两种烹调方式对明虾的营养品质及质构的影响  

Effects of two cooking methods on nutritional quality and texture of prawns

作　　者：袁亚明 荀瑞珑 于小番 沈鑫 周环 许慧卿[1] YUAN Yaming;XUN Ruilong;YU Xiaofan;SHEN Xin;ZHOU Huan;XU Huiqing(College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《美食研究》2020年第3期48-52,共5页Journal of Researches on Dietetic Science and Culture

基　　金：扬州大学大学生科技创新基金项目(X201909040)。

摘　　要：运用蒸制和焙烤两种方式熟制明虾肉,并分析其基础营养成分、质构特性、蛋白质降解情况及其二级结构差异。结果显示:各处理组同生肉组相比水分减少,粗蛋白、灰分和粗脂肪相对含量增加,其中焙烤处理组变化更明显;随着加热时间的延长,明虾肉的硬度、弹性、咀嚼性均呈现先上升后下降的趋势;拉曼光谱分析蛋白质二级结构的结果显示,随着烹调时间延长,两种烹调方式下虾肉蛋白中α-螺旋和β-转角含量均不断下降,β-折叠和无规则卷曲含量均不断上升;皮尔逊相关性分析表明,虾肉蛋白中α-螺旋含量显著影响虾肉的营养与质构品质。因此,焙烤比蒸制对明虾的品质及蛋白二级结构影响更大。Steaming and roasting were used to investigate cooking means on the nutritional quality and texture of prawn meat by determining the basic nutritional components,texture characteristics,protein degradation and protein secondary structure.The results suggested that compared with raw material,the water content of treated prawns decreased,the relative content of fundamental compositions including crude protein,ash and crude fat increased.The hardness,spring and chewiness of prawn meat increased first and then decreased as heating time prolonged with more significant changes in the roasted group.SDS-PAGE showed more significant protein degradation in treated groups compared with the control.Raman spectra showed that as cooking time prolonged,the content ofα-helices andβ-turns of prawn protein decreased,the content ofβ-sheets and random coils increased.Pearson correlation analysis showed that the content ofα-helices significantly affected the nutrition and texture quality of prawn meat.Roasting had more significant effect on the nutritional quality and texture of prawn meat and changes in protein structure than steaming.

关 键 词：烹调方式 明虾 营养成分 质构 二级结构 

分 类 号：TS972.126.2[轻工技术与工程]