热压开壳对贻贝品质的影响和其脱壳机理.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.11 热压开壳对贻贝品质的影响及其脱壳机理 吕飞，沈军樑，丁玉庭 （浙江工业大学海洋学院，浙江杭州 310014） 摘要：本研究利用不同温度的热压蒸汽短时作用于贻贝进行开壳处理，并研究了热压处理的脱壳机理。结果表明 145 ℃保温 1 分钟得到的贝肉品质较好；热压处理贻贝闭壳肌的 SDS结果显示肌球蛋白轻链、重链条带消失；红外图谱显示其蛋白质三级 结构非共价键断裂，贻贝闭壳肌蛋白产生凝胶化转变；结缔组织胶原蛋白在玻璃化温度时转化成明胶，DSC 结果显示其玻璃化温度 在 134 ℃左右；电镜观察闭壳肌外观发现热压处理后闭壳肌纤维断裂情况明显，高倍电镜下观察到贻贝闭壳肌在未经处理时蛋白呈 球形分散，热压处理后能够产生强于水煮处理的凝胶结合，闭壳肌中的功能蛋白经过处理后变性程度较大，以上表明闭壳肌体系失去 胶束强度，从而达到闭壳肌同贝壳脱壳的目的。因此，热压处理方法在减少贝肉品质破坏和提高贻贝开壳率上的效果优于传统的水蒸 煮开壳方法。 关键词：贻贝；热压脱壳；闭壳肌；肌动球蛋白；胶原蛋白 文章篇号：1673-9078(2014)11-175-181 DOI: 10.13982/j.mfst.1673-9078.2014.11.031 Effect of Heat-pressure Treatments on Mussel Quality and Shucking Efficiency LV Fei, SHEN Jun-liang, DING Yu-ting (Ocean College, Zhejiang University of Technology, Hangzhou 310014, China) Abstract: Heat-pressure steam treatments at various temperatures were used for short periods to shuck mussels, and the optimal shucking mechanism using heat -pressure treatment was determined. The results showed that mussel meat treated at 145 ℃ for 1 min had the highest quality among all of the treated meats. The results of SDSshowed that bands of actomyosin light chain and heavy chain disappeared after the heat -pressure treatment. Based on the infrared spectrum, the non-covalent bond of its protein tertiary structure ruptured, and the proteins of the adductor muscle in mussels showed gelation. Collagen in the connective tissue changed to gelatin at the glass transition temperature. The results of differential scanning calorimetry showed that the glass transition temperature was approximately 134 ℃. An electron microscope was used to observe the appearance of adductor muscles,