不同温度对白鲢鱼肉在蒸煮过程中品质的影响

鞠健; 乔宇; 汪超; 李阳; 廖李; 汪兰

doi:10.13386/j.issn1002-0306.2016.24.015

不同温度对白鲢鱼肉在蒸煮过程中品质的影响

鞠健^1,2,
乔宇¹,
汪超²,
李阳²,
廖李¹,
汪兰¹

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
2. 湖北工业大学轻工学部生物工程与食品学院

基金项目:

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”；

详细信息

作者简介:
鞠健(1989-),男,硕士研究生,主要从事食品加工与保鲜方面的研究,E-mail:986881156@qq.com。;

乔宇(1981-),女,副研究员,主要从事农产品加工方面的研究,E-mail:180840093@qq.com。;

中图分类号: TS254.4
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出版历程
- 收稿日期: 2016-05-19

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

Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Hubei Engineering Research Center for Farm Products Irradiation
College of Bioengineering and Food,Hubei University of Technology

摘要

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p H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p H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0.18 mol/g和410.08 So ANS。剪切力在加热初期（20³0℃）显著（p<0.05）降低,到60℃时达到最低值114.39 g。研究结果为白鲢鱼热加工品质控制提供参考。
- 白鲢鱼 /
- 温度 /
- 品质 /
- 变化
Abstract: 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 p H 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 at60 ℃ 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 p H 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 So ANS,respectively. The shear force droped quickly at20~30 ℃ 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.
- silver carp /
- temperature /
- quality /
- change

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