琼胶寡糖对冻虾仁和罗非鱼片品质的影响

以干耗率、解冻流失率、蒸煮流失率、质构特性、盐溶性蛋白质量分数和钙激活三磷酸腺苷（Ca2＋-ATP）酶活力为指标，研究了琼胶寡糖对虾仁和罗非鱼片在冻藏过程中品质的影响，同时对以海藻糖、水溶液浸泡处理的样品进行了比较。结果显示，经琼胶寡糖和海藻糖处理后的虾仁和罗非鱼片在冻藏过程中的干耗率、解冻流失率和蒸煮流失率均显著低于蒸馏水组和空白对照组（P〈0．05）；质构特性（硬度、胶黏性、凝聚性、弹性、咀嚼性和破断力）均优于蒸馏水和空白对照组；盐溶性蛋白质量分数和Ca2＋-ATP酶活力均高于蒸馏水和空白对照组；经琼胶寡糖处理后的样品指标略优于海藻糖组。这表明琼胶寡糖能显著提高冷冻虾仁和罗非鱼片的品质，在冷冻水产品的保水、抗冻等方面具有一定的应用前景。

Effect of agar-oligosaccharide on quality of frozen shrimp and tilapia fillets

We studied the effect of agar-oligosaccharide on the quality of frozen shrimp and tilapia fillets during frozen storage at - 18 ℃, based on the indices of dehydration rate, thawing loss rate, cooking loss rate, texture properties, salt-soluble protein contents and Ca2 ＋-ATP activity. Besides, we compared the samples marinated with trehalose and distilled water. Comparing the samples mari- nated with agar-oligosaccharide and trehalose with those marinated with water and of blank control, the dehydration rate, thawing loss rate and cooking loss rate of the former are lowerer than those of the latter （ P 〈 0.05 ）, while the texture properties （ hardness, adhe- siveness, cohesion, springiness, chewiness and fracture force） , salt-soluble protein contents and Ca2 ＋-ATP activity of the former are better. The indices of the samples treated with agar-oligosaccharide are better than those treated with trehalose. Thus, agar-oligosac- charide can improve the quality of frozen shrimp and tilapia fillets, and have good application prospect in water holding and antifreeze for frozen aquatic products.