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題名 | 加工條件對硬尾鰺魚漿成膠特性之影響=Gelation Properties of Horse Mackerel (Trachurus japonicus) Surimi as Affected by Operation Condition |
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作者 | 陳輝煌; 駱錫能; 陳翠瑤; 陳憶雯; 李金星; | 書刊名 | 食品科學 |
卷期 | 23:1 1996.02[民85.02] |
頁次 | 頁45-55 |
分類號 | 439.7 |
關鍵詞 | 硬尾鰺; 水洗; 離子強度; 靜置; 熱穩定性; 成膠特性; Horse mackerel; Washing; Ionic strength; Setting; Thermal stability; Gelation property; |
語文 | 中文(Chinese) |
中文摘要 | 硬尾?三種部位的肌肉(背肉、腹肉及血合肉)pH值在5.7~5.9之間,未經水的腹肉或血合肉所製成的魚香腸,無法測得膠強度;三種部位的肌肉經鹼水洗後,pH值上升為6.5~6.7,魚香腸膠強度也明顯提高。三種部位肌肉及全肉隨著鹽濃度增加,膠強度亦隨著提高,血合肉在0.5M鹽濃度達到最高的加鹽促膠能力,背肉、腹肉及全肉部分都是在0.2M時達最高值。示差掃瞄熱分析(DSC)結果顯示,血合肉的熱穩定性較背肉及腹肉高。以全肉製成的魚漿隨著鹽濃度逐漸增高,在DSC圖譜中代表肌凝蛋白及肌勳蛋白熱變性的二個主要吸熱峰逐漸縮小,且往低溫移動,在1.0M鹽濃度時,已無法從DSC圖譜中觀察到肌勳蛋白的熱變性峰。以全肉製成的魚漿在4、25及35℃靜置,隨靜置時間增長,魚香腸膠強度呈先上升後下降的趨勢,在DSC圖譜中,肌凝蛋白熱變性峰逐漸縮小,在35℃靜置3小時後,即無法在圖譜中觀察到此吸熱峰存在。從熱分析及產品物性顯示,離子強度及靜置這二種增加魚漿產品膠強度的方法,有不同的促膠模式。 |
英文摘要 | The pH of muscle in different portions (dorsal, ventral and dark) from horse mackerel varied from 5.7 to 5.9. The gel strength of fish sausages prepared from ventral or dark muscle without washing was unmeasurable. The pH increased up to 6.5~6.7 for these portions of muscle after washing with alkaline solution. The gel strength of the fish sausages also clearly increased. With an increasing NaCl concentration in the fish sausages, the gel strength increased. The highest NaCl induced gel-forming ability of fish sausage was achieved at a 0.2 M salt concentration for dorsal, ventral or whole muscle; and at 0.5M for dark muscle. The thermal stability of dark muscle was higher than that of dorsal and ventral muscle as determined by differential scanning calorimetric (DSC) analysis. Increases in the NaCl concentration of surimi prepared from whole muscler reduced the transition temperature and peak area of myosin and action. The action transition peak was not observed when NaCl concentrations reached 1.0M. The gel strength of fish sausages increased when the surimi was set at 4, 25 and 35℃, but decreased at a given time of setting. Meanwhile, the transition peak area of myosin was reduced in DSC thermograms with prologation of setting time and was not observed after 3 hr of setting at 35℃. According to thermal analysis and physical properties of the surimi, the gelling emtchanism changed with increased ionic strength or setting time. |
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