Effects of different heating conditions on the texture and extracts of the meat from each part of the yellowtail Seriola quinqueradiata
Effects of different heating conditions on the texture and extracts of the meat from each part of the yellowtail Seriola quinqueradiata
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DOI：
10.1007/s12562-020-01426-0
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发表时间：
2020-05
影响因子：
1.9
通讯作者：
Ayumi Furuta;Ryota Mabuchi;S. Tanimoto
中科院分区：
文献类型：
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作者：
Ayumi Furuta;Ryota Mabuchi;S. Tanimoto
我们研究了不同加热条件对黄尾鰤鱼各部分肉的质地和提取物的影响。加热条件倾向于影响背侧普通肌（OM）和暗肌（DM）的硬度和样品厚度。加热并没有显着影响 OM 中肌苷单磷酸的水平。然而，与未加热的样品相比，低温/长时间 (LTLT) 加热（63°C，30 分钟）降低了 DM 中的这些水平。经 LTLT 加热的 OM 和 DM 中的次黄嘌呤水平也显着高于未加热的样品。除DM中的三种氨基酸含量外，加热后各部分的游离氨基酸和氨含量均保持不变。与高温/短时间加热（85°C 90 秒和 75°C 60 秒）相比，采用 LTLT 的 OM 和 DM 在同等鲜味浓度下的味觉活性值分别更高和更低。因此，在 LTLT 条件下，鰤鱼肉由于收缩较小而具有更嫩的质地，OM 中的鲜味强度更强，而 DM 中的鲜味强度更弱。
We investigated the effects of different heating conditions on the texture and extractive compounds of meat derived from each part of the yellowtailSeriola quinqueradiatafish. Heating conditions had a tendency to affect the hardness and sample thickness of the dorsal ordinary muscle (OM) and dark muscle (DM). Heating did not significantly affect the inosine monophosphate level in OM. However, low-temperature/long-time (LTLT) heating (63 °C for 30 min) decreased these levels in DM compared with unheated sample. The hypoxanthine levels in OM and DM subjected to LTLT heating were also significantly higher than those of unheated samples. Free amino acid and ammonia levels in each part remained unchanged after heating, except for the levels of three amino acids in DM. OM and DM with LTLT had higher and lower taste-active values of equivalent umami concentrations than with high-temperature/short-time heating (85 °C for 90 s and 75 °C for 60 s), respectively. Therefore, under LTLT, yellowtail meat has a more tender texture owing to less shrinkage, and umami intensity is much stronger in OM but weaker in DM.