Suppression of fish meat softening by strict control of storage temperature
Suppression of fish meat softening by strict control of storage temperature
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DOI：
10.1111/j.1444-2906.2007.01384.x
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发表时间：
2007-06
影响因子：
1.9
通讯作者：
M. Ando;S. Mizuochi;Y. Tsukamasa;K. Kawasaki
中科院分区：
文献类型：
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作者：
M. Ando;S. Mizuochi;Y. Tsukamasa;K. Kawasaki
比较了不同贮藏温度(−1.5℃~10℃)对养殖黄鱼肌肉硬度和结构的影响。在−温度为1.5℃和10℃时，硬度下降的幅度小于其他温度。在−0.5~4.0℃条件下，细胞间隙的扩张在8h后开始增加，表明肌细胞间的连接力减弱，2 4h后细胞间隙占总面积的比例增加3.4~4.9倍。然而，在−1.5℃和10℃下，细胞间隙的增加受到抑制，即使在保存24 h后，细胞间隙的增加也是前者的2.4~2.6倍。连接肌细胞的胶原纤维在所有保存温度下保存24小时后解体。相反，在10℃下，除了胶原纤维外，肌肉的细微结构比其他温度下保存得更好。这些结果表明，与正常冷藏温度−0.5C、1.0C或4.0C相比，−1.5C和10℃储藏可以更长时间地保持鱼肉的品质。
Changes in meat firmness and structure of cultured yellowtail at several storage temperatures, from −1.5°C to 10°C, were compared. Firmness decreased less at −1.5°C and 10°C than at the other temperatures. During storage at temperatures from −0.5 to 4.0°C, expansion of intercellular space, which indicates weakening of the connecting force between muscle cells, began to increase after 8 h storage, and the ratio of space to the whole area increased by 3.4–4.9 times after 24 h of storage. However, at −1.5°C and 10°C, the increase of intercellular space was suppressed, and the ratio was 2.4–2.6 times, even after 24 h storage. Collagen fibrils connecting muscle cells disintegrated after 24 h storage at all storage temperatures. Conversely, in 10°C storage, the fine structure of muscle, except for collagen fibrils, was maintained better than at other storage temperatures. These findings indicate that −1.5 and 10°C storage could maintain fish-meat quality for longer periods than storage at −0.5, 1.0, or 4.0°C, the normal refrigeration temperature.