冻结速率和冻藏温度对鲢肉蛋白质冷冻变性的影响.pdf

　第 25 卷第 6 期 水 　产 　学 　报 Vol . 25 , N o . 6 　 2001 年 12 月 　　　　　　　　　　　　 　 　　　　　　　　　 Dec . ,2001 　 J OURNAL OF FISHERIES OF CHINA ( ) 文章编号 : 1000 - 0615 2001 06 - 0564 - 06 冻结速率和冻藏温度对鲢肉蛋白质冷冻变性的影响 汪之和 , 王 　 , 苏德福 (上海水产大学食品学院,上海 　200090) 摘要 :研究了冻结和冻藏温度对鲢肉肌原纤维 CaA TPase 活性和盐溶性蛋白溶解度的影响并作了冷冻切片观 察 , 结果发现 ,冻结速率对具有一定细胞形态的鲢肌蛋白质的冷冻变性有一定的影响,对无完整细胞形态的碎 鱼肉和鱼糜基本无影响 。而冻藏温度对鱼肌 、碎鱼肉和鱼糜蛋白质冷冻变性都有显著的影响, 即温度越低 ,变 性越小 ,而抗冻剂可有效防止蛋白质的冷冻变性 ,尤其是使鱼糜肌原纤维蛋白质的稳定性大大提高 。 关键词 :鲢; 鱼糜; 蛋白质冷冻变性; 冻结速率; 冻藏温度 中图分类号 :S931. 1 　　　文献标识码 : A Effects of freezing rate and frozen stored temperature on freeze denaturation of Hypophthalmichthys molitrix muscle protein WAN G ZhiHe , WAN G Zao , SU DeFu ( College of Food Science , S hanghai Fisheries University , S hanghai 　200090 , China) Abstract : The effects of freezing rate and storage temp erature on CaA TPase activity and saltsolubility of myofibrillar protein in Silver Carp muscle were studied in this p ap er . The results show that the freezing rate might have an effect on freeze denaturation of muscle protein in round fish with intact muscle tissue to a certain degree , but almost no effect on protein denaturation of minced fish or surimi as muscle structure destroyed , no matter in which were cryoprotectants added or not . However , the frozen stored temp erature showed the freeze denaturation of protein in round fish evidently and in minced fish and surimi as well , the lower the frozen temp eratur