期刊
PROCESSES
卷 10, 期 5, 页码 -出版社
MDPI
DOI: 10.3390/pr10050847
关键词
Cucumaria frondosa; autolysis enzyme; inactivation; thermal processing; protein denaturation; texture
资金
- Fisheries Training Programme of United Nations University (UNU-FTP2017)
- Research and Demonstration of Efficient Clean Production Mode of Important Marine Fish in Liaoning Province [2020JH1/10200002]
- National Key R&D Program of China [2020YFD0900600, 2019YFD0901800]
- Project of Education Department of Liaoning Province [JL202011]
- Project of Ocean and Fisheries Department of Liaoning Province [201722]
- Key Laboratory of Environment Controlled Aquaculture (Dalian Ocean University) Ministry of Education [202203]
The objective of this study is to effectively denature the autolysis enzymes of C. frondosa while avoiding quality deterioration. The results showed that boiling and steaming could efficiently inactivate the enzymes, but overheating reduced cooking yield and texture quality. Therefore, boiling at 100 degrees C for 45 minutes was suitable for pre-treatment, while steaming at 100 degrees C for at least 30 minutes was preferable for long-term storage and instant food.
The main objective is to effectively denature the autolysis enzymes of C. frondosa on the premise of avoiding the quality deterioration caused by overheating. The effects of the different thermal treatments (blanching at 40-80 degrees C for 45 min, boiling and steaming at 100 degrees C for 15-120 min) on the cooking yield, moisture content, protein degradation, texture, and enzyme inactivation were studied, and the inner relationship was investigated by multivariate analysis. The autolysis enzymes of C. frondosa were thermally stable and cannot be denatured completely by blanching. Boiling and steaming could efficiently inactivate the enzymes but overheating for 60-120 min reduced the cooking yield and texture quality. Boiling at 100 degrees C for 45 min was suitable for pre-treatment, with cooking yield of 70.3% and protein content of 78.5%. Steaming at 100 degrees C for at least 30 min was preferable for long-term storage and instant food, in which the relative activity was only 3.2% with better palatability.
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