CAJ | 학술논문

主要研究了2℃浸泡条件下，不同浓度六偏磷酸钠溶液和不同浸泡时间对秘鲁鱿鱼的质构和生化特性的影响。结果表明，随着浸泡时间的延长，秘鲁鱿鱼的硬度、弹性和凝聚性均呈下降趋势，且以0.9 g/L六偏磷酸钠处理组对秘鲁鱿鱼质构的影响最大。不同处理下秘鲁鱿鱼弹性变化不大。六偏磷酸钠浸泡液浓度和浸泡时间的增加使得鱿鱼块总蛋白、肌原纤维蛋白含量及其Ca2+-ATPase活性显著降低。经0.9 g/L六偏磷酸钠溶液浸泡8 h处理后，秘鲁鱿鱼总蛋白损失率为28.71%，肌原纤维蛋白含量降至原材料的80.97%，肌原纤维蛋白Ca2+-ATPase活性降为0.217μmolPi/mgprot/min。因此，六偏磷酸钠浸泡液浓度和浸泡时间的增加会影响质构，并加剧蛋白质的流失和变性。
주요연구료2℃침포조건하，불동농도륙편린산납용액화불동침포시간대비로우어적질구화생화특성적영향。결과표명，수착침포시간적연장，비로우어적경도、탄성화응취성균정하강추세，차이0.9 g/L륙편린산납처리조대비로우어질구적영향최대。불동처리하비로우어탄성변화불대。륙편린산납침포액농도화침포시간적증가사득우어괴총단백、기원섬유단백함량급기Ca2+-ATPase활성현저강저。경0.9 g/L륙편린산납용액침포8 h처리후，비로우어총단백손실솔위28.71%，기원섬유단백함량강지원재료적80.97%，기원섬유단백Ca2+-ATPase활성강위0.217μmolPi/mgprot/min。인차，륙편린산납침포액농도화침포시간적증가회영향질구，병가극단백질적류실화변성。
The paper mainly studied the effects of textural and biochemical properties in different concen-trations of hexamet aphosphate solution and different soaking time under 2℃conditions. Results show that with the extension of soaking time, the hardness, springiness and cohesiveness of D. gigas are declining, and 0.9 g/L sodium hexametaphosphate treatment group has the biggest effect on textural properties. The change of springi-ness is little under different processing. The total protein, myofibril protein content and its Ca2+-ATPase activi-ty decreased significantly with the increase of concentration and immersion time. After the treatment of soaking in 0.9 g/L sodium hexametaphosphate solution 8h, the loss rate of total protein is 28.71%, and its myofibrillar protein content decreased 19.03%. The activity of Ca2+-ATPase was 0.217 μmolPi/mgprot/min. Therefore, the increase of concentration and immersion time will affect the textural of Peru squid, and easily lead to protein loss and degeneration.