曼式无针乌贼肌肉的低温相变区热特性及蛋白热稳定性研究  

Thermal characteristics in low- temperature- phase transition and thermal stability of the protein of squid(Sepiellam aindroni de Rochebrune) muscle

作　　者：李密[1] 李和生[1] 金洋[1] 郑丽[1] 宋正规 毛天立[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《食品工业科技》2016年第22期168-172,共5页Science and Technology of Food Industry

基　　金：浙江省重大科技专项(2009C03017-3);"水产"浙江省重中之重学科开放基金(xkzsc1426;xkzsc1523);宁波市自然科学基金(013A610156)

摘　　要：以曼式无针乌贼肌肉为原料,采用差式扫描量热仪(DSC)研究乌贼肌肉的热特性。本文一方面测定新鲜乌贼肌肉低温相变区(-40~10℃)的热特性,另一方面比较4℃贮藏(冷藏)和4℃下冰块包埋贮藏(冰藏)乌贼肌肉在贮藏期间的热特性差异。结果分析表明:乌贼肌肉冰点是-3.3℃,冻结焓170.75 J/g,冻结温度-15.1℃,不可冻结含水率为22.98%;表观比热首先缓慢增加,然后快速增加达到峰值28.242 J/(g·℃),随后迅速减小,并且表观比热和温度拟合良好,拟合度R^2=0.9879;乌贼肉的热焓值在升温过程中明显增大;冰藏组(4℃冰块包埋)和冷藏组(4℃)对比,肌球蛋白和肌动蛋白贮藏稳定性更高。本实验研究曼式无针乌贼肌肉的热特性,为乌贼肉的加工提供理论依据。The thermal characteristics of Mannesmann maindroni muscles as raw material was studied by using differential scanning calorimetry （DSC）. On the one hand, the freezing point, freezing enthalpy, freezing temperature and non-freezing water content of fresh squid meat were measured in low temperature phase transition region（-40~10 %）.On the other hand,thermal characteristics of squid muscle was compared between the refrigerator storage and the ice-embedded storage of 4 ℃.The results showed that freezing point, freezing enthalpy,freezing temperature and non-freezing water content was respectively -3.3 ℃,170.75 J/g,-15.1 ℃ and 22.98%.Squid meat apparent specific heat increased at first and peaked 28.242 J/（g. ℃）, but it decreased rapidly at last.Apparent specific heat and temperature fitted well, and the R^2 was 0.9879.Compared with refrigerated group of 4 ℃, myosin and actin protein in iced group had higher storage stability.The study aimed to research thermal characteristics of Mannesmann maindroni muscle and provide a theoretical basis for the squid meat processing.

关 键 词：曼式无针乌贼肌肉 差式扫描量热 表观比热 热焓 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]