稀释的醋酸通过溶解羟基磷灰石和胶原蛋白软化了鲢鱼的肌间骨。
Diluted Acetic Acid Softened Intermuscular Bones from Silver Carp () by Dissolving Hydroxyapatite and Collagen.
作者信息
Liu Yueyue, Jiang Huiman, Zhang Longteng, Tan Yuqing, Luo Yongkang, Hong Hui
机构信息
Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China.
出版信息
Foods. 2021 Dec 21;11(1):1. doi: 10.3390/foods11010001.
Intermuscular bones (IBs) pose physical hazards that threaten consumer health and food safety. This study aimed to investigate the mechanism of softening IBs from silver carp with diluted acetic acid. IBs (separated from muscle) and fillets (without removing IBs) were treated with diluted acetic acid. Analyses of sensory attributes and the hardness of treated IBs indicated that diluted acetic acid (<10 mmol/L) could soften IBs effectively. Additionally, 0.5 mmol/L acetic acid softened IBs within fillets without significantly affecting the texture and flavor of fillets. Analyses of microstructure, minerals (calcium and phosphorus) and collagen content, and the Fourier transform infrared (FTIR) spectra of IBs indicated that acetic acid broke connections (formed by collagen that shared hydroxyl groups) between collagen molecules, and between collagen and hydroxyapatite (HAP), thus inducing the dissolution of collagen and HAP. The dissolution of HAP contributed more to IBs softening than collagen.
肌间骨（IBs）会带来威胁消费者健康和食品安全的物理危害。本研究旨在探究用稀醋酸软化鲢鱼肌间骨的机制。将肌间骨（从肌肉中分离）和鱼片（未去除肌间骨）用稀醋酸处理。对处理后的肌间骨的感官特性和硬度分析表明，稀醋酸（<10 mmol/L）能有效软化肌间骨。此外，0.5 mmol/L醋酸可软化鱼片内的肌间骨，且对鱼片的质地和风味无显著影响。对肌间骨的微观结构、矿物质（钙和磷）和胶原蛋白含量以及傅里叶变换红外（FTIR）光谱分析表明，醋酸破坏了胶原蛋白分子之间以及胶原蛋白与羟基磷灰石（HAP）之间由共享羟基的胶原蛋白形成的连接，从而导致胶原蛋白和HAP溶解。HAP的溶解对肌间骨软化的贡献比胶原蛋白更大。
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