肌肉内结构蛋白的动态重塑及其对死后冷藏期间鱼肌肉质量的影响
Hua Liu1, Tian-Bo Zhang1, Fu-Hao Zhang1
1College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Food chemistry
|January 28, 2026
概括
尸体死后的鱼肌肉由于结构崩而变软. 肌内连接组织的降解首先发生,其次是肌肉纤维损伤和蛋白质分解,在冷藏期间影响鱼纹理.
科学领域:
- 海洋生物学 海洋生物学
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 尸体死后的海肌肉在冷藏期间表现出显著的纹理变化.
- 肌肉软化是影响鱼质量和保质期的关键因素.
研究的目的:
- 调查冷藏期间鱼肌肉软化背后的机制.
- 分析肌肉质量,组织结构和蛋白质组成的动态变化.
主要方法:
- 鱼肌肉的微观结构分析.
- 评估原蛋白和肌纤维蛋白质降解.
- 结构变化与纹理软化的相关性.
主要成果:
- 在冷藏7天内,阿巴龙肌肉硬度显著降低 (65-76%).
- 肌内连接组织 (IMCT) 退化之前的肌肉纤维 (MF) 破坏.
- 原蛋白含量大幅降低,肌纤维蛋白 (MPs),特别是帕米奥辛,在储存过程中被降解.
结论:
- 渐进的纹理变化是由连续的IMCT损伤,MF完整性损失和MP变质/退化造成的.
- 了解这些机制可以优化鱼的加工和保存.
- 这项研究提供了关于在冷藏期间保持鱼品质的见解.
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