Study On The Thermally Induced Changes Of Inter Molecular Forces And Texture Of Minced Scallop Adductor

Patinopecten yessonensis is an important kind of economical seafood,which is rich of protein.Because of the change in conformation and molecular aggregation,heated protein would affect the quality of the product.In order to offer some basis for the production of shellfish,we studied the change in chemical force and texture from the mince of the adductor from Patinopecten yessonensis,and we also studied the seasonal variation of the nutrients from deferent part of Patinopecten yessonensis.In this essay,we determined the change of ionomer bonds,hydrogen bonds,hydrophobic bonds,disulfide bonds,and other intermolecular forces.Results showed that,the relative content of ionomer bonds,hydrogen bonds,and hydrophobic bonds,decreased as heating time extended at the relatively low temperature(600??80?).While being heated at 100?,higher than before,the relative amount of hydrophobic bonds,decreased greatly at the first 15 minutes,and the relative amount of disulfide bonds,increased at first and then decreased a little,and other intermolecular forces showed the same trend.As the temperature increased,the relative amount of ionomer bonds and hydrogen bonds,decreased greatly during the same heating time(30 min).The decreasing trend slowed down and hydrophobic bonds showed an increase and decrease trend while the temperature was higher than 60?.The relative amountof hydrophobic bonds was higher than ionomer bonds and hydrogen bonds reduced slowly.Disulfide bonds showed an increase and decrease trend,while other intermolecular forces showed an increasing trend.The relative amount of hydrophobic bonds and disulfide bonds was at quite high,which meaned they are the main force affect the change of protein conformation,the force effect of ionomer bonds and hydrogen bonds decreased as the temperature increased.Texture analyzer was used to study the change of texture parameters of scallop mince,the results showed that:hardness and chewiness show an increase and decrease trend and cohesiveness showed a decreasing trend while heated at a relatively low temperature(60??80?).What was more,resilience decreased gradually as the heating time extended while being heated at 60?.Hardness and chewiness showed an increase and decrease tend while being heated at the same time(30 min).The essay studied the nutrients of softw are part from Patinopecten yessonensis which are collected in different seasons(from December 2011 to December 2012).The results showed that morphological indicators and weight of full shell were of highly significant correlation(p<0.01).The proportion of software part was 36.60%?55.50%.The nutrient components in different seasons were as follows:the highest protein and ash contents were in December,77.87%and 13.84%,while the lowest was in April,50.78%and 8.06%.The highest total glycogen and fat contents were in April,27.22%and 10.25%,while the lowest was in December at 3.73%and 3.99%.The nutrient components of different software parts in different seasons were as follows:protein and total glycogen content of adductor muscle were high,the highest in December of the following year and April,about 82.70%and 27.22%,respectively.The mantle had the highest ash content in December at 13.94%,while the midgut gland had high fat content in August,as 44.68%.In February and April,there was a high content of protein content androgenic gland,while the female gland had a high content of total glycogen.In different seasons,the essential amino acid(EAA)and semi-EAA were comparatively rich among the total amino acdis:EAA achieved the highest value in August at 36.46%,while the S-EAA avhieved the highest value in February at 13.83%.The content of saturated and monounsaturated fatty acids achieved the highest value in Febuary as 41.90%and 32.59%,while the content of polyunsaturated fatty acid achieved the highest value in June as 47.18%,meanwhile,18.96%?32.68%of it were Eicosapentaenoic acid and docosahexaenoic acid.