食品与发酵工业 >

2023 , Vol. 49 >Issue 8: 51 - 59

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034514

研究报告

两种鱿鱼胴体肉热加工特性的研究

  • 陈婷婷 ,
  • 崔泽恒 ,
  • 包海蓉 ,
  • 郭全友
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(中国水产科学研究院东海水产研究所,上海,200090)
第一作者：硕士研究生(包海蓉副教授和郭全友研究员为共同通信作者,E-mail:hrbao@shou.edu.cn;dhsguoqy@163.com)

收稿日期: 2022-12-04

  修回日期: 2023-01-12

  网络出版日期: 2023-05-16

基金资助

国家重点研发计划“蓝色粮仓科技创新”专项(2020YFD0901203);中国水产科学研究院基本科研业务费资助项目(2020TD68)

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Study on thermal processing characteristics of two kinds of squid carcass meat

  • CHEN Tingting ,
  • CUI Zeheng ,
  • BAO Hairong ,
  • GUO Quanyou
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China)

Received date: 2022-12-04

  Revised date: 2023-01-12

  Online published: 2023-05-16

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摘要

为了探讨不同加热漂烫温度下2种鱿鱼热加工特性的变化,将鱼块中心温度加热到50、60、70、80、90、98 ℃,通过差示扫描量热(differential scanning calorimetry,DSC)、蒸煮损失、色泽、质构、水分分布、SDS-PAGE和微观结构等指标探究不同加热温度对2种鱿鱼胴体肉品质的影响,并分析了可溶蛋白含量与鱼肉品质间的相关性,进一步阐述鱿鱼胴体肉加热过程中品质变化的机理。结果表明,DSC显示2种鱿鱼在40~45 ℃和74~78 ℃有2个变性温度带,结合SDS-PAGE和扫描电镜结果可知,70 ℃后,鱿鱼肉蛋白基本变性。随着温度的升高,2种鱿鱼的蒸煮损失、L*、b*、白度值、弹性呈上升趋势;硬度、咀嚼性呈先上升后下降的趋势。相同加热温度,秘鲁鱿鱼的蒸煮损失、a*值、硬度和咀嚼性显著高于北太平洋鱿鱼(P<0.05);2种鱿鱼的L*、白度值和弹性总体上无显著差异(P>0.05)。水分分布表明,与北太平洋鱿鱼相比,秘鲁鱿鱼持水性更差。

关键词： 加热温度; 北太平洋鱿鱼; 秘鲁鱿鱼; 品质; 热加工特性

本文引用格式

陈婷婷 , 崔泽恒 , 包海蓉 , 郭全友 . 两种鱿鱼胴体肉热加工特性的研究[J]. 食品与发酵工业, 2023 , 49(8) : 51 -59 . DOI: 10.13995/j.cnki.11-1802/ts.034514

Abstract

Changes in thermal processing characteristics of two types of squid under different heating and blanching temperature conditions were investigated. The central part of the fish cube was heated to 50, 60, 70, 80, 90, and 98 ℃, and then the effects of different heating temperature conditions on the meat quality of two kinds of squid carcasses were studied through differential scanning calorimetry (DSC), cooking loss, color, texture, water distribution, SDS-PAGE, and microstructure. The correlation between soluble protein content and fish quality was analyzed, and the mechanism for the quality change of the squid carcasses during the heating process was further elaborated. Results showed that DSC showed two denaturation temperature bands for both squid species at 40-45 ℃ and 74-78℃. Combined with SDS-PAGE and SEM results, the squid meat proteins were largely denatured after 70 ℃. With the increase in temperature, the cooking loss, L*, b*, whiteness value, and elasticity of both squid showed an increasing trend. The hardness and chewiness showed an increasing and then decreasing trend. Under the same heating temperature, the cooking loss, a* value, hardness, and chewability of Dosidicus gigas were significantly higher than those of Ornmastrephes bartrami (P<0.05), and there were no significant differences between the two species in terms of L*, the value of whiteness, and elasticity (P>0.05). Moisture distribution showed that Dosidicus gigas held less water compared to Ornmastrephes bartrami.

Key words： heating temperature; Ornmastrephes bartrami; Dosidicus gigas; quality; thermal processing characteristics

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