Microsoft Word 李敬-二校

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1 6 10 Vol. 6 No Journal of Food Safety and Quality Oct., 2015 李敬 1, 韩冬娇 1, 刘红英 2* (1., 07100; 2., ) 摘要 :, 4,,,,, 3, ;,, 关键词 : ; ; ; ; Research progress of effects of different processing methods on texture of fish meat LI Jing 1, HAN Dong-Jiao 1, LIU Hong-Ying 2* (1. College of Food Science and Technology, Hebei Agricultural University, Baoding , China; 2. College of Ocean, Hebei Agricultural University, Qinhuangdao , China) ABSTRACT: Fish is deeply loved by consumers for it is unique, nutritious and well-balanced. The 4 quality elements of food arre texture, appearance, flavor and nutrition. Compared with the meat of livestock, tissue of fish is more soft and delicate for the chemical composition of it. With the development of people's living standards and food processing industry, texture has attracted more and more attention. This paper describes several texture parameters, analyzes various factors affecting fish tissue texture especially the protein composition of fish muscle tissue from 3 aspects: physical factors, chemical factors and postmortem changes and mainly reviews the effects of different processing methods such as heating, freezing, salting and smoking on texture of fish meat. The purpose of this paper is to provide a basis for the application of texture analysis in quality assessment and the development and production of instant products and meet the needs of consumers. KEY WORDS: fish meat; texture; influence factors; processing methods; texture changes 基金项目 : (ZD )( D) Fund: Supported by the Key Scientific and Technological Research Program of Hebei Colleges and Universities (ZD ), and the Technology Support Program of Hebei ( D) * 通讯作者 :,, *Corresponding author: LIU Hong-Ying, Professor, Ocean College of Hebei Agricultural University, No.52, Hebei Road East, Seaport District, Qinhuangdao , China. liu066000@sina.com

2 10, : 引言,, , 4.7%,,,,,,,,,, [1] 4 [2],,,, [3],, 2 鱼肉的组织质地 2.1 质构参数, 影响鱼肉组织质地的因素物理因素 [5] ;, ;, [6] [7],, ;, 化学因素 [5],,,, [8],,, 2,,,,, ;,,,,, ; 10%, 15%,,,,,, [9] 鱼体死后变化,, ph [12], ph,, ph, ph,,,,, [4] 表 1 几种质构参数 Table 1 Several texture parameters [4],,,,,,,,,, ( ),,,

3 表 2 [10] 鱼类肌肉蛋白质的分类 Table 2 The kind of muscle protein [10] (20%~50%), (50%~70%),, I=0.5 ( 10%), 3 不同加工方式对鱼肉组织质地的影响 3.1 加热,,, [13,14],,,,, [15-17] [11] ,,, 4,, [18] [19],,,, 40,, 95 1/3, ;,, ;,, ;,,, 3.2 冷冻 -18,,,,,,,,, [20-22] [23] -18,, [24] (TPA),,,, [25],,,, [26] ( cm/h),,, 4, [27],,,,, 3.3 盐渍,,,,,, [29] (10% 15% 20% 25%), [31],

4 10, : 3967,,,,,,,, [32],, 20 21% 3 h, [33] 3,,, 24 h 3.4 烟熏,,, [35],,,, [36],,, [38], 3:1, 40%, 3.0 h,, [39],, min 50% [40],,,, 3 h, 4 结语,,,,,, 参考文献 [1]. [J]., 2001, (6):30. Wang JJ. Talking about the nutritional value of aquatic products [J]. Chin Countryside Well-off Technol, 2001, (6): 30. [2],,,. [J]., 2001, 10(1): Yuan CH, Chen SS, Cheng YD, et al. Effects of freezing and frozen storage temperature on myofibrillar protein freeze denaturation of silver carp muscle [J]. J Shanghai Fisheries Univ, 2001, 10(1): [3]. [J]., 2005, (3): 1 3. Li JR. Present situation of aquatic products processing industry in China [J]. Preserv Process, 2005, (3): 1 3. [4]. [M]. :, Lee R. Physical properties of foods [M]. Beijing: China Agriculture Press, [5] Cheng J, Sun D, Han Z, et al. Texture and structure measurements and analyses for evaluation of fish and fillet freshness quality: a review [J]. Compr Rev Food Sci Food Saf, 2014, 13(1): [6],,,. [J]., 2008, (1): Jiao M, Nie XH, Liu SL, et al. Texture of fish meat and its changes during process [J]. Food Technol, 2008, (1): [7]. [D]. :, Jiang QX. Study on thermal processing properties and mechanism of bighead carp muscle [D]. Wuxi: Jiangnan University, [8] Maiti BC. Thomson RH. Marine natural products chemistry [M]. New York: Plenum Press, [9]. [M]. :, Liu HY. Aquatic products processing and storage [M]. Beijing: Chemical Industry Press, [10],,. [M]. :, Lin H, Zhang J, Xiong ZH. Aquatic preservation technology [M]. Beijing: China Light Industry Press, [11]. [D]. :, Pan XJ. Nondestructive and destructive measurement of texture changes of postharvested apple fruits [D]. Nanjing: Nanjing Agricultural University, [12] Hultmann L, Rustad T. Iced storage of atlantic salmon-effects on endogenous enzymes and their impact on muscle proteins and texture [J]. Food Chem, 2004, 87(1): [13] Tornberg E. Effects of heat on meat proteins Implications on structure and quality of meat products [J]. Meat Sci, 2005, 70: [14],,,. [J]., 2012, 40(32): Liu YT, Lu LX, Lin LJ, et al. Research on the effect of thermal treatment of fish quality development [J]. J Anhui Agric Sci, 2012, 40(32):

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10, : 3969 作者简介李敬, 硕士研究生, 主要研究方向为水产品加工与贮藏 E-mail: lijing921108@163.

com 食药用菌专题征稿函, 2500,, 8,,,,,,,,,, 75%,, 70~80, 50, 20 12.40%, 17.

6 10, : 3969 作者简介李敬, 硕士研究生, 主要研究方向为水产品加工与贮藏 lijing921108@163.com 刘红英, 博士, 教授, 主要研究方向为食品安全水产品加工与贮藏食药用菌专题征稿函, 2500,, 8,,,,,,,,,, 75%,, 70~80, 50, %, 17.01%,,,,,,,, ,,, 投稿方式 : : jfoodsq@126.com 食品安全质量检测学报编辑部

Microsoft Word - 14--李海波_new_.doc

Microsoft Word - 14--李海波_new_.doc 46 5 Vol.46, No.5 2015 9 OCEANOLOGIA ET LIMNOLOGIA SINICA Sep., 2015 (Trichiurus lepturus) * 1 1 李桂芬 21 2 2 (1. 316021; 2. 316022), (Trichiurus lepturus),, (),, : 6.8%, 7.4%, 1..5, ; ; ; TS254 doi: 10.11693/hyhz20150600173,,,