不同漂洗方式对高白鲑肌肉蛋白劣变影响的研究
Study on the effect of different rinsing on muscle protein deterioration of coregonus peled
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摘要: 利用H2O2/Asc氧化系统模拟体外氧化,通过理化指标的检测,研究了不同漂洗方式对高白鲑肌肉蛋白劣变的影响。结果显示:浓度为0.3%没食子酸丙酯和0.5%盐水都具有防止蛋白质氧化的效果,但没食子酸丙酯的效果要优于盐水,而抗坏血酸钠虽然作为抗氧化剂,却有促进氧化的效果;通过单因素实验及响应面分析法对漂洗工艺进行了研究。结果表明,浓度为0.21%PG溶液、漂洗次数为2次、漂洗时间为6 min,此时蛋白质氧化抑制率为30.12%。结果说明,上述漂洗条件下能够有效防止高白鲑肌肉蛋白的劣变,增加高白鲑的品质。Abstract: Using the H2O2/Asc oxidation system to simulate the vitro oxidation, through the detection of physicochemical indexes, to study the effect of coregonus peled muscle'deteriorating through using different rinsing methods.The results showed that both 0.3% PG and 0.5% saline water can prevent oxidation of the protein, but PG was better than saline water, although the sodium ascorbate was used as antioxygen, it has effects of promote oxidation.Single factor experiment and response surface analysis were used to study the rinsing process.It shows when the concentration of 0.21% PG, rinse times for twice, rinse time for 6 min.Under the condition, the protein oxidation inhibited rate was 30.12%.The above conditions could effectively prevent protein oxidation caused coregonus peled muscle and increased the quality of coregonus peled.
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