一卤鲜鲈鱼加工过程中蛋白质降解的分析

郝子娜; 李振兴; 王甜甜; 张恕玉; 林洪; 吴燕燕

doi:10.13386/j.issn1002-0306.2015.19.005

一卤鲜鲈鱼加工过程中蛋白质降解的分析

Study on protein degradation during the processing of Yi- Luxian Bass

摘要

摘要: 为了研究一卤鲜鲈鱼加工过程中蛋白质的降解情况,分别于5个加工时间点对一卤鲜鲈鱼进行取样,分析总氮、非蛋白氮、蛋白组分、游离氨基酸、挥发性盐基氮的变化。结果表明,一卤鲜鲈鱼的总氮含量在整个加工过程中没有显著性变化（p>0.05）,而最终鱼肉中非蛋白氮含量上升了54.44%。SDS-PAGE分析显示,在整个加工过程中肌浆蛋白和肌原纤维蛋白均发生了降解,并且肌原纤维蛋白出现了聚集现象。游离氨基酸含量在腌制36 h和脱盐24 h时出现下降,在腌制72 h和脱盐48 h后出现升高,最终鱼肉游离氨基酸总含量增加了53.50%。挥发性盐基氮含量也出现先下降后上升的趋势,在最终产品中其含量为16.15 mg/100 g,符合国家标准。

Abstract: The degradation of protein in processing of Yiluxian were investigated in this paper.Several aspects,such as TN,Non- protein nitrogen,protein components,free amino acids and TVBN,were particularly detected from samples got from 5 different time points.Results showed there was no significant variation of TN content( p > 0.05)and the content of non- protein nitrogen were increased by 54.44%.In further analysis by SDS- PAGE,myofibrillar proteins degraded as well as occurred aggregation while sarcoplasmic proteins degraded,individually.Free amino acids had a fluctuation in 36 h( decline) and 72 h( rise) in marinated and in 24 h( decline) and 48 h( rise) in desalination process. Eventually,free amino acids were increased by 53.5%. TVBN had an upward trend in the whole process and a weak decline was observed in 24 h after desalination.The total value of TVBN,finally,reached16.15 mg /100 g which was in line with national standards.