生产与科研应用

不同热加工方式对卵形鲳鲹肌肉蛋白及品质的影响

  • 熊添 ,
  • 吴燕燕 ,
  • 陈胜军 ,
  • 胡晓 ,
  • 杨贤庆 ,
  • 王悦齐 ,
  • 杨少玲
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  • 1(中国水产科学研究院南海水产研究所,农业农村部水产品加工重点实验室,广东 广州,510300)
    2(中国海洋大学 食品科学与工程学院,山东 青岛,266000)
    3(湖北省农业科学院农产品加工与核农技术研究所,湖北省农业科技创新中心农产品加工分中心,湖北 武汉,430064)
硕士研究生(吴燕燕研究员为通讯作者,E-mail:wuyygd@163.com)

收稿日期: 2020-03-02

  网络出版日期: 2020-07-15

基金资助

现代农业产业技术体系专项(CARS-47);国家重点研发计划(2019YFD0901903;2018YFD0901006)

Effects of different thermal processing methods on muscle protein and quality of Trachinotus ovatus

  • XIONG Tian ,
  • WU Yanyan ,
  • CHEN Shengjun ,
  • HU Xiao ,
  • YANG Xianqing ,
  • WANG Yueqi ,
  • YANG Shaoling
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  • 1(Key Laboratory of Aquatic Product Processing, Ministry of Agriculture; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China)
    2(College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China)
    3(Institute of Agricultural Product Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Sub-Center of Agricultural Product Processing Research, Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064, China)

Received date: 2020-03-02

  Online published: 2020-07-15

摘要

为研究热加工方式对鱼肉蛋白的影响,对新鲜、蒸制、油炸、微波、烤制下卵形鲳鲹肌肉的水分含量、失重率、蛋白质组成、肌原纤维蛋白的总巯基含量、SDS-聚丙烯酰胺凝胶电泳、氨基酸组成等多方面的指标进行测定和分析。结果表明,4种热加工方式对卵形鲳鲹的肌肉蛋白和品质的影响存在显著差异性,单位质量样品中总蛋白含量为烤制>油炸>微波>蒸制,与肌肉中水分的含量呈负相关。蒸制鱼肉盐溶性蛋白和水溶性蛋白在蛋白质组分中所占的比例更高,鱼肉外观和结构保存最完整。微波处理组对肌原纤维蛋白质的破坏作用最强,经微波处理的鱼肉更利于人体消化吸收。经烤制和油炸后,卵形鲳鲹肌肉的非蛋白氮含量和呈味氨基酸含量均是最高,风味要优于另外2组。

本文引用格式

熊添 , 吴燕燕 , 陈胜军 , 胡晓 , 杨贤庆 , 王悦齐 , 杨少玲 . 不同热加工方式对卵形鲳鲹肌肉蛋白及品质的影响[J]. 食品与发酵工业, 2020 , 46(12) : 179 -185 . DOI: 10.13995/j.cnki.11-1802/ts.023824

Abstract

To study the effect of thermal processing methods on fish muscle protein and quality, various indicators, such as moisture content, weight loss rate, the protein composition, total sulfhydryl content of myofibrillar proteins, SDS-PAGE and amino acid composition in fresh, steamed, fried, microwaved and baked Trachinotus ovatus were measured and analyzed. The results showed that the four thermal processing methods had great destructive effects on muscle protein and the quality of Trachinotus ovatus. The total protein content in the unit weight sample was baked group > fried group > microwaved group > steamed group, which was negatively correlated with the moisture content in the muscle. The proportion of salt-soluble protein and water-soluble protein in the protein components of steamed fish meat was higher, and the appearance and structure of the fish meat were the most intact. The microwaved group had the strongest destruction effect on myofibrillar proteins, and the microwaved fish meat was more conducive to human digestion and absorption. After baking and frying, the non-protein nitrogen content and taste amino acid content of Trachinotus ovatus muscle were the highest, and the flavor was better than the other two groups.

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