关于鱼糜在冷藏过程中蛋白质变性的研究——冷藏过程中Ca++-ATPase活性变化的探讨
STUDY ON PROTIEN DENATURATION OF MINCED FISH MEAT IN REFRIGERATION——Examine on the Changes in the Ca++-ATPase Activity in Refrigeration
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摘要: 本文就草鱼鱼糜在冷藏过程中肌原纤维蛋白 Ca++-ATPase 活性的变化及几种因素对其活性的影响作了初步探讨。并与 VBN 值的变化作了比较。冷藏过程中,鱼糜的肌原纤维蛋白 Ca++-ATPase 活性变化明显,而 VBN 值变化不大,因此可用肌原纤维蛋白 Ca++-ATPase活性的大小来鉴别冷藏前期鱼糜蛋白质的变性程度。几种因素对蛋白质变性具有不同程度的影响。对于已腐败的鱼糜,不宜用鱼糜肌原纤维蛋白 Ca++-ATPase 活性来鉴定其品质的优劣。Abstract: The present paper deals with the changes in the Ca++-ATPase activity ofmyofibrillar protiens from minced fish meat of grass carp (Ctenopharyngodon idellus)in refrigeration. The effect of several kinds of factor on Ca++--ATPase activity wereexamined. The Ca++-ATPase activity was considered to be useful in evaluating thequality of minced fish meat in the refrigerating process.
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