乳清分离蛋白水解物对冷藏鱼糜的保鲜作用

通过测定不同贮藏时间内(0 d、1 d、3 d、5 d、7 d、9 d)草鱼鱼糜的羰基含量、硫代巴比妥酸反应物(thiobarbituric acid-reactive substances,TBARS)、细菌总数、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、三甲胺(trimethylamine,TMA)值、K值等指标的变化,并分析各指标之间的相关性,研究冷藏(4℃)条件下乳清分离蛋白(WPI)水解物对草鱼鱼糜的抗氧化及保鲜效果。实验分为5组,第1组为对照组,第2~4组中分别加入2%、4%和6%的水解物,第5组中加入0.02%的BHA。结果表明:随着WPI水解物添加量的增加,鱼糜的蛋白和脂肪氧化抑制显著(p0.05),保鲜效果明显改善,其中6%WPI水解物处理组效果最明显,在贮藏9 d内,与对照组相比,羰基含量、TBARS值、TVB-N值和K值分别降低了1.54 nmo L/mg蛋白、0.21 mg/kg、5.84×10~(-2) mg/g和11.7%,此时鱼糜仍处于二级鲜度。各指标间存在显著正相关(p0.05)。因此,WPI水解物可以起到很好的抗氧化和保鲜作用,未来可以考虑把乳清蛋白水解物作为天然保鲜剂用于鱼糜制品生产中。

Effects of a Hydrolysate of Whey Protein Isolate on the Preservation of Surimi during Cold Storage

The effects of a hydrolysate of whey protein isolate (WPI) on the antioxidant capacity and preservation of grass carp surimi stored at 4°C were investigated. Changes in the carbonyl content, thiobarbituric acid-reactive substances (TBARS) value, the total number of bacterial colonies, total volatile basic nitrogen (TVB-N) value, trimethylamine (TMA) value, and K value of grass carp surimi were measured at different storage times (days 0, 1, 3, 5, 7, and 9), and the correlation between the indices was studied. Experimental samples were divided into five groups: group 1: control group; groups 2 to 4: addition of 2%, 4%, and 6% WPI hydrolysate, respectively; group 5: addition of 0.02% butylated hydroxyanisole (BHA). The results showed that protein and lipid oxidation in surimi were significantly inhibited with increasing amounts of added WPI hydrolysate (p<0.05), and the preservation effect was markedly improved. The most significant effect was observed in surimi with the addition of 6.0% WPI hydrolysate; during the nine-day storage period, the carbonyl content, TBARS value, TVB-N value, and K value were decreased by 1.54 nmoL/mg protein, 0.21 mg/kg, 5.84?10-2 mg/g and 11.7%, respectively, compared with those of control; the grass carp surimi was still in the second grade of freshness after nine days of storage. Additionally, all indices had a significant positive correlation (p<0.05). Therefore, WPI hydrolysate has a strong effect on antioxidant capacity and preservation, and can be considered for use as a natural preservative for surimi products.