热杀菌条件对罗非鱼鱼糜肠凝胶质构的影响  

Effects of Different Sterilization Conditions on Gel Texture Properties of Tilapia Sausage

作　　者：陈斌[1] 阮征[1] 朱志伟[1] 李汴生[1] 刘通讯[1] 戴炳胡 曾广幸 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]阳江市琪海水产有限公司,广东阳江529536

出　　处：《农产品加工》2015年第4期15-18,共4页Farm Products Processing

基　　金：广东省教育部产学研结合项目(2011B090400293);广东省海洋渔业科技推广专项(A201201C03)

摘　　要：采用不同杀菌值的热杀菌处理,研究对罗非鱼鱼糜肠的质构指标和化学作用力指标的影响。通过控制在3,5,7 min的杀菌值(F值),比较杀菌后罗非鱼鱼糜肠的凝胶强度、持水性,以及鱼糜肠凝胶中巯基(-SH)含量、可利用赖氨酸含量,以及离子键、氢键、疏水相互作用的变化。结果显示,罗非鱼鱼糜肠的凝胶强度、持水性均随F值增加而均匀下降,且均比杀菌前有显著下降(p<0.05)。二硫键、ε-(γ-谷氨酰基)赖氨酸共价键和疏水相互作用是维持鱼糜凝胶结构主要化学作用力,其下降程度与上述质构指标的变化趋势相符,故此3种化学作用力在高温处理后均受到破坏,是导致上述质构指标变劣的原因,也间接反映了鱼糜凝胶网络结构在高温下受到破坏。The effects of different sterilization conditions on texture indicators and chemical bonding indicators of tilapia sausage are studied. The lethality values are controlled at 3,5,7 min,and the changes of gel strength,water holding capacity,content of-SH and available lysine,and the content of ionic bonding,hydrogen bonding and hydrophobic interaction are compared with the samples before sterilization. Results show that the gel strength and water holding capacity all decreas uniformly with the increasing of lethality value,and has significant reduction after sterilization（p〈0.05）. The disulfide bond,ε-（γ-glutamyl） lysine bond and hydrophobic interaction are the main chemical bonding maintaining surimi gel structure at high temperature conditions and the decreasing tendency is consistent with the texture indicators. Therefore,the above three kinds of chemical bonding are damaged in the high temperature treatment,which are the reason for the texture indicators becoming poor,and reflect indirectly that the three dimensional network of surimi gel is destroyed.

关 键 词：罗非鱼鱼糜肠 热杀菌 质构 可利用赖氨酸 巯基 疏水相互作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]