壳寡糖与羧甲基纤维素钠对热煮虹鳟鱼品质的影响及调控机制OA

In order to explore the regulation strategy of texture deterioration of rainbow trout meat during thermal cooking processing,the texture characteristics,water holding capacity,microstructure,infrared spectroscopy,myofibrillar protein content,total sulfhydryl and carbonyl content of cooked rainbow trout meat were determined.The effects of chitooligosaccharide(COS)and sodium carboxymethylcellulose(CMC-Na)on the quality characteristics and protein stability of hot-boiled rainbow trout were systematically compared.The result showed that the addition of COS and CMC-Na could improved the texture characteristics(hardness,cohesiveness,elasticity,chewiness,etc.)and water retention of fish meat,and stabilized the network structure by inhibiting the loss of myofibrillar protein and increasing protein chemical bonds.COS mainly combined with free water through its hydrophilicity(the absorption peak intensity at PK1 in the infrared spectrum weakened and shifted),reduced water loss during heating,improved the elasticity and chewiness of fish meat,promoted the cross-linking between proteins,and inhibited the oxidative denaturation of proteins.CMC-Na could formed a dense gel network on the surface of fish to lock water,and could stabilized the high-level structure of protein by enhancing protein disulfide bonds,reduced protein loss and denaturation,and avoided the looseness of fish caused by heating.Above results revealed that the polysaccharide additives represented by COS and CMC-Na regulated the heat-induced denaturation of fish meat through differential pathways,which provided a theoretical basis for the precise selection of functional ingredients in the processing of prefabricated fish products.