CAJ | 학술논문

为考察抗冻剂的添加对冻藏罗非鱼片品质的影响，寻找冻藏罗非鱼的最佳抗冻剂组合，以盐溶性蛋白、Ca2＋-ATPase 活性、质构特性3个指标进行单因素试验获得抗冻剂添加范围，使用Box-Behnken 试验设计和响应面分析法对精选的抗冻剂进行了筛选和优化匹配，以上述3个指标的综合评分值为响应值获得抗冻剂的最佳配比：4％乳酸钠，2．1％海藻糖，3．2％山梨醇，4％蔗糖。结果显示，在冻藏罗非鱼中添加最优配方的抗冻剂后，盐溶性蛋白含量为84．30 mg/g，质构加权9．1，Ca2＋-ATPase 活性为3．82μmol Pi/（mg prot·h），加权平均值为29．7，与无添加的对照组21．92相比提高了36．67％，由试验拟合模型最优解为29．96，与试验值29．7符合得较好。结果表明，最优配方的抗冻剂可以有效改善冻藏罗非鱼的综合品质，为罗非鱼冻藏保护提供了可靠的参考依据。
위고찰항동제적첨가대동장라비어편품질적영향，심조동장라비어적최가항동제조합，이염용성단백、Ca2＋-ATPase 활성、질구특성3개지표진행단인소시험획득항동제첨가범위，사용Box-Behnken 시험설계화향응면분석법대정선적항동제진행료사선화우화필배，이상술3개지표적종합평분치위향응치획득항동제적최가배비：4％유산납，2．1％해조당，3．2％산리순，4％자당。결과현시，재동장라비어중첨가최우배방적항동제후，염용성단백함량위84．30 mg/g，질구가권9．1，Ca2＋-ATPase 활성위3．82μmol Pi/（mg prot·h），가권평균치위29．7，여무첨가적대조조21．92상비제고료36．67％，유시험의합모형최우해위29．96，여시험치29．7부합득교호。결과표명，최우배방적항동제가이유효개선동장라비어적종합품질，위라비어동장보호제공료가고적삼고의거。
In order to examine the influence of cryoprotectant on the quality of frozen tilapia, find the best combination. We got the range of four cryoprotectants with salt soluble protein content, Ca2+-ATPase activity and the organization structure as indexes. The best proportion of cryoprotectant formula was achieved by using the Box-Behnken experimental design and response surface analysis on the basis of single factor experiments. The best ratio was that sodium lactate 4%, trehalose 2. 1%, sorbitol 3. 2% and sucrose 4%. The validation of the response results of the comprehensive score with the three indicators is that the comprehensive score value for control group was 21.92, the content of the soluble protein was 84.30 mg/g, the Ca2+-ATPase activity was 3.82μmol Pi/(mg prot·h), the texture integrated value was 9.10, and the integrated value was 29.7, which had good compliance with the fitting model optimal solution. The integrated quality of the frozen Tilapia could be improved with the formula according to this test, and it can provide a reliable reference for frozen tilapia protection.