鱼种和亲水胶体对鱼糜制品凝胶性质的影响  

Effects of fish species and hydrocolloids on the gel properties of surimi gels

作　　者：王艳霞[1] 张金丽[1] 张瑞婷[1] 郝更新[1] 翁武银[1,2] 

机构地区：[1]集美大学食品与生物工程学院,福建厦门361021 [2]厦门市海洋功能食品重点实验室,福建厦门361021

出　　处：《食品工业科技》2016年第2期143-147,共5页Science and Technology of Food Industry

基　　金：福建省杰出青年科学基金项目(2014J06013);厦门市海洋经济发展专项资金(13CZP003HJ05);集美区科技项目(20134C01)

摘　　要：考察了添加复合亲水胶体对鲢鱼、带鱼、金线鱼等鱼糜制品凝胶特性的影响。结果发现,添加亲水胶体后,带鱼鱼糜制品凝胶强度从58.38 g·cm提高至107.27 g·cm,金线鱼鱼糜制品从328.68 g·cm下降至137.55 g·cm,但鲢鱼鱼糜制品没有明显变化。另一方面,添加亲水胶体后鱼糜制品的硬度、粘结性、咀嚼性等发生下降,但水分含量、持水性、蒸煮吸水率均有显著提高。而且,添加亲水胶体后带鱼鱼糜制品中肌球蛋白重链的降解受到一定的抑制。SEM结果发现亲水胶体可以填充到带鱼和鲢鱼鱼糜制品中,但在金线鱼鱼糜凝胶结构中容易形成胶体块状,导致凝胶强度下降。The physical properties of surimi gels prepared from silver carp,hairtail,threadfin bream with or without hydrocolloids were investigated. After hydrocolloids were incorporated,the gel strength of hairtail surimi gels was increased from 58.38 g·cm to 107.27 g·cm,threadfin bream surimi gels was decreased from 328.68 g·cm to137.55 g·cm,while no obvious changes were observed in the silver carp surimi gels. On the other hand,the hardness,cohesiveness and chewiness were decreased,but the moisture content,water holding capacity and cooking absorption were increased when hydrocolloids were incorporated into surimi gels. Furthermore,the degradation of myosin heavy chains was inhibited in some extent by the addition of hydrocolloids. Based on the SEM of surimi gels,the hydrocolloids could fill in the network structure of carp surimi gels and hairtail surimi gels,but form colloidal blocks in the network structures of threadfin bream surimi gels,resulting in the decreased gel strength.

关 键 词：鱼种 亲水胶体 鱼糜制品 凝胶性质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]