文章摘要
谢晶,程浩.冻藏水产品蛋白质变化与控制措施研究进展[J].上海海洋大学学报,2021,30(5):905-912
冻藏水产品蛋白质变化与控制措施研究进展
Effect of frozen storage on the myofibrillar protein of aquatic products
投稿时间:2021-03-17  修订日期:2021-04-19
DOI:10.12024/jsou.20210303337
中文关键词: 冻藏  肌原纤维蛋白  冷冻变性  水产品
英文关键词: frozen storage  myofibrillar protein  frozen denaturation  aquatic product
基金项目:国家“十三五”重点研发项目(2019YFD0901604);上海市科学技术委员会科技创新行动计划(19DZ1207503);上海市科学技术委员会能力建设项目(19DZ2284000)
作者单位
谢晶 上海海洋大学 食品学院, 上海 201306
上海水产品加工及贮藏工程技术研究中心, 上海 201306
教育部海洋食品精深加工关键技术省部共建协同创新中心, 上海 201306
食品科学与工程国家级实验教学示范中心, 上海 201306 
程浩 上海海洋大学 食品学院, 上海 201306 
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中文摘要:
      冷冻贮藏是水产品的保藏方法之一,相比于其他保藏手段,冻藏的低温条件能对水产品的品质起到较好的保护,因而成为目前最常使用的一种保藏方法。但由于温度的变化以及低温下水产品自身组织结构的破坏,冻藏过程中不可避免地伴随着水产品品质的一系列变化,如脂质氧化、蛋白质冷冻变性、质构变化等。综述冷冻贮藏对水产品肌原纤维蛋白特性的影响,包括蛋白质冷冻变性的影响因素、冻藏条件下肌原纤维蛋白理化性质的变化、蛋白质冷冻变性的机理,并总结一些控制蛋白质冷冻变性的方法和措施,旨在为水产品中冻藏技术的应用以及低温对肌原纤维蛋白特性影响的研究提供参考。
英文摘要:
      Frozen storage is one of the methods used for aquatic product preservation. Compared with other preservation methods, frozen storage at low temperature can protect the quality of aquatic products better, so it has become one of the most popular preservation methods at present. However, due to the fluctuation of temperature and the destruction of the tissue structure of aquatic products at low temperature, a series of changes in the quality of aquatic products inevitably happened in the freezing process, such as lipid oxidation, protein freeze denaturation and texture change. The influence of frozen storage on the myofibrillar protein of aquatic products was reviewed. The contents included the influence factors of protein frozen denaturation, the physical and chemical properties changes of myofibrillar protein under the frozen storage condition, the mechanism of protein frozen denaturation, and some measures to control the protein frozen denaturation were summarized finally. It aimed to provide for the application of the frozen storage technology in aquatic products and for the study of effect of frozen storage on the myofibrillar protein.
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