Effects of different heating conditions on texture, protein composition, and extract components of red seabream Pagrus major muscle
Effects of different heating conditions on texture, protein composition, and extract components of red seabream Pagrus major muscle
复制标题
不同加热条件对罗非鱼肌肉质构、蛋白质组成和提取物成分的影响
DOI：
10.1007/s12562-023-01675-9
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发表时间：
2023-02-08
影响因子：
1.9
通讯作者：
Tanimoto, Shota
中科院分区：
文献类型：
--
作者：
Furuta, Ayumi;Tanimoto, Shota
研究了不同加热条件对重要的白色肉质鱼种--真鲷的质构、蛋白质组成和浸出物成分的影响。加热条件是从食品卫生的角度设置的。这些条件影响了鱼肌肉的硬度和样品厚度，主要是由于肌动蛋白变性程度的差异。我们发现在不同的加热条件下，5‘-单磷酸水平没有显著差异。在低温长时间巴氏杀菌(63℃，30min)热处理后，肌苷和次黄嘌呤的含量显著高于高温处理后的水平。游离氨基酸在加热后几乎没有显著差异。在高温短时间加热(90 S，85摄氏度)下加热的鱼肌肉更硬，味道更浓，与其他加热的样品相比，被认为是更可取的。这些发现表明，存在适当的热处理条件，使红鳍金枪鱼非常可口。此外，研究结果还表明，在评估加热红鱼的适口性时，嫩度不如味觉等其他因素重要。
We investigated the effects of different heating conditions on texture, protein composition, and extract components of red seabream Pagrus major, an important white-fleshed fish species. The heating conditions were set from the perspective of food hygiene. These conditions affected the hardness and sample thickness of the fish muscle, mainly due to the differences in the degree of actin denaturation. We found that 5 '-monophosphate levels were not significantly different among the heating conditions. After heat treatment at a low-temperature long-time pasteurization (63 degrees C for 30 min), inosine and hypoxanthine levels were significantly higher than those after high-temperature heating treatment. Free amino acids showed almost no significant differences after heating. Fish muscle heated at a high-temperature short-time heating (85 degrees C for 90 s) was harder, had a stronger taste, and was perceived as preferable compared with other heated samples. These findings suggest that appropriate heat treatment conditions exist that make red seabream highly palatable. Moreover, the results suggest that tenderness is less important than other factors, such as taste, when evaluating the palatability of heated red seabream.