食品科学2018，Vol.39Issue(7)：56-62,7.DOI:10.7506/spkx1002-6630-201807009
蒸制过程中大菱鲆肌肉理化特性、组织结构及蛋白特性变化
Changes in Physicochemical Properties,Microstructure and Protein Properties of Turbot(Scophthalmus maximus L.) Muscle during Steam Cooking
摘要
Abstract
In this study, the upper dorsal muscle of turbot was investigated for changes in fat content, moisture loss rate, mass loss rate, relatively extraction rate of myofibrillar protein, microstructure, shear force, hardness, chewiness and color. Besides, we also examined changes in the relative molecular mass of myofibrillar proteins in the fish muscle and proteins in the fish juice, Ca2+Mg2+-ATPase activity and total thiol group content. Results indicated that the moisture loss rate and mass loss rate increased, while fat content decreased with increasing cooking time. The extraction rate of myofibrillar protein decreased significantly in the first 2 min of cooking and then dropped to less than 10% by 4 min. Ca2+Mg2+-ATPase activity dropped to the lowest level at 2 min. Total thiol group content first increased and then declined during the first 1 min, followed by a leveling off. During cooking, the microstructure of turbot cubes was damaged; meanwhile, shear force, hardness and chewiness decreased significantly (P < 0.05). The L* value increased significantly to a plateau after 4 min. Myofibrillar proteins with different molecular weights continuously leaked out from fish muscle tissues, resulting in higher protein content in the exudate. In conclusion, turbot cubes (1.5 cm × 1.5 cm × 1.0 cm) cooked by steaming for 4 min had good quality.关键词
大菱鲆/质量损失率/组织结构/质构/蛋白质Key words
turbot/mass loss rate/microstructure/texture/protein分类
轻工纺织引用本文复制引用
傅新鑫,王垚,李德阳,姜鹏飞,刘文涛,梁峻,祁立波,董秀萍..蒸制过程中大菱鲆肌肉理化特性、组织结构及蛋白特性变化[J].食品科学,2018,39(7):56-62,7.基金项目
"十三五"国家重点研发计划重点专项(2016YFD0400404 （）
2016YFD0400703-3) （）
