草鱼肉冷藏条件下肌肉蛋白的变化
Changes in grass carp muscle proteins during chilled storage
-
摘要: 采用十二烷基磺酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)和差示扫描量热法(DSC),研究了草鱼肉在4℃冷藏过程中肌肉蛋白的变化.结果表明:汁液流失随贮藏时间的延长而逐渐增加;SDS-PAGE表明草鱼肌肉主要蛋白没有发生显著性的降解,但盐溶性蛋白的提取率呈先增加、然后保持稳定、最后减少的趋势,而不溶性蛋白提取率的变化趋势正好与盐溶性蛋白相反;DSC表明随着贮藏时间的延长,草鱼肌肉中肌球蛋白的变性峰变得越来越尖锐,肌浆蛋白的变性峰逐渐消失,而肌动蛋白的变性峰无显著性的变化.Abstract: The changes in grass carp muscle proteins during storage at 4℃ were investigated by SDS-PAGE and DSC.The results showed that the drip loss increased gradually during storage.As shown by SDS-PAGE,no significant degradation of muscle proteins were observed,however,the extractability of salt soluble proteins initially increased,then remained stable,and finally decreased,the tendency of which was contrary to that of insoluble proteins.As demonstrated by DSC,the myosin peak became more and more sharp during storage and the sarcoplasmic protein peak disappeared gradually,while the actin peak remained almost unchanged.
-
Key words:
- grass carp /
- muscle protein /
- chilled storage /
- PAGE /
- DSC
-
-
[1]
熊善柏.水产品保鲜贮运与检验[M].北京:化学工业出版社,2007.
-
[2]
刘红英,齐凤生,张辉.水产品加工与贮藏[M].北京:化学工业出版社,2008.
-
[3]
lafsdóttir G,Martinsdóttir E,Oehlenschläger,et al.Methods to evaluate fish freshness in research and industry[J].Trends Food Sci Tech,1997,8(8):258.
-
[4]
Wilkinson R J,Paton N,Porter M J R.The effects of pre-harvest stress and harvest method on the stress response,rigor onset,muscle pH and drip loss in Barramundi (Lates calcarifer)[J].Aquaculture,2008,282(1-4):26.
-
[5]
Benjakul S,Seymour T A,Morrissey M T,et al.Physicochemical changes in Pacific whiting muscle proteins during iced storage[J].J Food Sci,1997,62(4):729.
-
[6]
蔡扬鹏,李前景,张其标,等.几种鱼肌肉蛋白的电泳分析[J].集美大学学报,2006,11(3):193.
-
[7]
Tironi V,Leball A,Lamballerie M D.Effects of pressure-shift freezing and pressure-assisted thawing on sea bass (Dicentrarchus labrax) quality[J].J Food Sci,2007,72(7):381.
-
[8]
Thorarinsdottir K A,Arason S,Geirsdottir M,et al.Changes in myofibrillar proteins during processing of salted Cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry[J].Food Chem,2002,77(3):377.
-
[9]
Saeed S,Howell N K.Rheological and differential scanning calorimetry studies on structural and textural changes in frozen Atlantic mackerel (Scomber scombrus)[J].J Sci Food Agric,2004,84(10):1216.
-
[10]
夏文水.食品工艺学[M].北京:中国轻工业出版社,2007.
-
[11]
Du M,McCormic R J.Applied Muscle Biology and Meat Science[M].Boca Raton:CRC Press,2009.
-
[12]
Wang H,Liceaga-Gesualdo A M,Li-Chan E C Y.Biochemical and physicochemical characteristics of muscle and natural actomyosin isolated from young Atlantic salmon (Salmo salar) fillets stored at 0℃ and 4℃[J].J Food Sci,2003,68(3):784.
-
[13]
Yarnpakdee S,Benjakul S,Visessanguan W,et al.Thermal properties andheat-induced aggregation of natural actomyosin extracted from Goatfish (Mulloidichthys martinicus) muscle as influenced by iced storage[J].Food Hydrocolloid,2009,23:1779.
-
[1]
-
点击查看大图
计量
- PDF下载量: 30
- 文章访问数: 839
- 引证文献数: 0
下载:
