食品与发酵工业2017，Vol.43Issue(3)：180-185,6.DOI:10.13995/j.cnki.11-1802/ts.201703032
不同解冻方式对鲣鱼鱼肉蛋白及组胺变化的影响
Effect of different thawing methods on muscle proteins and histamine variation of skipjack tuna
摘要
Abstract
The effect of different thawing methods(natural room temperature,static water,running water,and4℃) on metmyoglobin (metMb),soluble myofibrillar proteins (SMP),soluble sarcoplasmic proteins (SSP),Ca2+-ATPase activity,active sulfhydryl(A-SH) and histamine content of skipjack tuna.Meanwhile,evaluations of thawingloss rate,color and texture were performed.The results indicated that thawing loss rate and chewiness with SMP con-tent,Ca2+-ATPase activity,A-SH content;Ca2+-ATPase activity with A-SH content were highly correlation (P ＜0.01).4℃ thawing method remained the best color,inhibited metMb and histamine content significantly (P ＜0.05),presented a better structure and functional property of myofibrillar protein,and remained a lower thawing lossrate and a better texture.Overall,the better thawing method is 4℃.关键词
鲣鱼/解冻方式/蛋白/组胺Key words
skipjack tuna/thawing methods/protein/histamine引用本文复制引用
李天翔,包海蓉,王锡昌,郭全友,韩秋煜,张青..不同解冻方式对鲣鱼鱼肉蛋白及组胺变化的影响[J].食品与发酵工业,2017,43(3):180-185,6.基金项目
国家高技术研究发展计划“863”计划(2012AA092302) （2012AA092302）
