卵清蛋白对白鲢鱼糜凝胶性能的影响  

Effect of egg white on gel properties of silver carp surimi

作　　者：施珍珍[1] 陈舜胜[1] 王慧[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品与发酵工业》2015年第12期70-74,共5页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目(No.31471685);国家科技支撑计划(No.2012BAD28B05)

摘　　要：通过检测白鲢鱼糜凝胶的质构特性以及微观结构,研究鸡卵清蛋白对白鲢鱼糜质构,色泽,凝胶特性持水性和微观结构的影响,与感官试验进行对比。并采用SDS-聚丙烯酰胺凝胶电泳（SDS-PAGE）对相关作用机理进行分析。实验结果表明：鱼糜中加入卵清蛋白可以明显的提高白鲢鱼糜的品质。在卵清蛋白含量低于60 g/kg时,随着卵清蛋白的增加,鱼糜的硬度,胶着性和咀嚼性着些质构性质都有所提高（P〈0.05）;鱼糜的白度和持水性能也在不断的增加,而鱼糜凝胶强度的最佳值则出现在卵清含量为40 g/kg。通过电镜扫描图和电泳图的分析,卵清蛋白对白鲢鱼糜凝胶性能的改良可能是通过卵清蛋白作为粘合剂使得鱼糜更好的粘合在一起得到的结果。综合鱼糜凝胶的所有特性,卵清蛋白的适合添加量为40-60 g/kg。The objective of this study was to determine effects of egg white on the TPA（ Texture Profile Analysis）,color,gel strength,expressible water and microstructure of silver carp surimi. These measured values were compared with sensory evaluation. And SDS-polyacrylamide gel electrophoresis（ SDS-PAGE） of the surimi gels was used to investigate the corresponding mechanism. The results show that with egg white,the gel properties of silver carp surimi-based product are obviously improved. As the egg white increased in surimi,the textural parameters such as hardness,Gumminess and chewiness of gels increased（ P〈0. 05）. When the egg white content increased below60 g / kg,the water binding capacity was increase,and the value of whiteness was also increased（ P〈0. 05）. But the egg white of the best gel strength is 40 g / kg. SDS-PAGE and microstructure results indicated that the performance of silver carp surimi gel was impacted by egg white which functions as the ＂glue＂. The optimal concentration of egg white is between 40 g / kg and 60 g / kg under the comprehensive analysis of silver carp surimi gel.

关 键 词：白鲢鱼糜 卵清蛋白 凝胶特性 TPA质构 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]