摘要
热处理是传统的加工方法,对食品加工具有重要的意义。比较了热处理对不同鱼肉肌肉蛋白质即肌原纤维蛋白、肌浆蛋白及肌基质蛋白的表面疏水性、表面活性巯基的影响,并对脂质因热处理产生的氧化、组分变化以及热处理对鱼肉颜色、硬度等品质的影响进行综述。
Thermal treatment is a traditional processing method,which has important significance on food processing.Effects of thermal treatment on different fish protein were compared as well as myofibrillar protein,sarcoplasmic protein and myostromin on surface hydrophobicity and surface reactive sulfhydryl groups.Lipids were oxidized and reacted different components.Fish color and strength by thermal treatment were reviewed.
出处
《安徽农业科学》
CAS
2012年第32期15891-15893,共3页
Journal of Anhui Agricultural Sciences
关键词
热处理
鱼肉
蛋白质
品质
Thermal treatment
Fish
Protein
Quality
