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首页> 外文期刊>Journal of Food Science >Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Proteins as Affecting Gel Rheological Properties
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Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Proteins as Affecting Gel Rheological Properties

机译：快速加热阿拉斯加波洛克和鸡胸肌原纤维蛋白影响凝胶流变特性

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摘要

Surimi seafoods (fish/poikilotherm protein) in the U.S.A. are typically cooked rapidly to 90+℃, while comminuted products made from land animals (meat/homeotherm protein) are purposely cooked much more slowly, and to lower endpoint temperatures (near 70 ℃). We studied heating rate (0.5, 25, or 90 ℃/min) and endpoint temperature (45 to 90 ℃) effects on rheological properties (fracture, small strain) of washed myofibril gels derived from fish (Alaska pollock) compared with chicken breast at a common pH (6.75). This was contrasted with published data on gelation kinetics of chicken myosin over the same temperature range. Heating rate had no effect on fracture properties of fish gels but slow heating did yield somewhat stronger, but not more deformable, chicken gels. Maximum gel strength by rapid heating could be achieved within 5 min holding after less than 1 min heating time. Dynamic testing by small strain revealed poor correspondence of the present data to that published for gelling response of chicken breast myosin in the same temperature range. The common practice of reporting small-strain rheological parameters measured at the endpoint temperature was also shown to be misleading, since upon cooling, there was much less difference in rigidity between rapidly and slowly heated gels for either species.
机译：美国的Surimi海鲜（鱼/ poikilotherm蛋白）通常快速烹饪至90℃以上，而陆生动物制成的粉碎产品（肉/ homeotherm蛋白质）的烹饪速度要慢得多，并且可以降低终点温度（70℃左右）。 。我们研究了加热速率（0.5、25或90℃/ min）和终点温度（45至90℃）对鱼（阿拉斯加狭鳕）洗涤的肌原纤维凝胶（与鸡胸肉相比）对流变特性（断裂，小应变）的影响。常见的pH值（6.75）。这与在相同温度范围内鸡肌球蛋白凝胶化动力学的公开数据形成对比。加热速率对鱼胶的断裂特性没有影响，但是缓慢加热的确能产生更强但不易变形的鸡胶。在不到1分钟的加热时间后，保持5分钟即可通过快速加热获得最大的凝胶强度。通过小菌株进行的动态测试显示，在相同温度范围内，本数据与鸡胸肌肌球蛋白胶凝反应的公开数据相差甚远。报告在终点温度下测量的小应变流变参数的常规做法也被误导，因为冷却后，两种物质在快速加热和缓慢加热的凝胶之间的刚度差异要小得多。

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  • 来源
    《Journal of Food Science》 |2013年第9期|971-977|共7页
  • 作者

    Wenjie Liu; Clint D. Stevenson; Tyre C. Lanier;

  • 作者单位

    Dept. of Food, Bioprocessing and Nutrition Sciences, North Carolina State Univ., Box 7624, Raleigh, NC 27695, U.S.A.;

    Dept. of Food, Bioprocessing and Nutrition Sciences, North Carolina State Univ., Box 7624, Raleigh, NC 27695, U.S.A.;

    Dept. of Food, Bioprocessing and Nutrition Sciences, North Carolina State Univ., Box 7624, Raleigh, NC 27695, U.S.A.;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    gelation; isothermal heating; myofibrillar protein; species; viscoelasticity;

    机译：胶凝等温加热肌原纤维蛋白;种类;粘弹性;

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