鲣鱼加热过程中的理化特性及组胺含量变化研究

Study of Heat Treatment Process on Frozen Katsuwonus Pelamis Quality Characteristics Changes and Histamine Content

以冻藏鲣鱼为原料,采用液相色谱-紫外检测器法、质构法等方法研究了鲣鱼在加热过程中鱼肉的物理形态、质构特性、蛋白成分以及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℃时收缩率达24.56%;宽度先膨胀后收缩,80℃时膨胀率达到12.15%,厚度则一直膨胀,80℃时膨胀率达22.17%;在鲣鱼硬度和咀嚼性变化趋势大致,相同先增加后降低。弹性则一直降低,内聚性波动很大,但总体上升。四者在70℃鱿鱼凝胶裂变现象都出现一个明显的转折点;蛋白成分变化较大,其中盐溶性蛋白、碱不溶性蛋白、水溶性蛋白逐渐减少,水溶性蛋白在60℃时已无检出,碱溶性蛋白和非蛋白氮随温度升高而逐渐增加;鲣鱼肉的p H值随加热不断升高,酸度下降。比较鲣鱼肉加热前后组胺含量变化,结果表明鲣鱼中组胺在热处理后略有增加,组胺含量主要由原料决定,原料组胺含量越高,加热后组胺含量越高,增加越明显。该研究旨在为鲣鱼的加工和利用提供一定的理论基础。

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 skip- jack 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 ℃; the width expanded first and then shrank, the expansion rate is 12.27% at 80 ℃; the thickness expanded all the time, at 80 ~C is 22.03%; cooking loss are increasing; varia- tion tendency of hardness and chewiness were roughly same, the elasticity has been reduced, cohesion fluctuat- ed greatly, but overall increased, the salt-soluble proteins, alkali-insoluble protein, water-soluble protein de- creased gradually, and no water-soluble protein was detected at 60 ℃, alkali-soluble protein and non-proteinnitrogen 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 re- suits provides a theoretical basis for deep processing of skipjack tuna.