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| 不同新鲜度金枪鱼肉蒸煮品质的研究 | |
| 引用本文： | 黄卉, 熊雅雯, 李来好, 杨贤庆, 陈胜军, 魏涯, 吴燕燕, 杨少玲. 鱼肉热煮过程中质构保持技术研究进展[J]. 南方水产科学, 2021, 17(3): 122-128. DOI: 10.12131/20200247 |
| 作者姓名： | 黄卉 熊雅雯 李来好 杨贤庆 陈胜军 魏涯 吴燕燕 杨少玲 |
| 作者单位： | 1.中国水产科学研究院南海水产研究所/农业农村部水产品加工重点实验室/国家水产品加工技术研发中心，广东 广州 510300;2.广东海洋大学食品科技学院, 广东 湛江 524088 |
| 基金项目： | 财政部和农业农村部国家现代农业产业技术体系资助 (CARS-46)；“扬帆计划”引进创新创业团队专项资助项目 (2015YT02H109)；广东省重点领域研发计划项目 (2019B020225001)；中国水产科学研究院基本科研业务费专项资金 (2020TD69)；中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金资助(2021SD06) |
| 摘 要： | 热加工是一种传统的食品加工技术，热煮是其中的重要方式之一。鱼肉经过热煮处理会产生组织脆弱化、结构松散等问题，对其食用品质造成负面影响，因此提高鱼肉的耐煮性是开发水产系列加工产品的基础。文章总结了近几年关于热煮对鱼肉质构影响的研究进展，深入分析了热煮引起质构变化的作用机制，并结合变化原理分别从改善蛋白质热稳定性、提高肌肉持水性和提高肌肉凝胶特性3个方面阐述保持鱼肉质构的方法，提出将食品加工新技术与传统加工方法相结合以提高鱼肉耐煮性的研究方向，旨在为鱼肉热煮过程中的质构保持技术及食用品质控制提供参考。 |
| 关 键 词： | 鱼肉 热煮 质构保持 肌肉蛋白质 |
| 收稿时间： | 2020-11-28 |
| 修稿时间： | 2021-03-23 |
Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp |
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| HUANG Hui, XIONG Yawen, LI Laihao, YANG Xianqing, CHEN Shengjun, WEI Ya, WU Yanyan, YANG Shaoling. Research progress on texture preservation technology of fish meat during hot boiling[J]. South China Fisheries Science, 2021, 17(3): 122-128. DOI: 10.12131/20200247 | |
| Authors: | HUANG Hui XIONG Yawen LI Laihao YANG Xianqing CHEN Shengjun WEI Ya WU Yanyan YANG Shaoling |
| Affiliation: | 1.South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Processing, Ministry of Agriculture and Rural Affairs/National R&D Center for Aquatic Product Processing, Guangzhou 510300, China;2.College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China |
| Abstract: | Thermal processing is a traditional food processing technology, and hot boiling is one of the important methods. After being boiled, the fish tissue will become fragile and the structure will be loose, which is bad for the edible quality of the fish. This paper summarizes the research progress on the effect of hot cooking on the texture of fish meat in recent years, deeply analyzes the mechanism of the texture change, and combines the principle of texture change expounds the methods of maintaining the texture of fish meat by improving protein thermal stability, muscle water retention and muscle gel properties. Then it puts forward the research direction of combining new food processing technology with traditional processing methods to improve the boiling resistance of fish meat in the future, so as to provide reference for the texture preservation technology and edible quality control of fish during hot boiling. |
| Keywords: | Fish meat Hot boiling Texture preservation Muscle protein |
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