漂洗水温对淡水鱼鱼糜蛋白质热变性的影响  

Effect of rinsing temperature on thermostability of freshwater fish surimi protein

作　　者：王利琴[1] 汪之和[1] 龚蓉珠[1] 

机构地区：[1]上海水产大学食品学院,上海200090

出　　处：《上海水产大学学报》2002年第2期134-137,共4页Journal of Shanghai Fisheries University

摘　　要：以青鱼、草鱼、鲢、鳙、鲫 5种淡水鱼为研究对象 ,研究淡水鱼糜加工中漂洗水温对蛋白质热稳定性的影响。实验结果表明 :(1) 5种鱼肉经漂洗后的肌原纤维Ca2 + ATPase活性及凝胶强度均随漂洗水温上升而降低 ,并且在水温达 15℃时有一加速下降的转折点 ;(2 )鲫蛋白质受漂洗水温影响最小 ,其余依次为草鱼、青鱼、鲢、鳙。The effects of rinsing temperature on thermostability of five kinds of freshwater fish,i.e. Mylopharyngodon piceu, Ctenopharyngodon idella, Hypophthalmichthys molitrix, Aristichthys nobilis and Carassius carassius are studied. The experimental results showed that: (1) Ca 2+ -ATPase activity and gel strength of these freshwater fish muscle decreased with the rise of rinsing temperatures and there was a sharp decrease when rinsed at 15℃; (2)Effect of rinsing temperature on Carassius carassius protein is slightest, followed by Mylopharyngodon piceu, Ctenopharyngodon idella, Hypophthalmichthys molitrix, Aristichthys nobilis.

关 键 词：淡水鱼 漂洗水温 Ca^2+-ATPase活性 凝胶强度 鱼糜 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]