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不同加热温度下刺参肌肉组织与胶原纤维结构的变化
引用本文:高昕,刘莲凤,刘倩,黄金发,付晓婷,许加超.不同加热温度下刺参肌肉组织与胶原纤维结构的变化[J].水产学报,2012,36(9):1465-1356.
作者姓名:高昕  刘莲凤  刘倩  黄金发  付晓婷  许加超
作者单位:中国海洋大学食品科学与工程学院;中国海洋大学食品科学与工程学院;中国海洋大学食品科学与工程学院;中国海洋大学食品科学与工程学院;中国海洋大学食品科学与工程学院;中国海洋大学食品科学与工程学院
基金项目:国家自然科学基金项目(31071631);青岛市南科技发展计划(20115028QT)
摘    要:为研究鲜活和不同加热温度下刺参体壁组织构造及其胶原纤维结构的变化,采用VanGieson染色法观察组织构造、采用细胞分裂扫描电镜法(cell-maceration/SEM)观察胶原纤维结构,同时利用示差扫描量热仪(DSC)测定刺参肌肉蛋白质的热收缩温度。结果发现,在不同加热温度条件下,刺参体壁组织构造及其胶原纤维结构均发生显著变化。随着加热温度的升高,刺参肌肉组织中纤维逐渐聚集交联,形成多孔网状结构;蛋白质发生热变性、胶原纤维结构收缩,导致纤维排列紧密,纤维间孔隙度呈减小趋势。与刺参整体组织构造的变化相比,胶原纤维结构的变化尤其明显。鲜活刺参体壁肌肉蛋白质的热收缩温度为68.92℃,加热过程中蛋白质的热变性是引起其构造变化的主要原因。

关 键 词:刺参  组织构造  胶原纤维  细胞分裂扫描电镜法
收稿时间:2012/1/10 0:00:00
修稿时间:6/9/2012 12:00:00 AM

Changes of muscle tissue and collagen fibers structure of sea cucumber(Stichipus japonicus)during heated treatment
GAO Xin,LIU Lian-feng,LIU Qian,HUANG Jin-f,FU Xiao-ting and XU Jia-chao.Changes of muscle tissue and collagen fibers structure of sea cucumber(Stichipus japonicus)during heated treatment[J].Journal of Fisheries of China,2012,36(9):1465-1356.
Authors:GAO Xin  LIU Lian-feng  LIU Qian  HUANG Jin-f  FU Xiao-ting and XU Jia-chao
Affiliation:(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)
Abstract:Sea cucumber Stichopus japonicus has become an important cultivated aquatic species in China in recent years.Previous studies mainly focused on the food sources,nutrition values,biological activity and structure of acid polysaccharide.However,these studies do not have a tissue structural consideration on sea cucumber meat.In this paper,the changes of muscle tissue and collagen fibers structure from S.japonicus during heated treatment were studied,and the variation mechanism was analyzed.The structures of muscle tissue and collagen fibers were observed by a light microscope and a scanning microscope,meanwhile DSC tested the denaturation temperature of sea cucumber.Following were the results.The changes of tissuestructure and collagen fibers after heating treatment were evident.Along with the increasing of heating temperature,the muscle fibers gradually aggregated and cross-linked,forming porous mesh structure.The collagen fiber structure shrunk,accompanied with collagen protein denaturation leading to fibers closely spaced.The changes of collagen fibers structure were more prominent compared with the overall tissue structure.DSC scanning curve of raw S.japonicus meat showed the denaturation temperature was 68.92 ℃.Thermal denaturation of muscle protein during heating treatment resulted in the changes of tissue structure and collagen fibers.
Keywords:Stichipus japonicus  tissue structure  collagen fiber  cell-maceration/SEM
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