烹饪方式对重组鱼排质构及体外模拟消化的影响
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Effects of Cooking Methods on the Texture and in Vitro Simulated Digestion of Recombinant Fish Steaks
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    摘要:

    研究水煮、汽蒸、微波、油炸4种烹饪方式对重组鱼排质构及体外模拟消化的影响,重组鱼排的质构及体外模拟消化率与处理方式存在一定的关系。结果表明:烹饪方式和谷氨酰胺转氨酶均不同程度地影响重组鱼排的硬度、弹性、胶黏性和咀嚼性,其中添加谷氨酰胺转氨酶的样品除内聚性外各质构参数均呈增加趋势。此外,烹饪方式和酶均影响重组鱼排的体外消化率,在口消化过程中影响较小,在胃和肠消化过程中因胃蛋白酶和胰酶作用位点发生变化,故消化率受较大的影响。通过高效液相和SDS-PAGE电泳图可以观察到整个消化过程中分子分离程度的变化以及分子质量减小。本研究可为生产重组草鱼鱼排提供一定的理论依据。

    Abstract:

    The effect of four different cooking methods(boiling, steaming, microwaving, frying) on the texture and in vitro simulated digestion of recombinant fish steaks, the cooking method and glutamine transaminase enzyme influence the texture and the in vitro simulated digestibility of recombinant fish steaks. The results showed that different cooking methods and enzyme affect the hardness, springiness, adhesiveness and chewiness of the recombinant fish steaks in varying degrees. The samples with glutamine transaminase enzyme showed an increasing trend except for cohesiveness. The cooking method and enzyme will affect the in vitro digestibility of the recombinant fish steaks, which has less influence during the mouth digestion process. Pepsin and trypsin action sites change during pepsin and gastrointestinal digestion, and digestibility is greatly affected. From the High Performance Liquid Chromatography and SDS-PAGE patterns, observed the changes in the degree of molecular separation and changes in molecular weight during the entire digestion process. This study provided a theoretical basis for the production and cooking methods of recombinant grass carp steaks.

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孟粉;秦求思;董烨;毛海萍;戴志远.烹饪方式对重组鱼排质构及体外模拟消化的影响[J].中国食品学报,2021,21(6):70-80

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  • 在线发布日期: 2021-07-16
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