食品工业科技2025，Vol.46Issue(7)：291-300,10.DOI:10.13386/j.issn1002-0306.2024040338
复合涂膜剂对冷藏罗非鱼片肌原纤维蛋白理化特性及熟化鱼肉品质的影响
Effects of Composite Coatings on the Physicochemical Properties of Myofibrillar Protein and the Cooked Quality of Tilapia Fillets during Refrigeration
摘要
Abstract
This study explored the impact of tea polyphenol-chitosan(T-Ch)and tea polyphenol-sodium alginate(T-SA)composite coatings on the quality of refrigerated tilapia fillets during storage at 4 ℃.The research focused on the changes in myofibrillar protein(MP)physicochemical properties,such as solubility,turbidity,total and active thiol groups,Ca2+-ATPase activity,and surface hydrophobicity and the effects on cooked fish quality,including infrared spectroscopy,gel strength,texture,in vitro digestibility,and sensory assessment,over storage periods of 0,2,4,6,and 8 d.The findings demonstrated that both coatings effectively mitigated the extent of reductions in MP solubility,total and active sulfhydryl content,and Ca2+-ATPase activity,while also decreased the extent of increases in MP turbidity and surface hydrophobicity in refrigerated fish fillets.These slowed down the denaturation and aggregation of MP in refrigerated fish fillets,thereby enhancing their overall quality.Notably,the T-Ch treatment showed superior maintenance of MP solubility,active sulfhydryl levels,surface hydrophobicity,and Ca2+-ATPase activity compared to the T-SA treatment.Conversely,the T-SA treatment was more effective in preserving the total sulfhydryl content of MP.Although the coating treatment reduced the digestibility of the cooked fish after refrigeration,it increased the hydrophobic interactions and disulfide bond content of the fish myofibrillar protein(MP),thereby enhancing the gel characteristics of the fish and improving its sensory attributes and degree of textural deterioration.Moreover,the T-Ch treatment was found to be more effective than the T-SA treatment in these aspects.Consequently,the application of composite coatings can effectively delay the decline in quality of refrigerated fish fillets and enhance their preservation efficacy.关键词
罗非鱼片/复合涂膜剂/冷藏/肌原纤维蛋白/品质变化Key words
tilapia fillets/composite coating agent/refrigeration/myofibrillar protein/quality changes分类
轻工纺织引用本文复制引用
游刚,牛改改,谢福瑜,蓝曼宁,黄晓雯,王昌宇,陈小芳,彭家俊,罗珍玲,黄一支..复合涂膜剂对冷藏罗非鱼片肌原纤维蛋白理化特性及熟化鱼肉品质的影响[J].食品工业科技,2025,46(7):291-300,10.基金项目
国家自然科学基金地区科学基金项目(32360632) （32360632）
广西自然科学基金资助(2025GXNSFAA069201) （2025GXNSFAA069201）
国家自然科学基金青年科学基金资助项目(32001688) （32001688）
北部湾大学大学生创新创业训练计划资助项目(S202411607194,S202411607195). （S202411607194,S202411607195）
