CAJ | 학술논문

对在不同温度(-80℃,-20℃,0℃,5℃)下保藏了一个月的鳊鱼鱼糜品质进行比较和研究,检测了凝胶强度、挥发性盐基氮、肌球蛋白含量,保藏效果为:-80℃效果最好,-20℃其次,0℃一般,5℃变质严重,即温度越低.保藏效果越好;通过化学作用力、凝胶溶解率、巯基含量、SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE)分析品质差异原因.结果发现:在鳊鱼鱼糜蛋白质构象稳定时.离子键作用力强、总巯基含量高.在品质较差的鱼糜中,疏水键和非二硫键较强.
대재불동온도(-80℃,-20℃,0℃,5℃)하보장료일개월적편어어미품질진행비교화연구,검측료응효강도、휘발성염기담、기구단백함량,보장효과위:-80℃효과최호,-20℃기차,0℃일반,5℃변질엄중,즉온도월저.보장효과월호;통과화학작용력、응효용해솔、구기함량、SDS-취병희선알응효전영(SDS-PAGE)분석품질차이원인.결과발현:재편어어미단백질구상은정시.리자건작용력강、총구기함량고.재품질교차적어미중,소수건화비이류건교강.
Qualities of bream surimi stored for one month under different temperatures (-80℃, -20℃, 0℃, 5℃)were compared to each other and the gel strength, the total volatile basic nitrogen and the content of myosin of which were determined. The results showed that the lower temperature, the better storage effect: bream surimi stored under -80℃ was the best; which stored under -20℃ was better, which stored under 0℃ was normal and which stored under 5℃ was the worst. The quality difference was analyzed from the following aspects: chemical interaction, dissolution rate of gel, content of sulthydryi and SDS-polyacrylamide gel electrophoresis (SDS-PAGE). The result showed that ionic bond was strong and the total sulfhydryl content was high when protein conformation of bream surimi was steady; hydrophobic bond and non-disulfide bond were strong in worse quality of bream surimi.