Citation: | HUANG Hui, XIONG Yawen, LI Laihao, YANG Xianqing, CHEN Shengjun, WEI Ya, WU Yanyan, YANG Shaoling. Research progress on texture preservation technology of fish meat during hot boiling[J]. South China Fisheries Science, 2021, 17(3): 122-128. DOI: 10.12131/20200247 |
[1] |
农业农村部渔业渔政管理局. 2020 中国渔业统计年鉴[M]. 北京: 中国农业出版社, 2020: 17.
|
[2] |
缪函霖, 蒋璐, 王锡昌, 等. 不同新鲜度金枪鱼肉蒸煮品质的研究[J]. 食品工业科技, 2014, 35(13): 80-84,295.
|
[3] |
徐靖彤, 彭玲玲, 赵丹丹, 等. 蒸煮工艺对鲣鱼鱼柳品质的影响[J]. 食品工业科技, 2016, 37(11): 206-211.
|
[4] |
姜启兴. 鳙鱼肉热加工特性及其机理研究[D]. 无锡: 江南大学, 2015: 32-34.
|
[5] |
陈惠, 刘焱, 李志鹏, 等. 热加工对草鱼鱼肉品质及风味成分的影响[J]. 食品与机械, 2017, 33(9): 53-58, 68.
|
[6] |
李锐, 孙祖莉, 杨贤庆, 等. 加热方式对罗非鱼片质构特性和蛋白质理化特性的影响[J]. 大连海洋大学学报, 2020, 35(4): 577-583.
|
[7] |
向雅芳, 熊光权, 乔宇, 等. 不同热处理方式对鲈鱼品质的影响[J]. 食品科学, 2019, 40(21): 127-135. doi: 10.7506/spkx1002-6630-20181018-200
|
[8] |
齐海萍, 胡文忠, 姜爱丽, 等. 热加工对鲤鱼质构的影响研究[J]. 食品科技, 2011(5): 154-156+160.
|
[9] |
马慧慧, 申永奇, 李雪冬, 等. 烹煮时间对鲫鱼质构的影响[J]. 河北渔业, 2014(12): 8-9.
|
[10] |
熊舟翼, 卢素芳, 徐洪亮, 等. 熟制工艺对武昌鱼风味、品质及质构特性的影响[J]. 湖北农业科学, 2019, 58(22): 168-178.
|
[11] |
鞠健, 乔宇, 汪超, 等. 不同温度对白鲢鱼肉在蒸煮过程中品质的影响[J]. 食品工业科技, 2016, 37(24): 121-127.
|
[12] |
SUN F Y, HUANG Q L, HU T, et al. Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp[J]. Int J Biol Macromol, 2014, 64: 17-24. doi: 10.1016/j.ijbiomac.2013.11.019
|
[13] |
路钰希, 林玉海, 李学英, 等. 冻藏温度对鱿鱼品质的影响[J]. 食品与发酵工业, 2015(3): 105-111.
|
[14] |
BLIKRA M J, ÅSE V H, FEYISSA A H, et al. Dimensional change and cook loss during heating of fish: problem formulation and semi-empirical modeling approach[J]. J Food Eng, 2020, 281: 110004. doi: 10.1016/j.jfoodeng.2020.110004
|
[15] |
孙瑜嵘, 范三红, 冯雨薇, 等. 加热处理对3种鱼肉水分分布的影响[J]. 山西农业科学, 2019, 47(4): 99-102.
|
[16] |
JOHNSEN C A, HAGEN Ø, BENDIKSEN E Å. Long-term effects of high-energy, low-fishmeal feeds on growth and flesh characteristics of Atlantic salmon (Salmo salar L.)[J]. Aquaculture, 2011, 312(1/2/3/4): 109-116.
|
[17] |
胡芬, 李小定, 熊善柏, 等. 5种淡水鱼肉的质构特性及与营养成分的相关性分析[J]. 食品科学, 2011, 32(11): 77-81.
