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題名 | 冷凍鋸峰齒鮫成膠特性之研究 |
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作者 | 陳輝煌; 陳翠瑤; | 書刊名 | 宜蘭農工學報 |
卷期 | 9 1994.12[民83.12] |
頁次 | 頁73-87 |
分類號 | 439.7 |
關鍵詞 | 鯊魚; 魚漿; 膠強度; 示差掃瞄熱分析儀; 成膠特性; Shark; Surimi; Gel strength; DSC; Gelation properties; |
語文 | 中文(Chinese) |
中文摘要 | 本研究是探討冷凍鋸峰齒鮫製作的無鹽及加鹽魚漿在不經漂水或漂水情況下,靜 置 0-7 小時,分別測量其膠強度,並以示差掃瞄熱分析儀( DSC )分析動態加熱過程中的 熱安定性,以瞭解其成膠特性。在 25 ℃靜置下,除了未漂水未加鹽的魚香腸膠強度在第 7 小時出現最高值外, 其餘加工條件下的產品膠強度最高值都出現在第 5 小時,而呈二段式 變化。 肌肉態的 DSC 圖譜中可觀察到三個吸熱峰, 波峰位置分別在 56.9、70.0 及 82.5 ℃,較一般硬骨魚類高而類似哺乳動物肌肉的變化溫度,顯示鋸峰齒鮫肌肉的熱安定性極高 。在添加 2.5% 食鹽擂潰後,三個吸熱峰均往低溫移動,且隨靜置時間的增加,代表肌球蛋 白變性的吸熱峰( peak Ⅰ)有逐漸減少的趨勢,而在第 7 小時消失, 只剩下代表肌動球 蛋白及肌動蛋白變性二個主要吸熱峰,顯示在靜置前段中,自由態肌球蛋白溶出的效果所促 成的成膠能力與後段解膠效應相互制衡的結果, 使加鹽魚漿產品膠強度在第 5 小時達到最 高點。 |
英文摘要 | This study was to realize the gelation properties of Prionace glauca by measuring gel strength and dynamic thermal stability with differential scanning calorimener (DSC) of surimi with or without salt added, with or without leaching and setting for 0-7 hours. It was exhibited two steps setting effect of products for the highest gel strength occured after 5 hours setting at 25 ℃ except that the products without leaching and without salt added was occurred after 7 hours setting. Three endothermic peak was observed in the DSC thermograns at 56.0, 70.0 and 82.5 ℃ for shark muscle. These temperatures were higher than osteichthyes and analogous to mammalian muscle behaved in DSC thermograms. It indicated that shark muscle was high heat stability. After addition of 2.5% salt, transition temperatures of surimi shifted to lower temperatures. Besides, the setting process caused the first peak decreased and disappeared after 7 hours setting and resulted two major endothermic peak left. It indicated that the gelation ability caused by dissolved myosin was strove to the modori effect and obtained the highest gel strength of salt added surimi after 5 hours setting. |
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