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頁籤選單縮合
題名 | 真鰺碎魚肉中肌紅蛋白及色澤的熱穩定性=Thermal Stability of Myoglobin and Color in Horse Mackerel Mince |
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作者 | 陳輝煌; 須文宏; 薛梓湖; | 書刊名 | 食品科學 |
卷期 | 25:4 1998.08[民87.08] |
頁次 | 頁419-427 |
分類號 | 439.7 |
關鍵詞 | 肌紅蛋白; 色澤; 加熱終溫; 變性; 熱穩定性; Myoglobin; Color; End-point temperature; Denaturation; Thermal stability; |
語文 | 中文(Chinese) |
中文摘要 | 本研究的目的是探討真?碎魚肉在加熱過程中肌紅蛋白(myoglobin)與色澤的變化,並分析其熱穩定性。隨著碎魚肉的加熱終溫(end-point temperature, EPT)增高,亮(L*)及白色度增高、紅色度(a*)降低,氧化肌紅蛋白(metmyglobin)含量直線上升,肌紅蛋白及肌紅蛋白元(apomyoglobin)變性程度在加熱初期大幅升高,但EPT達60°C以後則不再明顯上升。肌紅蛋白變性速率(myoglobin denaturation rate, RRMb)、肌紅蛋白元變性速率(apomyoglobin denaturation rate, RRFI)及碎魚肉變色速率(discoloration rate, R△E)曲線隨著EPT增高,都呈現先升後下降的二階段變化,其中RRFI在EPT為40°C時達最高,超過此溫度後的第二階段呈急遽下降的二次曲線,而R △E在EPT為50°C時達最高,超過此溫度後的第二階度則呈線性下降。整體而言,真?碎魚肉在加熱過程中色澤的穩性高於肌紅蛋白,且原血紅素的熱穩定性高於肌紅蛋白元。 |
英文摘要 | This study investigated the changes of myoglobin and color as well as thermal stability during the heating process in horse markerel mince. The lightness (L*) and whiteness increased, but redness (a*) decreased as the end-point temperature (EPT)of mince increased. Meanwhile, the metmyoglobin content increased linearly, and the percentage of denatured myoglobin and apomyoglobin increased quickly when mince was exposed to heat but showed down when the EPT was higher than 60°C. Two-stage changes (increase and then decrease) were observed for the rate curves of the denaturation of myoglobin (RRMb) and amomyoglobin (RRFI) and of the discoloration of mince (R△E). The maximal denaturation rate within the R RRMb and RRFI curves was obtained around 40°C EPT and showed a parabolic decrease in the second stage. Meanwhile, the maximal denaturation rate within the R△E curves was obtained at around 50°C EPT and decreased linearly in the second stage. All of the data indicated that the color stability was higher than that of myoglobin, and that the thermal stability of heme was higher than that of apomyoglobin when the horse mackerel mince was heated. |
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