Studies on cookery of fish. Chemical and structural factors affecting the textural properties of fish meat.

鱼类烹饪研究。

• 批准号: 60580054
• 负责人: HATAE Keiko
• 金额: $ 1.28万
• 依托单位: Ochanomizu University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1985
• 资助国家: 日本
• 起止时间: 1985 至 1987
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-60580054/
• 关键词: Fish meat; Texture; Firmness of fish meat; Extractability of fish protein; Post harvest changes; Connective tissue of fish meat; Creep-compliance; 魚肉の硬さ

It is well known from our eating experience that each fish meat has its own specific texture. The object of this study is to estimate objectively the species difference, and to estimate the factors affecting the difference. Five fish species, skipjack, flying fish, common horse mackerel, plaice, and channel rock fish were stored at 4゜C for 14 days. The measured values of firmness, cohesiveness, and penetration of raw meat decreased during storage. The rate of the change varied from species to species. The extractability of myofibrillar-, sarcoplasmic-, alkali-soluble-, and stroma-fraction of five fish muscle did not show any significant changes in 14 days.The SDS-polyacrylamide gel electrophoretic pattarns of these extracted protein fraction showed no difference with respect to the storage time. The degree of fragmentation and the value of cell fragility varied significantly during storage. The changes in physical properties during post harvest storage were affected by the changes of the muscle tissue structures than the changes of the component proteins.Contribution of the connective tissue content on the meat texture was clearly shown in teh raw meat of five species. There was a significant correlation between the collagen content and the firmness value. However, between the cooked meat and collagen content, any appreciable correlation was seen.The rheological properties of five fish muscle were characterized to each other in terms of the creep-compliance. The fish muscle was described by the rheological model having 6 elements. Values of the instantaneous modulus or the permanent viscosity modulus differed from the texture we have feel. It was suggested that our mouthfeel about "firmness" is not based on the difference in the elastic modulus but on the ease of biting which is related to collagen content.

从我们的饮食经验中我们都知道，每一种鱼肉都有它独特的质地。本研究的目的是客观地估计物种差异，并估计影响差异的因素。5种鱼类：鲣鱼、飞鱼、普通马鲛鱼、鲽鱼和槽岩鱼在4 C保存14天。在贮藏过程中，生肉的硬度、黏结性和渗透性测量值均有所下降。这种变化的速度因物种而异。5种鱼类肌肉的肌原纤维、肌浆、碱溶性和基质组分的可提取性在14天内没有明显变化。这些提取的蛋白质片段的sds -聚丙烯酰胺凝胶电泳图谱不受储存时间的影响。在贮藏过程中，细胞破碎程度和脆性值变化显著。收获后贮藏过程中，肌肉组织结构的变化对其物理性质的影响大于组分蛋白的变化。结缔组织含量对肉质的贡献在五种生肉中得到了明显的体现。胶原蛋白含量与硬度值呈显著相关。然而，在熟肉和胶原蛋白含量之间，可以看到任何明显的相关性。从爬行顺应性的角度对五种鱼类肌肉的流变学特性进行了表征。用6元流变模型描述鱼的肌肉。瞬时模量或永久粘度模量的值不同于我们所感受到的纹理。我们对“紧致度”的感觉不是基于弹性模量的差异，而是基于与胶原蛋白含量有关的易咬性。

项目成果

Keiko Hatae et al.: "Contribution of the connective tissues on the texture difference of various fish species." Bulletin of the Japanese Society of Scientific Fisheries.52. 2001-2007 (1986)

Keiko Hatae 等人：“结缔组织对不同鱼类质地差异的贡献。”

Keiko Hatae et al.: "Greep compliance behaviors of raw fish muscles of five species." Bulletin of the Japanese Society of Scientific Fisheries.

Keiko Hatae 等人：“五种生鱼肌肉的 Greep 顺从行为。”

畑江敬子他: 日水誌. 52. 2001-2007 (1986)

Keiko Hatae 等人：Nissui Shi。 52. 2001-2007 (1986)

畑江敬子他: 日水誌.

Keiko Hatae 等人：Nissui Shi。