were performed.The results indicated that thawing loss rate and chewiness with SMP con-tent,Ca2+-ATPase activity,A-SH content;Ca2+-ATPase activity with A-SH content were highly correlation (P ＜0.01).4℃ thawing method remained the best color,inhibited metMb and histamine content significantly (P ＜0.05),presented a better structure and functional property of myofibrillar protein,and remained a lower thawing lossrate and a better texture.Overall,the better thawing method is 4℃.