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通过研究冷藏(4℃)过程中鲢鱼鱼肉的pH、水溶性蛋白、盐溶性蛋白、Ca2+-ATP酶活性、总巯基含量的变化规律,考察鲢鱼鱼肉在制备鱼糜前的有效贮藏期。结果表明:鲢鱼鱼肉在4℃贮藏过程中,pH第1天达到最低值7.04,水溶性蛋白含量在第5天达到最低值4.45mg/g,Ca2+-ATP酶活性呈下降趋势,总巯基含量前4d上升随后下降。盐溶性蛋白含量在第4天下降,至贮藏末期下降幅度为12.01%。通过SDS-PAGE电泳分析,鲢鱼鱼肉MHC(肌球蛋白重链)在第10天发生降解。
The changes of silver carp fish’s pH, water-soluble protein, salt-soluble protein, Ca2 + -ATPase activity and total sulfhydryl content during cold storage (4 ℃) were investigated to investigate the effective storage period of silver carp fish before it was prepared. The results showed that during storage at 4 ℃, the fish carp reached the minimum value of 7.04 on day 1, the lowest level of water-soluble protein reached 4.45 mg / g on the fifth day, and the activity of Ca2 + -ATP decreased. The content of total sulfhydryl The first 4d then went down. The content of salt-soluble protein decreased on the 4th day and decreased to 12.01% at the end of storage. Silver carp fish MHC (myosin heavy chain) was degraded on the 10th day by SDS-PAGE electrophoresis.