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頁籤選單縮合
題名 | 加熱對魷魚胴肉物性與微細結構之影響=Effect of Heating on the Rheological and Microstructure Properties of Squid Mantle Muscle |
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作者 | 郭俊德; 周照仁; 朱玉灼; | 書刊名 | 食品科學 |
卷期 | 23:1 1996.02[民85.02] |
頁次 | 頁139-148 |
分類號 | 439.7 |
關鍵詞 | 魷魚; 膠原蛋白; 強韌度; 肌肉組織; 加熱; Squid; Collagen; Toughness; Mantle muscle; Heating; |
語文 | 中文(Chinese) |
中文摘要 | 為瞭解高溫長時間加熱殺菌對魷魚胴肉組織的影響,以赤魷(Ommastrephes bartrami)及美魷(Dosidicus gigas)胴肉為材料,以鋁箔袋脫氣密封後於120℃加熱5、10、20、40及60分鐘後,測定胴肉之強韌度、水分含量以及胴肉中膠原蛋白(collagen)含量之變化,並以光學及電子顯微鏡觀察其銅肉組織的變化。結果顯示,魷魚胴肉於120℃水溶加熱5分鐘後,其強韌度迅速下降,隨後的加熱過程中,強韌度僅呈略微之下降。胴肉的水分含量僅在加熱初期有下降之現象,其後則幾乎維持定值。分析胴肉中羥脯胺酸(hydro-xyproline, Hyp)含量之變化結果顯示Hyp之含量於加熱初期大量溶出,與胴肉韌度的變化有明顯的相關,其相關係數分別為0.933(赤魷)與0.959(美魷)。觀察加熱後的組織變化顯示胴肉極易在放射狀肌處開裂,而且肌纖維有斷裂及吸水膨脹之現象,因此造成胴肉的崩潰與軟化。 |
英文摘要 | The mantle muscle of squids, Ommastrephes bartrami and Dosidicus gigas, packed in a laminated pouch, was autoclaved at 120℃ for 5~60 min, respectively. The toughness, moisture, collagen content, and microstructure of raw and heated samples were studied. The moisture content reached a minimum after 5 min of heating. The toughness and collagen content in muscles of both species decreased quickly after heating at 120℃ for 5 min, and then decreased slightly as heating time was prolonged. The correlation coefficient between the toughness and collagen content of muscle was 0.933 for Ommastrephes hartrami and 0.959 for Dosidicus gigas. The raw and the heated samples were observed with phase contrast and scanning electron microscopy and showed swelling of muscle fibers and splitting of radial muscle, corresponding to the softening and loss of collagen in the squid mantle after heating. |
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