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Studies on post-mortem change in quality of fish meat

鱼肉宰后品质变化的研究

基本信息

批准号：
02453134
负责人：
SAKAGUCHI Morihiko
金额：
$ 3.39万
依托单位：
KYOTO UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (B)
财政年份：
1990
资助国家：
日本
起止时间：
1990 至 1992
项目状态：
已结题

项目摘要

Texture and flavor are most important factors which determine the quality of raw fish meat. Muscle toughness and rigor mortis of fish body were evaluated using the breaking strength and rigor index, respectively. The breaking strength for most fish species tested was high immediately after death, and then markedly decreased 12-24h after death. Conversely, the index was low initially and increased rapidly thereafter, suggesting that the muscle toughness is independent of the rigor mortis. The loss of muscle toughness during storage was also demonstrated organoleptically.Electron microscopic observation indicates that collagen fibers in the pericellular connective tissue were strikingly disintegrated during storage, while muscle fibers were also intact. It was suggested that post-mortem tenderization of fish muscle during chilled storage was due to the disintegration of collagen fibers in the pericellular connective tissue.Flavor components such as free amino acids (FAA) and nucleotides in fish muscle were determined to examine the change in flavor intensity during ice storage. Little change in FAA content was observed in yellowtail muscle over 20 days of storage; ATP content decreased rapidly after about 10h in contrast to the high accumulation of IMP. All these findings indicate that the raw fish meat increased in flavor intensity in the earlier period of storage, although the toughness fell sharply.On cooked meat, furthermore, extracts prepared from the yellowtail muscle were submitted during storage over 14 days in ice and the changes in flavor intensity were investigated. There was no detectable difference among the extracts obtained from the muscle of different storage periods, suggesting that such a compound as ATP is converted to the flavor component IMP during cooking.

鱼肉的质构和风味是决定鱼肉品质的重要因素。分别用断裂强度和僵直指数评价鱼体肌肉的韧性和僵直性。绝大多数鱼类的断裂强度在死亡后即刻较高，在死亡后12- 24 h显著下降。相反，该指数最初较低，此后迅速增加，表明肌肉韧性是独立的尸僵。电镜观察表明，在贮藏过程中，细胞周围结缔组织中的胶原纤维明显崩解，而肌纤维则保持完整。通过测定鱼肉中游离氨基酸（FAA）和核苷酸等风味成分的含量，研究了冰藏过程中鱼肉风味强度的变化。黄尾鱼肌肉中FAA含量在贮藏20 d内变化不大; ATP含量在贮藏10 h后迅速下降，而IMP含量则在贮藏10 h后迅速增加。这表明，在贮藏初期，生鱼肉的风味强度增加，但韧性急剧下降。将从黄尾鱼肌肉制备的提取物在冰中储存14天期间提交，并研究风味强度的变化。从不同储存期的肌肉中获得的提取物之间没有可检测到的差异，这表明在烹饪过程中，ATP等化合物被转化为风味组分IMP。