Effect of different temperatures on quality changes of silver carp during steam cooking processes

In order to study the influence of different temperatures on the quality of silver carp dialogue in the process of cooking,the change of volatile compounds,protein components content and Ca2 +- ATPase activity,total sulfhydryl and active sulphur content,surface hydrophobicity,weightlessness rate,shear force and p H value were measured under the normal pressure steam heating. The results showed that the temperature had a great influence( p < 0.05) on the types and content of volatile constituents in silver carp fish.The species were the most at60 ℃ that were 29 and the species were the lest at 70 ℃ that were 15. The content of alcohols and hydrocarbons materials were the highest at 90 and 80 ℃,respectively,and the aldehydes and ketones materials all had the highest contents at 70 ℃. The content of water- soluble protein,salt- soluble protein,alkali insoluble protein,total sulphur and the activity of Ca2 +- ATPase significantly dropped along with the rise of temperature. Alkali soluble protein content,weight loss rate and the p H value significantly increased with the rise of heating temperature.However,active sulphur content and surface hydrophobicity showed increased and then decreased trend,at 50 ℃and 60 ℃ researched maximum 0.18 mol / g and 410.08 So ANS,respectively. The shear force droped quickly at20~30 ℃ and reached to minimum 114.39 g at 60 ℃.The research results can provide the reliable reference for the hot working of the silver carp.