| 超高压对海鲈鱼鱼肉的蒸煮损失及蛋白质降解程度的影响 |
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| 引用本文： | 郑捷,尚校兰,刘安军.超高压对海鲈鱼鱼肉的蒸煮损失及蛋白质降解程度的影响[J].天津科技大学学报,2013(1):10-13. |
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| 作者姓名： | 郑捷 尚校兰 刘安军 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院;廊坊师范学院生命科学学院 |
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| 基金项目： | 天津科技大学科学研究基金(20110106) |
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| 摘 要： | 适当的超高压处理有利于降低海鲈鱼鱼肉的蒸煮损失．但是随着贮藏时间的延长，蒸煮损失升高，而400MPa的压力处理海鲈鱼的蒸煮损失表现为不显著水平．另外，超高压处理会使肌浆蛋白和肌原纤维蛋白变性，且随着贮藏时间的延长，大分子变成小分子，降解程度加大．
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| 关 键 词： | 超高压 海鲈鱼 贮藏期 蒸煮损失 蛋白质降解 |
Effects of High Pressure Treatment on Cooking Loss and Protein Denaturation of Sea Bass |
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| ZHENG Jie,SHANG Xiaolan,LIU Anjun.Effects of High Pressure Treatment on Cooking Loss and Protein Denaturation of Sea Bass[J].Journal of Tianjin University of Science & Technology,2013(1):10-13. |
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| Authors: | ZHENG Jie SHANG Xiaolan LIU Anjun |
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| Institution: | 1 (1.College of Food Science and Biotechnology,Tianjin University of Science & Technology,Tianjin 300457,China; 2.College of Life Science,Langfang Teachers College,Langfang 065000,China) |
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| Abstract: | Relatively high pressure processing could result in a decrease in cooking loss of sea bass, but the cooking loss value would increase with the extension of storage time. Pressure of 400 MPa was conducive for the maintainance of threedimensional gel grid structure, and the cooking loss value showed no significant difference compared with the control. In addition, high pressure treatment could result in denaturation of sarcoplasmic protein and myofibrillar protein, large molecules would become small molecules, and the degradation degree increased with the extension of storage time. |
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| Keywords: | high pressure sea bass storage cooking loss protein denaturation |
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