三文鱼加工副产物酶解物对肌肉的冷冻保护作用研究

Study on the cryoprotective effects of enzymatic digests of Salmo salar processing by-products on muscles

中文关键词:  蛋白酶酶解物  抗冻活性  冻融循环  肌原纤维蛋白  冷冻氧化

英文关键词:proteolytic enzymolysis product  anti-freezing activity  freeze-thaw cycle  myogenic fibronectin  freezing oxidation

中文摘要:

      目的 探究三文鱼加工副产物酶解物的冷冻保护作用。方法 以三文鱼头部、鱼骨以及其他副产物为原料, 通过胃蛋白酶、胰蛋白酶、中性蛋白酶进行酶解制备其酶解产物, 将酶解液对三文鱼进行浸渍预处理, 探究3次冻融循环前后对肌肉理化性质、肌原纤维蛋白氧化和结构变化的影响, 来探究三文鱼加工副产物酶解物的抗冻活性。结果 三文鱼不同部位以及不同的酶所制备的酶解物在3次冻融循环后对鱼肉均表现出不同程度的抗冻活性。与对照组相比, 鱼骨中性酶酶解物对鱼肉的硬度、弹性、胶着度、回复性和色泽物理性质的保护效果最明显, 水分损失最少, 微观程度上降低肌原纤维蛋白的冷冻氧化变性程度最大, 有效维持了肌原纤维蛋白的结构稳定性。结论 三文鱼鱼骨中性酶酶解物的抗冻活性最好, 经过3次冻融循环后可以最大程度地减少鱼肉的冷冻变性程度, 维持鱼肉的品质, 这为鱼类加工副产物的有效利用以及蛋白酶解物对鱼类冷冻保护的深入研究与应用提供理论基础和实验依据。

英文摘要:

      Objective To investigate the cryoprotective effects of enzymatic digests of Salmo salar processing by-products. Methods Salmo salar head, fish bone and other by-products were used as raw materials, and their enzymatic products were prepared by enzymatic digestion with pepsin, trypsin, and neutral protease, and the enzymatic solution was used for the pretreatment of Salmo salar by dipping, to investigate the antifreeze activity of Salmo salar enzymatic digests by exploring the effects of the freeze-thaw cycle on the physicochemical properties of the muscle, the oxidation of myofibrillar proteins, and the structural changes of myofibrillar proteins before and after the three freeze-thaw cycles. Results Enzymatic digests prepared from different parts of salmon as well as different enzymes showed different degrees of antifreeze activity on fish muscle after 3 freeze-thaw cycles. Compared with the control group, the enzyme digest of fish bone neutral enzyme had the most obvious protective effect on the physical properties of fish meat, such as hardness, elasticity, adhesion, recovery and color, with the least loss of moisture, and the greatest reduction in the degree of microcosmic oxidative denaturation of myofibrillar proteins, which effectively maintained the structural stability of myofibrillar proteins. Conclusion The antifreezing activity of Salmo salar fish bone neutral enzyme digest is the best, and it can minimize the degree of freeze denaturation and maintain the quality of fish meat after three freeze-thaw cycles, which provides theoretical basis and experimental basis for the effective utilization of fish processing by-products and the in-depth research and application of protein enzymolysis product for fish freeze protection.