摘要
以鲢鱼和猪的背部肌肉为原料,采用扫描电镜和凝胶电泳等方法对两种肌肉的微观结构和基本组成进行比较研究。结果表明:鱼肉的肉质较猪肉的细腻,两种肉的必需氨基酸占总氨基酸的比例都高于40%。鱼肉的盐溶性蛋白高于猪肉的,而水溶性蛋白、不溶性蛋白和脂肪含量均低于猪肉的。凝胶电泳显示,两种肌肉中蛋白质含量最高的都是肌球蛋白,其次是肌动蛋白,差别较大的是56kD和48kD的两条蛋白带。全蛋白中疏水性氨基酸含量显著高于肌球蛋白的,鱼肉肌球蛋白的酸性氨基酸含量低于猪肉肌球蛋白的。
The microstructures of silver carp and pork dorsal muscles were explored using scanning electron microscopy and gel electrophoresis. Meanwhile, their basic components were comparatively measured. Fish had more delicious muscle than pork. Both the essential-to-total amino acids ratios of fish and pork was more than 40%. Compared with pork, fish was richer in salt-soluble protein, and less in water-soluble protein, insoluble protein and fat. Myosin was the predominant protein in muscles from both species followed by actin. The contents of the 56 kD protein and 48 kD proteins showed a great difference between muscles from both species. Hydrophobic amino acids were more in the total proteins of muscles from both species than in myosin. Fish myosin contained less hydrophilic amino acids than pork myosin.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第13期49-52,共4页
Food Science
基金
国家现代农业产业技术体系建设专项(CARS-46-23)
科技人员服务企业行动项目(2009GJD10003)
华中农业大学人才科研启动项目(52204-08075)
关键词
鲢鱼
猪肉
微观结构
基本组成
氨基酸
silver carp
pork
microstructure
basic component
amino acid
