不同干燥方式对鲢鱼肉品质变化的影响
首发时间:2019-03-19
摘要:本文以鲢鱼为对象,研究了不同干燥方式对鲢鱼肉脂肪氧化、蛋白质降解和微观结构变化的影响。结果表明,冷风干燥可以较好的防止微生物腐败,抑制内源酶活性,但对鱼肉脂肪氧化的影响较大,酸价和TBA在冷风干燥终点分别增加了141.2%和175.9%;热风干燥促进了鱼肉蛋白的降解和热变性,TCA-溶解肽在热风干燥终点增加了63.1%,说明内源酶和微生物生长促进了蛋白降解,盐不溶性蛋白在热风干燥终点增加了531.0%,说明蛋白质发生了变性聚集;微观结构分析发现,冷风和双阶段干燥可以使鱼肉保持致密的结构,热风干燥后肌纤维会发生严重变形。因此,双阶段干燥综合了冷风和热风干燥的优点,缩短了干燥时间,经过双阶段干燥的鱼肉脂肪氧化程度低,组织结构完整致密。
关键词: 食品加工 鲢鱼 干燥 脂肪氧化 蛋白变化 微观结构。
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Effect on quality changes of silver carp (Hypophthalmichthys molitrix) during different drying processes
Abstract:In this paper, silver carp was chosen as the subject. Effects on lipid oxidation, protein degradation and microstructure changes of fish fillets during different drying processes were studied. Results showed that cold-air drying could prevent microbial corruption and inhibit endogenous enzyme activity, but it had a great effect on lipid oxidation with acid value and the content of thiobarbituric acid rising by 141.2% and 175.9% respectively at the end of drying. Degradation and thermal denaturation of fish protein were promoted by hot-air drying with the content of TCA soluble peptide increasing by 63.1% which indicated that endogenous enzymes and microbial growth advanced protein degradation. Meanwhile, the content of salt insoluble protein soared by 531.0% at the end of drying, which meant denaturation and aggregation of proteins occured. Microstructure analysis found that dense structure of fish fillets was kept during cold-air drying and two-stage drying but the muscle fibers were seriously deformed after hot-air drying. Therefore, two-stage drying combined the advantages of cold-air and hot-air drying and shortened the drying time. Fish fillets now had low degree of lipid oxidation and compact structure after two-stage drying.
Keywords: Food processing, hypophthalmichthys molitri drying lipid oxidation protein changes microstructure
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