养殖鱼鱼肉质地改良新技术的研究
摘要
本论文选用食盐、食用白醋两种品质改良剂对养殖鲈鱼进行品质改良,改善其水分含量高、肉质嫩软、纤维感偏低的不良特点,使其更接近野生鱼的品质。
1.对养殖鲈鱼进行品质改良工艺研究时,在不同的盐水浓度下通过考察水分含量、pH值、蛋白质的溶解度、肌肉持水性以及鱼体重量变化等指标,确立了20%的盐水浓度为合适腌制浓度。比较了醋渍(食用白醋,醋酸含量≥5%)、醋盐腌渍(食用白醋配制20%浓度的盐水)两种不同改良工艺,发现两种处理方式都使肌肉持水性明显下降,但与醋渍相比,醋盐腌渍处理能使蛋白质的损失率较小,变性程度低。
2.利用质构仪分析了醋盐腌渍处理后鲈鱼鱼肉的质地变化并同时进行感官评价,利用显微镜对鲈鱼肌肉组织切片进行观察,结果发现经过醋盐腌渍处理养殖鲈鱼质地得到明显改善。
3.利用SDA—PAGE凝胶电泳对鲈鱼肌肉蛋白质组分的变化进行研究,从电泳图谱上可以看出6h以后肌浆蛋白、肌原纤维蛋白部分条带颜色变浅甚至消失,进一步确定醋盐腌渍6h是变化产生的分界点;同时通过氨基酸分析显示该处理方式没有造成营养价值的显著降低。
Salt and vinegar are choosed as additive to improve the texture of cultured lateolabrax japonicus muscle, to meliorate badness characteristic such as high water content, flexible texture, low fibre, so it will be closed to wild fish.
1. By studying of muscle texture improvement, under different concentration of brine, water content, the pH value, protein solubility and water-holding capability and changes of weight were studied, it was found that 20% is the better concentration of brine. The paper compared two different ways of vinegar pickling, salt and vinegar pickling, found that two ways all reduced water-holding capability, but the way of salt and vinegar pickling could keep little losing of protein content and low protein denaturalization.
2. The texture of lateolabrax japonicus muscle with salt and vinegar pickling was analysed with texture analyzer, and also make sensory evaluation, the muscle tissue structure was observed with microscope. The results showed that the texture of cultured lateolabrax japonicus muscle was improved obviously.
3. SDS-PAGE method was used in this study to investigate changes of protein component. The electrophoresis figures showed that carcoplasmic protein and myofibril protein fragments was disappeared after 6h, so it is found that 6h is the dividing line of all changes. And the AA analyse showed that nutrition did not be reduced.
1.对养殖鲈鱼进行品质改良工艺研究时,在不同的盐水浓度下通过考察水分含量、pH值、蛋白质的溶解度、肌肉持水性以及鱼体重量变化等指标,确立了20%的盐水浓度为合适腌制浓度。比较了醋渍(食用白醋,醋酸含量≥5%)、醋盐腌渍(食用白醋配制20%浓度的盐水)两种不同改良工艺,发现两种处理方式都使肌肉持水性明显下降,但与醋渍相比,醋盐腌渍处理能使蛋白质的损失率较小,变性程度低。
2.利用质构仪分析了醋盐腌渍处理后鲈鱼鱼肉的质地变化并同时进行感官评价,利用显微镜对鲈鱼肌肉组织切片进行观察,结果发现经过醋盐腌渍处理养殖鲈鱼质地得到明显改善。
3.利用SDA—PAGE凝胶电泳对鲈鱼肌肉蛋白质组分的变化进行研究,从电泳图谱上可以看出6h以后肌浆蛋白、肌原纤维蛋白部分条带颜色变浅甚至消失,进一步确定醋盐腌渍6h是变化产生的分界点;同时通过氨基酸分析显示该处理方式没有造成营养价值的显著降低。
Salt and vinegar are choosed as additive to improve the texture of cultured lateolabrax japonicus muscle, to meliorate badness characteristic such as high water content, flexible texture, low fibre, so it will be closed to wild fish.
1. By studying of muscle texture improvement, under different concentration of brine, water content, the pH value, protein solubility and water-holding capability and changes of weight were studied, it was found that 20% is the better concentration of brine. The paper compared two different ways of vinegar pickling, salt and vinegar pickling, found that two ways all reduced water-holding capability, but the way of salt and vinegar pickling could keep little losing of protein content and low protein denaturalization.
2. The texture of lateolabrax japonicus muscle with salt and vinegar pickling was analysed with texture analyzer, and also make sensory evaluation, the muscle tissue structure was observed with microscope. The results showed that the texture of cultured lateolabrax japonicus muscle was improved obviously.
3. SDS-PAGE method was used in this study to investigate changes of protein component. The electrophoresis figures showed that carcoplasmic protein and myofibril protein fragments was disappeared after 6h, so it is found that 6h is the dividing line of all changes. And the AA analyse showed that nutrition did not be reduced.
引文
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