The object of this study was to investigate pH,electroconductivity,water-holding capacity,textures and microstructure of refrigerated Coregonus peled muscle treated by hydroxyl radical-generating systems (HRGS) peroxide for 5 h.Hardness,adhesiveness,springiness,cohesiveness,gumminess,chewiness,resilience and shear force of refrigerated Coregonus peled muscle were tested by using Texture Profile Analysis(TPA) model and the Warner-Brazler of texture analyzer,and the microstructure changes were observed by scanning electron microscope.The results showed that pH and water-holding capacity were in decline as refrigeration time increased,and the oxidized samples declined faster than those unoxidized samples,while the electroconductivity increased during refrigerating storage,what's more,the oxidized samples increased faster than those unoxidized samples (p ＜ 0.05).Hardness,springiness,cohesiveness,gumminess,chewiness,resilience and shear force of Coregonus peled muscle both oxidized and unoxidized were dropped in different degree with the storage time increased,however,the adhesiveness highlighted a rising trend over the refrigeration time.In addition,the results observed scanning electron microscope showed that refrigerated Coregonus peled muscle became loose with the storage time increased,and the changes of those samples operated with hydroxyl radical were more significant than those unoxidized samples.These oxidation-induced textural and microstructural changes reveal high susceptibility of Coregonus peled muscle to hydroxyl radical stress.%本研究的目的是对羟基自由基氧化体系(HRGS)中的pH、电导率、持水力、质构和微观结构进行研究.将高白鲑肌肉经氧化体系氧化5h后进行冷藏,利用质构仪的TPA模式和HDP/BS-Warner刀具对高白鲑肌肉的质构特性和剪切力值进行测试,并结合扫描电子显微镜观察肌肉组织结构的变化.结果表明:随着贮藏时间的延长,氧化处理的高白鲑肌肉pH和持水力较未氧化处理的下降速度快;氧化处理组和对照组高白鲑肌肉的电导率值均随时间的增加呈现上升趋势,变化差异显著(p＜0.05);氧化处理和未氧化处理样品的硬度、弹性、内聚性、胶着性、咀嚼性、回复性及剪切力值等7个参数均呈现不同程度的下降趋势,而黏附性值则呈上升趋势,且经·OH氧化处理的质构参数较未氧化处理的变化速率快.扫描电镜结果显示,随着冷藏时间的延长,高白鲑肌肉组织结构变得疏松,且经羟自由基氧化处理的肌肉组织结构的疏松程度较大.这些·OH氧化引起的变化说明,·OH氧化对冷藏高白鲑肌肉的质构特性以及微观组织结构具有较大的破坏作用.
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