6 10 Vol. 6 No. 10 2015 10 Journal of Food Safety and Quality Oct., 2015 李 敬 1, 韩冬娇 1, 刘红英 2* (1., 07100; 2., 066000) 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 071000, China; 2. College of Ocean, Hebei Agricultural University, Qinhuangdao 066000, 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 : (ZD20131062)(14227111D) Fund: Supported by the Key Scientific and Technological Research Program of Hebei Colleges and Universities (ZD20131062), and the Technology Support Program of Hebei (14227111D) * 通讯作者 :,, E-mail: liu066000 @sina.com *Corresponding author: LIU Hong-Ying, Professor, Ocean College of Hebei Agricultural University, No.52, Hebei Road East, Seaport District, Qinhuangdao 066000, China. E-mail:liu066000@sina.com
10, : 3965 1 引言,, 2014 6461, 4.7%,,,,,,,,,, [1] 4 [2],,,, [3],, 2 鱼肉的组织质地 2.1 质构参数, 1 2.2 影响鱼肉组织质地的因素 2.2.1 物理因素 [5] ;, ;, [6] [7],, ;, 2.2.2 化学因素 [5],,,, [8],,, 2,,,,, ;,,,,, ; 10%, 15%,,,,,, [9] 2.2.3 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],,,,,,,,,, ( ),,,
3966 6 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] 40 50 60 70 80 90 98,,, 4,, [18] [19],,,, 40,, 95 1/3, ;,, ;,, ;,,, 3.2 冷冻 -18,,,,,,,,, [20-22] [23] -18,, [24] -18-50 (TPA),,,, -18-50 [25],,,, [26] (3.69 2.64 0.60 0.34 cm/h),,, 4, [27],,,,, 3.3 盐渍,,,,,, [29] (10% 15% 20% 25%), [31],
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],, 45 15 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): 44 48. 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): 44 48. [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]. :, 1998. Lee R. Physical properties of foods [M]. Beijing: China Agriculture Press, 1998. [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): 52 61. [6],,,. [J]., 2008, (1): 93 95. Jiao M, Nie XH, Liu SL, et al. Texture of fish meat and its changes during process [J]. Food Technol, 2008, (1): 93 95. [7]. [D]. :, 2015. Jiang QX. Study on thermal processing properties and mechanism of bighead carp muscle [D]. Wuxi: Jiangnan University, 2015. [8] Maiti BC. Thomson RH. Marine natural products chemistry [M]. New York: Plenum Press, 1977. [9]. [M]. :, 2006. Liu HY. Aquatic products processing and storage [M]. Beijing: Chemical Industry Press, 2006. [10],,. [M]. :, 2001. Lin H, Zhang J, Xiong ZH. Aquatic preservation technology [M]. Beijing: China Light Industry Press, 2001. [11]. [D]. :, 2004. Pan XJ. Nondestructive and destructive measurement of texture changes of postharvested apple fruits [D]. Nanjing: Nanjing Agricultural University, 2004. [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): 1 41. [13] Tornberg E. Effects of heat on meat proteins Implications on structure and quality of meat products [J]. Meat Sci, 2005, 70: 493 508. [14],,,. [J]., 2012, 40(32): 15891 15893. 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): 15891 15893.
