Effect of heat treatment on protein in physical and chemical properties
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摘要: 研究鲭鱼、鳀鱼、沙丁鱼鱼肉分别在40、50、60、70、80℃加热30min后肌原纤维蛋白pH、色差、热变性温度、蛋白溶解度、羰基和巯基的变化。结果表明:pH随中心温度升高基本呈上升的趋势,不同加热温度对pH的差异不显著(p>0.05),加热后的鱼肉L*值高于生肉,a*值下降。鲭鱼、鳀鱼和沙丁鱼的肌球蛋白、肌浆蛋白和肌动蛋白的变性温度分别为42.1、55.2、78.3℃;41.7、51.6、72.9℃;42.8、49.2、75.3℃,其中鲭鱼蛋白的热稳定性较高。蛋白溶解度、巯基随着加热温度的升高而降低,羰基形成量随着温度的升高而增加。所以,3种鱼肉在80℃时蛋白质完全变性,在达到加热目的前提下,要保证产品的品质和得率以及降低能源消耗,在生产中加热终点温度应控制在80℃以下。Abstract: The myofibrillar's physical and chemical characteristics of mackerel, anchovy and sardine had been studied at 40, 50, 60, 70 and 80℃ for 30 min, respectively. The results showed that pH increased with the temperature increasing, but no obvious changes were observed at higher temperature. The brightness L*increased in comparison with raw meat, but the change of redness a* decreased after heating. Myosin, sarcoplasmic protein and action protein thermal denaturation temperature of mackerel, anchovy and sardine muscle were 42.1, 55.2, 78.3℃, 41.7, 51.6, 72.9℃, 42.8, 49.2, 75.3℃, respectively. Mackerel protein had higher thermal stability. Protein solubility and the total sulfhydryl distinctly decreased with the temperature increased, the amount of carbonyl formation increased as the temperature increased. In conclusion, the protein of three fishes denatured at 80℃ completely. The end point temperature should be controlled at 80℃ in order to achieve the purpose of thermal processing, ensuring product quality and yield, and avoiding unnecessary energy consumption.
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Keywords:
- fish /
- myofibrillar /
- thermal property
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