羧甲基壳聚糖与NaCl组合漂洗制备白鲢鱼糜工艺条件优化  

Optimization of Processing Conditions of Silver Carp Surimi Prepared by Combined Carboxymethyl Chitosan/Sodium Chloride Rinsing

作　　者：李玮[1] 赵思明[1] 熊善柏[1] 李宗哲[2] 吴让明 胡杰 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]军事经济学院,食品营养学专业湖北武汉430035

出　　处：《食品科学》2015年第20期26-31,共6页Food Science

基　　金：国家现代农业(淡水鱼)产业技术体系建设专项(CAR-46-23)

摘　　要：目的:探讨羧甲基壳聚糖(carboxymethyl chitosan,CBC)与Na Cl组合漂洗白鲢鱼糜对凝胶品质、鱼糜收率及蛋白损失率等的影响。方法:以鲜白鲢鱼为原料,分别采用去离子水、0.25%、0.5%、0.75%、1.0%的Na Cl溶液,0.5%、1.0%、1.5%、2.0%的CBC溶液,1.0%CBC+1.0%Na Cl、1.0%CBC+0.75%Na Cl、1.5%CBC+1.0%Na Cl、1.5%CBC+0.75%Na Cl,对鱼糜进行一次漂洗(鱼肉与漂洗液质量比1∶5),测定不同漂洗处理对鱼糜凝胶强度、白度、蛋白质组成及流变特性的影响。结果:单独采用Na Cl漂洗时,随着其用量的增大,鱼糜凝胶强度、白度呈现增加趋势(P<0.05),总蛋白含量呈现先增加后下降的趋势,过高或过低的Na Cl质量分数,均不利于提高鱼糜得率。单独采用CBC溶液漂洗时,凝胶强度、白度、水溶性蛋白含量随着CBC质量分数的增大呈上升趋势(P<0.05)。采用Na Cl和CBC组合漂洗时,1.5%CBC+0.75%Na Cl组合得到的鱼糜凝胶强度最高,达232.05 g·cm,显著高于对照的142.22 g·cm(P<0.01),此时的盐溶性蛋白含量10.53%和水溶蛋白含量4.91%,显著高于空白对照的9.36%(P<0.05)及4.06%(P<0.01)。1.5%CBC+0.75%Na Cl组合漂洗,获得良好的鱼糜凝胶强度、白度及粗蛋白含量。结论:采用1.5%CBC+0.75%Na Cl漂洗可以改善鱼糜的凝胶品质,蛋白损失率比对照组降低10.56%,从而提高鱼糜得率,并降低废水排放。Objective： To investigate the effects of combined rinsing with carboxymethyl chitosan（CBC） and sodium chloride on gel quality, yield and protein loss of silver carp surimi. Methods： Fresh silver carp meat was rinsed with deionized water, 0.25%, 0.5%, 0.75%, and 1.0% Na Cl solution, 0.5%, 1.0%, 1.5%, and 2.0% CBC solution, 1.0% CBC ＋ 1.0%Na Cl, 1.0% CBC ＋ 0.75% Na Cl, 1.5% CBC ＋ 1.0% Na Cl, and 1.5% CBC ＋ 0.75% Na Cl, respectively（fish meat： rinsing liquid = 1：5, m/m）. Surimi gel strength, whiteness, protein composition and rheological properties were measured. Results： As Na Cl concentration（when used solely） increased, the surimi gel strength and whiteness showed significantly increasing trends（P 0.05） and total protein content increased first and then decreased. Both excessively high and excessively low Na Cl concentration had adverse effects on surimi gel yield. Increasing CBC concentration, when used alone, significantly increased the gel strength, whiteness, water-soluble protein content of surimi（P 0.05）. When minced fish was rinsed with a combination of CBC and Na Cl, the highest gel strength of 232.05 g·cm was obtained using 1.5% CBC ＋ 0.75% Na Cl, which was significantly higher than that（142.22 g·cm） of the blank（P 0.01）. Rinsing with CBC and Na Cl in combination was better than either of them alone. Rinsing with 1.5% CBC ＋ 0.75% Na Cl, salt soluble protein content of 10.53%, and watersoluble protein content of 4.91% were obtained, which were significantly higher than those（9.36%（P 0.05） and 4.06%（P 0.01）） of the blank, respectively. Rinsing with 1.5% CBC ＋ 0.75% Na Cl, salt soluble protein content of 10.53%, and water soluble protein content of 4.91% were obtained, which were significantly higher than those（9.36%（P 0.05） and 4.06%（P 0.01）） of the blank, respectively. Moreover good surimi gel strength, whiteness and crude protein content were obtained. Conclusion： Rinsing with a combination of 1.5% CBC ＋ 0.75% Na Cl can imp

关 键 词：白鲢 鱼糜 漂洗 凝胶强度 羧甲基壳聚糖 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]