Effects of different sugars on the thermal properties and microstructures of Mandarin fish (Siniperca chuats)
文献类型： 外文期刊
作者： Wang, Lan 1 ; Shi, Liu 2 ; Jiao, Chunhai 2 ; Wu, Wenjing 2 ; Li, Xin 2 ; Wang, Jun 2 ; Qiao, Yu 2 ; Liao, Li 2 ; Ding, Anzi; 1 ;
作者机构： 1.Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
2.Hubei Acad Agr Sci, Inst Farm Prod Proc & Nucl Agr Technol, Wuhan 430064, Hubei, Peoples R China
3.Hubei Acad A
关键词： Mandarin fish; Sugar; Thermal properties; Microstructure; Heating capacity
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）
ISSN： 0023-6438
年卷期： 2019 年 99 卷
页码：
收录情况： SCI
摘要： The manuscript investigated the thermal properties and microstructure of mandarin fish soaking in sucrose, trehalose, dextran, irradiated degraded KGM and enzymatic KGM solutions by differential scanning calorimetry and optical microscope. The results showed that the total sugar content of mandarin fish in different solutions was significantly increased (P < 0.05). Integrity, deformation and defects of cells and myofibre-myofibre detachments were observed in mandarin samples. The addition of sucrose, dextran, irradiated degraded KGM and enzymatic KGM had a significant effect on the heating capacity of mandarin fish, especially at the temperature below 0 degrees C, while the addition of treholase exhibited an increase on heating capacity of mandarin fish at the temperature above 0 degrees C. Moreover, all the sugars except trehalose could significantly increase thermal stability of myosin, but decrease that of actin.
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