加热处理对3种鱼肉水分分布的影响
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摘要
鲭鱼、鳀鱼、沙丁鱼鱼肉在40,50,60,70,80℃分别加热30 min后,用低场核磁共振检测鱼肉中水分分布及其变化。结果表明,3种鱼肉持水性高低顺序为沙丁鱼鱼肉>鲭鱼鱼肉>鳀鱼鱼肉;鱼肉蒸煮损失随着加热温度的增高而逐渐增大,当加热温度为80℃时,鱼肉蒸煮损失率沙丁鱼为6.32%,鲭鱼为7.62%,鳀鱼为8.01%;鱼肉在加热过程中不易流动的水损失的多少决定着鱼肉保水性的高低。加热时温度升高,自由水含量减少,鱼肉中不易流动的结合水与鱼肉蛋白的缔合程度逐渐增强。
Mackerel, anchovy and sardine fish were heated for 30 min at 40, 50, 60, 70, 80 ℃, respectively. The distribution of moisture in fish meat was detected by low field nuclear magnetic resonance(NMR). The results showed that water holding capacity of three fishes in the order was as follows: sardines>mackerel>anchovy. The cooking loss of fish increased with the increase of heating temperature. When the heating temperature was 80 ℃, the cooking loss rate of sardines was 6.32%, mackerel was 7.62%, anchovy was8.01%. The water holding capacity of fish was determined by the amount of water loss which was not easy to flow during heating. When the temperature was increased, the free water content decreased, and the association degree of binding water with fish protein increased gradually.
Mackerel, anchovy and sardine fish were heated for 30 min at 40, 50, 60, 70, 80 ℃, respectively. The distribution of moisture in fish meat was detected by low field nuclear magnetic resonance(NMR). The results showed that water holding capacity of three fishes in the order was as follows: sardines>mackerel>anchovy. The cooking loss of fish increased with the increase of heating temperature. When the heating temperature was 80 ℃, the cooking loss rate of sardines was 6.32%, mackerel was 7.62%, anchovy was8.01%. The water holding capacity of fish was determined by the amount of water loss which was not easy to flow during heating. When the temperature was increased, the free water content decreased, and the association degree of binding water with fish protein increased gradually.
引文
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[20]王健,田丰伟,张玉新.热分析法在食品蛋白质研究中的应用[J].冷饮与速冻食品工业,2000(4):14-17.
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[3]OZKAN O MICRO. Macro mineral and proximate composition of Atlantic bonito and horse mackerel:a monthly differentiation[J]. International Journal of Food Science,2010,45(3):578-586.
[4]付万冬,杨会成,李碧清,等.我国水产品加工综合利用的研究现状与发展趋势[J].现代渔业信息,2009,24(12):3-5.
[5]刘锐,陈洁.我国水产品加工业发展现状及潜力分析[J].农业生产展望,2010(4):33-35.
[6]周坤,盖静.西式火腿类肉制品保水性问题探析[J].肉类工业,2016(12):6-8.
[7]李雨露,刘丽萍.提高肉制品保水性方法的研究进展[J].食品工业科技,2012,33(20):398-400.
[8]孙丽,夏文水.蒸煮对金枪鱼肉及其蛋白质热变性的影响[J].食品与机械,2010,26(1):22-25.
[9]BERTRAM H C,ANDERSEN H J. NMR and the water-holding issue of pork[J]. Journal of Animal Breeding and Genetics,2007,124:35-42.
[10] BERTRAM H C,KOHLER A,BOCKER U,et al. Heat-Induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study[J]. Journal of Agricultural and Food Chemistry,2006,54(5):1740-1746.
[11]LV W Q,ZHANG M,WANG Y C. Online measurement of moisture content,moisture distribution,and state of water in corn kernels during microwave vacuum drying using novel smart NMR/MRI detection system[J]. Drying Technology,2018,36(13):1592-1602.
[12]刘慧燕,方海田,德力格尔桑.牛宰后肌肉生物电阻抗值、pH值、失水率的变化及相互关系的研究[J].食品科技,2008(4):70-73.
[13]张茜,夏文水.壳聚糖对鲢鱼糜凝胶特性的影响[J].水产学报,2010,34(3):343-346.
[14]李苗云,赵改名,张秋会,等.复合磷酸盐对肉制品加工中的保水性优化研究[J].食品科学,2009,30(8):80-85.
[15] KIJOWSKI J M,MAST M G. Thermal properties of proteins in chicken broiler tissues[J]. Food Science,1988,53(2):363-366.
[16]张春江,张良,黄峰,等.中式肉类菜肴加工中营养品质变化研究进展[J].生物产业技术,2017(4):76-81.
[17]邱澄宇.鲮鱼肌肉加热变形规律的研究[J].集美大学学报(自然科学版),2007,12(3):217-220.
[18]姜晓文,韩剑众.生鲜猪肉持水性的核磁共振研究[J].食品工业科技,2009(7):128-133.
[19]夏天兰,刘登勇,俆幸莲,等.低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用[J].食品科学,2011,32(21):253-256.
[20]王健,田丰伟,张玉新.热分析法在食品蛋白质研究中的应用[J].冷饮与速冻食品工业,2000(4):14-17.