超高压处理对海鲈鱼鱼肉凝胶形成作用的研究

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超高压处理对海鲈鱼鱼肉凝胶形成作用的研究

郑捷¹,尚校兰²,刘安军²

1. 天津科技大学食品科学与生物技术学院
2. 天津科技大学食品工程与生物技术学院

收稿日期:2012-07-13 修回日期:2013-08-31 出版日期:2013-10-15 发布日期:2013-09-27
通讯作者: 刘安军 E-mail:laj@tust.edu.cn
基金资助:
2011年度天津科技大学科学研究基金

Studies on the effects of High Pressure Treatment on gel formation of Sea Bass skeletal muscle

, ,

Received:2012-07-13 Revised:2013-08-31 Online:2013-10-15 Published:2013-09-27

摘要/Abstract

摘要： 本文研究了超高压处理对海鲈鱼鱼肉凝胶形成的影响。超高压处理引起鱼肉组织结构发生变化：扫描电镜（SEM）图谱表明，300-400MPa的超高压处理有利于鱼肉组织形成良好状态的三维网状凝胶。另外，超高压处理会引起肌原纤维蛋白活性巯基、表面疏水性以及鱼肉pH的变化：300MPa/10min的超高压处理能使海鲈鱼肌原纤维蛋白活性巯基及表面疏水基团的含量分别增加61.7%和51.1%；适当的超高压处理引起海鲈鱼鱼肉pH值升高，也是三维网格结构形成的良好条件。

关键词: 超高压, 海鲈鱼, 凝胶

Abstract: The effects of gel formation of sea bass skeletal muscle with different pressure treatment (HP) at room temperature were investigated in this study. The tissue structure would be changed with HP: figures of SEM indicated the muscle of sea bass could form good state gel with 300-400MPa high pressure treatment. Meanwhile, high pressure could result in changes of active sulfhydryl content, surface hydrophobic groups content and pH value: the content of active sulfhydryl and surface hydrophobic groups of sea bass Myofibrillar proteins with high pressure treatment of 300 MPa/10min increased 61.7% and 51.1%, respectively; appropriate high pressure could result in a little increase of pH, which was also conducive to the formation of three-dimensional network.

Key words: high pressure treatment, sea bass, gel

中图分类号:

S986.1

郑捷尚校兰刘安军. 超高压处理对海鲈鱼鱼肉凝胶形成作用的研究[J]. 食品科学, 0, (): 0-0.

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超高压处理对海鲈鱼鱼肉凝胶形成作用的研究

Studies on the effects of High Pressure Treatment on gel formation of Sea Bass skeletal muscle

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