不同加热温度对鲟鱼龙筋品质的影响
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摘要
以俄罗斯公鲟龙筋为研究对象,通过物性测定仪、感官评价、扫描电镜等方法对不同加热温度鲟鱼龙筋品质进行测定并做出评价。结果表明,鲟鱼龙筋最适加工方式为水浴加热;鲟鱼龙筋随着加热的进行,质量先下降后上升,加热温度越高,质量下降速度越快,但下降幅度越小,吸水的幅度却越大;加热温度越高,硬度、咀嚼度、回复性下降越快,硬度低于2 000 g,组织极软且破裂,弹性变化不明显;水浴加热100℃+1.5 h, 90℃+6 h, 80℃+10 h和70℃+35 h,感官评分总分均高于同温度其他条件且高于40分;微观结构与质构、感官评价结果一致,解释了其变化的原因。因此绘制了鲟鱼龙筋热加工曲线,不同加热温度能达到相同的加热效果,为鲟鱼龙筋产品加工提供理论基础。
Taking the Russian sturgeon's bone marrow as the research object, the quality of the sturgeon's bone marrow at different heating temperatures was measured and evaluated by means of physical testing instrument, sensory evaluation and scanning electron microscope. The results showed that the quality of the sturgeon's bone marrow firstly descended and then increased, the higher the heating temperature, the faster the quality decreased, the smaller the decrease, the greater the water absorption, the higher the heating temperature, and the faster the hardness. The chewiness, the resilience and the hardness were lower than 2 000 g, the tissue was very soft and broken, and the elasticity changed. It was not obvious that the water bath heating 100 ℃+1.5 h, 90 ℃+6 h, 80 ℃+10 h, and 70 ℃+35 h were higher than the other conditions at the same temperature and higher than 40 points, and the microstructure was consistent with the texture and sensory evaluation results, explaining the reason for the change. Therefore, the thermal processing curve of sturgeon's bone marrow was drawn, which showed that different heating temperatures could achieve the same heating effect, providing a theoretical basis for processing sturgeon's bone marrow.
Taking the Russian sturgeon's bone marrow as the research object, the quality of the sturgeon's bone marrow at different heating temperatures was measured and evaluated by means of physical testing instrument, sensory evaluation and scanning electron microscope. The results showed that the quality of the sturgeon's bone marrow firstly descended and then increased, the higher the heating temperature, the faster the quality decreased, the smaller the decrease, the greater the water absorption, the higher the heating temperature, and the faster the hardness. The chewiness, the resilience and the hardness were lower than 2 000 g, the tissue was very soft and broken, and the elasticity changed. It was not obvious that the water bath heating 100 ℃+1.5 h, 90 ℃+6 h, 80 ℃+10 h, and 70 ℃+35 h were higher than the other conditions at the same temperature and higher than 40 points, and the microstructure was consistent with the texture and sensory evaluation results, explaining the reason for the change. Therefore, the thermal processing curve of sturgeon's bone marrow was drawn, which showed that different heating temperatures could achieve the same heating effect, providing a theoretical basis for processing sturgeon's bone marrow.
引文
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[2]YUKIHO SASAOKA,HIDEKI KISHIMURA,SHINJIADACHI,et al.Collagen peptides derived from the triple helical region of sturgeon collagen improve glucose tolerance in normal mice[J].Journal of Food Biochemistry,2018,42(2):https://doi.org/10.1111/jfbc.12478.
[3]WANG Y,SUN Y,ZHANG X,et al.Bacteriocin-producing probiotics enhance the safety and functionality of sturgeon sausage[J].Food Control,2015:729-735.
[4]陈细华,李创举,杨长庚,等.中国鲟鱼产业技术研发现状与展望[J].淡水渔业,2017(6):108-112.
[5]林婉玲,杨贤庆,李来好.脆肉鲩质构与感官评价的相关性研究[J].现代食品科技,2013,1:71-72.
[6]王凤林,阎佳楠,唐越,等.热处理中海参和鱼皮胶原变化的对比研究[J].中国食品学报,2016(12):86-92.
[7]董秀萍.海参、扇贝和牡蛎的加工特性及其抗氧化活性肽的研究[D].镇江:江苏大学,2010.
[8]肖桂华,朱蓓薇,董秀萍,等.热加工条件对鲍鱼腹足部分加工特性的影响[J].大连工业大学学报,2012,31(1):1-7.
[9]朱蓓薇.海珍品加工理论与技术的研究[M].北京:科学出版社,2010.
[10]FANBIN KONG,JUMING TANG,BARBARARASCO,et al.Quality changes of salmon(Oncorhynchus gorbuscha)muscle during thermal processing[J].Journal of Food Science,2007,72(2):S103-S111.
[11]朱思咪,苏晨帆,陈丽娇,等.热处理对皱纹盘鲍腹足质构特性的影响研究[J].食品工业科技,2013(24):284-287.