頁籤選單縮合
題名 | 藉DSC探究青魚魚肉蒸煮過程中變化的應用=Application of DSC in Monitoring Moist Heat Cookery of Black Chinese Roach |
---|---|
作 者 | 蘇崇文; 蔡欽泓; 龔鳴盛; | 書刊名 | 食品科學 |
卷期 | 23:3 1996.06[民85.06] |
頁次 | 頁434-443 |
分類號 | 473.6 |
關鍵詞 | 示差掃描熱量分析; 熱分析; 青魚; 僵直進程; 熱誘發肌肉收縮; 肉品蒸煮加工; Differential scanning calorimetry; DSC; Black chinese roach; Rigor mortis; Heat-induced shortening; Meat cooking; |
語文 | 中文(Chinese) |
中文摘要 | 本研究發現示差掃描熱量分析(differential scanning calorimetry; DSC)可以有效地呈示青魚(black chinese roach)肌肉的蒸煮狀態,且<50℃低溫區會出現代表熱誘發僵直化收縮的放熱峰,而>50℃高溫區方會出現組織蛋白質熱變性的吸熱峰。其中熱收縮放熱峰發生溫度(Ts)為28~49℃,與試樣肌肉僵直度成反比;熱變性吸熱峰則可以用來辨識肌肉中鬆懈態(54℃及75℃)及僵直態(62℃及85℃)兩類肌動凝蛋白質組態的存在和消長。動態昇溫試驗證明前者的反應速率較後者為慢,故快速(20℃/min)昇溫蒸煮可有效抑制熱誘發僵直作用的發生,令隨後高溫的熱變性圖譜皆能反映原始肌肉的狀態;低速率昇溫(5℃/min)則可充分地令未僵直的肌肉引發熱僵直作用,可觀察到明顯的放熱峰及Ts值,以致高溫區皆呈現全僵直態的熱變性圖譜。DSC圖譜所測得的Ts值和熱變性特徵吸熱峰等,皆可供為肌肉試樣僵直度鑑定的指標。實際蒸煮試驗證實新鮮未僵直化肌肉被加熱到80℃中,肌纖維收縮率會由慢速蒸煮的42%降為高速蒸煮的31%。此外,原料魚健康度、宰殺前是否有掙扎、屠體解僵發生自體消化的組織蛋白質降解等的差異性,也都被證明可以藉DSC加以鑑識。 |
英文摘要 | Differential scanning calorimetry (DSC) was used efficiently to monitor the enthalpy changes of muscle proteins of black Chinese roach during cooking. It was found that a heatinduced rigor mortis (RM) exothermic peak could be observed below 50℃ while only endothermic peaks of protein denaturation could be observed above 50℃. The peak temperature of muscle shortening (Ts), occurring between 28 and 49℃, was found to be inversely correlated to the degree of RM possessed by the sample muscle whereas the muscle protein denaturation endotherm could be used to differentiate the states of actomyosin, relaxation (54 and 75℃) or contraction (62 and 85℃). The dynamic heating experiment evidenced that the reaction rate of heat-induced shorteing was faster than that of protein denaturation; consequently a rapid heating of 20℃/min could inhibit the occurrence of the heat-induced RM reaction, allowing its high temperature denaturation endotherm to be useful for identifying the original RM state of the muscle sample. A slow heating rate of 5℃/min allowed sufficient heat-induced shortening to take place at Ts in the early heating stage, which resulted in the same endothermic denaturation pattern of full-rigor actomyosin at higher temperatures. Both the Ts value and muscle denaturation endotherm pattern could be used for characterization on the rigor progress. A cooking test evidenced a more severe shortening of 42%, induced by two-stage heating at 45℃ and 80℃ for 10sec in comparison with less severe shortening of 31% by rapid heating directly up to 80℃. In addition, the health condition before slaughtering, struggling during slaughtering, and the proteolytic autolysis could also be characterized DSC analysis. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。