热加工对3 种带鱼肌球蛋白功能特性的影响

doi:10.7506/spkx1002-6630-20230812-083

食品科学 ›› 2024, Vol. 45 ›› Issue (7): 211-217.doi: 10.7506/spkx1002-6630-20230812-083

热加工对3 种带鱼肌球蛋白功能特性的影响

郑文雄，杨榕琳，水珊珊，严红波，宋佳，杨会成，张宾

（1.浙江海洋大学食品与药学学院，浙江省海产品健康危害因素关键技术研究重点实验室，浙江舟山 316022；2.浙江海洋大学比萨海洋研究生学院，浙江舟山 316022；3.浙江省海洋开发研究院，浙江舟山 316021）

出版日期:2024-04-15 发布日期:2024-04-23
基金资助:
“十四五”国家重点研发计划重点专项（2021YFD2100504）；浙江省万人计划创新领军人才项目（2020R52027）；国家级大学生创新创业训练计划重点领域项目（202310340045）；舟山市重大产业攻关项目（2023C03006）

Effect of Heat Processing on the Functional Properties of Myosin in Three Kinds of Hairtail

ZHENG Wenxiong, YANG Ronglin, SHUI Shanshan, YAN Hongbo, SONG Jia, YANG Huicheng, ZHANG Bin

(1. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; 2. Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China; 3. Zhejiang Institute of Ocean Development, Zhoushan 316021, China)

Online:2024-04-15 Published:2024-04-23

摘要/Abstract

摘要： 以钓带鱼、外洋带鱼和雷达网带鱼为研究对象，探讨其在不同加热温度下肌球蛋白功能特性及组织微观结构的变化。将3 种带鱼分别于30、50、70、90 ℃下水浴处理10 min，测定其肌肉蒸煮损失率、持水力以及肌球蛋白浊度、溶解度、乳化能力、起泡性（foaming capacity，FC）、泡沫稳定性（foaming stability，FS）和羰基含量。同时，利用苏木精-伊红（hematoxylin-eosin，HE）染色分析不同加热温度对3 种带鱼组织微观结构的影响。结果表明：随着加热温度升高，3 种带鱼的肌肉蒸煮损失率、持水力逐渐降低，肌球蛋白浊度和羰基含量增加，溶解度、乳化性及乳化稳定性、FC及FS均不断降低；其中雷达网带鱼肌肉持水力、肌球蛋白溶解度的下降幅度和肌球蛋白浊度的上升幅度均小于其他2 种带鱼；此外，HE染色结果显示，随着加热温度升高，3 种带鱼的肌肉组织中肌纤维束间隙加大，并出现不同程度的断裂，当加热温度为50 ℃时，雷达网带鱼肌肉组织中胶原纤维和肌纤维完整性最好。由此可知，加热温度提高的同时，3 种带鱼的肌肉蛋白质品质均呈下降趋势，其中雷达网带鱼肌肉蛋白质的品质稳定性最佳。

关键词: 带鱼；热加工；肌球蛋白；功能特性；微观结构

Abstract: Changes in the functional properties of myosin and the tissue microstructure of hooked, trawl-netted, and radar-netted hairtail (Trichiurus haumela) were investigated under different heating temperatures. Hairtails were water bathed at 30, 50, 70 or 90 ℃ and evaluated for cooking loss and water-holding capacity (WHC) as well as myosin turbidity, solubility, emulsifying capacity, foaming capacity and foam stability, and carbonyl content after 10 min. Besides, hematoxylin-eosin (HE) staining was used to analyze the effects of different heating temperatures on the tissue microstructure of hairtails. The results showed that as the heating temperature rose, the cooking loss and water-holding capacity of muscle decreased gradually for the three kinds of hairtail. Myosin turbidity and carbonyl content increased, and solubility, emulsifying activity index (EAI) and emulsion stability index (ESI), foaming capacity and foam stability decreased continuously. The decrease in muscle WHC and myosin solubility and the increase in myosin turbidity were all smaller in radar-netted hairtails than in the two other kinds. In addition, the HE staining results showed that with increasing heating temperature, the space between muscle fiber bundles in muscle tissues increased for all kinds of hairtail, and different degrees of breakage occurred. When the heating temperature was 50 ℃, the structure of collagen and muscle fibers was the most complete in the muscle tissue of radar-netted hairtail. Summarily, the muscle quality of all three kinds of hairtail decreased with the increase in heating temperature, and the muscle quality of radar-netted hairtail was the most stable.

Key words: hairtail; heat processing; myosin; functional properties; microstructure

中图分类号:

TS254.4

郑文雄，杨榕琳，水珊珊，严红波，宋佳，杨会成，张宾. 热加工对3 种带鱼肌球蛋白功能特性的影响[J]. 食品科学, 2024, 45(7): 211-217.

ZHENG Wenxiong, YANG Ronglin, SHUI Shanshan, YAN Hongbo, SONG Jia, YANG Huicheng, ZHANG Bin. Effect of Heat Processing on the Functional Properties of Myosin in Three Kinds of Hairtail[J]. FOOD SCIENCE, 2024, 45(7): 211-217.

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热加工对3 种带鱼肌球蛋白功能特性的影响

Effect of Heat Processing on the Functional Properties of Myosin in Three Kinds of Hairtail

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