凝胶化时间和卵清蛋白添加量对竹荚鱼鱼糜凝胶特性的影响(英文)  

Effects of Gelation Conditions and Egg White Protein Content on Gel Properties of Surimi from Frozen Horse-Mackerel (Trachurus trachurus)

作　　者：王雨生[1,2] 陈海华[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛农业大学学报编辑部,山东青岛266109

出　　处：《食品科学》2013年第3期64-69,共6页Food Science

基　　金：2008年度山东省博士后创新项目专项(200803105);国家"863"计划项目(2006AA09Z430;2006AA09Z444)

摘　　要：主要研究卵清蛋白对竹荚鱼鱼糜在不同的凝胶化条件(30、90℃和50、90℃)的凝胶形成特性的影响。与对照相比,随着卵清蛋白添加量的增加,破断强度、凹陷度增加(P<0.05)。在竹荚鱼鱼糜中添加质量分数为1%的卵清蛋白,在30℃凝胶化5h并在90℃加热20min能够达到最佳的凝胶特性。卵清蛋白的添加量低于1%时对鱼糜凝胶的白度无影响(P<0.05),但添加量超过5%时,会导致鱼糜凝胶的白度降低(P<0.05)。随着卵清蛋白的添加,鱼糜凝胶的网络结构变得更加致密。Horse-mackerel （Trachurus trachurus） is one of the major economic fish consumed in China, but it still has not been commercialized to surimi-based products due to its high-fat content and low gel-forming capability. The effect of egg white protein （EWP） on proteolysis of horse-mackerel and gel properties of horse-mackeral surimi prepared at different heating conditions （30 ℃/90℃ and 50 ℃/90℃） was investigated. Regardless of heating conditions, addition of EWP resulted in increased breaking force and deformation of surimi gel （P〈0.05） when compared with the control sample. The best gel properties were observed with 1% EWP at 30 ℃ for 5 h and then heating at 90 ℃ for 20 min. No change in whiteness were observed ＂in gel with the addition of EWP less than 1% （P〈 0.05）, while addition of more than 5% EWP resulted in a lower whiteness （P〈 0.05）. The microstructure of surimi gel generally became denser with the addition of EWP.

关 键 词：卵清蛋白 凝胶化时间 凝胶特性 微观结构 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]