摘要
采用液相色谱-紫外检测器法、质构法等方法研究了鲣鱼在热处理过程中鱼肉的外形尺寸、质构特性、营养品质和酸度等随中心温度变化的情况。结果表明,随着鱼体中心温度不断升高,鲣鱼的长度先快后慢的发生了收缩,80°C时收缩率达24.56%;宽度先膨胀后收缩,80°C时膨胀率达到12.15%,厚度则一直膨胀,80°C时膨胀率达22.17%;鲣鱼硬度和咀嚼性变化趋势大致相同,弹性则一直降低,内聚性波动很大,但总体上升;盐溶性蛋白、碱不溶性蛋白、水溶性蛋白逐渐减少,且60°C时已检测不出水溶性蛋白,碱溶性蛋白和非蛋白氮逐渐增加;鲣鱼肉的酸度不断增加。同时对鲣鱼热处理过程中组胺含量进行了研究,结果表明鲣鱼中组胺在热处理后有所增加,且初始原料组胺含量越高,热处理后增加越明显。该研究成果将为鲣鱼精深加工提供理论基础。
Researched the fish size, texture characteristics, nutritional quality and acidity and so on with liquid Chromatography-UV detector, texture detection and other methods during heat treatment process of skipjack tuna. The results showed that： with the central temperature rising, the length of skipjack shortened first quickly and then slowly, up to 24.62% at 80°C; the width expanded first and then shrank, the expansion rate is 12.27% at 80°C; the thickness expanded all the time, at 80°C is 22.03%; cooking loss are increasing; variation tendency of hardness and chewiness were roughly same, the elasticity has been reduced, cohesion fluctuated greatly, but overall increased. The salt-soluble proteins, alkaliinsoluble protein, water-soluble protein decreased gradually, and no water-soluble protein was detected at 60°C, alkali-soluble protein and non-protein nitrogen increased gradually; acidity of skipjack meat was increasing. Meanwhile, histamine content of skipjack during heat treat was studied. The results indicated that the content of histamine increased after heating, and the higher the histamine content of starting material, the more significant increase after cooking. The study results provides a theoretical basis for deep processing of skipjack tuna.
出处
《海洋与湖沼》
CAS
CSCD
北大核心
2015年第4期942-947,共6页
Oceanologia Et Limnologia Sinica
基金
浙江省重大科技项目
2013C02023-2号
舟山市科技计划项目
2014C41002号
2014C41010号
浙江省自然科学基金项目
LY13C200006号
浙江省教育厅项目
Y201328436号
关键词
冻藏鲣鱼
蒸煮温度
品质特性
组胺
frozen Katsuwonus pelamis
steaming temperature
quality characteristics
histamine
