金针菇多糖对微冻大黄鱼及其鱼片品质变化的影响

为研究金针菇多糖（polysaccharide from Flammulina velutipes，FVP）对微冻大黄鱼及鱼片在贮藏期间肌原纤维蛋白性质的变化及水分分布的影响，实验分别选用0.03、0.06、0.09 g/L FVP浸渍处理大黄鱼和鱼片，以无菌水处理为对照组，分析微冻贮藏期间样品的感官指标得分、总挥发性盐基氮含量、总巯基含量、Ca2＋-ATPase活性、蛋白流变学性质以及水分迁移变化规律。结果表明：FVP可有效抑制整鱼总挥发性盐基氮含量上升和感官得分的下降；减缓整鱼及鱼片在微冻过程中总巯基含量、Ca2＋-ATPase活性下降和水分流失；此外FVP还能够延缓大黄鱼因腐败而出现的蛋白凝胶能力减弱。在本实验选取的多糖浓度范围内，0.09 g/L FVP处理组保鲜效果较强。该研究结果可为FVP用于水产品贮运保鲜提供理论参考。

Effect of Polysaccharide from Flammulina velutipes on the Quality of Whole Fish and Fillets of Large Yellow Croaker (Pseudosciaena crocea) during Superchilled Storage

In order to investigate the effect of pretreatment with polysaccharide from Flammulina velutipes (FVP) on the water distribution and chemical and rheological properties of myofibrillar proteins in whole fish and fillets of large yellow croaker during superchilled storage, FVP was used at three concentrations of 0.03, 0.06 and 0.09 g/L FVP, while sterile water was used as a control. The sensory evaluation, total volatile basic nitrogen (TVB-N) content, total sulfhydryl content, Ca2+-ATPase activity, rheological properties of myofibrillar protein and water migration of the samples during storage were analyzed. The results showed that FVP could effectively inhibit the increase in the TVB-N content and the decrease in the sensory score of whole fish, slow down the decrease in the total sulfhydryl content and Ca2+-ATPase activity of whole fish and fillets, and improve the water-holding capacity. In addition, FVP could retard the weakening of the gel-forming capacity of myofibrillar proteins in spoiled fish. In the concentration range used in this experiment, FVP treatment at 0.09 g/L had the best preservation effect on fish, which may provide a theoretical reference for the application of FVP in the quality preservation of aquatic products during storage and transportation.