鲢鱼肉盐溶蛋白热诱导凝胶保水性的研究  

Study on the Water-holding Capacity of the Gel Heat-induced from Salt Soluble Protein of Silver Carp Meat

作　　者：占剑峰[1] 刘小涛 

机构地区：[1]黄冈师范学院生命科学与工程学院,湖北黄冈438000 [2]浙江省宁波市牛奶集团有限公司,浙江宁波315033

出　　处：《安徽农业科学》2010年第17期9197-9198,9268,共3页Journal of Anhui Agricultural Sciences

基　　金：黄冈师范学院2009年科学研究项目(09CB065)

摘　　要：[目的]研究鲢鱼肉盐溶蛋白热诱导凝胶的保水性,为鱼糜类产品的生产研究提供参考。[方法]以鲢鱼肉为试材,通过不同提取条件以及复合磷酸盐的添加量,比较盐溶蛋白热诱导凝胶保水性的变化。[结果]NaCl溶液的浓度、溶液的pH值、提取时间对保水性有明显的影响,最佳提取条件为NaCl浓度0.5 mol/L、pH值6.0、提取时间24 h;复合磷酸盐的含量对保水性有明显影响,最佳使用量分别为磷酸氢二钠0.40 g/kg,磷酸三钠1.67 g/kg,六偏磷酸钠0.33 g/kg。[结论]鱼糜类产品的保水性取决于提取液的浓度、pH值、提取时间以及复合磷酸盐的用量及种类。[Objective] The reference for the production of the fish meat products was provided through the research on the gel-forming property of salt soluble protein of silver carp.[Method] The silver carp meat being taken as the experimental material,the variation of the water-holding capacity of the gel heat-introduced from its salt soluble protein was compared through the treatment with different extraction conditions and addition amounts of complex phosphate.[Results] The effect of the concentration and pH value of NaCl solution,the extraction time on water-holding capacity was obvious.The best extraction condition was as follows： the concentration of NaCl solution,0.5 mol/L;pH value of NaCl solution,6.0;the extraction time,24 hours.And also the significant efficiency on the water-holding capacity was from the content of complex phosphate and the optimal application amount of it was Na2HPO4,0.40 g/kg;trisodium phosphate,1.67 g/kg;and 6-untrisodium phosphate,0.33 g/kg.[Conclusion] The water-holding capacity of fish meat products depended on the concentration and pH value of NaCl solution,the extraction time,the content of complex phosphate and its kind.

关 键 词：鲢鱼 凝胶 保水性 磷酸盐 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]