文献类型：期刊文献

中文题名：超高压杀菌处理和热处理对香港牡蛎肉品质的影响

英文题名：Comparison of effect of ultra high pressure treatment and heat treatment on muscle quality of Crassostrea hongkongensis

作者：王晓谦[1];秦小明[1];郑惠娜[1];章超桦[1]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,国家贝类加工技术研发分中心(湛江),广东湛江524088

年份：2015

卷号：41

期号：11

起止页码：93

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、北大核心2014、CSCD2015_2016、北大核心、CSCD

基金：现代农业产业技术体系建设专项资金资助(编号:CARS-48-07B);贝类产业关键技术推进研究与示范(广东省科技厅;编号:2010B020201014);广东省贝类产业关键技术集成及推广(国家星火计划十二五重大与重点项目)

语种：中文

中文关键词：超高压;香港牡蛎;营养成分;品质;呈味成分

外文关键词：ultra high pressure; Crassostrea hongkongensis; nutrient components; quality; flavor components

中文摘要：以新鲜牡蛎为对照,比较超高压处理和热处理对香港牡蛎基本营养成分、肌肉、组织品质及呈味成分的影响。研究结果表明:超高压处理能够较好地保留牡蛎的营养成分;DSC(示差扫描)、光学显微镜和扫描电镜结果显示,超高压会使蛋白质发生变性,并使其结构变得更为紧密,而热处理后的牡蛎蛋白质发生严重变性;与新鲜牡蛎相比,超高压使游离氨基酸含量、ATP及其关联化合物(IMP除外)及有机酸显著增加(P<0.05),无机离子的含量显著降低(P<0.05),甜菜碱变化不显著,热处理的变化比超高压处理的变化更为明显。超高压处理与热处理相比,更有利保持牡蛎原有的营养和色泽。

外文摘要：Compared with untreated Crassostrea hongkongensis, the effect of ultra high pressure（UHP） and heat treatment on the nutrient components, quality and flavor components of Crassostrea hongkongensis were investigated. The results showed that UHP could retain more nutrient components than heat treatment. DSC and optical microscope and scanning electron microscopy results also showed that UHP treatment cause protein denaturation. , and make the structure more closely. Compared with heat treatment, the oyster protein after heat treatment severe serious degenera- tion. Compared with fresh oysters, UHP make free amino acids and nucleotides and related compounds （except IMP） significantly （P 〈0.05） , the amount of organic and inorganic ions decreased significantly, betaine did not change significantly （P 〈 0.05）. Changes in heat treatment is more obvious than changes in UHP treatment. Compared with heat treatment, Ultrahigh pressure processing can keep oyster original nutrition and colour.