南极磷虾肉糜冷藏过程中蛋白水解酶的稳定性及自溶特性丁浩宸.doc

——————————————————————————————————————————————— 南极磷虾肉糜冷藏过程中蛋白水解酶的稳定性及自溶特性_丁浩宸 200 2014, Vol.35, No.04 食品科学 ※包装贮运 南极磷虾肉糜冷藏过程中蛋白水解酶的 稳定性及自溶特性 丁浩宸，李栋芳，张燕平*，许 刚，徐舒展，黄天翔 （浙江工商大学 水产品加工研究所，浙江 杭州 310035） 摘 要：以总蛋白酶活力为指标，研究3种自制南极磷虾肉糜（虾肉糜）5 ℃冷藏过程中蛋白水解酶的稳定性，并以蛋白质组分、汁液流失率为指标，结合感官评价，研究其自溶特性。结果表明：在冷藏过程中，虾肉糜所含的消化腺蛋白酶稳定性较高，未充分漂洗的虾肉糜受到持续的水解；虾肉糜的自溶特性主要表现为盐溶性蛋白、碱溶性蛋白的降解和水溶性蛋白的增加，且汁液流失率增大和感官品质劣化。未漂洗虾肉糜的自溶现象尤为显著，不宜冷藏保存，而2次漂洗虾肉糜在冷藏过程中自溶特性不显著，虽然存在一定的蛋白质组分变化和汁液流失率增加现象，但感官品质未大幅下降，因而适宜于短时间内在5 ℃进行冷藏保存。 关键词：南极磷虾肉糜；冷藏；蛋白水解酶；自溶特性 Stability of Proteolytic Enzymes and Autolysis Characteristics of Antarctic Krill Paste during Chilling Storage DING Hao-chen, LI Dong-fang, ZHANG Yan-ping*, XU Gang, XU Shu-zhan, HUANG Tian-xiang (Institute of Aquatic Products Processing, Zhejiang Gongshang University, Hangzhou 310035, China) Abstract: Three different kinds of Antarctic krill pastes were prepared. The total proteolytic activity was adopted as an index to study the stability of proteolytic enzymes in Antarctic krill pastes during chilling storage at 5 ℃. Furthermore, the autolysis characteristics of Antarctic krill pastes were also investigated via analysis of protein components, drip loss and sensory quality. The results indicated that the proteolytic enzymes of Antarctic krill pastes which originated from its digestive organs were stable during chilling storage. The Antarctic krill paste prepared without sufficient rinsing was under durative state of autolysis during storage. The autolysis characteristics of Antarctic krill pastes mainly embodied in protein degradation, rise of drip loss and deterioration of the sensory quality. The Antarctic krill paste prepared without rinsing was not suitable for storage at refrigerated temperature, since its autolysis phenomena were particularly remarkable. However, the autolysis characteristics of Antarctic krill paste prepared by rinsing twice were not significant. The sensory quality was not seriously deter