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頁籤選單縮合
| 題 名 | 以傳統及熱分析方法鑑識冰藏鯖魚僵直進程=Combined Use of Tranditional and DSC Methods in Monitoring Rigor Mortis Development of Iced Chub Mackerel |
|---|---|
| 作 者 | 陳翠瑤; 龔鳴盛; | 書刊名 | 中國農業化學會誌 |
| 卷 期 | 35:3 1997.06[民86.06] |
| 頁 次 | 頁333-341 |
| 分類號 | 439.7 |
| 關鍵詞 | 示差掃描熱量分析; 鯖魚; 僵直進程; 鮮度; Differential scanning calorimetry; Chub mackerel; Rigor mortis; Freshness; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 本研究發現藉示差掃描熱量分析 (differential scanning calorimetry; DSC) 可以快速地鑑識冰藏鯖魚 (chub mackerel) 肌肉死後僵直進程和肌動凝蛋白複合體 (actomyosin complex) 的形成。僵直進行中的鯖魚肌肉 DSC 圖譜會出現熱誘發僵直收縮放 熱峰,其發生溫度 (Ts) 被發現和肌肉 ATP 含量和 RIfiber( 肌纖維僵直度 ) 呈相關性的 變動。 隨 RIfiber 由 0% 昇高至 l00%,Ts 會對應地由 46 ℃下降至約 28 ℃; 該放熱峰 焓值會對應的逐漸變小,達全僵直時放熱峰會消失; ATP 則會對應地由 14.1 降至低於 1.O μ mole/g。 此外,DSC 圖譜在高於 5O ℃的區城,尚會出現代表肌肉組織蛋白質熱變性的 吸熱蜂,被發現會隨僵直度昇高,肌動凝蛋白組態由原始的鬆懈態 (52 ℃及 76 ℃ ) 逐漸 產生出僵直態 (62 ℃及 88 ℃ )。上述 DSC 圖譜的放熱蜂及吸熱蜂皆被證明可應用來鑑識 肌肉死後僵直的進程變化。當原料魚發生嚴重的自體消化之組織蛋白質降解時,DSC 圖譜會 在小於 40 ℃的區域出現多重吸熱峰,而可加以鑑識。此外.傳統最習慣用來辨識僵直進程 的魚體外觀僵直度 (RIbody), 被發現會比 RIfiber 快達全僵直, 所以 RIfiber 比 RIbody) 能更靈敏反映死後僵直的過程。而冰藏鯖魚新鮮度,可在 6 天內其 VBN 值皆維持 低於 2O mg%。 |
| 英文摘要 | Differential scanning calorimetry (DSC) was shown to be a rapid method for monitoring the rigor progress and the corresponding formation of actomyosin complex of chub mackerel muscle during ice storage. The heatinduced rigor shortening temperature (Ts) of the in-rigor muscle observed by DSC in terms of the exothermic peak was correlated well with the RIfiber and residue ATP content of the muscle. The Ts fell from 46 to 28 ℃ with its exothermic enthapy fell from a maximum value to zero in response to the RIfiber increased from 0 to 100% and the corresponding ATP content decreased from 14.1 to less than 1.0 μ mole/g. Endothermic peaks of protein denaturation observed to be above 50 ℃ could be used to identify the states of actomyosin which changed from a relaxation (52 and 76 ℃ ) state to a contraction (62 and 88 ℃ ) state in response to rigor development. Both the exothermic peaks and endothermic peaks of DSC could be applied to evaluate the progress of rigor. The presence of multiple small endothermic peaks below 40 ℃ on DSC thermograms was found to be a sign of severe proteolytic autolysis. In addition, the most popular fish body rigor index, RIbody, was shown to develop faster than RIfiber; thus, RIbody was less sensitive than RIfiber for use in the evaluation of rigor mortis development. Iced chub mackerel could maintain freshness for 6 days without excess 20 mg% VBN. |
本系統中英文摘要資訊取自各篇刊載內容。