水产学报2012，Vol.36Issue(9)：1465-1472,8.DOI:10.3724/SP.J.1231.2012.27937
不同加热温度下刺参肌肉组织与胶原纤维结构的变化
Changes of muscle tissue and collagen fibers structure of sea cucumber ( Stichipus japonicus ) during heated treatment
摘要
Abstract
Sea cucumber Stichopus japonicus has become an important cultivated aquatic species in China in recent years. Previous studies mainly focused on the food sources, nutrition values, biological activity and structure of acid polysaccharide. However, these studies do not have a tissue structural consideration on sea cucumber meat. In this paper, the changes of muscle tissue and collagen fibers structure from S. japonicus during heated treatment were studied, and the variation mechanism was analyzed. The structures of muscle tissue and collagen fibers were observed by a light microscope and a scanning microscope, meanwhile DSC tested the denaturation temperature of sea cucumber. Following were the results. The changes of tissue structure and collagen fibers after heating treatment were evident. Along with the increasing of heating temperature, the muscle fibers gradually aggregated and cross-linked, forming porous mesh structure. The collagen fiber structure shrunk, accompanied with collagen protein denaturation leading to fibers closely spaced. The changes of collagen fibers structure were more prominent compared with the overall tissue structure. DSC scanning curve of raw S. japonicus meat showed the denaturation temperature was 68. 92 ℃. Thermal denaturation of muscle protein during heating treatment resulted in the changes of tissue structure and collagen fibers.关键词
刺参/组织构造/胶原纤维/细胞分裂扫描电镜法Key words
Stichipus japonicus/ tissue structure/ collagen fiber/ cell-maceration/SEM分类
生物科学引用本文复制引用
高昕,刘莲凤,刘倩,黄金发,付晓婷,许加超..不同加热温度下刺参肌肉组织与胶原纤维结构的变化[J].水产学报,2012,36(9):1465-1472,8.基金项目
国家自然科学基金项目(31071631) （31071631）
青岛市南科技发展计划(2011-5-028-QT) （2011-5-028-QT）
