Effect of heating temperature on muscle quality of Lateolabrax japonicus
(1 South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences; Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Guangzhou 510300, China;
2 College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China)
Abstract：In order to ascertain the effect of heating temperature on the muscle quality of Lateolabrax japonicus, the dorsal meat of Lateolabrax japonicus is used as raw material to study the moisture content, total sulfhydryl content, myofibrillar protein concentration, color difference, flavor, weight loss rate, texture, Ca2+-ATP enzyme activity, surface hydrophobicity and other indicators when the core temperature reaches 40℃, 50℃, 60℃, 70℃, 80℃, 90℃ and 100℃ after heat treatment. The results showed that the L* value, a* value and b* value of fish color increased with the increase of temperature, and the rising speed was first fast and then slow. The hardness, cohesion, chewiness and hydrophobicity of the protein surface of fish meat first increased and then decreased with the increase of temperature, while elasticity, moisture content, myofibrillar protein concentration, total sulfhydryl content and Ca2+- ATPase enzyme activity have been decreasing. SDS-PAGE electrophoresis bands showed that with the increase of core temperature, most of myofibrillar protein was denatured, but a very small amount of actin did not undergo denaturation. According to the variation of color difference, texture and sensory score, the end heating temperature of Lateolabrax japonicus should be controlled at 70℃.
吴燕燕1，李金星1,2，王悦齐1，陈胜军1，邓建朝1. 加热温度对海鲈鱼肌肉品质的影响[J]. 渔业现代化杂志, 2020, 47(6): 49-.
WU Yanyan1, LI Jinxing1,2, WANG Yueqi1, CHEN Shengjun1, DENG Jianchao1. Effect of heating temperature on muscle quality of Lateolabrax japonicus. , 2020, 47(6): 49-.
