低盐白鲢鱼糜凝胶超高压制备工艺优化及凝胶特性  

Optimization of processing and gel properties of low-salt silver carp surimi gel prepared by ultra-high pressure

作　　者：戴慧敏 叶韬 林琳 姜绍通 陆剑锋 DAI Hui-min1 ,YE Tao2 LI Lin1, JIANG Shao-tong1, LU Jian-feng1(1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, Anhui 230009, China; 2. College of Bioengineering, Huainan Normal University, Huainan , Anhui 232038, China)

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 [2]淮南师范学院生物工程学院,安徽淮南232038

出　　处：《食品与机械》2018年第8期195-202,共8页Food and Machinery

基　　金：安徽省水产产业技术体系项目(编号:201684)

摘　　要：为了改善低盐鱼糜的凝胶特性,以凝胶强度和持水性为指标,采用响应面法优化了超高压制备低盐白鲢鱼糜凝胶的最佳工艺参数,并将优化后的超高压低盐鱼糜(1. 5%NaCl,300 MPa)与常压低盐鱼糜(1. 5%NaCl,0. 1 MPa)和常压普通鱼糜(2. 5%NaCl,0. 1 MPa)的凝胶品质(质构、凝胶强度、持水性、蛋白构象和微观结构)进行比较。结果显示,超高压制备低盐白鲢鱼糜的最佳工艺条件为压力300 MPa,保压时间10 min,温度25℃。此时,超高压低盐鱼糜凝胶强度可达258. 24 g·cm,较低盐对照组(203. 92 g·cm)提高了26. 04%,也显著(P <0. 05)高于普通鱼糜对照组(214. 87 g·cm),持水性也显著(P <0. 05)提高。超高压处理的低盐鱼糜凝胶内聚性、回复性显著(P <0. 05)增加。此外,超高压处理的低盐鱼糜凝胶的肌球蛋白重链(MHC)条带强度明显变弱,且形成的凝胶网络结构也更致密均匀。超高压技术能有效提高低盐白鲢鱼糜的凝胶品质。In order to improve the gel properties of low-salt surimi,the optimum conditions for the low-salt silver carp surimi gels by ultra-high pressure processing（UHPP） were obtained by means of response surface methodology（RSM）,with the gel strength and water holding capacity（WHC） as indicators. The gel properties（texture,gel strength,WHC,protein pattern and microstructure） of the optimized low-salt surimi（1.5% NaCl,300 MPa）,low-salt surimi（1. 5% NaCl,0. 1 MPa） and the standard percentage of added salt of surimi（2. 5% NaCl,0. 1 MPa） were compared. The results showed that the optimum conditions of low-salt silver carp surimi gels by UHPP were 300 MPa and 25 ℃ for 10 min. Meanwhile,compared to the low-salt surimi gels（1. 5% NaCl,0. 1 MPa）（203. 92 g·cm）,the gel strength of the optimized low-salt surimi（1.5% NaCl,300 MPa） increased by 26. 04%,and reached 258. 24 g·cm. Moreover,it was significantly higher than that of the standard percentage of added salt of surimi gels（2. 5% NaCl,0. 1 MPa）（214. 87 g·cm）（P 〈0. 05）,and the WHC was also significantly increased（P 〈0. 05）. The UHPP treatment significantly enhanced（P〈 0. 05） cohesiveness and resilience of low-salt surimi gels. The myosin heavy chain（MHC） band intensity of low-salt surimi gels by UHPP weaken obviously,and the gel network structure was also more denser and uniform.Therefore,the UHPP technology could effectively improve the quality of low-salt silver carp surimi gels,which provided a good method basis for the subsequent development of low-salt surimi by UHPP.

关 键 词：超高压(UHPP) 凝胶强度 持水性 低盐鱼糜 白鲢 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]