抗冻剂在水产品冻藏中的应用研究

doi:10.11924/j.issn.1000-6850.casb15100085

摘要/Abstract

摘要： 冷冻保藏可以最大限度地保持水产品的营养价值，但水产品在冻结贮藏中易发生冰晶的长大，对冻结水产品的品质带来很大的影响，使细胞受到机械损伤，蛋白质发生变性，解冻时汁液流失量增加，风味和营养价值下降。添加抗冻剂被认为是防止水产品蛋白质冷冻变性的最有效方法之一。文章探讨了水产品抗冻剂的作用机理，水产品经抗冻剂处理后再冻藏可提高Ca2+-ATPase 活性、增加样品的pH，较好的保持了物料的营养成分，抑制冰晶的生长，降低肌肉组织受到机械损伤；综述了新型抗冻剂如糖类抗冻剂、复合磷酸盐抗冻剂、蛋白水解产物型抗冻剂及抗冻蛋白在水产品中的应用研究进展。今后研究者可利用现代分析技术与方法获得蛋白质分子变化的动态特征，进一步理清水产品蛋白质冷冻变性的机理和作用机制。

关键词: 哈尔滨, 哈尔滨, 农业, 产业技术创新联盟, 稳定性, 因子分析

Abstract: Freezing preservation can maintain the nutrition value of aquatic products. But ice crystals in aquatic products are prone to grow during the frozen storage and have great impacts on the product quality. It could easily lead to the mechanical damage, protein denaturation, increase of drip loss and decline of flavor and nutrition. Adding cryoprotectant is considered to be one of the most effective ways to prevent frozen aquatic products from protein denaturation. In this paper, functional mechanism and characteristics of cryoprotectant were reviewed. Cryoprotectant can not only improve Ca2 -ATPase activity of aquatic products, but also increase pH and maintain the flavor and nutrition, furthermore, it could inhibit ice crystal growth and reduce muscle tissue damage. Then the application of cryoprotectants including saccharides, composite phosphates, protein hydrolysates and antifreeze proteins was summarized. Modern analytical techniques and methods should be applied to obtaining the dynamic changing characteristics of protein molecule in order to clarify the mechanism of protein denaturation in future researches.

胡晓亮,王易芬,郑晓伟,沈建. 抗冻剂在水产品冻藏中的应用研究[J]. 中国农学通报, 2015, 31(35): 38-42.

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