作　　者： (樊燕）; (侯虎）; (孙晨阳）; (薛长湖）;

机构地区： 中国海洋大学食品科学与工程学院，山东青岛266003

出　　处： 《中国食品学报》 2017年第6期97-102,共6页

摘　　要： 研究不同加工方式(蒸煮、微波、腌制)对鲟鱼肉水分状态的影响,探讨其与鱼肉品质变化的相关机理,为开发鲟鱼肉制品提供理论依据。结果表明,随着加热温度的增加,鱼肉硬度由4.41N降低为2.90N,弹性由5.07mm降低为3.96 mm,咀嚼性、粘附性和内聚性无明显规律;微波处理使鱼肉硬度和咀嚼性有明显增加;腌制浓度显著性影响鱼肉的硬度、内聚性和弹性,这可能与腌制过程中蛋白质与Na Cl结合后发生凝胶等变化有关。低场核磁共振(LF-NMR)扫描结果显示,蒸煮及微波加热过程中,结合水含量分别由0.983下降0.572、由0.810下降0.534;水分分布变化与食盐腌制无明显的规律。加工方式的不同导致鱼肉水分状态的差异性,并可能是导致鱼肉具有不同质构特性的重要原因。 In order to explore the related mechanism of moisture status and the fish quality change, and provide a theoretical basis for the development of sturgeon meat products, moisture status change of sturgeon meat by different processing method on sturgeon flesh were studied. Results of TPA indicated that, with the increase of heating temperature,the hardness, springiness and chewiness decreases gradually, adhesiveness and cohesiveness no obvious regularity; the hardness and chewiness of microwave treatment increased significantly; salting concentration significant effect hardness,cohesiveness and springiness, which may owing to the gel-forming of the salt soluble proteins. Low field nuclear magnetic resonance（LF-NMR） scans showed, during the cooking and microwave heating process, the combined water content decreased; there was no obvious regularity change of water distribution processed with salt cure. The difference of the moisture state between fish muscle varieties is taken as one of the important factors affecting taste characteristics for the products.

关 键 词： 鲟鱼 水分状态 质构 低场核磁共振