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脆化处理对罗非鱼肌肉品质调控作用

闫竣萌 肖斯立 刘巧瑜 白卫东 吴霆 王青秀 杨灵 欧柏桥

食品工业科技2025,Vol.46Issue(15):76-85,10.
食品工业科技2025,Vol.46Issue(15):76-85,10.DOI:10.13386/j.issn1002-0306.2024070129

脆化处理对罗非鱼肌肉品质调控作用

Regulation of Muscle Quality of Tilapia by Embrittlement

闫竣萌 1肖斯立 1刘巧瑜 1白卫东 1吴霆 2王青秀 2杨灵 2欧柏桥3

作者信息

  • 1. 仲恺农业工程学院轻工食品学院,广东 广州 510225
  • 2. 仲恺农业工程学院信息科学与技术学院,广东 广州 510225
  • 3. 茂名市大渔水产品有限公司,广东茂名 525000
  • 折叠

摘要

Abstract

This study systematically evaluated the effects of embrittling duration on the quality of tilapia muscle through sensory evaluation,physicochemical analysis,microstructural observation,and myofibrillar protein(MP)structure analysis.The results demonstrated that prolonged embrittling time significantly enhanced muscle hardness,springiness,adhesiveness,and chewiness(P<0.05).Water-holding capacity improved by 6.47%(embrittlement for 90 days),while water distribution analysis revealed decreased free water content and increased bound water content(P<0.05).Microstructural observations indicated that extended embrittling time led to tighter myofibrillar connections and significantly enhanced connective tissue and collagen fibers(P<0.05).In the MP structure,total sulfhydryl content significantly decreased,hydrophobicity increased,α-helix relative content reduced,and β-sheet relative content elevated(P<0.05).Additionally,fluorescence intensity declined,accompanied by a blue shift in the emission wavelength.SDS-PAGE analysis showed that embrittling treatment weakened the expression of MHC,AC,and TM bands and formed high-molecular-weight aggregates.Correlation analysis revealed that the proportion of bound water in muscle,connective tissue proliferation,protein hydrophobic interactions,and intermolecular forces were positively correlated with muscle quality attributes,including hardness,springiness,adhesiveness,and chewiness.Overall,tilapia muscle embrittled for 90 days exhibited optimal sensory attributes,texture,and water distribution,suggesting that 90 days was the recommended duration for embrittling in production.

关键词

脆化处理/罗非鱼/肌肉品质/调控

Key words

embrittlement/tilapia/muscle quality/regulation

分类

轻工纺织

引用本文复制引用

闫竣萌,肖斯立,刘巧瑜,白卫东,吴霆,王青秀,杨灵,欧柏桥..脆化处理对罗非鱼肌肉品质调控作用[J].食品工业科技,2025,46(15):76-85,10.

基金项目

绿色生态和工程化智能养殖技术研究与示范(2021B0202030001) (2021B0202030001)

广东省重点建设学科科研能力提升项目(2022ZDJS022) (2022ZDJS022)

广东省茂名滨海新区海洋渔业产业园项目(0835-220FA8102621). (0835-220FA8102621)

食品工业科技

OA北大核心

1002-0306

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