摘要
以蒙古红鲌为材料,研究了腌制工艺及其对蒙古红鲌肌肉蛋白质和组织结构的影响。结果表明:随着氯化钠溶液浓度的升高,可溶性蛋白的渗出量及氯化钠的渗入量均增加,而氨基态氮的渗出量则减少;随着腌制温度的升高,肌肉中可溶性蛋白、氨基态氮的渗出量及氯化钠的渗入量均增加;鱼肉中氯化钠含量的变化符合Arrhenius方程动力学模型,该模型可准确预测腌鱼制品最终食盐含量;腌制后鱼肌肉蛋白质二级结构中部分α-螺旋和β-折叠打开,转变为无规卷曲和β-转角,肌肉的横截面肌纤维束发生轻微的膨胀,排列更加紧密。
The optimum parameters of brining and changes during brining were studied. The results showed that soluble of protein and muscle structure of E. mongolicus protein contents in brine and salt contents in the muscle increased with increasing concentrations of brine while total free amino acids in brine decreased. Soluble protein, total free amino acids contents in brine and salt contents in the muscle increased with increasing temperature. The sodium chloride content change accorded with the Arrhenius equation dynamic model, and it could accurately predict the final salt content of the cured fish. Part of α-helix and β-sheet in protein secondary structure transformed to random coil and β-turn after brined. Cross-sectional muscle fibers occurred slight expansion and arranged tighter after brined.
出处
《食品研究与开发》
CAS
北大核心
2014年第11期23-27,共5页
Food Research and Development
基金
湖北省研究与开发项目(2009BBB011)
湖北省自然科学基金重点项目(2009CDA113)
关键词
蒙古红鲌
腌制
蛋白质
微观结构
Erythroculter mongolicus
brining
protein
muscle structure
