四种非肌肉蛋白对冷冻竹荚鱼鱼糜凝胶能力的影响研究  

Study on effect of four non-muscle protein on surimi gelation from frozen horse mackerel

作　　者：夏培浩[1] 薛勇[1] 王超[1] 崔宏博[1] 张莉莉[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品工业科技》2012年第5期123-127,共5页Science and Technology of Food Industry

基　　金：海洋公益性行业科研专项(201105029);国际科技合作项目(2010DFA31330);泰山学者建设工程专项经费

摘　　要：探讨了四种常用的非肌肉蛋白对竹荚鱼鱼糜凝胶特性的影响,对不同鱼糜加热过程中凝胶强度、持水力、白度、SDS-PAGE电泳图谱以及微观结构的变化进行比较。实验结果表明,血浆蛋白对冷冻竹荚鱼的蛋白酶有很强的抑制效果,最佳添加量为1%。卵清蛋白及乳清蛋白在5%高浓度时其凝胶增强效果与1%的血浆蛋白添加效果近似,大豆蛋白的效果较差,四种蛋白对鱼糜白度、持水力影响不大。非肌肉蛋白应用于竹荚鱼鱼糜的品质改善中,对凝胶劣化有一定的抑制,这对竹荚鱼鱼糜的品质控制具有一定意义。To improve the surimi gel from frozen horse mackerel,the addition of some protein additives（egg white protein,pork plasma protein,soybean protein and whey protein concentrate） was evaluated by texture analysis,water-holding ability,whiteness,SDS-PAGE,scanning electron microscopic observation.The results showed addition of pork plasma protein reduced the extent of gel weakening caused by the proteases.The effect of 5% addition of EW and WPC on the gel improvement was equal to 1% PPP and the effect of soybean protein was weak.The effects of proteins on water-holding ability and whiteness were weak.The above results showed that these four additives were good quality-enhancing compounds for frozen horse mackerel surimi,which could be used in practical applications.

关 键 词：冷冻竹荚鱼 非肌肉蛋白 鱼糜 凝胶 

分 类 号：TS201.7[轻工技术与工程—食品科学]