曼式无针乌贼肌肉的低温相变区热特性及蛋白热稳定性研究

李密; 李和生; 金洋; 郑丽; 宋正规; 毛天立

doi:10.13386/j.issn1002-0306.2016.22.025

曼式无针乌贼肌肉的低温相变区热特性及蛋白热稳定性研究

Thermal characteristics in low- temperature- phase transition and thermal stability of the protein of squid(Sepiellam aindroni de Rochebrune) muscle

摘要

摘要: 以曼式无针乌贼肌肉为原料,采用差式扫描量热仪（DSC）研究乌贼肌肉的热特性。本文一方面测定新鲜乌贼肌肉低温相变区（-40¹0℃）的热特性,另一方面比较4℃贮藏（冷藏）和4℃下冰块包埋贮藏（冰藏）乌贼肌肉在贮藏期间的热特性差异。结果分析表明:乌贼肌肉冰点是-3.3℃,冻结焓170.75 J/g,冻结温度-15.1℃,不可冻结含水率为22.98%;表观比热首先缓慢增加,然后快速增加达到峰值28.242 J/（g·℃）,随后迅速减小,并且表观比热和温度拟合良好,拟合度R²=0.9879;乌贼肉的热焓值在升温过程中明显增大;冰藏组（4℃冰块包埋）和冷藏组（4℃）对比,肌球蛋白和肌动蛋白贮藏稳定性更高。本实验研究曼式无针乌贼肌肉的热特性,为乌贼肉的加工提供理论依据。

Abstract: The thermal characteristics of Mannesmann maindroni muscles as raw material was studied by using differential scanning calorimetry( DSC). On the one hand,the freezing point,freezing enthalpy,freezing temperature and non- freezing water content of fresh squid meat were measured in low temperature phase transition region(-40~10 ℃).On the other hand,thermal characteristics of squid muscle was compared between the refrigerator storage and the ice- embedded storage of 4 ℃.The results showed that freezing point,freezing enthalpy,freezing temperature and non- freezing water content was respectively-3.3 ℃,170.75 J / g,-15.1 ℃ and22.98%.Squid meat apparent specific heat increased at first and peaked 28.242 J /( g· ℃),but it decreased rapidly at last.Apparent specific heat and temperature fitted well,and the R~2 was 0.9879.Compared with refrigerated group of 4 ℃,myosin and actin protein in iced group had higher storage stability. The study aimed to research thermal characteristics of Mannesmann maindroni muscle and provide a theoretical basis for the squid meat processing.