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中国精品科技期刊2020
李文协, 李学鹏, 刘慈坤, 王金厢, 朱文慧, 徐永霞, 仪淑敏, 励建荣, 李婷婷, 牟伟丽, 郭晓华. 臭氧水漂洗对鲅鱼鱼糜品质及肌原纤维蛋白氧化的影响[J]. 食品工业科技, 2020, 41(16): 7-15. DOI: 10.13386/j.issn1002-0306.2020.16.002
引用本文: 李文协, 李学鹏, 刘慈坤, 王金厢, 朱文慧, 徐永霞, 仪淑敏, 励建荣, 李婷婷, 牟伟丽, 郭晓华. 臭氧水漂洗对鲅鱼鱼糜品质及肌原纤维蛋白氧化的影响[J]. 食品工业科技, 2020, 41(16): 7-15. DOI: 10.13386/j.issn1002-0306.2020.16.002
LI Wen-xie, LI Xue-peng, LIU Ci-kun, WANG Jin-xiang, ZHU Wen-hui, XU Yong-xia, YI Shu-min, LI Jian-rong, LI Ting-ting, MOU Wei-li, GUO Xiao-hua. Effects of Ozone Water Rinsing on the Qualities and Oxidation of Surimi Myofibrillar Proteins of Spanish Mackerel Surimi[J]. Science and Technology of Food Industry, 2020, 41(16): 7-15. DOI: 10.13386/j.issn1002-0306.2020.16.002
Citation: LI Wen-xie, LI Xue-peng, LIU Ci-kun, WANG Jin-xiang, ZHU Wen-hui, XU Yong-xia, YI Shu-min, LI Jian-rong, LI Ting-ting, MOU Wei-li, GUO Xiao-hua. Effects of Ozone Water Rinsing on the Qualities and Oxidation of Surimi Myofibrillar Proteins of Spanish Mackerel Surimi[J]. Science and Technology of Food Industry, 2020, 41(16): 7-15. DOI: 10.13386/j.issn1002-0306.2020.16.002

臭氧水漂洗对鲅鱼鱼糜品质及肌原纤维蛋白氧化的影响

Effects of Ozone Water Rinsing on the Qualities and Oxidation of Surimi Myofibrillar Proteins of Spanish Mackerel Surimi

  • 摘要: 采用不同浓度(0、2、4、6、8、10 mg/L)臭氧水对鲅鱼鱼糜进行漂洗处理,探究其对鲅鱼鱼糜色泽和风味特征以及肌原纤维蛋白氧化效应的影响。结果显示,经臭氧水漂洗后的鲅鱼鱼糜白度值高于未经臭氧水处理的样品。该漂洗处理明显降低了与腥味相关的芳香族、氨类、短链烷烃、甲基化合物及有机硫化合物的电子鼻响应值;GC-MS结果进一步证明:与对照组(0 mg/L臭氧水漂洗的鲅鱼鱼糜)相比,臭氧水漂洗的鲅鱼鱼糜中醛类、醇类、烯烃类、硫醚类、烷烃类等挥发性物质含量显著减少(P<0.05)。同时,臭氧水漂洗导致了蛋白质发生一定程度的氧化。随着臭氧水浓度的增加,肌原纤维蛋白羰基含量逐渐增加,总巯基含量明显降低。拉曼光谱谱图显示肌原纤维蛋白二级结构发生了变化:α-螺旋转变为β-折叠、β-转角、无规则卷曲。色氨酸、酪氨酸以及疏水性氨基酸等残基从蛋白质内部暴露到极性环境中。SDS-PAGE电泳结果表明臭氧水漂洗的鱼糜肌原纤维蛋白分子间发生一定程度的交联和聚集。综上,臭氧水漂洗可以改善鲅鱼鱼糜色泽和风味,同时也能引起肌原纤维蛋白氧化,导致蛋白质的结构和构象发生改变。

     

    Abstract: Spanish mackerel surimi was rinsed by different concentrations(0,2,4,6,8,and 10 mg/L)of ozone water to investigate its influences on sensory qualities of surimi and oxidation of surimi myofibrillar proteins. The results showed that the whiteness of surimi increased and the electronic nose responses of fishy smell obviously reduced with the increasing concentrations of ozone water after rinsing. The electronic nose responses of fishy smell in surimi,including aromatic,ammonia,short-chain alkane,methyl and organic sulfur compounds,obviously reduced after rinsing by ozone water. The result of GC-MS demonstrated that the contents of volatile compounds in surimi rinsed by ozone water,such as aldehydes,alcohols,olefins,thioethers,alkanes compounds,decreased significantly(P<0.05). The carbonyl contents of myofibrillar proteins in rinsed surimi escalated,while the contents of total sulfhydryl groups decreased remarkably,with the increasing concentrations of ozone water. The Raman spectroscopy indicated that the structure and conformation of myofibrillar proteins suffered changes after rinsing,including the decreasing of a-helical relative content,the increasing of β-turn,β-sheet,random coil content. And the tryptophan and tyrosine amino acid residues exposed to the polaring environment. SDS-PAGE showed that the cross-link and aggregation of myofibrillar proteins occurred in the rinsed surimi. The above results would indicate that ozone water rinsing could improve the whiteness and flavor of Spanish mackerel surimi,and also cause oxidation of the myofibrillar protein,which led to the changes of protein structural and conformational properties.

     

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