透明质酸-大豆β-伴球蛋白涂膜对微冻鲤鱼的保鲜效果

Preservation effects of hyaluronic acid-soybean β-conglobulin coating film on superchilling of Cyprinus carpio meat

中文关键词:  鲤鱼  大豆β-伴球蛋白  透明质酸  微冻

英文关键词:Cyprinus carpio  soybean β-conglobulin  hyaluronic acid  superchilling

中文摘要:

      目的 研究不同比例透明质酸和大豆β-伴球蛋白复合膜处理对鲤鱼肉微冻贮藏品质的影响。方法 用浓度为0.9%的透明质酸(hyaluronic acid, HA)分别和1%、2%、3%大豆β-伴球蛋白配制3种涂膜剂, 涂膜分割鲤鱼肉后进行?3℃微冻贮藏, 测定鲤鱼肉持水力、电导率、pH、色度、挥发性盐基氮(total volatile basic nitrogen, TVB-N)、硫代巴比妥酸(thiobarbituric reactive substances, TBARS)值、三氯乙酸(trichloroacetic acid, TCA)可溶性肽以及肌原纤维蛋白、表面疏水性、羰基、巯基和钙离子ATP酶(calcium-ATPase, Ca2+-ATPase)活性的变化。结果 未涂膜鲤鱼肉在微冻贮藏14 d后品质显著下降, HA-大豆β-伴球蛋白复合膜可有效抑制微冻鲤鱼肉持水力、肌原纤维蛋白、巯基和Ca2+-ATPase活性的下降(P<0.05), 延缓TVB-N、TBARS、TCA可溶性肽、电导率和羰基的增长速率(P<0.05)。0.9% HA-2%大豆β-伴球蛋白复合膜保鲜28 d时, 较未涂膜鲤鱼肉电导率、TVB-N、TBARS和TCA可溶性肽分别降低20.2%、48.9%、62.6%和20.7%; 肌原纤维蛋白含量和持水力分别高40.6%、27.9%。结论 0.9% HA-2%大豆β-伴球蛋白复合膜保鲜效果最好, 该复合涂膜剂可有效延缓微冻鲤鱼肉的品质劣变, 延长货架期。

英文摘要:

      Objective To study the effects of different proportion of hyaluronic acid and soybean β-conglobulin composite film on the quality of Cyprinus carpio meat in superchilling storage. Methods Three kinds of coating agents were prepared with 0.9% hyaluronic acid (HA) and 1%, 2% and 3% soybean β-conglobulin, respectively. After the Cyprinus carpio meat was segmented by the coating agents, the fish meat was stored in micro-freezer at ?3℃. The water holding capacity, conductivity, pH, chroma, total volatile basic nitrogen and total volatile basic nitrogen (TVB-N) content of the Cyprinus carpio meat were measured, and the change of thiobarbituric reactive substances (TBARS), trichloroacetic acid (TCA) soluble peptides, and myofibrillar protein, surface hydrophobicity, carbonyl, mercapto, and calcium-ATPase (Ca2+-ATPase) activity were determined. Results The quality of uncoated Cyprinus carpio meat was significantly decreased after 14 d superchilling storage. The HA-soybean β-conglycinin composite membrane could effectively inhibit the decline of water holding capacity, myofibrillar protein, thiols and Ca2+-ATPase activities of superchilled fishmeat (P<0.05), and delay the growth rate of TVB-N, TBARS, TCA soluble peptide, conductivity and carbonyl group (P<0.05). When the 0.9% HA-2% soybean β-conglycinin composite membrane was used for 28 d, compared with the uncoated Cyprinus carpio meat, the conductivity, TVB-N, TBARS and TCA soluble peptides were decreased by 20.2%, 48.9%, 62.6% and 20.7%, respectively. The myofibrillar protein content and the water holding capacity were 40.6% and 27.9% higher, respectively. Conclusion 0.9% HA-2% soybean β-conglycinin composite film has the best fresh-keeping effect. The composite film can effectively delay the quality deterioration superchilled Cyprinus carpio meat and prolong the shelf life.