不同温度对白鲢鱼肉在蒸煮过程中品质的影响  

Effect of different temperatures on quality changes of silver carp during steam cooking processes

作　　者：鞠健[1,2] 乔宇[1] 汪超[2] 李阳[2] 廖李[1] 汪兰[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北省农产品辐照工程技术研究中心,湖北武汉430064 [2]湖北工业大学,轻工学部,生物工程与食品学院,湖北武汉430068

出　　处：《食品工业科技》2016年第24期121-127,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金青年科学基金(31201317);湖北省重大科技创新计划(2015ABA038)“名优水产品调理食品工厂化加工关键技术研发”

摘　　要：为了研究蒸煮过程中温度对白鲢鱼品质的影响，在常压蒸汽加热下分别测定了温度（20、30、40、50、60、70、80、90℃）对白鲢鱼肉挥发性化合物、蛋白质组分、ATP酶（Ca2＋～ATPase）活性、总巯基和活性巯基含量、表面疏水性、失重率、剪切力和pH的影响。结果表明：在60℃时挥发性化合物种类最多为29种，70℃时最少为15种；醇类和烃类物质的含量分别在90和80℃时最高，醛酮类在70℃时最高；水溶性、盐溶性和碱不溶性蛋白、总巯和ATP酶活性随温度的升高而显著（P〈0．05）下降。碱溶性蛋白、失重率和pH则随温度的升高而显著（P〈0．05）增加。活性巯基和表面疏水性则随温度的增加而先升高后下降，分别在50℃和60℃时达到最大值0．18mol／g和410．08SoANS。剪切力在加热初期（20-30℃）显著（P〈0．05）降低，到60℃时达到最低值114．39g。研究结果为白鲢鱼热加工品质控制提供参考。In order to study the influence of different temperatures on the quality of silver carp dialogue in the process of cooking, the change of volatile compounds, protein components content and Ca2 ＋ - ATPase activity, total sulfhydryl and active sulphur content, surface hydrophobicity,weightlessness rate, shear force and pH value were measured under the normal pressure steam heating.The results showed that the temperature had a great influence（ p 〈 0.05）on the types and content of volatile constituents in silver carp fish.The species were the most at 60 ℃ that were 29 and the species were the lest at 70 ℃ that were 15.The content of alcohols and hydrocarbons materials were the highest at 90 and 80 ℃, respectively, and the aldehydes and ketones materials all had the highest contents at 70 ℃.The content of water- soluble protein, salt- soluble protein, alkali insoluble protein, total sulphur and the activity of Ca2＋-ATPase significantly dropped along with the rise of temperature.Alkali soluble protein content,weight loss rate and the pH value significantly increased with the rise of heating temperature. However, active sulphur content and surface hydrophobicity showed increased and then decreased trend, at 50 ℃ and 60 ℃ researched maximum 0.18 mol/g and 410.08 SoANS, respectively.The shear force droped quickly at 20-30 ℃ and reached to minimum 114.39 g at 60℃.The research results can provide the reliable reference for the hot working of the silver carp.

关 键 词：白鲢鱼 温度 品质 变化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]