北太平洋鱿鱼肌肉蛋白质凝胶特性的研究  

Gelling Properties of Muscle Proteins in Red Oceanic Squid

作　　者：赵艳秋[1] 刘俊荣[1] 王伟光[1] 许丽丽[1] 

机构地区：[1]大连水产学院食品工程系,辽宁大连116023

出　　处：《水产科学》2009年第3期122-125,共4页Fisheries Science

基　　金：国家"948"农业科学技术项目(2006-G41)

摘　　要：以北太平洋鱿鱼为原料,从擂溃工艺、弹性补强剂、品质改良剂以及加热方式对鱿鱼肌肉蛋白质凝胶特性进行了较为系统的研究。先利用正交试验设计分别确定擂溃参数,淀粉、植物蛋白和水的添加量,并在此基础上通过单因素试验确定转谷氨酰胺酶、柠檬酸钠、多磷酸盐的添加量及加热方式。研究结果表明,在试验范围内,擂溃温度3℃,空溃5 min,盐溃10 min;添加8%植物蛋白,10%淀粉,20%水分,凝胶弹性较好。采用二段加热,柠檬酸钠、转谷氨酰胺酶、多磷酸盐的添加量分别为0.2%、0.2%、0.3%,鱼糜的凝胶性能较好。Red oceanic squids were taken as raw material to investigate the properties of red oceanic squid surimi-based gel products. Influence of blending conditions, addition of starch, vegetable protein and water on the red oceanic squid surimi-based gel products prosperities were studied by orthogonal design. Based on the research,cooking treatment,addition of transglutaminase,sodium citrate and polyphate were studied separately. The results showed that the optimum processing conditions were as follows.the blend- ing condition was the temperature 3℃, time of mincing with or without salt was 10 min and 5 min,and addition of starch, vegetable protein,and water was 10%, 8% and 20%,respectively. The gel strength of red oceanic squids was much more better as it was found that addition of transglutaminase,sodium citrate and polyphate were 0.2 %, 0.2 %, 0.3 %, respectively.

关 键 词：北太平洋鱿鱼 外套膜肌肉 凝胶特性 

分 类 号：S986[农业科学—捕捞与储运]