摘要
通过考察阿根廷鱿鱼（Sepiaiuex argentinus）在冻藏过程的浸泡增重率、自由液滴损失率、蒸煮损失率、盐溶性蛋白、肌原纤维蛋白钙ATP酶（Ca^2＋-ATP酶）活性、pH、总挥发性盐基氮（TVB—N）以及色泽的变化，试验分别比较了蒸馏水、常用的含磷保水剂及无磷品质改良剂对阿根廷鱿鱼冷冻质量的影响。结果表明，鱿鱼经无磷品质改良剂或含磷保水剂处理后，在冻藏过程中较用蒸馏水处理的具有更好的保水性，浸泡增重率达到26％～35％，但无磷品质改良剂较含磷保水剂能更好地减少鱿鱼自由液滴损失率和蒸煮损失率，且盐溶性蛋白减少率和Ca^2＋-ATP酶活性损失率分别比含磷保水剂组少6％和5％，TVB—N变化缓慢且小于0．30mg·g^-1，而对鱿鱼pH和色差值影响不大。因此，无磷品质改良剂能有效防止冻藏鱿鱼冷冻变性，且效果优于含磷保水剂，值得在鱿鱼冷冻加工中推广应用。
We compared the effects of distilled water, phosphorous water retention agent and non-phosphate quality improver on the frozen quality of Argentina squid （ Sepiaiuex argentinus） during the frozen storage in terms of immersion weight gain rate, free drip loss rate, pH, salt-soluble protein value, Ca2 ＋-ATPase activity, TVB-N value and L ＊ value. The results show that the weight gain rate of Argentina squid that treated with non-phosphate quality improver maintain well, achieving 26% to 35% , which equals to phosphorous group. However, non-phosphate quality improver can better reduce the free drip loss and cooking loss rate. Besides, in fish treated with non-phosphate quality improver, the decrement rate of squid salt-soluble protein and Ca2 ＋-ATPase activity are respectively 6% and 5% lower than in the phosphorous group; and TVB-N values change slower, which are less than 0. 30 mg.g-1 There are few effects on the squid pH and L＊ values. The non-phosphate quality improver could protect the protein freeze denaturation, and functions better than phosphorous aquasorb during the frozen storage, thus is worthy of popularization and application in squid frozen processing.
出处
《南方水产科学》
CAS
CSCD
北大核心
2013年第5期19-24,共6页
South China Fisheries Science
基金
汕头市产学研合作计划项目(11)
广东省科技计划项目(2009B020404005)
国家科技支撑计划项目(2012BAD28B05)
关键词
阿根廷鱿鱼
无磷品质改良剂
抗冷冻变性
Argentine frozen squid
non-phosphate quality improver
anti-freeze denaturation