|
[18] |
KEIKO H, FUJIKO Y, JUICHIRO J M. Role of muscle fibers in contributing firmness of cooked fish[J]. J Food Sci, 2010, 55(3): 693-696.
|
[19] |
PERIAGO M J, AYALA M D, LÓPEZ-ALBORS O, et al. Muscle cellularity and flesh quality of wild and farmed sea bass, Dicentrarchus labrax L.[J]. Aquaculture, 2005, 249(1/2/3/4): 175-188.
|
[20] |
冯雨薇. 3种海水小杂鱼及其罐头制品的营养特性和热加工对鱼肉品质的影响[D]. 太原: 山西大学, 2013: 5.
|
[21] |
纪络. 渗透剂稳定蛋白质结构的分子动力学模拟研究[D]. 天津: 天津大学, 2009: 4-8.
|
[22] |
KUROIWA T, KOBAYASHI I, CHUAN A M, et al. Formulation and stabilization of nano-/microdispersion systems using naturally occurring edible polyelectrolytes by electrostatic deposition and complexation[J]. Adv Colloid Interface Sci, 2015, 226(Pt A): 86-100.
|
[23] |
LIU J H, FANG C H, XU X, et al. Structural changes of silver carp myosin glycated with Konjac oligo-glucomannan: effects of deacetylation[J]. Food Hydrocoll, 2019, 91(6): 275-282.
|
[24] |
时娇娇. 蛋白稳定剂对罗非鱼肌球蛋白热变性聚集的抑制及机理[D]. 湛江: 广东海洋大学, 2016: 4-5.
|
[25] |
SHI T, XIONG Z Y, JIN W G, et al. Suppression mechanism of l-arginine in the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin: the significance of ionic linkage effects and hydrogen bond effects[J]. Food Hydrocoll, 2020, 102: 105596. doi: 10.1016/j.foodhyd.2019.105596
|
[26] |
周春霞, 时娇娇, 付苇娅, 等. 赖氨酸和精氨酸对三种离子强度下罗非鱼肌球蛋白溶解度及构象的影响[J]. 现代食品科技, 2016, 32(12): 99-104.
|
[27] |
TAKAI E, YOSIZAWA S, EJIMA D, et al. Synergistic solubilization of porcine myosin in physiological salt solution by arginine[J]. Int J Biol Macromol, 2013, 62: 647-651. doi: 10.1016/j.ijbiomac.2013.09.035
|
[28] |
赵晓阳, 李可, 邹玉峰, 等. 组氨酸与氯化钾混合液对兔肉肌球蛋白特性的影响[J]. 食品科学, 2014, 35(9): 6-10. doi: 10.7506/spkx1002-6630-201409002
|
[29] |
ZARAGOA A, TERUEL J A, ARANDA F J, et al. Interaction of a Rhodococcus sp. trehalose lipid bio surfactant with model proteins: thermodynamic and structural changes[J]. Langmuir, 2012, 28(2): 1381-1390. doi: 10.1021/la203879t
|
[30] |
李婷, 周春霞, 冯瑞, 等. 硫酸葡聚糖对低离子强度下罗非鱼肌球蛋白热变性聚集的抑制及其机制[J]. 食品与机械, 2018, 34(12): 5-10.
|
[31] |
付苇娅, 钟婉玲, 胡亚丽, 等. 人工分子伴侣介导液相体系中肌球蛋白热稳定性的研究[J]. 海南大学学报 (自然科学版), 2016, 34(4): 356-362.
|
[32] |
THANGAVELU K P, KERRY J P, TIWARI B K, et al. Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat[J]. Trends Food Sci Technol, 2019, 94: 43-53. doi: 10.1016/j.jpgs.2019.10.001
|
[33] |
GLORIEUX S, GOEMAERE O, STEEN L, et al. Phosphate reduction in emulsified meat products: impact of phosphate type and dosage on quality characteristics[J]. Food Technol Biotechnol, 2017, 55(3): 390-397.
