加热条件下刺参结构和流变学性质的变化  

Rheological and Structure Properties Changes of Stichopus Japonicus During Heat Treatment

作　　者：薛冬梅[1] 高昕[1] 崔凤霞[1] 董平[1] 李八方[1] 薛长湖[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,青岛266003

出　　处：《中国食品学报》2006年第1期161-166,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：教育部新世纪优秀人才支持计划(NCET-04-06427);教育部科学技术重点项目;山东省优秀中青年科学家科研奖励基金(2004BS07003);青岛市科技发展人才基金(04-2-JZ-110)

摘　　要：研究了鲜活刺参在不同加热(40、60、70、80、90、100℃)条件下的组织构造变化及其流变学特性,并验证了胶原蛋白含量和类型。采用VanGieson染色法观察刺参的组织构造,采用质构仪测定其流变学特性(弹性模量、粘性模量、应力松弛时间和破断力)。结果表明:在不同的加热温度下刺参肌肉组织结构有明显的变化,流变学特性与加热温度之间有一定的规律性。这些变化主要是由于胶原蛋白在不同温度下其状态不同所引起的。结论:胶原蛋白占刺参粗蛋白的比例最高,为71.45%。胶原蛋白的种类是3条α1链的Ⅰ型胶原。Changes in tissue structure and rheological properties of raw sea cucumbers and heated sea cucumbers at different temperatures （40,60,70,80,90 and 100℃）for 1h were studied. At the same time,the content and the type of collagen were verified. The structural changes were observed using a light microscope and the rheological parameters （elastic modulus,viscosity,stress-relaxation time and rupture strength）determined using a texture meter. The content of collagen ratios （%） to the content of crude protein is 74.15% and type of collagen was Ⅰ, being three α1, Microscopic photograph revealed that the structural change of heated meat was obviously different from each other. Meanwhile, theological parameters showed positive correlation with heating temperature. These changes are mainly caused by the different states of collagen during heating. These changes were also evidenced using a light microscope.

关 键 词：海参 胶原蛋白 肌肉纤维 流变学特性 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]