质地改良剂对北太平洋鱿鱼肌肉蛋白凝胶特性的影响  

Textural value adding for surimi-based gel product of squid Ommastrephes bartrami

作　　者：谢智芬[1] 刘俊荣[1] 赵艳秋[1] 俞微微[1] 

机构地区：[1]大连海洋大学食品科学与工程学院,辽宁省水产品加工及综合利用重点实验室,辽宁大连116023

出　　处：《大连海洋大学学报》2012年第2期190-194,共5页Journal of Dalian Ocean University

基　　金：国家"948"科学技术项目(2006-G41)

摘　　要：以北太平洋鱿鱼Ommastrephes bartrami的外套膜肌肉为原料,采用二次旋转组合实验设计方法,研究了3种品质改良剂(转谷氨酰胺酶、柠檬酸钠和多磷酸盐)对鱿鱼外套膜肌肉蛋白凝胶的凝胶强度、感官质量(咀嚼感、指压触感)和持水性的影响,并分别建立3种品质改良剂与感官质量、持水性和凝胶强度的回归拟合方程。结果表明:转谷氨酰胺酶、柠檬酸钠和多磷酸盐对鱿鱼肌肉蛋白凝胶的感官质量和凝胶强度均显示出不同的影响趋势,3种品质改良剂与感官质量(咀嚼感和指压触感)、凝胶强度和持水性的回归拟合方程的R2分别为0.8946、0.8980、0.9471、0.9106,拟合方程的显著性均很高,表明凝胶强度、感官评价和持水性均与转谷氨酰胺酶、柠檬酸钠、多磷酸盐的添加量存在着显著的相关关系,得到的拟合统计模型具有较高的可信度。The effects of three independent variables（TGase,sodium citrate and polyphate） on gel strength,organoleptic evaluation（chewiness and finger press strength）,and water holding capacity in the surimi-based gel products of raw red oceanic squid Ommastrephes bartrami were studied by Rotate composite design to evaluate the relationships between the independent variables and the properties of the squid products by texture-meter analysis,and response surface methodology.The addition of transglutaminase,sodium citrate and polyphate was shown to influence the response parameters of imitated seafood products in different ways.Polynomial regression equations of adjusting variables were expressed as R2=0.8946 for gel strength,0.8980 for chewiness,0.9471 for finger press strength,and 0.9106 for water holding capacity.Three independent variables were found to influence response parameters significanty.All the regression equations were significant and credible.

关 键 词：北太平洋鱿鱼 质地改良剂 凝胶特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]