| 花鲈冰藏过程中肌原纤维蛋白生化特性与新鲜度变化的相关性 |
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| 引用本文： | 相悦,孙承锋,李来好,杨贤庆,吴燕燕,岑剑伟,魏涯,李锐,赵永强.花鲈冰藏过程中肌原纤维蛋白生化特性与新鲜度变化的相关性[J].水产学报,2021,45(2):283-295. |
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| 作者姓名： | 相悦 孙承锋 李来好 杨贤庆 吴燕燕 岑剑伟 魏涯 李锐 赵永强 |
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| 作者单位： | 中国水产科学研究院南海水产研究所;烟台大学生命科学学院;海洋食品精深加工关键技术省部共建协同创新中心,烟台大学生命科学学院,中国水产科学研究院南海水产研究所,中国水产科学研究院南海水产研究所,中国水产科学研究院南海水产研究所,中国水产科学研究院南海水产研究所,中国水产科学研究院南海水产研究所,中国水产科学研究院南海水产研究所,中国水产科学研究院南海水产研究所 |
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| 基金项目： | 国家重点研发计划(2018YFD0901006)；国家现代农业产业技术体系建设专项(CARS-47)；广州市珠江科技新星专项(201710010167)；中国水产科学研究院基本科研业务费专项(2020TD73)；广东省现代农业产业技术体系海水鱼产业创新项目(2019KJ143)；“扬帆计划”引进创新创业团队专项(2015YT02H109) |
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| 摘 要： | 【目的】为研究冰温贮藏期间海鲈鱼(Lateolabrax japonicus)鱼片的品质及蛋白质生化特性的变化,【方法】该研究通过感官评分、pH、质构、色差、硫代巴比妥酸值(TBA值)、挥发性盐基氮(TVB-N值)、菌落总数(TVC)的测定和肌原纤维蛋白含量、巯基、羰基含量变化及十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)分析确定了冰温贮藏0 d、4 d、8 d、12 d、16 d、20 d下海鲈鱼片理化指标变化,并对肌原纤维蛋白生化特性与主要的新鲜度指标进行相关性分析。【结果】结果表明,海鲈鱼片冰温贮藏期间亮度值由57.92±0.66降低至46.62±1.54、红度值由-4.34±0.39降低至-5.21±0.08,硬度值由174.92±16.8显著降低至122.25±15.73(P<0.05),pH呈先降低后增加的趋势,TBA值、TVB-N值随贮藏时间的延长分别由0.35±0.01 mg/kg与9.41±1.03 mg/100 g增加至0.97±0.04 mg/kg与33.18±0.83 mg/100 g,贮藏至第16天时菌落总数达6.35±0.41 log10(CFU/g),已超过二级鲜度标准,且感官分值不可接受。贮藏期间肌原纤维蛋白含量、巯基含量分别由104.21±3.42 mg/g与145.81±1.02 mmol/g prot下降至72.03±5.25 mg/g与137.28±1.29 mmol/g prot,羰基含量由0.63±0.03 nmol/mg增加至1.45±0.06 nmol/mg。SDS-PAGE电泳图谱显示,在30 kDa附近产生新的蛋白条带。相关性分析表明TBA值、菌落总数、蛋白含量与羰基含量之间具有良好的相关性。【结论】研究表明：海鲈鱼片冰温贮藏至第16天时达到不可食用程度,贮藏后期微生物的大量繁殖、脂质氧化与蛋白质氧化间的相互作用可能是品质劣变的主要原因。
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| 关 键 词： | 海鲈 冰温贮藏 新鲜度 蛋白质 生化特性 相关性 |
| 收稿时间： | 2020/3/2 0:00:00 |
| 修稿时间： | 2020/5/21 0:00:00 |
Correlation between changes in freshness and protein biochemical properties of Lateolabrax japonicas during iced storage |
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| XIANG Yue,SUN Chengfeng,LI Laihao,YANG Xianqing,WU Yanyan,CEN Jianwei,WEI Y,LI Rui,ZHAO Yongqiang.Correlation between changes in freshness and protein biochemical properties of Lateolabrax japonicas during iced storage[J].Journal of Fisheries of China,2021,45(2):283-295. |
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| Authors: | XIANG Yue SUN Chengfeng LI Laihao YANG Xianqing WU Yanyan CEN Jianwei WEI Y LI Rui ZHAO Yongqiang |
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| Institution: | Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs;South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences;China;College of Life Science,Yantai University;China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University;China,College of Life Science,Yantai University,Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs |
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| Abstract: | Sea bass (Lateolabrax japonicus) is an economically important marine species widely cultured in fisheries worldwide. Objective] In this study, the effect of storage time on the freshness and protein biochemical properties of sea bass fillets during ice storage were investigated. Method] The quality parameters including sensory characteristics, pH, texture, color, thiobarbituric acid (TBA), total volatile based nitrogen (TVB-N) and total viable count (TVC) of sea bass fillets during ice storage were measured periodically (0 d, 4 d, 8 d, 12 d, 16 d, 20 d). In addition, the changes of myfibrillar protein during ice storage were analyzed by protein content, SDS-PAGE, sulfhydryl and carbonyl content. And correlation analysis between the the main freshness indicators and biochemical characteristics of myofibrillar protein were conducted. Result] During the storage, the brightness of sea bass fillets values decreased from 57.92±0.66 to 46.62±1.54, the redness values decreased from -4.34±0.39 to -5.21±0.08, the hardness values decreased (174.92±16.8 to 122.25±15.73) significantly, the pH increased in the early stage and then decreased. Moreover, the value of TBA and TVB-N value increased from 0.35±0.01 mg/kg and 9.41±1.03 mg/100 g to 0.97±0.04 mg/kg and 33.18±0.83 mg/100 g, respectively. After 16 d of storage, the TVC was increased to 6.35±0.41 log10 (CFU/g), which exceeded the secondary freshness standard, and the sensory characteristics was unacceptable. The content of myofibrillar protein and sulfhydryl decreased from 104.21±3.42 mg/g and 145.81±1.02 mmol/g prot to 72.03±5.25 mg/g and 137.28±1.29 mmol/g prot, respectively. While the carbonyl content increased from 0.63±0.03 nmol/mg to 1.45±0.06 nmol/mg. The electromyographic of myofibrillar protein showed a new protein band around 30 kDa. Correlation analysis showed that the correlation coefficients remain high between TBA value, TVC, protein content and carbonyl content. Conclusion] The results of this study showed that the sea bass fillets reached the inedible level after 16 days of ice storage. Mass reproductive microorganism and the interaction between lipids oxidation and protein oxidation which caused by the proliferation of microorganisms in the late of ice storage may be the main reason for the quality deterioration. |
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| Keywords: | Lateolabrax japonicas ice storage freshness protein biochemical properties correlation |
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