蛋白质氧化是引起食品加工及贮藏过程中品质发生劣变的一个主要原因。本文以鲤鱼肉为研究对象，主要研究鱼糜加工过程中经不同漂洗处理后冻藏对鲤鱼肌原纤维蛋白功能特性的影响。把鱼肉经不同方式漂洗（未漂洗；传统漂洗；添加抗坏血酸钠漂洗；添加没食子酸丙酯（PG）漂洗）后置于-25 ℃，经不同时间（0、30、60、90、120 d）冷冻贮藏后，利用质构仪、电子显微镜、流变仪等设备对鲤鱼肌原纤维蛋白乳化性、凝胶性以及流变性等指标进行测定，结果表明冻藏过程中发生的蛋白质氧化会引起鲤鱼肌原纤维蛋白各项功能特性降低，在漂洗过程中加入PG处理的鱼肉功能特性改变最小，说明添加PG漂洗可以有效地抑制蛋白质氧化的发生，从而减少鲤鱼肌原纤维蛋白功能特性的改变。

Protein oxidation is the leading cause of quality deterioration during processing and storage of food. In this study, the effects of different washing methods, followed by storage under frozen conditions, on myofibrillar proteins (MPs) of common carp (Cyprinuscarpio) meat was examined. Fish meat was stored at -25 ℃ for 0, 30, 60, 90, and 120 d after it was washed using traditional washing, washing with sodium ascorbate, and washing with propyl gallate [PG] or left unwashed, respectively. The emulsifying properties, gelation properties, and rheological properties of MPs in common carp were evaluated using texture analyzer, electron microscope, and rheometer. The results showed that protein oxidation during frozen storage significantly reduced the functional properties of MPs in common carp (P < 0.05) butthe change could be minimized by washing with PG. This indicates that addition of PG during washing could effectively inhibit the occurrence of protein oxidation, thus reducing the changes in functional properties of MPs in common carp.

黑龙江省自然科学基金资助项目（C201122）