富钙白鲢鱼糜凝胶的制备及其营养分析  

Preparation and Nutrition Analysis of Calcium-rich Surimi Gels Derived from Silver Carp(Hypophthalmichthys molitrix)

作　　者：叶川[1] 闫虹[1] 范选娇[1] 冯炳凤 林琳[1] 姜绍通[1] 陆剑锋[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《现代食品科技》2016年第2期227-234,共8页Modern Food Science and Technology

基　　金：安徽省115产业创新团队计划资助(2012d5t146);合肥工业大学教育基金(JY13-009)

摘　　要：为提升淡水鱼类加工副产物的综合利用水平,同时提高淡水鱼糜制品的营养价值,本文研究了富钙白鲢鱼糜凝胶的制备及鱼骨泥对鱼糜凝胶特性的影响,并对鱼骨泥及鱼糜凝胶的营养成分进行了分析。以凝胶强度、白度、持水性为指标,采用单因素试验及感官评分确定了鱼骨泥的适宜添加量;并采用SDS-PAGE凝胶电泳、扫描电镜等方法,进一步研究添加鱼骨泥对鱼糜凝胶的影响。结果表明,添加质量分数为3%的鱼骨泥有利于提高鱼糜凝胶强度以及制备营养型鱼糜,此时鱼糜凝胶强度为282.44 g·cm,而不加鱼骨泥的普通鱼糜仅为239.89 g·cm;钙、磷含量分别为1697.69μg/g和1278.16μg/g,是普通鱼糜的4.6倍和2.2倍,且钙磷比为1.33:1,利于钙磷吸收;此外,氨基酸比例(EAA/TAA和EAA/NEAA)均符合FAO/WHO的推荐标准。因此,富钙营养型白鲢鱼糜可以作为人体健康的一种潜在优质蛋白来源。To increase the comprehensive utilization of fresh-water fish byproducts and improve the nutritional value of surimi products, a calcium-rich silver carp surimi gel was prepared. Then, the effects of adding ground fishbone on the gel properties of silver carp surimi were investigated, and the nutrients in ground fishbone and silver carp surimi gel were analyzed. Single-factor experiments and sensory evaluations were used to determine the most suitable amount of ground fishbone to add, using gel strength, whiteness, and water-holding capacity（WHC） as the indexes of surimi quality. The effects of ground fishbone on the gelling of surimi were studied by sodium dodecyl sulfate-polyacrylamide gel electrophoresis（SDS-PAGE） and scanning electron microscopy. The results showed that 3%（mass percentage） added ground fishbone was suitable for increasing surimi gel strength and preparing a nutritional surimi gel. The strength of this prepared nutritional silver carp surimi gel reached 282.44 g/cm, whereas common surimi without added ground fishbone only reached 239.89 g/cm. The calcium and phosphorus contents were 1697.69 μg/g and 1278.16 μg/g, respectively, which was 4.6 times and 2.2 times higher than that in common surimi, respectively. The ratio of calcium to phosphorus was 1.33：1, which aids in the absorption of calcium and phosphorus. Moreover, the ratios of essential amino acids to total amino acids（EAA/TAA） and essential amino acids to nonessential amino acids（EAA/NEAA） were in accord with the recommendations of the Food and Agriculture Organization of the United Nations（FAO） and the World Health Organization（WHO）. Therefore, this calcium-rich nutritional silver carp surimi can be used as a potential source of high quality proteins for human consumption.

关 键 词：白鲢 鱼糜 鱼骨泥 凝胶特性 营养 富钙 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]