超高压处理对海鲈鱼鱼肉凝胶形成作用.PDF

88 2013, Vol.34, No.19 食品科学 ※基础研究 超高压处理对海鲈鱼鱼肉凝胶形成作用 1 2 1,* 郑  捷 ，尚校兰，刘安军 (1.天津科技大学食品工程与生物技术学院，天津 300457 ；2.廊坊师范学院生命科学学院，河北 廊坊 065000) 摘  要：研究超高压处理对海鲈鱼鱼肉凝胶形成的影响。超高压处理引起鱼肉组织结构发生变化，扫描电镜(SEM) 图谱表明：300～400MPa 的超高压处理有利于鱼肉组织形成良好状态的三维网状凝胶。另外，超高压处理会引起肌 原纤维蛋白活性巯基、表面疏水性以及鱼肉pH值的变化；300MPa 、10min 的超高压处理能使海鲈鱼鱼肉肌原纤维 蛋白活性巯基及表面疏水基团的含量分别增加6 1.7%和5 1.1%；适当的超高压处理引起海鲈鱼鱼肉pH值升高，也是 三维网格结构形成的良好条件。 关键词：超高压；海鲈鱼；凝胶 Effect of High Pressure Treatment on Gel Formation of Sea Bass Skeletal Muscle 1 2 1,* ZHENG Jie ，SHANG Xiao-lan ，LIU An-jun (1. College of Food Engineering and Biotechnology, Tianj in University of Science and Technology, Tianj in 300457, China ； 2. College of Life Science, Langfang Teachers College, Langfang 065000, China) Abstract ：The effect of high pressure (HP) treatment on gel formation of sea bass skeletal muscle at room temperature was investigated in this study. The tissue structure was altered after HP treatment. Scanning electron microscopic (SEM) observations indicated that the muscle of sea bass could form good gel networks at high pressures of 300 －400 MPa. Meanwhile, HP treatment could cause changes in the contents of active sulfhydryl groups, surface hydrophobic groups and pH. The contents of active sulfhydryl and surface hydrophobic groups in sea bass myofibrillar proteins subj ected to 300 MPa treatment for 10 min increased by 61.7% and 51.1%, respectively; appropriate high pressure resulted in a slight increase in pH, which favored the formation of three-dimensional networks. Key words ：high pressure treatment ；sea bass；gel 中图分类号：S986.1 文献标志码：A