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首页> 外文学位 >Factors affecting water holding capacity and texture in cooked albacore tuna (Thunnus alalunga).
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Factors affecting water holding capacity and texture in cooked albacore tuna (Thunnus alalunga).

机译：影响煮熟的长鳍金枪鱼（Thunnus alalunga）持水量和质地的因素。

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摘要

The goal of this research was to determine if the thermal process parameters of precooking/cooling, prior to canning, might influence the activity of heat-stable endogenous proteases in albacore tuna such that canned meat quality and yield would be negatively impacted. Effects of meat location within the fish (dorsal, belly or tail), initial meat pH (which can vary with muscle location and among individual fish), and initial meat quality (as a function of prior handling procedures) were monitored as well. Proteolytic activity was measured as the rate of myosin heavy chain (MHC) degradation, determined by SDS polyacrylamide gel electrophoresis after heating over the range of 50-70°C for up to 180 min. MHC degradation during the subsequent cooling process was also measured by holding the heated meat isothermally at temperatures ranging from 30-65°C, representative of the temperature range that meat would experience during the cooling phase prior to manual cleaning of the fish. Textural quality of the meat was assessed by both Kramer shear press and sensory analysis.;Rate of degradation of meat from the belly location was higher than that for tail and dorsal meat. Meat from all three body positions degraded at a greater rate when precooked at temperatures lower than 70°C, particularly at 50°C. However, even precooking albacore tuna at 70°C did not totally inactivate proteolytic enzymes, since MHC of meat cooked to this temperature continued to degrade when the temperature was subsequently lowered, to simulate cooling. Degradation of MHC observed in precooked albacore tuna was highly related to muscle textural properties. Belly and dorsal meat precooked at 50°C evidenced weaker texture, evidencing also a more gritty and grainy mouthfeel, and with more cook loss (lower post-cook moisture content) than meat precooked at 70°C. The gritty, grainy mouthfeel likely results from the greater moisture loss and smaller particle size of the degraded, cooked meat.;In a subsequent study, meat textural degradation, induced by precooking under conditions that favored autolysis of meat proteins, was found to influence the integrity of meat pieces, measured by tumbling to break up the meat and then sieving to examine the particle size distribution produced. The yield of meat canned in water, measured by both the standardized press test and drain weight, was also measured to determine whether such autolysis might affect this important factor. Meat precooked under conditions documented to cause extensive degradation of MHC produced a greater percentage of small flakes, and lower canned yields.;Based on the processing conditions used within albacore tuna canning plants for precooking, it seems likely that some portion of some fish (particularly larger fish) are exposed to conditions that will lead to degradation of meat proteins by autolysis, which could possibly have a measurable negative impact on meat quality and canned yield.
机译：这项研究的目的是确定罐装之前的预烹饪/冷却过程的热加工参数是否会影响长鳍金枪鱼中热稳定的内源蛋白酶的活性，从而对罐装肉的质量和产量产生负面影响。还要监测鱼内（背，腹或尾巴）肉位置，初始肉的pH（随肌肉位置和单个鱼的不同而变化）和初始肉的质量（根据先前的处理程序而定）的影响。在50-70°C的温度下加热180分钟后，通过SDS聚丙烯酰胺凝胶电泳确定蛋白水解活性，作为肌球蛋白重链（MHC）降解的速率。还通过将加热的肉等温保持在30-65°C的温度下来测量随后冷却过程中的MHC降解，该温度代表肉在手动清洁鱼之前的冷却阶段所经历的温度范围。通过Kramer剪切机和感官分析来评估肉的质地质量。腹部位置的肉降解率高于尾部和背侧肉。在低于70°C（特别是在50°C）的温度下预煮时，来自所有三个身体部位的肉的降解速率更高。但是，即使在70°C下预煮长鳍金枪鱼也不能完全使蛋白水解酶失活，因为当随后降低温度以模拟冷却时，煮至该温度的肉的MHC继续降低。在预煮的长鳍金枪鱼中观察到的MHC的降解与肌肉的质地特性高度相关。与在70°C下预煮的肉相比，在50°C下预煮的腹部和背部肉质较弱，口感也更坚硬和粒状，且蒸煮损失（烹饪后的水分含量更低）更大。粗糙，颗粒状的口感可能是由于降解后的熟肉的水分损失更大和颗粒尺寸较小而引起的。在随后的研究中，发现在有利于肉蛋白质自溶的条件下预煮引起的肉质地降解会影响肉质。肉块的完整性，测量方法是翻滚将肉破碎，然后筛分以检查产生的粒度分布。还通过标准的压榨试验和排水重量测量了水中罐头肉的产量，以确定这种自溶是否会影响这一重要因素。在据证明会导致MHC大量降解的条件下预煮的肉产生更大比例的小薄片，并降低罐头产量。较大的鱼类）暴露在会导致自溶作用导致肉蛋白质降解的条件下，这可能会对肉的质量和罐头产量产生可衡量的负面影响。

著录项

  • 作者

    Ruilova-Duval, Maria E.;

  • 作者单位

    North Carolina State University.;

  • 授予单位 North Carolina State University.;
  • 学科 Agriculture Food Science and Technology.;Engineering Agricultural.
  • 学位 Ph.D.
  • 年度 2009
  • 页码 153 p.
  • 总页数 153
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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