浙江工商大学 食品与生物工程学院，浙江省食品安全重点实验室，浙江 杭州 310035
陆海霞(1977)，女，讲师，博士，主要研究方向为水产品加工. Tel：0571-88071024转7588; E-mail：luhaixia@mail.zjgsu.edu.cn
国家863计划重点项目（2007AA091806）；浙江省科技厅海洋生物资源综合加工与利用优先主题项目（2009C03017-5）；浙江省教育厅项目（Z07－169）；浙江省教育厅项目（Z09-15）
Dosidicus gigas是一种高产量、低价格、低品质的海洋渔业资源，由于其肉质粗糙，还有酸、苦、涩等不良风味，对秘鲁鱿鱼的资源化利用成为一个难点问题。本研究以秘鲁鱿鱼为研究对象，通过测定肌原纤维蛋白凝胶的硬度、弹性、电泳图谱等，研究了超高压对其凝胶特性的影响，并比较了其与热诱导凝胶的差异。结果表明，超高压时，，超高压时凝胶弹性为、
Ultra-high pressure is a food processing method that can give some new texture characters to finished product. Jumbo squid, is a marine fishery resource with high yield, low price and low quality. It’s difficult to utilize this resource because its meat was very coarse with some bad flavor such as acid, bitter and acerbity. The effects of ultra-high pressure and heat on gel properties of Jumbo squid myofibrils were studied in term of hardness, elasticity[c1], and by using SDS-PAGE electrophoresis in this study. The result showed gel elasticity of Jumbo squid myofibrils reached the max of 1.43 when ultra-high pressure were 300 MPa, keeping 10 minutes. Gel elasticity was 1.42 when ultra-high pressure was kept for 25 min at the same pressure. Gel hardness reached max of
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陆海霞,张蕾,李学鹏,励建荣.超高压对秘鲁鱿鱼肌原纤维蛋白凝胶特性的影响[J].中国水产科学,2010,17(5):0-
.[J]. Journal of Fishery Sciences of China,2010,17(5):0-
