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頁籤選單縮合
題名 | The Changes in Texture and Muscle Structure of Squid Mantle during Heating=魷魚胴肉組織及肌肉構造於加熱中之變化 |
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作者 | 朱玉灼; 周照仁; 郭俊德; | 書刊名 | 臺灣水產學會刊 |
卷期 | 22:2 1995.06[民84.06] |
頁次 | 頁137-146 |
分類號 | 381.47、381.47 |
關鍵詞 | 魷魚; 強韌度; 肌肉組織; 蛋白質; 加熱; Squid; Toughness; Tissue; Protein; Heating; |
語文 | 英文(English) |
中文摘要 | 赤鱠胴肉於100℃加熱5、10、20、及60min後,測定其肌肉之強韌度,並以顯微鏡觀察肌肉組織之變化,及以SDS-PAGE電泳分析肌肉蛋白質之變化。結果顯示,胴肉日熱5min以上時,韌度值下降,延長加熱至40min時,韌度值降至最低。肌漿孔內之蛋白質於加熱過程中流出。於100℃加熱至20min時,胴肉環狀肌纖維膨大而且破斷。肌凝蛋白重鍵隨著加勢時間之延長而減少,但此種改變與胴肉強韌度之變化無關。 |
英文摘要 | The mantle muscle of squid (Ommastrephes bartrami) was heated at 100℃ for 5-60min, and the toughness of muscle, the change of tissue and electrophoretic pattern of tissue and electrophoretic pattern of muscle protein were studied. The toughness of mantle muscle decreased as heating at 100℃ for more that 5 min, and teached the minimum value at 40min. The proteins in sarcoplasmic core drained away from heated squid mantle. The fibers of circumferential muscle of squid mantle broke and swelled after heating at 100℃ for 20 min. The degradation of myosin heavy chain of muscle protein during heating had no relation to the changes of muscle toughness. |
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