摘要
为了生产出品质更好的烟熏鱿鱼，对鲜鱿鱼、煮鱿鱼和熏制鱿鱼的成分、性质和组织结构进行了比较。结果表明，从水分活度和pH变化来看，烟熏鱿鱼是有利于贮藏的。在烟熏样品中蛋白质表面硫基（SH）含量高于鲜鱿鱼和煮鱿鱼样品中的硫基（SH）含量，而烟熏样品中SH总量少于鲜鱿鱼和煮鱿鱼样品中的含量。SDS-PAGE表明，鲜鱿鱼和煮鱿鱼样品中存在蛋白质电泳条带多于熏制鱿鱼样品。熏鱿鱼的组织结构与鲜鱿鱼和煮鱿鱼的组织结构相比，细胞外间隙明显增大，但肌原纤维排列整齐。
The composition, properties, and texture of smoked squid were compared with fresh and boiled squid samples. The results showed that the smoking was an effective method to store squid according to the mesearment of pH and water activity. The surface SH contents in protein of smoked squid were higher than fresh and boiled samples. The total contents of SH in proteins from smoked squid were less than those from fresh and boiled samples,whereas, the total SH contents in smoked squid were less than those of fresh and boiled samples. The results of SDS-PAGE showed that the electrophoretic bands of smoked squid were less than fresh and boiled samples. Compared with fresh and boiled samples, the smoked squid showed big extracellular space and regular arrangement of myofibrillars.
