摘要
主要研究了2℃浸泡条件下,不同浓度六偏磷酸钠溶液和不同浸泡时间对秘鲁鱿鱼的质构和生化特性的影响。结果表明,随着浸泡时间的延长,秘鲁鱿鱼的硬度、弹性和凝聚性均呈下降趋势,且以0.9 g/L六偏磷酸钠处理组对秘鲁鱿鱼质构的影响最大。不同处理下秘鲁鱿鱼弹性变化不大。六偏磷酸钠浸泡液浓度和浸泡时间的增加使得鱿鱼块总蛋白、肌原纤维蛋白含量及其Ca2+-ATPase活性显著降低。经0.9 g/L六偏磷酸钠溶液浸泡8 h处理后,秘鲁鱿鱼总蛋白损失率为28.71%,肌原纤维蛋白含量降至原材料的80.97%,肌原纤维蛋白Ca2+-ATPase活性降为0.217μmolPi/mgprot/min。因此,六偏磷酸钠浸泡液浓度和浸泡时间的增加会影响质构,并加剧蛋白质的流失和变性。
The paper mainly studied the effects of textural and biochemical properties in different concentrations of hexamet aphosphate solution and different soaking time under 2 ℃ conditions. Results show that with the extension of soaking time, the hardness, springiness and cohesiveness of D. g/gas are declining, and 0.9 g/L sodium hexametaphosphate treatment group has the biggest effect on textural properties. The change of springi- ness is little under different processing. The total protein, myofibril protein content and its Ca^2＋-ATPase activity decreased significantly with the increase of concentration and immersion time. After the treatment of soaking in 0.9 g/L sodium hexametaphosphate solution 8h, the loss rate of total protein is 28.71%, and its myofibrillar protein content decreased 19.03%. The activity of Ca^2＋-ATPase was 0.217 μmolPi/mgprot/min. Therefore, the increase of concentration and immersion time will affect the textural of Peru squid, and easily lead to protein loss and degeneration.
出处
《浙江海洋学院学报（自然科学版）》
CAS
2013年第5期408-412,共5页
Journal of Zhejiang Ocean University(Natural Science Edition)
基金
国家质量监督检验检疫总局项目(201210060-3)
关键词
秘鲁鱿鱼
六偏磷酸钠
质构分析
蛋白质
Dasidicns g/gas
hexamet aphosphate
texture profile analysis （TPA）
protein
