六偏磷酸钠对秘鲁鱿鱼质构和生化特性的影响.pdf

第32卷第5期
浙江海洋学院学报(自然科学版
Vol 32 No5
2013年9月
Journal of Zhejiang Ocean University(Natural Science)
Sep,2013
文章编号:1008-830X(2013)05-0408-05
六偏磷酸钠对秘鲁鱿鱼质构和生化特性的影响
泮风,夏松养
浙江海洋学院食品与医药学院,浙江舟山316022)
摘要:主要研究了2℃浸泡条件下,不同浓度六偏磷酸钠溶液和不同浸泡时间对秘鲁鱿鱼的质构和生化特性的影响
结果表明,随着浸泡时间的延长,秘鲁鱿伯的硬度、弹性和凝聚性均呈下降趋势,H.以0.9g/1.六偏磷胶钠处理纽对秘鲁鱿伯
质构的影响最大。不同处理下秘鲁鱿伯弹性变化不大。六備磷胶钠浸泡液浓度和浸泡时间的增加使得鱿伯块总蛋白、肌原纤
维蛋白含量及其Ca2- Atpase活性显著降低。经0.9gL六偏僯酸钠溶液浸泡8h处理后,秘鲁鱿鱼总蛋白损失率为28.71%,
肌原纤维蛋白含量降至原材料的80.97%,肌原纤维蛋Ca2- Atpase活性降为0.217 pmoi/ mgprot/min。因此,六偏磷酸钠
浸泡液浓度和浸泡时间的增加会影啊质构,并加剧蛋白质的流尖和变性。
关键词:秘鲁鱿鱼;六偏僯酸钠;质构分析;蛋白质
中图分类号:TS254.4
文献标识码:A
Effects of the Hexamet Phosphate on Textural
and Biochemical Properties of Dosidicns gigas
PAN Feng, XIA Song-yang
(Food and Pharmacy Medical School of Zhejiang Ocean University, Zhoushan 316022, China)
Abstract: The paper mainly studied the effects of textural and biochemical properties in different concen
trations of hexamet phosphate solution and different soaking time under 2 C conditions. Results show that with
the extension of soaking time, the hardness, springiness and cohesiveness of D. gigas are declining, and 0.9 g/
sodium hexametaphosphate treatment group has the biggest effect on textural properties. The change of springi
ness is little under different processing. The total protein, myofibril protein content and its CA-ATPASE activ
ty decreased significantly with the increase of concentration and immersion time. After the treatment of soakin
in 0.9 g sodium hexametaphosphate solution 8h. the loss rate of total protein is 28.71, and its myofibrillar
protein content decreased 19.03%. The activity of a -Atpase was 0.217 wmolpimgprot/min. Therefore, the
increase of concentration and immersion time will affect the textural of Peru squid, and easily lead to protein
loss and degeneration
Key words: Dosidicns gigas; hexamet phosphate; texture profile analysis(TPA); protein
收稿日期:2013-06-15
基金项目:国家质量监督检验檢疫总局项目(201210060-3
作者简介:泮风(1989-),女,浙江ニ门人、硕研究生,研究方向:食品加工与安全.E-mail:panfeng52010126.com
通讯作者:夏松养(1959-),女,教授,硕士:生导师,研究方向:水产品加工与贮藏技术.T-muil:xso80@yahoo.com.cn