加热温度对海鲈鱼肌肉品质的影响

Effect of heating temperature on muscle quality of Lateolabrax japonicus

为探明加热温度对海鲈鱼肌肉品质的影响,以海鲈鱼背肉为原料,研究其经热处理后中心温度分别达到40℃、50℃、60℃、70℃、80℃、90℃和100℃时水分含量、总巯基含量、肌原纤维蛋白质量浓度、色差、风味、加热失重率、质构、Ca^2+-ATP酶活性和表面疏水性等指标的变化。结果显示:鱼肉色泽的L∗值、a∗值和b∗值随着温度的升高而增加,上升速度先快后慢;鱼肉的硬度、内聚性、咀嚼度和蛋白质表面疏水性等指标随温度的上升先升高后下降,而弹性、水分含量、肌原纤维蛋白浓度、总巯基含量和Ca^2+-ATPase酶活性持续下降。SDS-PAGE电泳条带表明,随着中心温度的升高,大部分肌原纤维蛋白发生变性,但有极少数的肌动蛋白未发生变性。研究表明:综合色差、质构和感官评分的变化规律,海鲈鱼的终点加热温度控制在70℃为宜。

In order to ascertain the effect of heating temperature on the muscle quality of Lateolabrax japonicus,the dorsal meat of Lateolabrax japonicus is used as raw material to study the moisture content,total sulfhydryl content,myofibrillar protein concentration,color difference,flavor,weight loss rate,texture,Ca^2+-ATP enzyme activity,surface hydrophobicity and other indicators when the core temperature reaches 40℃,50℃,60℃,70℃,80℃,90℃and 100℃after heat treatment.The results showed that the L∗value,a∗value and b∗value of fish color increased with the increase of temperature,and the rising speed was first fast and then slow.The hardness,cohesion,chewiness and hydrophobicity of the protein surface of fish meat first increased and then decreased with the increase of temperature,while elasticity,moisture content,myofibrillar protein concentration,total sulfhydryl content and Ca^2+-ATPase enzyme activity have been decreasing.SDS-PAGE electrophoresis bands showed that with the increase of core temperature,most of myofibrillar protein was denatured,but a very small amount of actin did not undergo denaturation.According to the variation of color difference,texture and sensory score,the end heating temperature of Lateolabrax japonicus should be controlled at 70℃.