摘要
为研究不同品种名优淡水鱼冷藏保鲜及热加工的特性,采用差示扫描量热法研究武昌鱼、草鱼、黄颡鱼、鲈鱼和鳜鱼5种新鲜淡水鱼鱼肉的水分含量、冰点、变性温度、变性热焓和比热容并进行品种间的比较。结果发现:5种淡水鱼冰点分布在-0.57^-0.1℃之间;50℃附近热吸收峰起始温度分布在37~41.57℃之间,终止温度分布在60.47~62.33℃之间;变性热焓在1.680 0~2.499 7 J/g之间;70℃附近热吸收峰的起始温度分布在66.33~71.13℃之间,终止温度分布在73.60~82.20℃之间,变性热焓在0.418 0~0.512 2 J/g之间;鱼肉的比热容在1.658 0~3.862 3 J/(g·K)之间。结果表明:在5种新鲜淡水鱼中,武昌鱼水分含量和冰点相对较低;草鱼肌球蛋白和鳜鱼肌动蛋白变性温度和变性热焓相对较高,蛋白质稳定性更高;新鲜鱼肉的比热容高于冻结鱼肉,加工后鱼肉的比热容高于未加工鱼肉。
The study was intended to investigate comparatively the thermal properties of muscles from 5 different freshwaterfish （Megalobrama amblycephala, Ctenopharyngodon idellus, Pelteobagrus fulvidraco, Lateolabras janopicus and Sinipercachuatsi） by differential scanning calorimetry （DSC）, including moisture content, freezing point, denaturation temperature,denaturation enthalpy and specific heat capacity. Results showed that the freezing points of the five fish ranged from ？0.57 to？0.10 ℃; the onset temperature of decalescence peak around 50 ℃ ranged from 37.00 to 41.57 ℃, the conclusion temperatureranged from 60.47 to 62.33 ℃, and the denaturation enthalpy ranged from 1.680 0 to 2.499 7 J/g. The onset temperature ofdecalescence peak around 70 ℃ ranged from 66.33 to 71.13 ℃, the conclusion temperature ranged from 73.60 to 82.20 ℃, andthe denaturation enthalpy ranged from 0.418 0 to 0.512 2 J/g; the specific heat capacity ranged from 1.658 0 to 3.862 3 J/（g·K）.As demonstrated by this study, among the five species examined, freezing point and moisture content of Megalobramaamblycephala were relatively lower; denaturation temperature and denaturation enthalpy of Ctenopharyngodon idellusmyosin and Siniperca chuatsi actin were relatively higher, which means that they had higher protein stability. Moreover, thespecific heat capacity of fresh fish was higher than that of frozen fish; the specific heat capacity of processed fish was higherthan that of the unprocessed one.
作者
邵颖
王小红
吴文锦
李新
熊光权
王海滨
乔宇
王俊
廖李
汪兰
SHAO Ying WANG Xiaohong WU Wenjin LI Xin XIONG Guangquan WANG Haibin QIAO Yu WANG Jun LIAO Li WANG Lan(Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences/ FarmProducts Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064, China College of Food Science ＆ Technology, Huazhong Agricultural University, Wuhan 430070, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第19期106-111,共6页
Food Science
基金
湖北省重大科技创新计划(关键技术研发类)项目(2015ABA038)
湖北省科技支撑计划(重点新产品新工艺研究开发)项目(2014BBA158)
关键词
差示扫描量热法
冰点
变性温度
变性热焓
比热容
differential scanning calorimetry（DSC）
freezing point
denaturation temperature
denaturation enthalpy
specific heat capacity
