加热温度对鳙鱼肉色泽和质构的影响研究

Study on the effect of heating temperature on color and texture of bighead carp

以鳙鱼背肉为原料测定了鳙鱼肉的热变性温度并研究了加热温度对鱼肉色泽和质构的影响。结果表明,鳙鱼肉蛋白质有三个焓变点温度,分别为49.51、58.11、73.82℃;鱼肉的L值、b值和白度值随着加热温度的升高明显增加,当温度达到60℃以后变化趋势不明显。鱼肉的硬度、咀嚼性、弹性、凝聚性、回复性等指标随着加热温度的升高先下降再上升而后又降低,鱼肉的粘结性随加热温度的上升先升高后下降。

In this paper, the thermal denature temperature of bighead carp fish was analyzed and the effect of heating temperature on color and texture of bighead carp fish were studied.The results showed that the bighead carp protein had three enthalpy point temperature,49.51,58.11 and 73.82℃, respectively.The values of L, b and whiteness were increased with the increasing temperature, however the increasing trend was not significant when reached 60℃.The results also showed that the hardness, chewiness, springiness, cohesiveness, recovery index of fish first decreased and then increased and finally decreased with the increasing temperature and the bonding of fish increased and then decreased with increasing temperature.