Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/50961
標題: 加壓加熱處理對虱目魚肉糊凝膠性狀與蛋白脢活性之影響
Effects of Pressure- and Heat-Treatment on Gel Property and Protease Activity of Meat Paste from Milkfish
作者: 郭嘉淳
Guo, Jia-Chun
關鍵字: hydrostatic pressurization;靜水壓;gel strength;whiteness;water holding capacity;protease;凝膠強度;白色度;保水力;蛋白脢
出版社: 食品科學系
摘要: 
本研究以省產養殖虱目魚為材料,比較魚肉肉糊經加熱、加壓後加熱及二
階段式加熱所得凝膠之凝膠強度、白色度與保水力之變化。此外亦萃取並
部分純化魚肉中之鹼性蛋白脢,探討其在不同溫度、pH及加壓加熱後活性
之變化情形,研究結果如下:1.虱目魚肉糊於50℃發生低溫凝膠,60、70
℃則發生高溫解膠現象,而漂洗肉糊之熱凝膠強度略高於未漂洗者,但溫
度對兩者之誘發趨勢均類似。2.熱凝膠之白色度會隨溫度升高而增加,60
、70℃加熱下無顯著差異。熱凝膠之保水力則會隨溫度的增加而減少。二
階段式加熱處理可改善肉糊之凝膠強度及白色度,但會造成保水力降低
。3.高壓處理對魚肉糊具有促進低溫凝膠,抑制高溫解膠的作用,經
由3,000atm、30min加壓前處理可提高魚肉糊之凝膠強度、保水力及白色
度。4.虱目魚之鹼性蛋白脢以5% Hammarsten casein作為反應基質,其最
適作用條件為pH8.0、60℃。在50℃、10~20min加熱前處理會促進其活性
,但於40、50及60℃、120min加熱前處理則會導致酵素失活。隨著壓力的
提高(~4,000atm)與加壓時間的延長(~30min)皆會降低酵素之活性,
以4,000atm加壓處理10min,酵素幾乎完全失活,顯示此蛋白脢屬於壓力
敏感性酵素。

The gel strength, whiteness, and water holding capacity of
theminced milkfish gel induced by heating, heating after
pressurizing,and two-step heating heating were compared.
Enzymatic activity of temperature, pH, hydrostatic
pressurization, and heat treatment on the protease activity were
also investigated. The results obtainedwere as follows:1.The
suwari of unwashed milkfish meat paste occurred at 50℃,while
the modori occurred at 60℃ and 70℃. The gel strength of the
washed meat paste was higher than that of unwashed. But the same
tendency in thermally induced gelation was observed.2.Whiteness
of milkfish gel increased with the increase of heating
temperature at 30~60℃. No obvious changes were observed at 60℃
and 70℃. Water holding capacity of thermally induced gel
decreased with the increase of heating temperature. Two-step
heating treatment improved the gel strength and whiteness of
gel, but deteriorated the water holding capacity of gel.3.High
pressure treatment could improve meat paste in suwari and
inhibitin modori. Gel strength. whiteness, and water holding
capacity of gelobtained by heating at 30 ~ 70 ℃ could be
improved by pressurizing at 3,000 atm for 30 min as
pretreatment.4.The alkaline extracted from milkfish showed the
maximum enzymatic activity at 60 ℃, pH 8.0 against 5%
Hammarsten casein as subatrate. The alkalineprotease was
activated by heating at 50 ℃ for 10 ~20 min, byt was
inactivated by heating 40, 50 and 60 ℃ for 120 min. Enzymatic
activity decreased with increasing pressure (~4,000 atn ) and
pressurizing time (~ 30 min). The fact, alkaline protease
treated at 4,000 atm for 10 min was almostcompletely
inactibated, indicated that the protease was susceptible to
pressure.
URI: http://hdl.handle.net/11455/50961
Appears in Collections:食品暨應用生物科技學系

Show full item record
 

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.