食品与发酵工业2025，Vol.51Issue(10)：48-55,8.DOI:10.13995/j.cnki.11-1802/ts.040448
真空低温蒸煮罗非鱼片冻藏期间品质与肌原纤维蛋白结构变化研究
Study on changes in quality and myofibrillar protein structure of tilapia fillets with sous-vide during frozen storage
摘要
Abstract
To explore the quality changes of tilapia fillets with Sous-vide(SV)during frozen storage,the traditional high-temperature cooked(TH)tilapia fillets were used as the control group.The moisture content,texture,total number of colonies,the content of total volatile base nitrogen(TVB-N),pH,the secondary structure,and the tertiary structure of myofibrillar protein were used as indicators to analyze the effects of Sous-vide of tilapia fillets on quality characteristics and myofibrillar protein structure after frozen storage at-18 ℃ for 120 days.Results showed that the moisture content loss of tilapia fillets in the SV group was 2.26％ after 120 days of frozen storage,which was lower than that in the TH group(3.61％).Compared with the TH group,the tilapia fillets in the SV group maintained better hardness,elasticity,and chewiness during frozen storage.The total number of colonies,TVB-N,pH,and the content of thiobarbituric acid(TBA)in the TH group was significantly higher than in the SV group(P＜0.05).Results of myofibrillar protein showed that the to-tal sulfhydryl content,α-helix ratio of the secondary structure,and endogenous fluorescence intensity of the SV group were higher than those of the TH group during frozen storage.After 120 days of frozen storage,the increase in surface hydrophobicity was 9.31％ lower than that of the TH group.In summary,extending frozen storage time would aggravate the quality deterioration of tilapia fillets,and the quality deterioration of the SV group was weaker than that of the TH group.The results of this study can provide a reference for the development of tilapia fillets prefabricated foods and the quality changes during frozen storage.关键词
真空低温蒸煮/冻藏/罗非鱼片/品质特性/肌原纤维蛋白结构Key words
sous-vide/frozen storage/tilapia fillets/quality characteristic/myofibrillar protein structure引用本文复制引用
张辰晏,廖添洪,吉宏武,张迪..真空低温蒸煮罗非鱼片冻藏期间品质与肌原纤维蛋白结构变化研究[J].食品与发酵工业,2025,51(10):48-55,8.基金项目
国家重点研发计划(2019YFD0902004) （2019YFD0902004）
