摘要
本研究以罗非鱼片为原料,研究其在不同煮制条件下的蒸煮损失率、色泽、质构特性、感官评价及微观结构的变化,并对肌原纤维蛋白含量、总巯基含量、Ca^(2+)-ATP酶活力及其二级结构变化进行测定。结果表明:在不同煮制温度下,罗非鱼片蒸煮损失率随加热时间延长都有不同程度的增加,在90℃下蒸煮损失整体较低;L^(*)和b^(*)值增大,a^(*)值减小,高温短时热煮处理后的鱼片色泽较好;鱼片硬度、胶着性和咀嚼性在50℃时随时间延长逐渐升高,在60℃及以上温度时呈下降趋势,80、90℃处理的鱼肉质构特性保持得相对较好;扫描电子显微镜结果表明鱼肉在煮制过程中组织结构变得松散,肌纤维束间隙明显,相同时间下随着温度的升高,肌纤维束间隙逐渐增大,破损也越来越严重,但高温短时热煮对鱼肉组织结构的破坏更小;感官评价结果与各项品质指标趋势基本一致;肌原纤维蛋白含量、总巯基含量以及Ca^(2+)-ATP酶活力都显著下降(P<0.05),但在低温长时热煮条件下蛋白质的变性程度更小;肌原纤维蛋白α-螺旋和β-转角占比呈下降趋势,β-折叠和无规卷曲占比呈上升趋势,其中低温长时热煮条件下α-螺旋和β-转角相对含量整体高于高温短时热煮。综上,从食用品质并结合实际生产效率方面考虑,高温短时是罗非鱼片较适宜的煮制条件,且在80~90℃煮制6~9 min时鱼片的品质更好。
In this study,we investigated the changes in the percentage of cooking loss,color,texture characteristics,sensory evaluation and microstructure of tilapia fillets under different boiling conditions.Meanwhile,the changes in myofibrillar protein content,total sulfhydryl content,Ca^(2+)-ATPase activity and secondary structure were examined.The results showed that for each tested boiling temperature,the percentage of cooking loss increased to varying degrees with increasing heating time,and lower percentage of cooking loss was observed at 90℃compared with the other boiling temperatures,the color parameters L^(*)and b^(*)increased and a^(*)decreased compared with the fresh samples.The color of fillets remained better after undergoing high-temperature short-term boiling.The hardness,gumminess and chewiness gradually increased with increasing heating time at 50℃,but decreased at 60℃and above.The texture properties of fish meat treated at 80 and 90℃were relatively better.Scanning electron microscopy results showed that the structure of fish muscle tissue became looser after boiling,and gaps between muscle fiber bundles became observable.For each heating time,gaps between muscle fiber bundles gradually increased with increasing heating temperature,and the degree of damage became more serious.However,high-temperature short-term heating caused less damage to the structure of fish muscle tissue.The sensory evaluation results were basically consistent with the trends in all quality indicators.The myofibrillar protein content,total sulfhydryl content and Ca^(2+)-ATPase activity decreased significantly(P<0.05),and the degree of protein denaturation was smaller under the condition of low-temperature long-term heating.The proportion ofα-helix andβ-turn decreased,and the proportion ofβ-sheet and random coil increased.The proportion ofα-helix andβ-turn under the condition of low-temperature long-term heating were higher than under high-temperature short-term heating.In summary,considering the eating quality and actual production efficiency,high-temperature short-term heating is more suitable for tilapia fillets,and the quality of fillets boiled at 80–90℃for 6–9 min is better.
作者
熊雅雯
黄卉
李来好
杨贤庆
陈胜军
郝淑贤
吴燕燕
魏涯
XIONG Yawen;HUANG Hui;LI Laihao;YANG Xianqing;CHEN Shengjun;HAO Shuxian;WU Yanyan;WEI Ya(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;Key Laboratory of Aquatic Processing,Ministry of Agriculture and Rural Affairs,National R&D Center for Aquatic Product Processing,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第11期39-48,共10页
Food Science
基金
财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-46)
“扬帆计划”引进创新创业团队专项资助项目(2015YT02H109)
广东省重点领域研发计划项目(2019B020225001)
中国水产科学研究院基本科研业务费专项资金项目(2020TD69)
中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金项目(2021SD06)。
关键词
罗非鱼
煮制
品质
肌原纤维蛋白
tilapia
boiling
quality
myofibrillar protein
