精氨酸对冻藏加州鲈品质保持作用研究

Effects of arginine on the maintenance of the quality of frozen Micropterus salmoides

中文关键词:  精氨酸  鲈鱼  保水性  质构  水分分布  蛋白质二级结构

英文关键词:arginine  Micropterus salmoides  water-holding capacity  texture  water distribution  protein secondary structure

中文摘要:

      目的 以加州鲈为实验材料, 研究精氨酸对肌肉组织的保水效果及蛋白质冷冻变性的影响。方法 采 用不同浓度的精氨酸对加州鲈进行浸渍处理, 在常规保水性和质构指标检测基础上, 结合低场核磁共振和傅里叶红外光谱测定不同处理的加州鲈样品水分分布和蛋白质二级结构差异。结果 对比空白和磷酸盐对照, 3%精氨酸浸渍处理的加州鲈冻藏后品质保持比较好, 解冻损失率显著降低, 但蒸煮损失率显著高于磷酸盐处理组, 硬度、弹性、咀嚼性等质构指标与新鲜样品的差异最小。低场核磁共振研究结果显示3%精氨酸处理的加州鲈样品的弛豫时间与新鲜加州鲈最接近, 且与空白对照样品相比可移动水积分面积显著增大。红外光谱测定加州鲈全蛋白二级结构中α-螺旋含量与新鲜样品没有显著差异。结论 本研究结果为将精氨酸作为一种天然的保水剂应用于水产品开发提供理论依据。

英文摘要:

      Objective To investigate the effects of arginine on water retention of muscle tissue and protein freeze denaturation using Micropterus salmoides as experimental material. Methods The Micropterus salmoides was impregnated in arginine with different concentrations. Besides the water retention and quality index detection, the water distribution and protein secondary structure of Micropterus salmoides samples were determined by low-field nuclear magnetic resonance (LF-NMR) and Fourier transform infrared spectroscopy (FTIR). Results Compared with blank and phosphate treatment, Micropterus salmoides with the treatment of 3% arginine had a better quality after frozen storage. The thawing loss rate decreased significantly, but cooking loss rate was higher significantly than that with phosphate treatment. Hardness, elasticity and chewiness had the minimum difference with those of fresh bass. LF-NMR results showed that the sample with the treatment of 3% arginine had the nearest relaxation time with the fresh sample, while the integral area of movable water was significantly more than that of the blank sample. In addition, α-helix content detected by FTIR had no significant difference with fresh fish sample. Conclusion This study provides theoretical basis for the application of arginine as a non-phosphate water-holding agent in the processing of aquatic products.