Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA.
J Food Sci. 2013 Jul;78(7):C971-7. doi: 10.1111/1750-3841.12147. Epub 2013 May 6.
Surimi seafoods (fish/poikilotherm protein) in the U.S.A. are typically cooked rapidly to 90+°C, while comminuted products made from land animals (meat/homeotherm protein) are purposely cooked much more slowly, and to lower endpoint temperatures (near 70 °C). We studied heating rate (0.5, 25, or 90 °C/min) and endpoint temperature (45 to 90 °C) effects on rheological properties (fracture, small strain) of washed myofibril gels derived from fish (Alaska pollock) compared with chicken breast at a common pH (6.75). This was contrasted with published data on gelation kinetics of chicken myosin over the same temperature range. Heating rate had no effect on fracture properties of fish gels but slow heating did yield somewhat stronger, but not more deformable, chicken gels. Maximum gel strength by rapid heating could be achieved within 5 min holding after less than 1 min heating time. Dynamic testing by small strain revealed poor correspondence of the present data to that published for gelling response of chicken breast myosin in the same temperature range. The common practice of reporting small-strain rheological parameters measured at the endpoint temperature was also shown to be misleading, since upon cooling, there was much less difference in rigidity between rapidly and slowly heated gels for either species.
美国的鱼肉（鱼类/变温动物蛋白）海鲜通常快速加热至 90°C 以上，而来自陆地动物（肉类/恒温动物蛋白）的粉碎产品则有意缓慢加热并降低终点温度（接近 70°C）。我们研究了加热速率（0.5、25 或 90°C/min）和终点温度（45 至 90°C）对从鱼类（阿拉斯加狭鳕）和鸡肉（鸡胸肉）中提取的肌原纤维凝胶流变特性（断裂、小应变）的影响，这两种凝胶在常见 pH 值（6.75）下进行了比较。这与在相同温度范围内鸡肌球蛋白凝胶化动力学的已发表数据形成对比。加热速率对鱼凝胶的断裂特性没有影响，但缓慢加热确实使鸡肉凝胶的强度稍高，但可变形性稍差。在不到 1 分钟的加热时间后，快速加热可在 5 分钟的保持时间内实现最大凝胶强度。通过小应变的动态测试表明，目前的数据与在相同温度范围内发表的鸡肉胸肌肌球蛋白凝胶化反应的数据之间存在较差的一致性。在终点温度下测量的小应变流变参数的报告通常也具有误导性，因为对于两种凝胶，快速和缓慢加热之间的刚性差异在冷却后大大减小。
