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本研究以大菱鲆上背部肌肉为原料,考察其蒸制过程中脂肪含量、失水率、失重率、肌原纤维蛋白相对提取率、组织结构、剪切力、硬度、咀嚼性、色度的变化,并对其肌原纤维蛋白和流失液蛋白分子量变化、鱼块Ca2+Mg2+-ATPase和总巯基含量的变化进行了检测。结果表明:随着蒸制时间的延长,大菱鲆鱼块的失水率、失重率均不断增加,脂肪含量降低;肌原纤维蛋白相对提取率在蒸制开始2 min过程中下降明显,至4 min降至10%以下;Ca2+Mg2+-ATPase含量在蒸制2 min时降至最低;总巯基含量随蒸制时间延长呈先上升后下降趋势,至1min后基本不变。在蒸制过程中大菱鲆鱼块的微观组织结构由完整逐渐开始破裂;剪切力、硬度和咀嚼性显著下降显著(P<0.05);亮度L*值显著升高,并在蒸制4 min后达到稳定状态;鱼块中蛋白的降解和流失使得流失液中不同分子量的蛋白逐渐增加。综上所述,限定规格(1.5 cm×1.5cm×1.0 cm)大菱鲆鱼块在蒸制4 min时可达到熟化且品质良好。
In this study, the upper back muscle of turbot was used as raw material to investigate the fat content, water loss rate, weight loss rate, myofibrillar protein relative extraction rate, tissue structure, shear force, hardness, chewiness, The change of the molecular weight of myofibrillar protein and protein, the content of Ca2 + Mg2 + -ATPase and the content of total sulfhydryl in testis were tested. The results showed that with the prolonging of steaming time, the water loss rate and weight loss rate of turbot were all increased while the fat content decreased. The relative extraction rate of myofibrillar protein decreased significantly during 2 min of steaming, The content of Ca2 + Mg2 + -ATPase decreased to a minimum at 2 min after steaming for 4 min. The content of total sulfhydryl increased firstly and then decreased with the prolongation of steaming time, but remained unchanged after 1 min. The microstructure of turbot lumps gradually ruptured from integrity during steaming; the shear strength, hardness and chewiness decreased significantly (P <0.05); the L * value increased significantly, min to reach steady state; degradation and loss of protein in fish lumps led to a gradual increase of proteins of different molecular weights in the fluid. In summary, the limited size (1.5 cm × 1.5 cm × 1.0 cm) turkey fillets can reach maturity and good quality when steamed for 4 min.