Changes Of Collagen Structure And Quality Function Regulation Mechanism Under Processing Condition Of Roasted Eel

Collagen has an important influence on the texture of fish,but the structure changes of collagen in Roasted Eel processing and its control on the eel quality are not well studied.In this paper,the eel was used as the raw material to analyze the changes in the muscle of eel in Roasted Eel processing.The physical and chemical properties,texture,shear force,water state and microstructure change of eel muscles were investigated and the changes in the molecular structure of collagen and the formation of collagen fibers in vitro under different conditions were measured by SDS-PAGE and laser dynamic light scattering method to analyse the change of collagen structure and its effect on the quality of Roasted Eel.The main contents and results are as follows.1)Through the measurement of the center temperature,physicochemical properties,texture and shear force of eel in different processing procedures of Roasted Eel,the influence of the processing conditions on the quality of eel muscle were studied.The results showed that after different processing procedures the center temperature of the fish body was different,the lowest was 65.25,the highest was 85.5,and the color and lustre change of eel meat were significant,pH between 6.5-6.8.After processing,the hardness,chewiness,stickiness and shear force of eel meat decreased by 80%,87.5%,77.8%and 90%respectively,while elasticity,cohesion and resilience increased by 33%,33%and 64.7%,respectively.2)Based on the key conditions for roasting.the eel muscle was simulated using different temperature and time.The physical and chemical properties,texture,shearing force,water state and microstructure change of eel muscle were measured,and the effect of heating temperature and time on the quality of eel muscle was analyzed.With the increase of heating temperature and time,the color and lustre of eel meat changed significantly,and the volume decreased.The weight-lessness rate increased first and then stabilized.The pH ranged from 6.2 to 6.6.The hardness and shear strength of the fish decreased obviously.The results of scanning electron microscopy showed that the muscle fibers of fresh eel muscle were complete,small in diameter,and closely arranged.After heating,the muscle fibers were changed in varying degrees,when the temperature is too high and the heating time is too long,muscle fibers were separated.The results of HE and Masson staining showed that the muscle fibers of the fresh eel were uniform in size,complete and closely connected,and the collagen fibers were evenly distributed between the muscle fibers.After heating,gaps between the muscle fibers were found.When the temperature and time increase,it becomes larger.This indicates that the collagen fibers were degraded obviously.The higher the temperature,the greater the degradation of the collagen fibers.3)The collagen of eel muscle was isolated and purified.The effect of heating temperature,time and pH on the collagen degradation of eel muscle,and the influence of K+,Na+,Ca2+ ions on collagen fiber formation of eel muscle collagen in vitro were studied.The results showed that the eel muscle mainly contained type ? and type V collagen.The collagen of eel muscle is easily degraded under the lower and higher pH conditions and the degree of degradation increases with the increase of heating temperature and time.K+ and Na+ ions have little effect on the formation of collagen fibers in vitro,and the formation of collagen fibers in vitro is inhibited when the pH is low and the Ca2+ ion is too high.The above results showed that the collagen structure clearly changed in the process of Eel roasting due to heating.These changes were directly related to the quality of Roast Eel.These results are expected to provide important theoretical guidance for process optimization and quality control of Roasted Eel.