食品科学2020，Vol.41Issue(21)：167-174,8.DOI:10.7506/spkx1002-6630-20191017-169
菊粉对冻藏过程中白鲢鱼鱼糜肌原纤维蛋白的冷冻保护作用
Cryoprotective Effects of Inulin on Myofibrillar Protein in Silver Carp (Hypophthalmichthys molitrix) Surimi during Frozen Storage
摘要
Abstract
The cryoprotective effects of inulin on myofibrillar protein from silver carp surimi were evaluated for use asan alternative to sugars that are used in commercial cryoprotectants. The cryoprotective effects of inulin and its mixtures with other cryoprotectants (1.5％ inulin, 1.5％ inulin + 4％ sorbitol, 1.5％ inulin + 2.5％ sucrose + 4％ sorbitol, 1.5％ inulin +0.3％ sodium tripolyphosphate) on myofibrillar protein as well as the influence on the physical properties of surimi gels were compared with those of a commercial cryoprotectant (4％ sucrose + 4％ sorbitol) over 35 days of storage at ?18 ℃. Inulin and its mixtures with other cryoprotectants had a cryoprotective effect on surimi during frozen storage, as noted by suppressed decrease in Ca2+-ATPase activity, total and active sulfhydryl groups and salt-extractable protein, and alleviated increase in the surface hydrophobicity of myofibrillar protein. Moreover, surimi treated with 1.5％ inulin + 0.3％ sodium tripolyphosphate exhibited the best physicochemical properties in contrast to surimi samples treated with any other cryoprotectant.关键词
菊粉/白鲢鱼/肌原纤维蛋白/抗冻性Key words
inulin/silver carp/myofibrillar protein/cryoprotective property分类
轻工纺织引用本文复制引用
仪淑敏,姬颖,叶贝贝,余永名,徐永霞,米红波,李学鹏,励建荣..菊粉对冻藏过程中白鲢鱼鱼糜肌原纤维蛋白的冷冻保护作用[J].食品科学,2020,41(21):167-174,8.基金项目
国家自然科学基金面上项目(31972107 （）
31771999 （）
31701631 （）
31701629) （）
辽宁省"兴辽英才计划"青年拔尖人才项目(XLYC1907040 （）
XLYC1807133) （）
辽宁省自然科学基金项目(20180550889) （20180550889）
