结冷胶对白鲢鱼糜凝胶劣化的影响  

Effect of gellan gum on gel collapse of silver carp surimi

作　　者：范选娇[1] 黄卓[1] 林琳[1] 姜绍通[1] 陆剑锋[1] 

机构地区：[1]合肥工业大学食品科学与工程学院,安徽合肥230009

出　　处：《肉类工业》2017年第4期23-27,共5页Meat Industry

基　　金：安徽省水产产业技术体系项目(皖农科【2016】84号)

摘　　要：通过测定白鲢鱼糜凝胶劣化温度下结冷胶对鱼糜制品凝胶强度、持水性、白度、化学作用力以及凝胶溶解率的影响来评价鱼糜制品的品质,结果表明,添加结冷胶后,随着加热时间的延长,鱼糜凝胶的凝胶强度、持水性呈现先增加后减少的趋势,白度值变化不明显,疏水相互作用、二硫键含量显著增加,凝胶溶解率降低。SDSPAGE凝胶电泳显示凝胶中的肌球蛋白重链的含量降低,这说明结冷胶能够有效促进MHC的降解,并抑制白鲢鱼糜凝胶劣化现象的出现。The quality of surimi products was evaluated through determining the effect of gellan gum on the gel strength, water binding capacity, whiteness, chemical force and gel soluble rate of surimi products under the gel collapse temperature of silver carp surimi gel. The results showed that after gellan gum was added, with the increasing of heating times, gel strength and water binding capacity of surimi gel presented increasing firstly and then decreasing trend, the changes of whiteness value was not obvious, the hydrophobic interactions and the content of disulfide bonds obviously increased and gel soluble rate decreased. SDS -PAGE gel electrophoresis showed that the content of myosin heavy chain in gel decreased, and it showed that gellan gum could effectively promote the degradation of MHC and inhibit the gel collapse phenomenon occurrence in silver carp surimi.

关 键 词：白鲢鱼糜 结冷胶 凝胶劣化 MHC 凝胶强度 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]