食盐添加量对鱼糜凝胶过程中水分状态的影响  

Effect of Salt Addition on Water Status in Fish Surimi during Gelation

作　　者：裴志胜[1,2,3,4] 薛长风 文攀 房佳琪 唐婷婷 李资政 王子轩 徐云升 PEI Zhisheng;XUE Changfeng;WEN Pan;FANG Jiaqi;TANG Tingting;LI Zizheng;WANG Zixuan;XU Yunsheng(College of Food Science and Engineering,Hainan University,Haikou 570228,China;College of Food Science and Engineering,Hainan Tropic Ocean University,Sanya 572022,China;Marine Food Engineering Technology Research Center of Hainan Province,Sanya 572022,China;Collaborative Innovation Center of Marine Food Deep Processing,Hainan Tropical Ocean University,Sanya 572022,China)

机构地区：[1]海南大学食品科学与工程学院,海南海口570228 [2]海南热带海洋学院食品科学与工程学院,海南三亚572022 [3]海南省海洋食品工程技术研究中心,海南三亚572022 [4]海南热带海洋学院海洋食品精深加工关键技术省部共建协同创新中心,海南三亚572022

出　　处：《肉类研究》2019年第10期15-21,共7页Meat Research

基　　金：海南省自然科学基金项目（318QN250）;“十三五”国家重点研发计划重点专项（2018YFC0311205）;三亚市院地科技合作项目（2018YD07）;海南省高等学校科学研究项目（Hnky2019-58;Hnky2018-58）;海南热带海洋学院校级青年专项（RHDQN201830)

摘　　要：以金鲳鱼、草鱼(均为白肉鱼)和鲣鱼、鲐鱼(均为红肉鱼)为原料,利用低场核磁共振技术测定食盐添加量对鱼糜凝胶过程中水分状态的影响,探讨4种鱼糜不同凝胶阶段水分状态的变化。结果表明:食盐添加量对4种鱼糜凝胶过程的水分状态存在显著影响;金鲳鱼与草鱼及鲣鱼与鲐鱼的鱼糜凝胶各阶段的水分状态变化趋势相似;食盐添加量对同种鱼糜凝胶过程中的水分分布无影响,其主要影响水分的弛豫时间;水分迁移的变化与鱼种肌球蛋白(盐溶性蛋白)种类及其热稳定性有关;4种鱼糜凝胶过程中水分状态的变化在一定程度上间接反映出凝胶温度及食盐添加量对鱼糜凝胶结构的影响,导致不同鱼种鱼糜凝胶质量的差异性。Surimis were prepared from the white meat fish species golden pomfret and grass carp, and the red meat species bonito and mackerel. The aim of this study was to determine the effect of salt addition on water status during surimi gelation by low-field nuclear magnetic resonance(LF-NMR). The results showed that the addition of salt had a significant effect on the water status in the four surimis. During the gelation process, the water status in the white meat fish surimis changed in a similar manner to the red meat fish surimis. Salt addition affected the water relaxation time but not the water distribution. The change in water mobility was related to the species and thermal stability of myosin. The change in water status provided indirect evidence that gelation temperature and salt addition affected the structure of surimi gel, causing variability in surimi gel properties among fish species.

关 键 词：低场核磁共振 鱼糜 食盐 水分状态 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]