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題名 | 以TRM鑑識青魚死後僵直進程及其在低溫蒸煮加工上的應用=Rigor Mortis of Black Chinese Roach Determined by TRM and Its Application in Meat Cooking |
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作者姓名(中文) | 蘇崇文; 陳福隆; 吳友欽; 龔鳴盛; | 書刊名 | 食品科學 |
卷期 | 23:1 1996.02[民85.02] |
頁次 | 頁126-138 |
分類號 | 439.7 |
關鍵詞 | 熱僵直儀; 僵直儀; 青魚; 僵直過程; 肉品蒸煮縮; 肌肉收縮; Thermal rigorometer; TRM; Rigorometer; Black chinese roach; Rigor mortis; Meat cooking shortening; Muscle shortening; |
語文 | 中文(Chinese) |
中文摘要 | 利用自製具可程控昇濕的熱僵直測定儀(thermal rigorometer, TRM)對淡水養殖青魚(black Chinese roach)魚肉進行偵測後,證明這項熱分析設備和技術,不僅可如傳統式僵直儀(rigorometer, RM)觀測特定恆溫下肌纖維僵直度(RIfiber)的變化,用來判定恆溫僵直進程;更因為可以用來觀測不同加熱速率下的肌纖維長度變化,而發現未完全僵直的肌肉被加熱至27~48℃之內皆會引發一項熱促進的快速全僵直化收縮(heat-induced full-rigor shortening)。 青魚魚肉在10℃恆溫靜置下,藉TRM測定魚肉切片的肌纖維最大僵直收縮量為9.4%,而Rfiber與目測魚體相對僵直度(relative RIbody)之變動趨勢相當近似,僅RIfiber對僵直進程末期變化的感測靈敏性較高。若將10℃下恆溫靜置至不同僵直度的肌肉,以TRM觀察3℃/min昇溫速率加熱至50℃的變化,發現分別在27~48℃(shortening peak-temperature, Ts)之間的不同溫度引發快速收縮,令肌纖維長度收縮至與全僵直相同;檢測加熱前後ATP之含量也證明這是一項熱誘發的全僵直化收縮。Ts與被加熱魚肉的僵直度呈反比;新鮮未僵直化肌肉之Ts發生在47.5℃,隨僵直度昇高,Ts會對應地下降至約27℃,俟RIfiber達100%此收縮峰方會消失。所以動態昇溫TRM測定肌肉的Ts之縮尺寸變化,應可用為一項快速鑑識魚肉僵直化程度的定性及定量之新方法和新指標。 動態TRM以不同昇溫速率加熱肌肉的實驗結果,又證明青魚在「低溫蒸煮工」(常溫~50℃左右)中,以低於3℃/min的緩慢速率昇溫,會引發新鮮魚肉發生全僵直之生理作用而生嚴重肉質硬化,快速加熱就可抑制或降低其發生。 |
英文摘要 | A thermal rigorometer (TRM) was constructed by adapting a programmable instead of a fixed sample-chamber temperature controller to a conventional rigorometer (RM). Using the isothermal mode of TRM, rigor mortis development in black chinese roach in terms of muscle fiber length and muscle fiber rigor index (RIfiber) changes were monitored. Using the heating mode, rapid heat-induced full-rigor shortening was obsetved between 27℃ to 48℃ for muscle prior to reaching full-rigor state by TRM. In the isothermal aging of muscle at 5℃, the maximum fiber shortening of 9.0% corresponded to the change from the prerigor state to the full-rigor state. RIfiber developed almost at an equal rate as the visual body stiffness index (relative RIbody), except while RIbody reached 100% (21 hr), a small amount of muscle fiber still remained in-rigor, additional 100 hr was required to reach its full-rigor. The full-rigor nature of heat induced shortening was evidenced by the facts that same full-rigor fiber shortening was observed for all muscle samples possessing different RIfiber being heated up to 50℃, and ATP of all resulting muscle showed less than 0.25 μ mole/g of the full-rigor level. The shortening inducing temperature (Ts) was highly correlated to RIfiber of the muscle before heating. Ts falling from 48℃ to 27℃ in responding to RIfiber increasing from 0% to 95% (RIbody=100%), and remaining at 27℃ until Rifiber=100%. The dynamic heating TRM in measuring the heat-induced shortening and Ts values was then proven to be a rapid and reliable method in the evalution of postmortem rigor state. This heat-induced rigor shortening should also be the cause of hardening and shortening in low temperature stage of meat cooking. Heating rate study revealed that slow heating (≦3℃/min) should induced severe shortening, whereas swift heating was more desirable in inhibiting the undesirable shortening. |
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