加热方式对罗非鱼片质构特性和蛋白质理化特性的影响

doi:10.16535/j.cnki.dlhyxb.2020-040

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大连海洋大学学报 ›› 2020, Vol. 35 ›› Issue (4) : 577-583. DOI: 10.16535/j.cnki.dlhyxb.2020-040

加热方式对罗非鱼片质构特性和蛋白质理化特性的影响

李锐1,2，孙祖莉1，杨贤庆2、3，李来好2、3，魏涯2，岑剑伟2、3，相悦1、2，赵永强2、3*

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Effects of heating methods on texture and protein physicochemical properties of Nile tilapia fillets

LI Rui1,2, SUN Zuli1, YANG Xianqing2,3, LI Laihao2,3, WEI Ya2, CEN Jianwei2,3, XIANG Yue1,2, ZHAO Yongqiang2,3*

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摘要

为比较汽蒸、水煮、空气炸3种不同加热方式对罗非鱼Oreochromis niloticus鱼片质构特性和蛋白质理化特性的影响，对加热后罗非鱼片质构指标(硬度、弹性、咀嚼性、内聚性、胶着性)、肌原纤维蛋白含量及二级结构、羰基含量、巯基含量、SDS-PAGE图谱进行了比较分析。结果表明：加热对罗非鱼肉质构特性和蛋白理化性质有显著性影响；汽蒸(100 ℃下蒸5 min)、水煮(100 ℃沸水中煮5 min)、空气炸(200 ℃下炸制10 min)处理后鱼片硬度、咀嚼性、胶着性显著降低(P<0.05)，内聚性显著提高(P<0.05)，空气炸处理后样品弹性显著增加(P<0.05)，汽蒸和水煮处理后弹性显著降低(P<0.05)；热加工引起蛋白质发生氧化与热变性，肌原纤维蛋白和巯基含量显著降低(P<0.05)，二级结构由有序转变为无序，α螺旋结构含量显著降低(P<0.05)，无规则卷曲结构含量显著升高(P<0.05)，羰基含量显著升高(P<0.05)；SDS-PAGE图谱显示，鱼肉肌肉蛋白相对分子质量为16 000～220 000，主要条带为肌球蛋白重链、肌动蛋白、原肌球蛋白、肌球蛋白轻链，热加工处理后罗非鱼肉肌球蛋白重链条带变浅上移，肌原纤维蛋白SDS-PAGE图谱出现相对分子质量为37 000～52 000的小分子蛋白聚集。研究表明，不同加热方式对罗非鱼肉质构特性和蛋白理化性质影响程度不同，空气炸处理后鱼片弹性和咀嚼性相对较优，汽蒸处理对蛋白氧化变性影响程度相对较小，本研究结果可为制定合理的罗非鱼片热加工方式提供理论依据。

Abstract

Texture indices including hardness, flexibility, chewiness, cohesiveness, and adhesiveness, myofibrillar protein content, secondary structure, carbonyl value, thiol value, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis spectra were compared and analyzed in fresh muscle fillets (control group) of each 5 cm×3 cm×1.5 cm of Nile tilapia Oreochromis niloticus with body weight of (1000±100)g steamed at 100 ℃ water for 5 min, boiled at 100 ℃ for 5 min, and air-fried at 200 ℃ for 10 min to evaluate the effects of heating methods on the texture and protein properties of Nile tilapia. The results showed that the heating treatment had a great influence on the texture and physicochemical properties of tilapia fillets, with the effects varying with the different heating methods. The hardness， chewiness， and adhesiveness of the tilapia fillets were shown to be decreased significantly, and flexibility to be increased(P<0.05), while be decreased significantly in the steaming and boiling treatments(P<0.05). Oxidation and thermal denaturation of proteins were caused by heating treatment, with decrease in myofibrillar protein and hydrosulphonyl group contents in steaming, boiling, and air frying methods, and secondary structure being changed from order to disorder including decrease in the α-helical structure content, and increase in the content of the irregular coil structure. The SDS-PAGE spectrum showed that the molecular weight of muscle protein was concentrated in 16 000-220 000, with main bands of myosin heavy chain, actin, tropomyosin, and myosin light chain. The shallow and moved upward myosin heavy chain was observed in the muscle fillets of Nile tilapia exposed to heating treatment, and a small-molecular-weight protein aggregation of 37 000-52 000 was found in the SDS-PAGE of myofibrillar protein.The findings indicated that the heating methods affected the texture and protein physicochemical properties of tilapia fillets to varying extent, better flexibility, and chewiness in the tilapia fillets exposed to the air-fried, and less oxidation in the tilapia fillets exposed to the steamed treatment, which provided reference with heating treatment of Nile tilapia fillets.

导出引用

李锐, 孙祖莉, 杨贤庆, 李来好, 魏涯, 岑剑伟, 相悦, 赵永强. 加热方式对罗非鱼片质构特性和蛋白质理化特性的影响[J]. 大连海洋大学学报, 2020, 35(4): 577-583 https://doi.org/10.16535/j.cnki.dlhyxb.2020-040

LI Rui, SUN Zuli, YANG Xianqing, LI Laihao, WEI Ya, CEN Jianwei, XIANG Yue, ZHAO Yongqiang, . Effects of heating methods on texture and protein physicochemical properties of Nile tilapia fillets[J]. Journal of Dalian Fisheries University, 2020, 35(4): 577-583 https://doi.org/10.16535/j.cnki.dlhyxb.2020-040

中图分类号： TS254.4