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对于片质量的解决方案:屠宰年龄对蛋白质机制和氧化的影响
Ayşe Kara1, Ahmet Akkose2, Sevda Urçar Gelen3
1Department of Seafood Processing, Faculty of Fisheries, Recep Tayyip Erdoğan University, TR-53020, Rize, Turkiye.
Heliyon
|May 30, 2024
概括
彩虹鱼片的质量随着年龄的增长而变化. 较老的鱼类显示蛋白质氧化减少和肌纤维细胞碎片化指数增加,这表明对肉质和市场接受有重大影响.
科学领域:
- 水产养殖是水产养殖的一种方式.
- 鱼类生理学 鱼类生理学
- 食品科学 食品科学 食品科学
背景情况:
- 鱼肉的物理化学特性预测了鱼片的质量和营养价值.
- 鱼肉质量是复杂的,受到新鲜度和市场接受因素的影响.
研究的目的:
- 研究彩虹鱼 (Oncorhynchus mykiss) 片的物理化学特性与年龄相关的变化.
- 确定鱼类在屠宰时的年龄对最终肉质和消费者接受度的影响.
主要方法:
- 分析的化学成分,pH值,水活性 (aw),水容量 (WHC),颜色,质地,蛋白质热稳定性,肌纤维细胞碎片化指数 (MFI),糖原含量,蛋白质氧化和蛋白质概况.
- 变化温度 (Tmax1,Tmax2),蛋白质氧化标志物 (硫基,二硫化键) 和MFI的量化年龄相关变化.
主要成果:
- 蛋白质变性温度 (Tmax1,Tmax2) 随着年龄的增长而降低.
- 随着年龄的增长,蛋白质氧化标志物 (硫基66.6%,二硫化键31.25%) 的显著减少.
- 肌纤维细胞碎片化指数 (MFI) 随着年龄的增长增加了86.6%.
结论:
- 屠宰时的鱼类年龄显著影响彩虹鱼片的质量.
- 优化屠宰年龄,考虑到市场权重,积极影响肉类的质量属性和潜在的消费者接受.
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