冷熏对高白鲑理化性质及肌球蛋白特性的影响.

The effect of cold smoking on fish physicochemical properties and the myosin conformations were studied in the Coregonus peled from Sayram Lake. The smoke box temperature and smoke temperature was set as (20±2) ℃and 140 ℃, respectively, and series of smoke duration was set as 0, 6, 12, 18, 24 h. The moisture content, water activity(Aw), color, texture, TVB-N of fish and the myosin content, total sulfhydryl content, Ca2+-ATPase activity and hydrophobicity of myosin were determined. The results showed that, after smoked for 24 h, the fish moisture content decreased from 75.75% to 53.03%, the Aw decreased from 0.988 to 0.952, the lightness (L*) decreased, the redness (a*) and yellowness (b*) increased significantly (P<0.05), and both the shear force and toughness were obviously increased (P<0.05). TVB-N increased gradually from 9.81 to 14.43 mg/100 g when smoking time was increased from 0 to 24 h. It was observed that myosin concentration, total sulfhydryl content, Ca2+-ATPase activity decreased, and surface hydrophobicity increased during smoking (P<0.05). It was found that the optimum cold smoking time was 12-18 h to keep the quality of smoked fish and reduce the degree of myosin degeneration and oxidation of fish meat. This paper provides theoretical basis and technical guidance for the development of cold smoked products and control of protein oxidation during smoking processing [ABSTRACT FROM AUTHOR]