腌制、超声处理以及超声辅助腌制对乌鳢鱼片品质特性的影响。
Effects of brining, ultrasound, and ultrasound-assisted brining on quality characteristics of snakehead () fillets.
作者信息
Xia Yuting, Zhang Wei, Shi Gangpeng, Wang Chao, Wang Lan, Shi Liu, Chen Sheng, Chen Lang, Guo Xiaojia, Wu Wenjin, Ding Anzi, Zhang Yun, Xiong Guangquan
机构信息
School of Bioengineering and Food Science, Hubei University of Technology, Wuhan, 430068 China.
Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences/Farm Products Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, 430064 China.
出版信息
Food Sci Biotechnol. 2024 Feb 17;33(11):2509-2519. doi: 10.1007/s10068-023-01506-8. eCollection 2024 Aug.
UNLABELLED
The change of quality characteristics in snakehead fillets were investigated during brining, ultrasound, and ultrasound-assisted brining processing. Results showed that ultrasound and brine had significantly impact on the tissue microstructure and the color parameter of fillets. Compared to 60-min marination in deionized water, the shear force was reduced by 17.67 g by ultrasound, compared to 80-min marination in deionized water, the shear force was reduced by 28.68 g by brine. Brine significantly increased the water-holding capacity of fish fillets. Ultrasound resulted in increased random coils, β-turn and hydrophobic interaction, while brine significantly promoted the formation of the α-helix structure. The increase of the thermal stability of the myosin head was due to the synergistic effect of ultrasound and brine, but the decrease of the thermal stability of actin only associated with brine. The study provides the reference for the application of ultrasound-assisted brining technology to aquatic industry.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s10068-023-01506-8.
未标注
研究了黑鱼鱼片在腌制、超声处理以及超声辅助腌制过程中品质特性的变化。结果表明，超声和盐水对鱼片的组织微观结构和颜色参数有显著影响。与在去离子水中腌制60分钟相比，超声处理使剪切力降低了17.67克；与在去离子水中腌制80分钟相比，盐水使剪切力降低了28.68克。盐水显著提高了鱼片的持水能力。超声导致无规卷曲、β-转角和疏水相互作用增加，而盐水显著促进了α-螺旋结构的形成。肌球蛋白头部热稳定性的提高归因于超声和盐水的协同作用，但肌动蛋白热稳定性的降低仅与盐水有关。该研究为超声辅助腌制技术在水产行业的应用提供了参考。
补充信息
在线版本包含可在10.1007/s10068-023-01506-8获取的补充材料。
Zotero 插件