中国农业科技导报2025，Vol.27Issue(4)：149-156,8.DOI:10.13304/j.nykjdb.2023.0750
大豆低聚肽和谷氨酰胺转氨酶对热煮后虹鳟鱼肉品质及蛋白质理化特性的影响
Effects of Soybean Oligopeptide and Transaminase on Quality and Protein Physicochemical Properties of Rainbow Trout(Oncorhynchus mykiss)After Hot Boiling
摘要
Abstract
In order to explore the quality change of fish during the hot boiling,rainbow trout(Oncorhynchus mykiss)was as material.the effects of soybean oligopeptide(SOP)and transaminase(TGase)on the quality and protein physicochemical properties of rainbow trout after hot boiling were compared,and the quality(texture,water retention,microstructure)and protein physicochemical properties(myofibril protein,sulfhydryl and carbonyl contents,etc.)of rainbow trout meat were analyzed.The results showed that the addition of SOP and TGase could improve the quality of rainbow trout meat after hot boiling.The hardness,cohesion,elasticity,chewability and water holding capacity of the fish meat were significantly increased.In addition,the addition of SOP and TRase could reduce the loss of myofibril protein,increase the degree of protein cross-linking,stabilize the spatial network structure,and improve the gel properties of fish meat.Above results provided reference for the quality maintenance technology of pre-prepared fish dishes.关键词
虹鳟鱼/大豆低聚肽/谷氨酰胺转氨酶/热煮/蛋白质Key words
rainbow trout(Oncorhynchus mykiss)/soybean oligopeptide/transaminase/hot boiling/protein分类
农业科技引用本文复制引用
纪蕾,姜晓东,孙元芹,刘天红,李红艳,李晓,王颖,张帅中..大豆低聚肽和谷氨酰胺转氨酶对热煮后虹鳟鱼肉品质及蛋白质理化特性的影响[J].中国农业科技导报,2025,27(4):149-156,8.基金项目
海洋科技创新专项(24-1-3-hygg-25-hy) （24-1-3-hygg-25-hy）
国家重点研发计划(2024YFD2401604). （2024YFD2401604）
