超高压对海鲈鱼鱼肉的蒸煮损失及蛋白质降解程度的影响

摘要

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.%　　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。