食品科学2024，Vol.45Issue(6)：15-23,9.DOI:10.7506/spkx1002-6630-20230525-245
5种氧化型减菌剂对罗非鱼片品质及蛋白质的影响
Effects of Five Oxidative Decontaminating Agents on the Quality and Proteins of Tilapia Fillets
摘要
Abstract
In this study,the effects of five common oxidative decontaminating agents(H2O2 solution,ClO2 solution,NaClO solution,ozonated water and slightly acidic electrolytic water)on the bacterial decontamination of tilapia fillets and their influence on the texture,color and myofibrillar protein(MP)oxidation in tilapia fillets were investigated.The results showed that a decontamination rate of 80%was attained by immersion in 1 500 mg/L H2O2 solution for 8 min,200 mg/L ClO2 solution for 10 min,200 mg/L NaClO solution for 10 min,9 mg/L ozonated water for 10 min,or 30 mg/L slightly acidic electrolytic water for 20 min.Compared with the control group,treatment with decontaminating agents increased the hardness and L* value of tilapia fillets,decreased the a* value,MP content,total sulfhydryl group content,and raised the content of carbonyl groups and the amount of surface hydrophobic groups.The degree of protein denaturation in the slightly acidic electrolytic water and NaClO solution groups was the highest;the fluorescence intensity of MP was decreased after decontamination treatments,with the greatest decrease being found in the slightly acidic electrolytic water-treated group;the relative contents of α-helix and β-turn in MP were decreased,while the relative contents of β-fold and random coil were increased,with the most significant changes in the secondary structure of MP being observed in the slightly acidic electrolytic water-treated group(P<0.05).MP underwent degradation to different extents,and the degradation degree of the slightly acidic electrolytic water group was higher than that of the other treatment groups.In summary,the oxidation of fish MP occurred to varying degrees after oxidative decontamination treatments,with slightly acidic electrolytic water treatment having the strongest oxidative effect.关键词
罗非鱼片/氧化型减菌剂/肌原纤维蛋白/氧化/品质Key words
tilapia fillets/oxidative decontaminants/myofibrillar protein/oxidation/quality分类
轻工业引用本文复制引用
闫玉红,黄卉,李来好,郝淑贤,陈胜军,岑剑伟,吴燕燕,魏涯,相欢..5种氧化型减菌剂对罗非鱼片品质及蛋白质的影响[J].食品科学,2024,45(6):15-23,9.基金项目
现代农业产业技术体系建设专项(CARS-46) （CARS-46）
广州市科技计划项目(2023B03J1263) （2023B03J1263）
中国水产科学研究院基本科研业务费专项(2020TD69) （2020TD69）
中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项(2021SD06) （2021SD06）
海南省科技计划三亚崖州湾科技城科技创新联合项目(2021CXLH0006) （2021CXLH0006）
