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題 名 | 高壓貯藏吳郭魚肌肉加工適性之變化=Changes in Processing Quality of Tilapia Meat Stored Under High Hydrostatic Pressure |
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作 者 | 徐國強; 柯文慶; | 書刊名 | 食品科學 |
卷 期 | 25:4 1998.08[民87.08] |
頁 次 | 頁428-436 |
分類號 | 439.7 |
關鍵詞 | 吳郭魚; 加壓貯藏; 加工適性; Tilapia; Pressure storage; Processing quality; |
語 文 | 中文(Chinese) |
中文摘要 | 以省產吳郭魚為材料,探討常溫高壓(500~3,000 atm)貯藏下其肌肉之加工適性。即殺吳郭魚之K值為7%,在常溫常壓貯藏6hr後達68%已呈現腐敗,高壓貯藏,有減緩K值上升之作用,且壓力愈大減緩現免愈明顯。揮發性鹽基態氮(volatile basic nitrogen; VBN)含量變化亦顯示高壓具有保鮮作用。魚肉在低壓(500 atm)下貯藏後彈性度會增加,但貯藏壓力過高,彈性度反有下降趨勢。掃描式電子顯微鏡觀察得知,吳郭魚肌肉纖維在常壓下貯藏時排列仍具有規則性,而經加壓者,則呈不規則,尤以3,000 atm 貯藏後,魚肉纖維已完全失去原有狀態且斷裂情形相當明顯。電泳分析顯示,水溶性蛋白質苯出量隨貯藏時間增加而減少,但對壓力的敏感度較低; 鹽溶性蛋個則以肌凝蛋白(myosin)的變化最為明顯,無論隨貯藏時間或壓力增加均會減少,其與肌動蛋白(actin)在2,000 atm以上貯藏皆會變性。 |
英文摘要 | The processing quality of tilapia fillets stored under high hydrostactic pressure(500-3,000atm) at 25°C was examined. The K value rapidly increased from 7% for immediately killed tilapia to over 60% for meat stored under normal conditions (1 atm; 25°C). Pressure storage was effective in inhibiting the rate of correlated with the changes of VBN. The elasticity of the fillet increased after storage at 500 atm while a reverse effect was observed under higher pressure. SEM indicated that high pressure caused the muscle filament to break down and change from the original stage. Extraction of water-and salt-soluble protein was affected during high pressure storage. SDS-PAGE showed that denaturation of both myosin and actin occurred during storage at over 2,000 atm. |
本系統中英文摘要資訊取自各篇刊載內容。