食品与机械2017，Vol.33Issue(7)：139-144,6.DOI:10.13652/j.issn.1003-5788.2017.07.031
海藻糖对草鱼鱼糜冻藏品质的影响
Effects of trehalose on quality of grass carp surimi during frozen storage
摘要
Abstract
This paper conducts a study of the inhibitory effect of trehalose on the protein denaturation of grass carp frozen surimi.At first,salt-soluble protein,total sulfhydryl,Ca2+-ATPase activity and carbonyl group were monitored during the frozen-storage period (12 weeks).When the addition of trehalose was 6％,the inhibitory effect on protein denaturation was the best.Then,the determination of structure characteristics of the group with the addition amount (6％) was conducted after surimi was frozen for six months.Results:the gel strength of the group with best addition amount reached 3 026 g · mm,much higher than the control group (P＜0.01).Scanning electron microscope found that ultrafine 3-dimentional network structureof surimi gel was firmer,more compacted and tougher.The trehalose (6％) has an inhibitory effect on the protein denaturation of grass carp frozen surimi,delays the reduction of frozen surimi quality,and has a good application prospect as a potential commercial surimi antifreeze.关键词
草鱼鱼糜/海藻糖/抗冻剂/抗冻效果/鱼糜品质Key words
grass crap surimi/trehalose/cryoprotectants/cryoprotective effects/surimi quality引用本文复制引用
苏赵,胡强,李树红,但静,李美良,林灵,白稚子,杨娟,柯勤勤..海藻糖对草鱼鱼糜冻藏品质的影响[J].食品与机械,2017,33(7):139-144,6.基金项目
四川省科技计划支撑项目(编号:2014NZ0003) （编号:2014NZ0003）
