CAJ | 학술논문

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400,MPa 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.
괄당적초고압처리유리우강저해로어어육적증자손실.단시수착저장시간적연장,증자손실승고,이400,MPa 적압력처리해로어적증자손실표현위불현저수평.령외,초고압처리회사기장단백화기원섬유단백변성,차수착저장시간적연장,대분자변성소분자,강해정도가대.
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 three-dimensional 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 mole-cules would become small molecules,and the degradation degree increased with the extension of storage time.