加熱處理對金目鱸肉糊凝膠性狀之影響

Effects of Heat-Treatment on Gelation Property of Meat Paste from Giant Seaperch (Lates calcarifer)

陳小薇(Shiau-Wei Chen) ； 柯文慶(Wen-Ching Ko)

《農林學報》 52卷1期 (2003/03) Pp. 1-9

https://doi.org/10.30089/JAF.200303.0001

摘要

本研究以省產養殖活金目鱸爲材料，經三片切取普通肉製備肉糊，將此肉糊於30-80℃處理20-120min時，發現在50℃以下低溫域加熱處理，隨時間之延長英凝膠強度有逐漸上升趨勢，而在60℃以上高溫域加熱處理時，則見明顯下降趨勢，顯示金自鱸肉糊之低溫凝膠現象(suwari; setting)發生於50℃，而高溫解膠現象(modori; disintegration)則發生於60℃。將肉糊置於30-50℃下預熱後於90℃下加熱20min，即施行所謂二階段加熱處理時，發現凝膠強度僅有些微上升趨勢，而於60℃下處理者，雖可見高溫解膠現象，但凝膠強度仍高於單階段加熱處理者。肉糊經40-60℃加熱所得凝膠之白度(whiteness)隨著溫度升高及時間延長而增高，但70-80℃加熱處理者並無顯著影響，顯示此溫度下蛋白質已達完全變性程度；經二階段加熱所得凝膠之白度亦因蛋白質已受90℃高溫，故無顯著變化。本研究確認金目鱸爲易凝膠而難解膠之魚種，50℃爲其發生suwari之明顯溫度，而二階段加熱方式對其凝膠之形成之促進效果有限。

關鍵字

金目鱸 ； 低溫凝膠 ； 高溫解膠 ； 凝膠性

並列摘要

Cultured giant seaperch was three-piece filleted to prepare meat paste of the ordinary muscle. Changes in gel strength of the meat paste heated at 30-80℃ for 20-120min were investigated. The gel strength increased strikingly and reached a maximum at around 50℃, which then decreased at 60℃. This indicated that suwari, a setting phenomenon occurred at 50℃ and modori, a disintegration phenomenon occurred at 60℃. Two-step heating of meat pastes (first heating at 30-50℃ for up to 2hr, second heating at 90℃ for 20min) resulted in limited enhancement in gel strength. Though modori was observed during two-step heating, the obtained gel showed higher gel strength than that heated by one-step heating. Whiteness of the meat pastes heated at 40-60℃ increased with the increase of heating temperature and time, but no obvious change was observed for that heated at 70-80℃ and two-step heating, because high temperature heating resulted in complete denaturation of protein. This study verified that cultured giant seaperch belonged to an easy-setting and difficult-disintegration fish species. Setting of meat paste obviously occurred at 50℃ but two-step heating had no effect on enhancement of gel formation.

並列關鍵字

Scaperch ； Suwari ； Modori ； Gelation property