斑点叉尾鮰鱼皮保藏方法  

Sudies on Preservation Methods of Fish Skin

作　　者：刘海英[1] 何磊[1] 过世东[1] 

机构地区：[1]江南大学食品学院

出　　处：《食品与发酵工业》2011年第3期79-83,共5页Food and Fermentation Industries

基　　金：江苏省自然基金(BK2009749)资助

摘　　要：通过自然风干、烘干和盐渍3种不同的方法处理斑点叉尾鮰鱼皮,并在室温条件下分别保藏10、30、60和90 d。在鱼皮保藏结束后,利用差示扫描量热法定期测定鱼皮的收缩温度,提取鱼皮酸溶胶原并测定各胶原的红外光谱性质,利用SDS-PAGE电泳法测定胶原分子的分子质量分布,以此分析各种处理方法及保藏时间对鱼皮性质的影响。结果表明:风干处理后的鱼皮经保藏一段时间后,复水后的鱼皮和其酸溶胶原的特性与新鲜鱼皮及其酸溶胶原的特性最为接近,表明风干处理的效果最佳,从中提取所得酸溶胶原结构基本保持原有状态。In this study, channel catfish skins were dried with three different methods： air dry at room temperature, hot air dry and marinated with salt. The treated samples were preserved at room temperature for 10 days, 30 days, 60 days and 90 days. Channel catfish skin shrinkage temperature were measured by differential calorimetry （DSC） method. Collagens of those fish skins were extracted. The molecular weight distributions were determined by SDS-PAGE, and the Fourier Transform Infrared Spectroscopies of the collagens were also studied. The results showed that natural drying was the best treatment for fish skin preservation.

关 键 词：鱼皮 保藏 差示扫描量热法 SDS-PAGE 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]