【作者】 刘莲凤； 高昕； 许加超； 付晓婷；

【Author】 Liu Lian-feng,Gao Xin~*,Xu Jia-chao,Fu Xiao-ting ((College of Food Science and Engineering,Ocean University of China Qingdao,Shandong 266003) )

【机构】 中国海洋大学食品科学与工程学院；

【摘要】 采用Van Gieson染色法、差示扫描量热法和电镜扫描方法研究在不同加热温度(50、70、100℃)下刺参肌肉组织和胶原纤维结构的变化。结果发现,随着加热温度的升高,刺参组织的致密性增强,纤细的胶原纤维发生变性、凝聚,导致纤维间孔隙度减小、纤维变粗、胶原纤维方向性增强;70℃加热时胶原纤维蛋白开始收缩变性,同时胶原蛋白实际质量减少。50℃加热条件下胶原纤维蛋白的凝聚变性程度最小,而此温度条件又能促使其自溶酶失活,与70、100℃加热样品相比,50℃加热样品能够较好保持刺参的组织结构和胶原纤维的鲜度。更多还原

【Abstract】 The body wall of sea cucumber,Stichipus japonicas,was studied with respect to the change of tissue structure and collagen fiber during heated processing.The following is the results. Light microscope and SEM showed that collagen fibers from fresh raw sea cucumber were relatively loose and well-distributed without certain directionality.The changes of collagen fibers during heating were evident,and collagen fibers condensed at 50℃and 70℃and degenerated to gelatin at 100℃.Collagen fibers of heated sea cucumber showed well-distributed with certain directionality.The space between fibers was relatively small,and the whole tissue became thick, while the collagen content of cooked sea cucumber gradually reduced compared with fresh raw samples.更多还原