酸堿處理對(duì)于鰱魚(yú)魚(yú)糜品質(zhì)的影響.pdf

1、江南大學(xué)碩士學(xué)位論文酸堿處理對(duì)于鰱魚(yú)魚(yú)糜品質(zhì)的影響姓名：付慶申請(qǐng)學(xué)位級(jí)別：碩士專(zhuān)業(yè)：食品科學(xué)指導(dǎo)教師：陳潔20091201AbstractAbstractChinahasalargeproductionofsilvercarpThemeatofwhichisthinandhasbadflavorifitisnotmadeintosurimiproductsThepHtreatmentisanewmethodforsurimiproces

2、swhichcanincreasetheproteinyieldsignificantlyButtheextremeconditionmayalsocauseproteindenaturationresultinginpoorquality碭eparametersofpHtreatmentintheprocessingofsurimifromsilvercarp，andthequalitystoragestabilityofthepro

3、ductswerestudiedinthispaperinordertogivetechnicalandtheoreticalsuggestionstosurimiindustryTheeffectsonthecompositionofsurimiafterpHtreatmentwerestudiedfirstlyThecontentsofmaincomponentsbeforeandafterprocessweretestedThea

4、cidandalkalimethodsCallgetmoreashandprotein1essmoistureandfatcomparedtothetraditionalmethodProteinyieldcanbeincreasedby112‰191％Thechangesofwatersoluble，salt—soluble，insolubleproteincontentsshowedthatafterpHtreatment，thep

5、roportionofsaltsolubleproteinincreasessignificantlywhilethealkalitreatmentcangetmorewatersolubleproteinThepH2methodcangetmoreinsolubleproteinandlesswatersolubleproteinAndtherearenosignificantdifferencesinthecontentsofwat

6、ersolubleandinsolubleproteinbetweenthesurimimadebytraditionalandpH3treatmentmethodTheelectrophoresisexperimentsshowedthatfortheacidtreatmentmethods，theproportionofmyosinheavychainbecamehigherwhiletheproportionoftheotherp

7、roteinincludingsomesolubleproteinbecamelowerandforthealkalitreatmenttherearemoretroponinandparvalbuminsaccordingtotheacidtreatmentTherefore，thealkalitreatmentmethodcallrecovermorewatersolublesaltsolubleproteinandtheacidt

8、reatmentmethodcanrecovermoresaltsolubleproteincomparedwiththetraditionalmethodDifferencesonthequalityinsurimimadebydifferentmethodsundersameproteinconcentrationwerethenstudiedResultsshowedthattheextremealkalinetreatment(

9、pHll0，120)maynotinfluencethetexture，waterholdingcapacityandthescoreoffoldingtestwhileincreasetheyieldThustheextremeacidtreatment佃H3)wasalmostthesamewithalkalinetreatmentexceptchewinessintextureanalysisButtreatmentunderpH

10、2willdecreasethetextureparameterandfoldingtestscoreresultinginpoorquality，nlereasonmaybetheaggressionanddenaturationofmyosinaccordingtotheproteinelectrophoresisFurthermorethereisalmostnodegradationwhilesurimimadeinacidor

11、alkalimethodswasheating，accordingtheologicalanalysisTheextremepHtreatmenthasgoodeffectonthestoragestabilityPeroxidevalue(POV)，productionofthiobarbutiricacidreactivesubstances(TBARS)，thecontentofsulfhydrylgroups(一SH)andca

12、rbonylgroups(COOH)weretested111elowerqualitywasmainlycausedbyoxidationduringfrozenstorageTherearenosignificantchangesinlipidorproteinoxidationbetweentlleextremepHmethodandthetraditionalmethodwhensurimiwasstoredunder18℃wi

13、thin2monthswhilethereissignificantdifferenceinlipidoxidationandnosignificantdifferenceinproteinoxidationafter2monthsstorageResultsaboveshowedthatthepHtreatment(pH3，12)cansignificantlyincreasetheproteinyieldandpreservethe