骨蛋白水解物对冷藏鱼糜品质和蛋白结构特性的影响

摘要

通过测定不同贮藏时间内(0、1、3、5、7d)鲤鱼鱼糜的颜色(白度值、亮度值)、硫代巴比妥酸值、挥发盐基氮,及肌原纤维蛋白的ATPase酶活性、表面疏水性、总巯基含量等指标的变化,研究冷藏(4℃)条件下骨蛋白水解物对鲤鱼鱼糜的抗氧化效果及对蛋白的保护作用.结果表明,随着骨蛋白水解物添加量的增加,鱼糜色泽明显改善,鱼糜样品的TBRAS、TVB-N及表面疏水性呈下降趋势；而Ca2+-ATPase酶活性、总巯基含量呈上升趋势.其中添加7％骨蛋白水解物的样品效果最为明显,冷藏至第7d时,与对照组相比,样品的TVB-N及表面疏水性分别降低了1.30g/100g、1.80μg,且效果显著(p＜0.05).因此,骨蛋白水解物能够抑制淡水鱼鱼糜的蛋白和脂肪氧化变性,且浓度越高效果越明显.%The effects of boneprotein hydrolysates on antioxidant and the protective function of the myofibrillar protein of carp surimi at 4℃ were investigated.The color parameters (whiteness,L*),thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB-N) of carp surimi,and the ATPase activity,total sulfydryl content and surface hydrophobicity of carp surimi myofibrillar protein were measured at different storage time(0,1,3,5,7d).The results indicated that the TBARS,TVB-N and the surface hydrophobicity showed a trend to decrease,while the Ca2+-ATPase activity,total sulfydryl content showed a trend to increase and the color improved significantly with increasing the addition of boneprotein hydrolysates.The effect of samples with 7％ addition was most obvious,compared with the samples without boneprotein hydrolyzates,the TVB-N and surface hydrophobicity of the samples with 7％ addition decreased by 1.3g/100g and 1.80μg (p＜0.05) after 7d of cold storage,respectively.The results demonstrated that boneprotein hydrolysates can inhibit fat oxidation and prevent protein denaturation significantly.