頁籤選單縮合
題名 | Thermally Induced Gelation Characteristics of Milkfish Actomyosin=虱目魚肌動凝蛋白之熱凝膠特性 |
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作者 | 柯文慶; 謝淑雲; |
期刊 | 農林學報 |
出版日期 | 19951200 |
卷期 | 44:4 1995.12[民84.12] |
頁次 | 頁31-40 |
分類號 | 439.74 |
語文 | eng |
關鍵詞 | 肌動凝蛋白; 熱凝膠性; 低溫凝膠; 高溫解膠; 虱目魚; Actomyosin; Thermally induced gelation; Suwari; Modori; Milkfish; |
中文摘要 | 自虱目魚普通肉抽取肌動凝蛋白(actomyosin; AM),探討其熱凝膠特性。結果 顯示 AM 之凝膠強度隨水分含量之減少而增加,在相同水分含量下,其凝膠強度約為肉糊( meat paste )之兩倍,肉糊與 AM 之固形分與凝膠強度之自然對數值均呈強線性關係, 表 示 AM 應為肉糊凝膠形成之主要功能性蛋白質。 將 AM 置於 25 ∼ 85 ℃溫度區間, 以 1 ℃ /min 的昇溫速率加熱, 發現其凝膠形成溫度為 43 ∼ 63 ℃, 而轉移溫度( transition temperature; Tm )為 53 ℃。在低溫凝膠( suwari )與高溫解膠( modori )試驗中發現, 虱目魚 AM 之 suwari 發生於 50 ℃, 此溫度下之凝膠指數( suwari index )為 109.5,表示虱目魚為極易凝膠之魚種,在加工上可利用此溫度處理以增強凝膠 強度。 另一方面, 其 modori 發生於 70 ℃,此溫度下之解膠指數( modori index )為 35.9,表示其亦為中度易解膠之魚種,加工上需避免此溫度帶以防凝膠結構劣化。此與前報 肉糊之結論一致。 |
英文摘要 | Milkfish actomyosin (AM) was extracted from ordinary muscle to investigate its thermally induced gelation properties. Gel strength of AM increased with the decrease of moisture content and it was about 2-fold of that of meat paste under the same moisture content. High correlation between total solid and the natural logarithm values of gel strength for both meat paste and AM showed that AM was the principally functional protein for gel formation in meat paste. AM formed a gel at temperature ranged 43 ∼ 63 ℃. Tm, transition temperature, of gel formation was 53 ℃. Suwari, a setting phenomenon, of AM occurred at 50 ℃, and modori, a disintegrating phenomenon, occurred at 70 ℃. Milkfish was clearly recognized as an extremely easy-setting and a moderately easy-disintegrating fish species according to the suwari index of 109.5 obtained at 50 ℃ and the modori index of 35.9 at 70 ℃. The results were closely in agreement with that of meat paste reported previously. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。