K-卡拉胶提取过程中碱处理时间对添加K-卡拉胶的鱼糜性质影响  

The Effect of Alkali Treatment Time of K-carrageenan Extraction on Surimi Properties

作　　者：罗璨 姜泽东 胡阳 陈艳红 万硕 林景新 倪辉 李清彪 Luo Can;Jiang Zedong;Hu Yang;Chen Yanhong;Wan Shuo;Lin Jingxin;Li Qingbiao(College of Food and Biology Engineering,Jimei University,Fujian,361021;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology,Fujian,361021;Research Center of Food Biotechnology of Xiamen City,Fujian,361021;Fujian Provincial Anjing Food Limited Company,Fujian,361021;Xiamen Weikang Food Science and Technology Limited Company,Fujian,361021)

机构地区：[1]集美大学食品与生物工程学院,福建361021 [2]福建省食品微生物与酶工程重点实验室,福建361021 [3]厦门市食品生物工程技术研究中心,福建361021 [4]福建省安井食品有限公司,福建361021 [5]厦门唯康食品科技有限公司,福建361021

出　　处：《当代化工研究》2020年第2期135-138,共4页Modern Chemical Research

基　　金：海洋公益性行业专项(编号：201505033);“十三五”厦门市海洋经济创新发展示范项目(编号：16CZP016SF13)

摘　　要：K-卡拉胶是鱼糜制品中常用的添加剂,其性质与卡拉胶硫酸基团和3,6内醚半乳糖含量密切相关。碱处理是K-卡拉胶提取工艺的必要工艺环节,会影响K-卡拉胶的硫酸基团和3,6内醚半乳糖含量。目的:以白鲢鱼糜为原料,研究不同碱处理时间提取的K-卡拉胶对鱼糜白度、持水性、凝胶强度和质构的影响。方法:控制不同的碱处理时间,提取得到不同的K-卡拉胶样品,添加到鱼糜制品中,分析测定鱼糜白度、持水性、凝胶强度和TPA的变化。结果:K-卡拉胶提取过程中碱处理时间对添加K-卡拉胶的鱼糜品质具有显著影响。随着K-卡拉胶提取过程中碱处理时间的增加,添加卡拉胶后鱼糜白度和持水性呈下降趋势,鱼糜硬度、胶着性和咀嚼性呈现上升趋势,但鱼糜破断力、凝胶强度、弹性、内聚性和回复性没有显著性影响。结论:阐明了K-卡拉胶提取过程中碱处理时间对添加K-卡拉胶鱼糜质量的影响,为开发鱼糜制品专用的K-卡拉胶产品提供了技术参考。K-carrageenan is a commonly used additive in fish surimi products and its properties are closely related to the content of carrageenan sulfate group and galactose 3,6 inner ether.Alkali treatment is the essential process of k-carrageenan extraction as well asthe content of sulfuric acid group and galactose 3,6 can be affected.Objective:To study the effect of added k-carrageenan which of different alkali treatment time on whiteness,water retention,gel strength and texture of silver carp surimi.Methods:Different alkaline treatment time was controlled to extract different k-caracan samples and add them to surimi products.The whiteness,water retention,gel strength and TPA of surimi were analyzed and measured.Results:It had a significant effect of alkali treatment time of K-carrageenan extraction on surimi properties.With the increase of alkali treatment time in k-carrageenan extraction process,the whiteness and water holding capacity of surimi showed a decreasing trend after adding carrageenan,while the hardness,adhesiveness and chewability of surimi showed an increasing trend,but the breaking force,gel strength,elasticity,cohesion and recovery of surimi had no significant influence.Conclusion:The influence of alkali treatment time on the quality of added k-carrageenan fish surimi was clarified,which provided a technical reference for the development of special k-carrageenan products for surimi products.

关 键 词：K-卡拉胶 碱处理 白鲢鱼糜 白度 持水性 凝胶强度 质构 

分 类 号：TS2[轻工技术与工程—食品科学与工程]