热加工条件对鲍鱼腹足部分加工特性的影响  

The effect of thermal processing on the partial properties of abalone meat

作　　者：肖桂华[1] 朱蓓薇[1] 董秀萍[1] 陈雪娇[1] 陈昭[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034

出　　处：《大连工业大学学报》2012年第1期1-7,共7页Journal of Dalian Polytechnic University

基　　金：国家科技部"十一五"科技支撑计划资助项目(2008BAD94B03);国家"863"高技术研究发展计划资助项目(2007AA091804);辽宁省海洋食品科学与技术重点实验室项目(2008403003)

摘　　要：分别在60、70、80、85、90和100℃下对鲍鱼腹足热加工0.5～14h,考察了热加工条件对其质量、质构特性、感官特性以及肌原纤维蛋白变性率的影响。结果表明,随着热加工温度的升高和时间的延长,鲍鱼腹足的质量逐渐降低;其质构和感官特性先变好后变差,且温度越高,随时间的变化越明显;其肌原纤维蛋白变性率迅速升高,且升至90%后趋于平稳。在80℃左右加热,鲍鱼腹足的质量损失少,质构特性和感官特性都较好,品质较高,可加工时间较长。The mass,textural properties,sensory scores and denaturation ratio of myofibrillar protein were measured after abalone meat was subjected to thermal processing at 60,70,80,85,90 and 100 ℃ for 0.5-14 h respectively.The results showed that obvious changes of mass,textural properties,sensory scores and denaturation ratio of myofibrillar protein were observed as the temperature increased and the heating time prolonged.The denaturation rate of myofibrillar protein decreased rapidly and stabilized above 90%.The abalone meat with high quality could be obtained at 80 ℃.

关 键 词：鲍鱼腹足 热加工 质构特性 质量 肌原纤维蛋白 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程] S985.3[轻工技术与工程—食品科学与工程]