|
[34] |
李振铎, 井月欣, 张健, 等. 多磷酸盐在冷冻鳕鱼鲽鱼片加工中的安全应用[J]. 中国食品添加剂, 2019, 30(3): 127-132. doi: 10.3969/j.issn.1006-2513.2019.03.012
|
[35] |
张聪. 利用低声强超声提高罗非鱼片保水效果的研究[J]. 食品科技, 2019, 44(7): 161-166.
|
[36] |
张珂. 保水剂和解冻方法对冻藏罗非鱼片品质的影响[D]. 湛江: 广东海洋大学, 2016: 1-4.
|
[37] |
祖铁红. 保水剂对海湾扇贝闭壳肌冻藏品质的影响研究[D]. 保定: 河北农业大学, 2014: 6-7.
|
[38] |
于淑池, 周海英. 复合无磷保水剂对冷冻金鲳鱼片的保水效果[J]. 食品工业, 2020, 41(1): 120-124.
|
[39] |
古霞. 南方大口鲇储藏稳定性研究及系列产品开发[D]. 成都: 西华大学, 2016: 19-28.
|
[40] |
张晨芳, 钟秋平. 复合无磷保水剂对冷冻罗非鱼片保水效果的研究[J]. 食品工业, 2016(10): 100-103.
|
[41] |
FAN M C, HUANG Q L, ZHONG S Y, et al. Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees[J]. Food Hydrocoll, 2019, 96: 604-616. doi: 10.1016/j.foodhyd.2019.05.045
|
[42] |
YANG S, TU Z C, WANG H, et al. Effects of coagulant promoter on the physical properties and microstructure of the mixed system of ultrafine fishbone and surimi[J]. LWT, 2020, 131: 109792. doi: 10.1016/j.lwt.2020.109792
|
[43] |
LI X X, FAN M C, HUANG Q L, et al. Effect of wet-media milling on the physicochemical properties of tapioca starch and their relationship with the texture of myofibrillar protein gel[J]. Food Hydrocoll, 2020, 109: 106082. doi: 10.1016/j.foodhyd.2020.106082
|
[44] |
吴香, 李新福, 李聪, 等. 变性淀粉对肌原纤维蛋白凝胶特性的影响[J]. 食品科学, 2020, 41(2): 22-28. doi: 10.7506/spkx1002-6630-20190227-209
|
[45] |
BORDERÍAS A J, TOVAR C A, DOMÍNGUEZ-TIMÓN F, et al. Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates[J]. Food Hydrocoll, 2020, 107: 105976. doi: 10.1016/j.foodhyd.2020.105976
|
[46] |
杜洪振, 陈倩, 杨振, 等. 预热处理大豆蛋白对鲤鱼肌原纤维蛋白凝胶和流变学特性的影响[J]. 食品科学, 2019, 40(12): 63-69.
|
[47] |
李艳青, 陈洪生, 俞龙浩, 等. 氧化大豆分离蛋白对鲤鱼肌原纤维蛋白乳化性和凝胶性的影响[J]. 农产品加工, 2018, 451(5): 13-15,18.
|
[48] |
FENG J H, CAO A L, CAI L Y, et al. Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase[J]. LWT, 2018, 93: 1-8. doi: 10.1016/j.lwt.2018.03.018
|
[49] |
SANTHI D, KALAIKANNAN A, MALAIRAJ P, et al. Application of microbial transglutaminase in meat foods: a review[J]. Crit Rev Food Sci Nutr, 2015, 57(10): 2071-2076.
|
[50] |
YANG N, FAN X R, YU W Y, et al. Effects of microbial transglutaminase on gel formation of frozen-stored longtail southern cod (Patagonotothen ramsayi) mince[J]. LWT, 2020, 128: 109444. doi: 10.1016/j.lwt.2020.109444
|
[51] |
邓思杨, 杨明, 潘男, 等. 淀粉与转谷氨酰胺酶复配引起肌肉蛋白功能特性的变化[J]. 食品科学, 2018, 39(12): 140-146. doi: 10.7506/spkx1002-6630-201812022
|
[52] |
杨华, 娄永江, 杨震峰. 谷氨酰胺转胺酶在水产品中的应用[J]. 食品工业, 2003(4): 48-49.
