Wu Zi-Xuan, Fan Ying-Chen, Guo Chao, Liu Yu-Xin, Li De-Yang, Jiang Peng-Fei, Qin Lei, Bai Yan-Hong, Zhou Da-Yong
National Engineering Research Center of Seafood, Dalian 116034, China.
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Foods. 2022 Jun 30;11(13):1947. doi: 10.3390/foods11131947.
The objective of this study was to reveal the effects of boiling processing on the texture of scallop adductor muscle (SAM) and its mechanism. Compared to the fresh sample, all the texture indicators, including the hardness, chewiness, springiness, resilience, cohesiveness, and shear force of 30-s- and 3-min-boiled SAMs increased time-dependently (p < 0.05). As the boiling time increased further to 15 min, the shear force and cohesiveness still increased significantly (p < 0.05), and the resilience and hardness were maintained (p > 0.05), but the springiness and chewiness decreased significantly (p < 0.05). The overall increase in the texture indicators of the boiled SAMs was due to the boiling-induced protein denaturation, aggregation, and increased hydrophobicity, resulting in the longitudinal contraction and lateral expansion of myofibrils, the longitudinal contraction and lateral cross-linked aggregation of muscle fibers, and the loss of free water. However, the decreasing springiness and chewiness of the 15-min-boiled SAMs was due to the significant degradation of proteins (especially collagen), resulting in the destruction of the connective tissue between the muscle fiber clusters. Both from a subjective sensory point of view and from the objective point of view of protein denaturation and degradation, 3-min-boiled SAMs are recommended. The quality improvement of thermally processed products by controlled, moderate cooking is of practical value from the perspective of food consumption.
本研究的目的是揭示煮沸处理对扇贝闭壳肌（SAM）质地的影响及其机制。与新鲜样品相比，30秒和3分钟煮沸的SAM的所有质地指标，包括硬度、咀嚼性、弹性、回复性、内聚性和剪切力均随时间增加（p<0.05）。当煮沸时间进一步增加到15分钟时，剪切力和内聚性仍显著增加（p<0.05），回复性和硬度保持不变（p>0.05），但弹性和咀嚼性显著下降（p<0.05）。煮沸的SAM质地指标的总体增加是由于煮沸诱导的蛋白质变性、聚集和疏水性增加，导致肌原纤维纵向收缩和横向扩张、肌纤维纵向收缩和横向交联聚集以及自由水流失。然而，15分钟煮沸的SAM弹性和咀嚼性下降是由于蛋白质（尤其是胶原蛋白）的显著降解，导致肌纤维束之间的结缔组织被破坏。从主观感官角度以及蛋白质变性和降解的客观角度来看，建议使用3分钟煮沸的SAM。从食品消费的角度来看，通过控制适度烹饪来改善热加工产品的质量具有实际价值。
