大菱鲆背腹部肌肉基本组成、质构及加工特性  

Chemical Composition, Texture and Processing Characteristics of Dorsal and Abdominal Muscles of Turbot(Scophthalmus maximus)

作　　者：王垚[1] 傅新鑫 潘锦锋[1] 吴琼[1] 程沙沙[1] 邵淑双[1] 董秀萍[1] 

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

出　　处：《食品科学》2015年第23期64-69,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2014BAD04B09)

摘　　要：本实验将大菱鲆肌肉划分为上、下背部和上、下腹部,应用理化检测、质构测试及组织切片等方法探究各部位肌肉组织特征和加工过程中的差异性。结果表明:各部位肌肉组织水分、蛋白质含量差异较大。其中上背部水分含量较高,下腹部较低;下背部蛋白质含量高于其他部位(P<0.05);脂肪、灰分含量无显著性差异。上背部剪切力高于其他部位(P<0.05);下腹部硬度高于其他部位;各部位弹性无显著差异(P>0.05);咀嚼性与硬度指标成正相关。采用苦味酸酸性复红染色(van gieson,V-G)结果表明上背部与下背部、上腹部与下腹部之间组织结构差异不明显,背部肌肉组织较腹部紧密,肌束间隙小。各部位升温速率和达到中心温度稳定所需时间不同;随蒸制时间延长,背、腹部失重率和失水率增加,且腹部大于背部;背、腹部剪切力先下降后平稳,二者无明显差异(P>0.05)。本实验可为大菱鲆各部位肌肉组织特性的研究及加工过程中鱼肉品质的控制提供参考。In this study the dorsal and abdominal muscles of turbot were divided into upper and lower portions to explore differences in physicochemical properties, texture, histological characteristics and processing properties. The results showed that the contents of moisture and crude protein were significantly different in four fish muscles with moisture content being higher in upper back muscle and lower in lower abdominal muscle, and crude protein being higher in lower abdominal muscle than three other muscles（P〈0.05）. There was no significant difference in fat and ash contents among various muscles（parts）. The shear force of upper back muscle was the highest while lower abdominal muscle had the highest hardness. Chewiness and hardness were positively correlated with each other. The Van Gieson（V-G） staining results showed there was no difference in structure between upper and lower back muscle, and between upper and lower abdominal muscle. Back muscle was much tighter than abdominal muscle and the former exhibited smaller gap between muscle fibers. There were some differences in heating rate and the time that elapses until the internal temperature reaches a stable value. As the steaming time was extended, weight loss and water loss increased and both indices of abdominal muscle were higher than those of back muscle. The shear force of both back and abdominal muscles dropped at first and then remained stable with no difference observed between them（P〉0.05）. This study can provide theoretical support for quality control of turbot muscle products and better utilization of turbot muscle resource.

关 键 词：营养组分 光镜 质地剖面分析 剪切力 失水率 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]