肉类研究2025，Vol.39Issue(5)：10-19,10.DOI:10.7506/rlyj1001-8123-20241017-272
不同熟制程度对克氏原螯虾品质及蛋白消化特性的影响
Effect of Different Cooking Degrees on the Quality and Protein Digestibility of Procambarus clarkii
摘要
Abstract
To investigate the effects of different cooking degrees on the quality and digestibility of crayfish(Procambarus clarkii),crayfish was cooked until the internal temperature reached 70,80,90,or 100℃.The changes in the moisture content,microstructure,and texture properties of crayfish meat were measured,along with the carbonyl and sulfhydryl content,surface hydrophobicity,secondary structure,and digestibility of proteins to identify the optimal cooking temperature for maintaining the quality and digestibility of crayfish meat.The results indicated that as the internal temperature of crayfish meat increased,the gaps between muscle fiber bundles widened,and surface hydrophobicity and water loss rose,resulting in increased hardness and reduced elasticity,ultimately causing quality deterioration.Additionally,increased internal temperature significantly exacerbated protein oxidation,as evidenced by a significant rise in the carbonyl content(P<0.05),reaching 3.569 nmol/mg at 100℃.In contrast,the sulfhydryl content showed a significant decrease(P<0.05).Protein oxidation induced protein cross-linking and aggregation,and moderate protein oxidation was found to enhance protein digestibility.The highest protein digestibility,61.73%,was observed at an internal temperature of 90℃,which declined with increasing internal temperature beyond 90℃.In conclusion,different cooking degrees significantly affect the oxidation and digestibility characteristics of crayfish meat.An internal temperature of 90℃results in moderate protein oxidation and optimal in vitro digestibility while maintaining appropriate hardness and elasticity,thereby preserving the overall quality of crayfish meat to the greatest extent.关键词
克氏原螯虾/中心温度/消化特性/蛋白质氧化Key words
Procambarus clarkii/internal temperatures/digestibility/protein oxidation分类
轻工业引用本文复制引用
刘煊,杜柳,王世哲,胡传峰,刘栋银,黄悦,汪超,乔宇..不同熟制程度对克氏原螯虾品质及蛋白消化特性的影响[J].肉类研究,2025,39(5):10-19,10.基金项目
潜江市公益性行业科研计划项目(2023GYX033) （2023GYX033）
