Influence of cooking methods on protein modification and in vitro digestibility of hairtail (Thichiurus lepturus) fillets
Influence of cooking methods on protein modification and in vitro digestibility of hairtail (Thichiurus lepturus) fillets
复制标题
烹饪方法对带鱼片蛋白质修饰和体外消化率的影响
DOI：
10.1016/j.lwt.2018.06.006
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发表时间：
2018-10-01
影响因子：
6
通讯作者：
Zhao, Yuanhui
中科院分区：
文献类型：
--
作者：
Tavares, Wilson P. Semedo;Dong, Shiyuan;Zhao, Yuanhui
本研究旨在探讨煮制、烘烤及油炸对带鱼片蛋白质改性及体外消化率的影响。3种烹饪方法中，水煮鱼片的羰基和氨含量较低，感官接受度较低，消化率较高，而油炸鱼片的羰基和氨含量较高，消化率较低。蒸煮和烘烤鱼片的消化率受蒸煮时间的影响较小。SDS-聚丙烯酰胺凝胶电泳分析表明，蛋白质的模式在煮熟的鱼片明显影响的烹饪方法。消化率与NH 2显著相关（r
This study was designed to investigate the influence of boiling, baking, and frying on protein modification and in vitro digestibility of hairtail fillets. The boiled fillets among the three cooking methods showed lower carbonyl and NH2 content and sensory acceptance and higher digestibility, while the fried fillets showed higher carbonyl and NH2 contents and lower digestibility. The digestibility of boiled and baked fillets was less affected by cooking time. SDS-PAGE analysis showed that the protein pattern in cooked fillets was clearly affected by the cooking method. Digestibility significantly correlated with NH2 (r