白鲢鱼鱼糜凝胶过程中水分及凝胶特性的变化  

Changes in Water and Gel Properties of Silver Carp(Hypophthalmichthys molitrix) Surimi during Gelation Process

作　　者：李睿智[1] 王嵬[2] 仪淑敏[1] 励建荣[1] 李学鹏[1] 李钰金 李春[1] 熊善柏[5] 黄琪琳[5] 

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013 [2]渤海大学科技实验管理中心,辽宁锦州121013 [3]中国海洋大学食品科学与工程学院,山东青岛266003 [4]泰祥集团山东省海洋食品营养研究院,山东荣成264309 [5]华中农业大学食品科技学院,湖北武汉430070

出　　处：《现代食品科技》2016年第5期91-97,198,共8页Modern Food Science and Technology

基　　金：国家自然基金(31301418;31301569);"十二五"国家科技支撑计划课题(2012BAD29B06);辽宁省教育厅重点实验室基础研究项目(LZ2014047)

摘　　要：本文研究了白鲢鱼鱼糜凝胶过程中的水分及凝胶特性变化规律,主要考察了鱼糜在凝胶过程中持水力、低场核磁T2横向弛豫时间及T2峰比例、凝胶特性、色差及凝胶微观结构指标的变化,并通过TG-DTGA(Thermogravimetric-Derivative Thermogravimetry Analysis)分析鱼糜凝胶在两段式加热中的结晶水含量变化。鱼糜与淀粉、水、盐混合斩拌后,采用两段式凝胶进行凝胶化。结果发现,加热过程中鱼糜持水力显著增加,在第二段加热25 min时达到最大值为96.93%;T23弛豫时间呈现下降的趋势,并在第二段加热过程中下降速度较快,在第二段加热30 min时达到最低值为30.51 ms;T23峰比例呈现上升趋势且在第一段加热过程中升速较快,在第二段加热10 min后达到最大值为93.97%;弹性、硬度等显著增加;亮度和白度呈现显著上升的趋势;结晶水含量在二段加热中呈现先增加后减少的趋势,在第一段加热30 min时达到最大值为6.59%。The pattern of changes in water and gel properties of silver carp surimi during gelation process was studied. Changes in water-holding capacity, T2 transverse relaxation time, T2 peak ratio at low field, gel properties, color, and microstructure of the gel during surimi gelation were investigated. Additionally, change in crystal water content of the surimi gel during two-step heating was analyzed by thermogravimetric-derivative thermogravimetry analysis（TG-DTGA）. Surimi was chopped and mixed with starch, water, and salt, and gelation was performed by a two-step heating method. The results showed that the water-holding capacity of surimi increased significantly during the heating process, and reached the maximal value（96.96%） after 25 min of heating at the second step. T23 transverse relaxation time showed a downward trend; faster rate of the decline was observed during the second step, and the minimal value（30.51 ms） was reached after 30 min of heating at the second step. The peak ratio of T23 showed an upward trend; faster rate of the increase was observed during the first step, and the maximal value（93.97%） was reached after 10 min of heating at the second step. Elasticity, hardness, and other indices of gel properties all increased significantly; both brightness and whiteness showed an increasing trend; crystal water content increased first and then decreased and reached the maximal value（6.59%） after 30 min of heating at the first step.

关 键 词：鱼糜 凝胶过程 水分 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]