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首页> 外文期刊>Journal of Ocean University of China >Rheological Properties and Structural Changes in Different Sections of Boiled Abalone Meat
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Rheological Properties and Structural Changes in Different Sections of Boiled Abalone Meat

机译：流变性质和结构的变化的不同部分煮鲍鱼肉

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摘要

Changes in tissue structures, rheological properties of cross- and vertical section boiled abalone meat were studied in relation to boiling time. The adductor muscle of abalone Haliotis discus which was removed from the shell, was boiled for 1, 2, and 3 h, respectively. Then it was cut up and separated into cross- and vertical section meat. When observed by a light microscope and a scanning electron microscope, structural changes in the myofibrils were greatest in the cross section meat compared with the vertical section meat. When boiling time was increased from 1 h to 3h, the instantaneous modulus E_0 and rupture strength of both section meat decreased gradually with increased boiling time, and no significant differences were observed between these two section meat for the same boiling time. When boiled for 1 h, the relaxation time of cross section meat was much longer than that of vertical section meat. There were no significant changes in the relaxation time of vertical section for different boiling time, but the relaxation time of cross section meat was reduced gradually with increasing boiling time. These results confirmed that the difference in Theological properties between the cross- and vertical section meat was mainly due to the denaturation level of myofibrils when heated for 1 h, as well as due to the changes in the amount of denatured proteins, and the manner in which the inner denatured protein components weve exchanged after boiling time was increased from 1 h to 3 h.
机译：组织结构的变化、流变横-和垂直截面煮的属性研究了鲍鱼肉与沸腾时间。铁饼从壳中删除,煮1、2和3 h,分别。切,分为跨和垂直部分肉。和扫描电子显微镜,结构性的肌原纤维的变化是最大的而垂直截面肉部分肉。从1 h - 3 h,瞬时弹性模量E_0和两部分肉断裂强度降低逐渐增加沸腾时间,没有之间的显著差异观察这两个部分的肉煮的时间相同。当煮1 h,十字架的弛豫时间部分肉比这长得多的时间垂直切面肉。纵向弛豫时间的变化部分为不同沸腾时间,但是弛豫时间截面的肉减少逐渐增加沸腾时间。结果确认的差异神学之间的交叉和属性主要是由于垂直切面肉变性肌原纤维当加热水平1 h,以及由于数量的变化变性蛋白质的方式我们内部的变性蛋白组件交换后沸腾时间从1增加h 3 h。

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