Sato Yasushi, Nakayama Teruo
Laboratory of Food Science and Technology (Animal Products), Faculty of Agriculture, Nagoya University, Japan.
J Texture Stud. 1970 Jul;1(3):309-326. doi: 10.1111/j.1745-4603.1970.tb00732.x.
Raw fish meat and three muscle groupings of cockerel meat were analyzed for total nitrogen, myofibrillar and sarcoplasmic proteins, non-protein and residual nitrogen, fat, pH, moisture and hydration capacity. Stress relaxation measurements were made on both raw and heat coagulated samples. Tensile strength measurements were made on heat coagulated samples. Using breaking energy as an index of binding, myofibrillar protein content and hydration were tentatively related to binding quality. Equilibrium modulus values offered an indication of the presence of crosslinking after heating. The rheological behavior of fish meat could be explained by a seven element model and that of cockerel meat by a five element model before heating. An analysis is presented of the mathematical treatment of rheological measurements and their relationship to binding quality and chemical composition of the tested samples.
对生鱼肉和公鸡肉的三个肌肉组进行了总氮、肌原纤维和肌浆蛋白、非蛋白和残余氮、脂肪、pH值、水分和水合能力的分析。对生的和热凝固的样品都进行了应力松弛测量。对热凝固的样品进行了拉伸强度测量。以断裂能作为结合指标，初步探讨了肌原纤维蛋白含量和水合作用与结合质量的关系。平衡模量值表明加热后存在交联。鱼肉的流变行为可用七元件模型解释，加热前公鸡肉的流变行为可用五元件模型解释。本文分析了流变测量的数学处理方法及其与测试样品的结合质量和化学成分的关系。
