• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>African Journal of Biotechnology >Evaluation of physicochemical, functional and textural properties of rainbow trout (Oncorhynchus mykiss) stored at low temperatures
【24h】

Evaluation of physicochemical, functional and textural properties of rainbow trout (Oncorhynchus mykiss) stored at low temperatures

机译：低温贮藏的虹鳟的物理化学，功能和质地特性评估

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The physicochemical and functional behaviour of rainbow trout stored at 4°C and -20°C for 9 days and 6 months, respectively, were investigated. The combined effect of proteolytic activity and physicochemical changes in the muscle (pH, solubility and proteolytic activity) altered the molecular structure of the proteins. SDS-PAGE showed the degradation of myosin and the formation of peptides of low molecular weight, causing an increase in solubility, which is correlated with changes in the functional properties of meat (water retention, capacity of emulsification and ability of gelling). In a gel obtained from the stored samples, the solubility had an effect on the distribution of the water gel, and significant differences (P<0.05) in colour and texture parameters were observed during storage. Regarding correlation analysis, during cooling, all variables studied were dependent on each other, however, in freezing, the correlation diminished in variables such as hardness, solubility and CRA. Surplus meat of trout according to the time of cold storage, can be incorporated into technological processes up to 2 days at a storage temperature of 4°C and 3 months at - 20°C, thus could contribute to the functional and textural properties of commercial meat products, generating a value liked trout producers. After this time of storage, the trout flesh can be consumed in the conventional way.
机译：研究了虹鳟在4°C和-20°C分别存放9天和6个月的理化和功能行为。蛋白水解活性和肌肉理化变化（pH，溶解度和蛋白水解活性）的综合作用改变了蛋白质的分子结构。 SDS-PAGE显示出肌球蛋白的降解和低分子量肽的形成，从而导致溶解度增加，这与肉的功能特性（保水性，乳化能力和胶凝能力）的变化有关。在从保存的样品中获得的凝胶中，溶解度对水凝胶的分布有影响，并且在保存期间观察到颜色和质地参数的显着差异（P <0.05）。关于相关性分析，在冷却过程中，研究的所有变量都相互依赖，但是在冷冻时，相关性在诸如硬度，溶解度和CRA等变量中减小。根据冷藏时间的不同，鳟鱼的剩余肉可以在4°C的储存温度下长达2天并在-20°C的温度下进入3个月的工艺过程，从而有助于商品化的功能和质地特性肉类产品，产生了喜欢鳟鱼生产者的价值。在这段存储时间之后，鳟鱼的肉可以以常规方式被消耗。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号