食品与发酵工业 >

2021 , Vol. 47 >Issue 21: 202 - 209

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027290

生产与科研应用

热处理对红鳍东方鲀鱼肉嫩化效果的影响

  • 吴炳存 ,
  • 尚珊 ,
  • 傅宝尚 ,
  • 姜鹏飞 ,
  • 董秀萍 ,
  • 李荣 ,
  • 祁立波
展开
  • 1(大连工业大学 国家海洋食品工程技术研究中心,辽宁 大连,116034)
    2(大连富谷食品有限公司,辽宁 大连,116400)
硕士研究生(祁立波高级工程师为通讯作者,E-mail:905390442@qq.com)

收稿日期: 2021-03-18

  修回日期: 2021-04-22

  网络出版日期: 2021-11-30

基金资助

辽宁省农业重大专项(2020JH1/10200001);“辽宁特色海产品深加工产业化关键技术开发利用与示范”子课题“海洋中餐工业化食品加工关键技术研究

收起

Effect of heat treatment on the tenderization of Takifugu rubripes fish meat

  • WU Bingcun ,
  • SHANG Shang ,
  • FU Baoshang ,
  • JIANG Pengfei ,
  • DONG Xiuping ,
  • LI Rong ,
  • QI Libo
Expand
  • 1(National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China)
    2(Dalian Fugu Group, Dalian 116400, China)

Received date: 2021-03-18

  Revised date: 2021-04-22

  Online published: 2021-11-30

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摘要

为提高河豚鱼在生产加工过程中的嫩度,选择50、60和75 ℃三种加热温度对河豚鱼进行加热处理,以剪切力为主要指标,结合蒸煮损失、持水性、全质构分析、流变以及扫描电镜数据研究不同加热温度对河豚鱼嫩化的效果。结果表明,经差示扫描量热(differential scanning calorimetry,DSC)分析得知,未经热处理的河豚鱼出现2个吸收峰,50和60 ℃热处理的鱼肉仅出现1个吸收峰,而75 ℃热处理的鱼肉未出现吸收峰,表明75 ℃热处理的蛋白质已完全变性。随着热处理温度的升高,鱼肉的蒸煮损失率逐渐上升;持水力先上升后下降。所有热处理组鱼肉的弹性模量和黏性模量都比未处理的鱼肉高,但随着加热温度的升高,鱼肉的弹性模量和黏性模量逐渐下降。由全质构分析可知,热处理的河豚鱼肉其咀嚼性、黏聚性、回复性和胶着度都比未处理的鱼肉高,且鱼肉的剪切力明显降低。扫描电镜结果表明热处理后的河豚鱼肉随热处理温度上升,其肌纤维先疏松而后变得紧致。研究表明加热对河豚鱼嫩化效果明显,当加热温度为50 ℃时,河豚鱼有较好的嫩度且能保持很好的肉质。

关键词： 红鳍东方鲀; 热处理; 差示扫描量热法; 流变; 嫩化

本文引用格式

吴炳存 , 尚珊 , 傅宝尚 , 姜鹏飞 , 董秀萍 , 李荣 , 祁立波 . 热处理对红鳍东方鲀鱼肉嫩化效果的影响[J]. 食品与发酵工业, 2021 , 47(21) : 202 -209 . DOI: 10.13995/j.cnki.11-1802/ts.027290

Abstract

In order to improve the tenderness of puffer fish in the production and processing, puffer fish were used for the heat treatment at 50, 60 and 75 ℃ respectively. The effect of different heating temperatures on puffer fish tenderization was studied with shearing force as the main index, as well as cooking loss, water holding capacity, total texture, rheology and scanning electron microscope. The results showed that there were two absorption peaks in puffer fish without heat treatment by differential scanning calorimetry analysis, the fish treated at 50 ℃ and 60 ℃ had only one absorption peak, while the fish treated at 75 ℃ had no absorption peak which indicating that the protein had been completely denatured. With the increase of the treatment temperature, the cooking loss rate of fish meat gradually increased, and the water holding capacity first increased and then decreased. The elastic modulus and viscosity modulus of all heat-treated fish were higher than that of untreated fish, but with the increase of heating temperature, the elastic modulus and viscosity modulus of fish meat decreased gradually. The whole texture analysis showed that the chewiness, cohesiveness, resilience and adhesiveness of the heat-treated puffer fish were higher than those of the control group, and the shear stress of the fish was significantly reduced. The results of scanning electron microscopy showed that the muscle fibers of puffer fish after heat treatment became loose and then compact with the increase of heat treatment temperature. The tenderization effect of puffer fish was obvious when the heating temperature was 50 ℃, puffer fish had good tenderness and could maintain good meat quality.

Key words： Takifugu rubripes; heat treatment; differential scanning calorimetry; rheology; tenderization

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