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投稿时间：2022-09-05
投稿时间：2022-09-05
中文摘要: 为探索甲壳素纳米晶体（chitin nanocrystals，ChNCs）对于冷冻水产品的抗冻效果，以带鱼鱼糜为研究对象，蔗糖和山梨糖醇混合物（1.5%∶1.5%，质量比）处理为对照，不添加抗冻剂为空白对照组，研究不同含量ChNCs（1%、3%、5%，质量分数）对带鱼鱼糜的盐溶性蛋白含量、总巯基含量、分型巯基含量、流变性能、鱼糜凝胶的凝胶强度、持水性、白度等特性的影响。结果表明，-18 ℃冻藏35 d 后，ChNCs 可以延缓盐溶性蛋白和巯基含量的下降趋势，增强鱼糜的流变学性能和保护带鱼鱼糜中肌原纤维蛋白的完整性；同时，ChNCs 还能增强鱼糜凝胶的凝胶强度、持水性、白度等特性，在冻藏期间抑制凝胶弱化的作用，其中3%ChNCs 的抗冻效果优于其它试验组。
Abstract:In order to explore the antifreeze effect of chitin nanocrystals （ChNCs）on frozen aquatic products，the hairtail surimi was used as the research object，the mixture of sucrose and sorbitol（1.5%∶1.5%，quality ratio）was used as the control group，and no antifreeze was used as the blank control group.The effects of different contents of ChNCs （1%，3%，5%，quality ratio）on the salt-soluble protein content，total sulfhydryl group，fractal sulfhydryl group content，rheological properties，gel strength，water holding capacity and whiteness of surimi were investigated.The results showed that ChNCs inhibit the decline in salt-soluble proteins and sulfhydryl groups，enhance the rheological properties of surimi and protect the integrity of myogenic fibrillar proteins in hairtail surimi after 35 d of storage at-18 ℃.At the same time，ChNCs could also enhance the gel strength，water holding capacity，whiteness of surimi gel and inhibit the weakening of gel during frozen storage.The cryoprotective effect of 3%ChNCs was better than that of any other experimental groups.
文章编号：202314016 中图分类号： 文献标志码：
基金项目:大学生创新训练项目（202010389019）
| Author Name | Affiliation |
| HUANG Qiuyu，YU Shan，JIANG Haixin，TONG Zhisheng，ZENG Ronghuai，PANG Jie，WU Chunhua* | College of Food Science，Fujian Agriculture and Forestry University，Fuzhou 350002，Fujian，China |
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