|
[1] | ZHOU Nan, WANG Yakun, HONG Kunhao, WEI Jie, YU Lingyun, ZHU Xinping. Molecular cloning, expression profile and subcellular localization of nanos1 gene from Macrobrachium rosenbergii[J]. South China Fisheries Science, 2022, 18(6): 52-59. DOI: 10.12131/20220067 |
[2] | LIU Meiling, SHANGGUAN Xiaozhao, WANG Xiaoqiang, WANG Yayu, WANG Guiling, LI Jiale. Molecular characterization and expression of MAP2K1 gene in Hyriopsis cumingii[J]. South China Fisheries Science, 2022, 18(5): 91-99. DOI: 10.12131/20210328 |
[3] | MENG Delong, SHEN Benlong, BAI Wanqiang, XUE Baobao, SHEN Heding. Cloning and tissue expression of heat shock transcription factor 1 (HSF1) gene of Sinonovacula constricta[J]. South China Fisheries Science, 2020, 16(5): 115-122. DOI: 10.12131/20190164 |
[4] | ZHOU Huiqiang, CHEN Kailing, SHU Hu, YANG Yang, ZHONG Dongming, ZHANG Mingqing. Cloning and starvation response of mc5r gene in Spinibarbus hollandi[J]. South China Fisheries Science, 2019, 15(4): 99-106. DOI: 10.12131/20190027 |
[5] | LIU Enrui, ZHAO Chao, WANG Pengfei, FAN Sigang, YAN Lulu, QIU Lihua. Cloning, expression analysis of TRIAP1 and its related miRNAs screening in Penaeus monodon[J]. South China Fisheries Science, 2019, 15(4): 88-98. DOI: 10.12131/20180285 |
[6] | CHEN Zhao, XU Hongfei, ZHAO Heyong, LIU Kang, LI Hua, HE Jinzhao, WEI Lingjing. Cloning and expression of melanin-concentrating hormone 1 gene in Florida red tilapia (Oreochromis sp.)[J]. South China Fisheries Science, 2018, 14(3): 73-82. DOI: 10.3969/j.issn.2095-0780.2018.03.009 |
[7] | JIAO Zhenzhen, TIAN Yuanyuan, SUN Chengfei, DONG Junjian, JIANG Peng, YE Xing. Expression analysis of gcngr1 gene in grass carp (Ctenopharyngodon idellus) PSF cells[J]. South China Fisheries Science, 2017, 13(5): 55-62. DOI: 10.3969/j.issn.2095-0780.2017.05.008 |
[8] | GAO Fang, XU Haidong, XU Liwen, SU Youlu, GUO Zhixun, JIANG Kui, FENG Juan. Cloning mce1A gene from Nocardia seriolae and its expression[J]. South China Fisheries Science, 2017, 13(1): 94-103. DOI: 10.3969/j.issn.2095-0780.2017.01.012 |
[9] | WEN Jiufu, GAO Zexia, LUO Wei, TONG Jingou, WANG Weimin. Observation of gonad at different development stages and expression analysis of Kiss2/Kiss2r genes in Megalobrama amblycephala[J]. South China Fisheries Science, 2013, 9(3): 44-50. DOI: 10.3969/j.issn.2095-0780.2013.03.008 |
[10] | ZHU Cai-yan, YE Wei, XIA Jun-hong, FU Yun, ZHOU Fa-lin, JIANG Shi-gui. Germplasm characteristics and genetic diversity analysis of an original species population of mud carp (Cirrhinus molitorella) from Guangdong Province[J]. South China Fisheries Science, 2005, 1(4): 1-5. |