3968 6 [15] Davey CL, Winger RJ. Structure of skeletal muscle and meat toughness [M]. Fibrous proteins, scientific, industrial, and medical aspects/edited by DAD Parry, LK Creamer, 1979. [16] Huang F, Huang M, Xu X, et al. Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork [J]. J Sci Food Agri, 2011, 91(3): 443 448. [17] Peter P. Intramuscular connective tissue and its role in meat quality [J]. Meat Sci, 2005, 70: 435 447. [18]. [D]. :, 2009. Sun L. Study on quality changes of tuna during steam cooking processing [D]. Wuxi: Jiangnan University, 2009. [19],,,. [J]., 2006, (12): 15 17. Wang H, Shen YX, Cao Y, et al. Effect of salting and heating on the textural properties of silver carp [J]. J Hebei Fisheries, 2006, (12): 15 17. [20] Maria M. The biochemical, textural and sensory properties of king scallop meats frozen at different characteristic freezing times [J]. Afr J Biotechnol, 2010, 28(9): 4374 4385. [21] Subramanian S, Xiong YL, Blanchard SP. Effects of freezing and thawing methods and storage time on thermal properties of freshwater prawns [J]. J Sci Food Agric, 1997, 75(1): 37 44. [22] Benjakul S, Sutthipan N. Muscle changes in hard and soft shell crabs during frozen storage [J]. Food Sci Technol, 2009, 42(3): 723 729. [23],,,. [J]., 2015, (12): 243 248. Rong JH, Zhang LZ, Xie SL, et al. Effects of freeze on the microstructure and texture of crisp grass carp and grass carp muscle [J]. Food Sci, 2015, (12): 243 248. [24],,. [J]., 2008, (8): 188 191. Dai ZY, Cui YN, Wang HH. Changes of textural properties of cultured pseudosciaena crocea muscle under different frozen storage conditions [J]. Food Ferment Ind, 2008, (8): 188 191. [25],,,. [J]., 2011, (4): 86 90. Wang QY, Dong Q, Lu SX, et al. Effect of freezing storage on tilapia muscle texture [J]. J Guangdong Ocean Univ, 2011, (4): 86 90. [26],,,. [J]., 2008, (2): 250 254. Ruan Z, Li BS, Zhu ZW, et al. Effects of different freezing rates on the freezing characteristics of Ctenopharyngodon idellus C. et V fillets [J]. Transactions CSAE, 2008, 24(2): 250 254. [27]. [D]. :, 2014. Liao YY. Study on quality changes of Pseudosciaena crocea subject to different freezing methods [D]. Ningbo: Ningbo University, 2014. [28],,,. [J]., 2011, (S1): 149 155. Zhang T, Wu YY, Li LH, et al. Research progress and development trend on quality of cured fish [J]. Food Sci, 2011, (S1): 149 155. [29],,,. [J]., 2006, (12): 15 17. Wang H, Shen YX, Cao Y, et al. Effect of salting and heating on the textural properties of silver carp [J]. J Hebei Fisheries, 2006, (12): 15 17. [30],,. [J]., 2012(12):67 71. Liu R, Lv F, Ding YT. Influence of different salting methods on the salting rate and physicochemical property of grass carp [J]. Food Ind, 2012, (12): 67 71. [31]. [D]. :, 2007. Zhang YL. Study on the processing technology of pike eel pick-ling [D]. Wuxi: Jiangnan University, 2007. [32],,,. [J]., 2014, (4): 677 683. Zhang QF, Xu DL, Yang WG, et al. Optimization of wet pickling conditions for vinasse hairtail by response surface methodology [J]. J Nuclear Agric Sci, 2014, (4): 677 683. [33],,,. [J]., 2014, (1): 83 88. Wu SJ, Yan XY, Jiang ZH, et al. Study on changes of physicochemical properties and texture of three marine fishes during salting process [J]. J Food Saf Qual, 2014, (1): 83 88. [34],. [J]., 2012, (24): 347 349. Zheng RS, Wang ZJ. Effect of salted condition on sensory quality of ready-to-use abalone [J]. Food Ind Technol, 2012, (24): 347 349. [35]. [J]., 2007, (2): 36 39. Tang DM. Smoking technology in meat products processing [J]. Meat Ind, 2007, (2): 36 39. [36],. [J]., 2000, (4): 22 24. Zou ZW, Song GT. Effects of smoking on product quality [J]. Meat Ind, 2000, (4): 22 24. [37]. [D]. :, 2012. Sheng JF. Study on instant smoked tilapia[d].nanning: Guangxi University, 2012. [38],,,. [J]., 2012, (5): 513 516. Teng Y, Liu CL, Guo XH. et al. Optimization of processing technology of smoked scophthalmus [J]. Mod Food Sci Technol, 2012, (5): 513 516. [39]. [D]. :, 2009. Wang HH. Study on the smoked processing technology of pseudosciaena crocea and squid [D]. Hangzhou: Zhejiang Business University, 2009. [40],,,. [J]., 2007, (3): 112 115. Zheng J, Liu AJ, Cao DX, et al. Study on the process of fumigating vinasse fish [J]. Food Res Dev, 2007, (3): 112 115. ( 责任编辑 : 白洪健 )
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 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 E-mail: liu066000 @sina.com 食药用菌 专题征稿函, 2500,, 8,,,,,,,,,, 75%,, 70~80, 50, 20 12.40%, 17.01%,,,,,,,, 2015 12,,, 2015 11 30 E-mail 投稿方式 : : www.chinafoodj.com E-mail: jfoodsq@126.com 食品安全质量检测学报 编辑部