超声波辅助凝胶化对罗非鱼鱼糜凝胶性能的影响  

Effect of Ultrasonic-Assisted Gelling on Gel Properties of Tilapia (Sarotherodon nilotica) Suri mi

作　　者：张崟[1] 曾庆孝[1] 朱志伟[1] 周蕊[1] 韩光赫[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2009年第4期138-142,共5页Journal of South China University of Technology(Natural Science Edition)

基　　金：广东省科技计划项目(2006B20401004);广州市荔湾区科技计划项目(20072208086)

摘　　要：为改善罗非鱼鱼糜凝胶的品质,通过测定鱼糜凝胶的强度、质构特性、压出水分,对凝胶作电泳和电镜分析,用响应面法分析凝胶化条件,考察了超声处理对鱼糜凝胶性能的影响.结果表明:鱼糜在40℃凝胶化时用功率100W、频率28 kHz的超声波处理可显著提高鱼糜凝胶的强度(P<0.05);超声波处理还可提高凝胶的黏性、弹性、内聚性、回复性及压出水分;超声波促进了鱼糜蛋白分子间的交联和交叠,这是鱼糜凝胶强度提高的主要原因;超声波辅助凝胶化的最优条件为58℃下凝胶化13min;与对照样相比,超声波辅助凝胶化可以使鱼糜凝胶化时间缩短10min.This paper deals with the ultrasonic-assisted gelling of tilapia （ Sarotherodon nilotica） surimi for the purpose of improving gel properties. In the investigation, the gel strength, textural characteristics and expressible moisture of surimi gel were determined, and the gel electrophoresis, the electron microscope analysis and the response surface analysis were performed to reveal the effect of ultrasonic treatment on gel properties. The results show that （ 1 ） when sumiri gel is treated with 28 kHz ultrasonic （ 100 W） during the gelling at 40 ℃, the gel strength of surimi increases significantly （ P 〈 0. 05 ） ; （2） ultrasonic treatment improves the adhesiveness, springiness, cohesiveness, resilience, and expressible moisture of surimi gel; （3） the improvement of gel strength is mainly due to the interaction and overlapping of surimi proteins caused by ultrasonic; （4） the ultrasonic-assisted gelling at 58℃ for 13 rain is optimal for the gel property improvement; and （5） the gelling time cost of the surimi treated with ultrasonic is 10 rain less than that of the control group.

关 键 词：鱼糜 超声波 罗非鱼 凝胶性能 

分 类 号：S984.1[农业科学—捕捞与储运]