白鲢鱼糜肌球蛋白交联反应和凝胶化最适条件的研究  

Optimal Conditions for Maximal Cross-linkage of Myosin Heavy Chain(MHC) and Gelation of Surimi Product from Silver Carp(Hypophthalmichtys molitrix)

作　　者：王金余[1] 刘承初[1] 赵善贞[1] 袁春红[1,2] 陈舜胜[1] 王锡昌[1] 今野久仁彦[2] 

机构地区：[1]上海海洋大学食品学院,上海200090 [2]日本北海道大学水产科学学院,日本函馆041-8611

出　　处：《食品科学》2008年第11期223-227,共5页Food Science

基　　金：上海市高校高水平特色发展项目(6870309);上海市重点学科建设项目(T1102)

摘　　要：对白鲢鱼糜的制备和加工处理条件进行研究,以寻求得到肌球蛋白交联和凝胶形成的最佳效果。结果显示,肌球蛋白的交联明显受漂洗次数、CaCl2浓度、低温凝胶化的温度和时间的影响,其最佳条件为:漂洗两次;CaCl2添加量0.2‰;低温凝胶化的温度和时间分别为35℃和4～6h。此外,还发现肌球蛋白的交联和凝胶强度存在明显的正相关性。当鱼糜在最佳肌球蛋白交联反应的条件下进行低温凝胶化处理时,鱼糜破断强度的增加值也最大;鱼糜经过35℃,5h的低温凝胶化再经85℃加热30min的二段加热处理后,其鱼糕的破断强度可达到600g,而没有进行低温凝胶化处理的对照样品的破断强度仅为170g。In order to make more effective utilization of silver carp and upgrade its commercial value, the optimal processing conditions for silver carp surimi to reach maximum myosin heavy chain （MHC） cross-linkage and gel forming ability were investigated. Results showed that MHC cross-linkage in set process is remarkably affected by washing times, CaCl2 concentration, gelation incubation temperature and time. The optimal conditions for MHC cross-linkage are as follows： the washing times two; the concentration of additional CaCl2 0.2‰, gelation incubation temperature 35 ℃ and time 4 to 6 h. In addition, a significantly positive correlation between MHC cross-linkage and gel strength exists. Maximum increase in gel-breaking force can be obtained when the surimi is set under the optimal cross-linking conditions. The breaking force of kamaboko gel reaches 600 g when the surimi is set at 35 ℃ for 5 h, followed by a further heating at 85 ℃ for 30 min, while for the control sample, its gel-breaking force is only 170 g.

关 键 词：鱼糜 低温预处理 谷氨酰胺转胺酶 白鲢 肌球蛋白 漂洗次数 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]