鲤鱼肌肉蒸制过程中的品质变化  

Study on the quality changes of carp( Cyprinus carpio L.) muscle during steam cooking

作　　者：郑皎皎[1,2] 吴琼[1,2] 王垚[1,2] 范馨茹 董秀萍[1,2] 辛丘岩[1,2] 潘锦锋[1,2] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]国家海洋食品工程技术研究中心,辽宁大连116034

出　　处：《食品与发酵工业》2015年第1期90-95,共6页Food and Fermentation Industries

基　　金：农业科技成果转化资金项目(2012GB2B000088);国家科技支撑计划(2014BAD04B09)

摘　　要：采用理化检验、光学显微镜和质构分析法(TPA)对新鲜鲤鱼肌肉组织在蒸制过程中理化性质、微观结构和质构特性进行了分析,并采用SDS-PAGE电泳法分析了流失液的蛋白形式,以期明确鲤鱼肌肉在蒸制过程中品质变化规律,提出鲤鱼肌肉组织蒸制的最佳工艺条件。研究表明:随加热时间延长,肌肉组织失重率、失水率和p H值呈上升趋势,肌原纤维蛋白提取率在2 min内迅速降低,而后缓慢降低。鱼肉蒸制后肌浆蛋白等水溶性蛋白流失,随时间延长蛋白质变性程度加深。加热过程中肌肉组织微观结构变化明显,纤维间隙逐渐增大直至纤维断裂。硬度、咀嚼性、回复性及剪切力均随加热时间延长而降低,在4 min后趋于平稳。综合分析,为保证营养价值和质构特性,规格为1.5 cm3的鲤鱼肌肉组织蒸制时间为4 min较好。This paper studied the changes in physicochemical properties, microstructnre and textural properties of fresh carp （ Cyprinuscarpio L. ） muscle during steam cooking using analytical chemistry methods, light microscopy and TPA analysis method. Protein loss in juice was studied by SDS electrophoresis. The results showed that as heating prolonged, the weight loss rate, water loss rate and pH value raised gradually, myofibrillar protein extraction rate de- creased rapidly within 2 min, and then slowly declined after 2 min. After steaming, the water - soluble protein, main- ly sarcoplasmic proteins were decreasing. Microstrueture of muscle tissue changed significantly with the extension of heating time. The gap between muscle fibers gradually increased until fibers broke up. Hardness, chewiness, resili- ence and shear forces decreased during the first 4 rain but no big change were observed after that. Based on the re- sults, 4 min. steaming is required forl. 5 cm3 thick carp ue to ensure its nutritional value and sensory properties.

关 键 词：鲤鱼 肌肉 蒸制 失水率 微观结构 TPA SDS-PAGE电泳 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]