作 者：
章蔚;石柳;熊光权;吴文锦;李新;乔宇;丁安子;廖李;汪兰
单 位：
湖北工业大学生物工程与食品学院;湖北省农业科学院农产品加工与核农技术研究所
关键词：
鮰鱼;预冷时间;能量变化;代谢酶活力;加工品质
摘 要：
为了研究不同预冷时间下淡水鱼能量代谢和加工品质的相关性,本实验以鮰鱼为研究对象,分别测定了鮰鱼宰杀后在4℃下预冷48 h内的能量物质(糖原、乳酸、三磷酸腺苷(adenosine-5’-triphosphate,ATP)及其关联物含量)、代谢酶(己糖激酶(hexokinase,HK)、丙酮酸激酶(pyruvate kinase,PK)、乳酸脱氢酶(lactate dehydrogenase,LDH)、肌酸激酶(creatine kinase,CK))活力、理化品质(pH值、蒸煮损失率、加压失水率、质构特性、K值、色泽)变化。结果表明:随着预冷时间的延长,鮰鱼中糖原和乳酸含量在24 h内不断下降,随后开始积累;二磷酸腺苷、一磷酸腺苷、肌苷酸含量逐渐降低,次黄嘌呤、肌苷含量逐渐升高,ATP几乎检测不到;HK活力不断下降,PK活力在预冷8 h后上升至最大值,随后不断下降,LDH及CK活力均呈波动式下降;pH值和剪切力逐渐下降;加压失水率、蒸煮损失率以及色泽在24 h内保持稳定,在48 h后显著上升(P<0.05),鱼肉的持水性下降;K值不断上升,并在24 h内保持在20%的高鲜度范围内。通过相关性分析发现:糖原含量和乳酸含量呈显著正相关(P<0.05);K值与HK活力呈显著负相关(P<0.05),与白度呈极显著正相关(P<0.01);LDH活力与CK活力、剪切力呈显著正相关,与白度呈显著负相关(P<0.05);加压失水率与蒸煮损失率呈显著正相关(P<0.05)。宰后鮰鱼在预冷24 h内更有利于其在加工过程中的品质控制。
译 名：
Correlation Analysis between Energy Metabolism and Processing Quality of Channel Catfish with Different Prechilling Durations
作 者：
ZHANG Wei;SHI Liu;XIONG Guangquan;WU Wenjin;LI Xin;QIAO Yu;DING Anzi;LIAO Li;WANG Lan;Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science;School of Food and Biological Engineering, Hubei University of Technology;
关键词：
channel catfish;;prechilling time;;energy change;;metabolic enzyme activity;;processing quality
摘 要：
In order to study the correlation between energy metabolism and processing quality of channel catfish with different prechilling durations, changes in energy reserves(including glycogen, lactic acid, adenosine-5'-triphosphate(ATP), and ATP-related compounds), metabolic enzyme activities(hexokinase(HK), pyruvate kinase(PK), lactate dehydrogenase(LDH), creatine kinase(CK)), and quality indicators(pH value, cooking loss rate, expressible moisture rate, texture characteristics, K value, and color) were evaluated during prechilling for 48 h at 4 ℃ after slaughter. The results showed that the contents of glycogen and lactic acid decreased continuously with increasing prechilling time up to 24 h, and then began to accumulate; the contents of adenosine-5'-diphosphate(ADP), adenosine-5'-monophosphate(AMP) and inosine-5'-monophosphate(IMP) decreased gradually, the content of hypoxanthine(Hx) and inosine(HxR) increased gradually, and ATP was almost undetectable; HK activity continued to decline, PK activity rose to the maximum after 8 h prechilling and then decreased, LDH and CK activity showed a volatile decline; pH and shear force gradually decreased; expressible moisture rate, cooking loss and whiteness remained stable within 24 h, and increased significantly after 48 h(P < 0.05), indicating that water-holding capacity decreased; K value continued to rise and remained within the high freshness range below 20% within 24 h. Correlation analysis showed that there was a significant positive correlation between glycogen and lactic acid contents(P < 0.05); K value was significantly negatively correlated with HK(P < 0.05), but significantly positively correlated with whiteness(P < 0.01); LDH was significantly positively correlated with CK and shear force, but significantly negatively correlated with whiteness(P < 0.05). Expressible moisture rate was significantly positively correlated with cooking loss rate(P < 0.05). Postmortem channel catfish within 24 h of prechilling is more conducive to quality control during processing.
