冷冻-解冻循环对鳞鲀(Abalistes Stellaris)鱼糜蛋白变性的影响

研究了冷冻-解冻循环对鳞鲀鱼糜蛋白变性的影响,测定指标为蛋白质盐溶性、Ca2+ -ATPase活性及鱼糜凝胶的破断强度、凹陷深度、压出水分和白度.结果表明:随冷冻-解冻循环次数增加,鳞鲀白肉鱼糜及全肉鱼糜蛋白的盐溶性和Ca2+ -ATPase活性均下降,表明鱼糜蛋白发生了变性;鱼糜凝胶的破断强度、凹陷深度及持水性也下降(白度除外).因此,在加工中应避免反复冷冻-解冻,以保证鳞鲀鱼糜质量.

Effect of the Freeze-thaw Cycle on the Protein Denaturation of Starry Triggerfish (Abalistes Stellaris) Surimi

The effect of the freeze-thaw cycle on the protein denaturation of starry triggerfish surimi was investigated,with the measurement items of the salt solubility and Ca2+ -ATPase activity of the proteins,the breaking force,deformation,expressible water and whiteness of surimi gels.The results show that the salt solubility and Ca2+ -ATPase activity of the proteins in the white meat surimi and the whole meat surimi decrease as the number of the freeze-thaw cycle increases,which suggests that the proteins undergo denaturation.The breaking force,deformation and water-holding ability of the surimi gels also decrease with the number of the freeze-thaw cycle,except the whiteness.Therefore,freezing-thawing should be avoided to ensure the prime quality of triggerfish surimi in the production process.