不同淀粉种类对未漂洗革胡子鲶鱼鱼糜凝胶特性的影响  

Effects of Different Starch Types on Gel Properties of Unrinsed Clarias gariepinus Surimi

作　　者：鲍佳彤 宁云霞 杨淇越 梁丽雅 李玲 王洋 马俪珍 BAO Jiatong;NING Yunxia;YANG Qiyue;LIANG Liya;LI Ling;WANG Yang;MA Lizhen(Tianjin Aquatic Product Processing and Quality Safety School Enterprise Synergy Innovation Key Laboratory,National R&D Branch Center for Conventional Freshwater Fish Processing(Tianjin),College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300384,China;Tianjin Key Laboratory of Aquatic Ecology and Aquaculture,College of Fisheries,Tianjin Agricultural University,Tianjin 300384,China)

机构地区：[1]天津农学院食品科学与生物工程学院,国家大宗淡水鱼加工技术研发分中心(天津),天津市水产品加工及质量安全校企协同创新重点实验室,天津300384 [2]天津农学院水产学院,天津市水产生态及养殖重点实验室,天津300384

出　　处：《肉类研究》2020年第4期27-33,共7页Meat Research

基　　金：天津市水产产业技术体系创新团队项目(ITTFRS2017020);天津市科委科技计划项目(17PTSYJC00140;17ZXYENC00080)。

摘　　要：为研究淀粉种类对未经漂洗处理革胡子鲶鱼(Clarias gariepinus,CG)鱼糜凝胶特性的影响,在未经漂洗的CG鱼糜(含2.2%食盐、0.4%转谷氨酰胺酶、20 mmol/kg CaCl2、0.2%浓缩乳清蛋白)中分别添加占鱼糜湿质量6%的木薯变性淀粉(modified cassava starch, MCS)、玉米淀粉(corn starch,CS)、绿豆淀粉(mung bean starch,MBS)及红薯淀粉(sweetpotatostarch,SPS),以不添加淀粉的样品为对照组(CK),5组样品均通过两段式加热方式制备鱼糜凝胶,分别测定各组CG鱼糜凝胶的凝胶特性、白度、持水性、动态流变学性质和水分迁移变化规律。结果表明:与对照组相比,4种淀粉的添加均会使CG鱼糜凝胶的持水性增强,但对CG鱼糜凝胶中水分变化的影响不同,其中添加MCS的CG鱼糜凝胶持水性最好,结合水相对含量最高(P21为3.67%)(P<0.05);4种淀粉的添加均显著降低了CG鱼糜凝胶的白度(P<0.05),均能提高CG鱼糜的凝胶破断力(P<0.05),其中MBS组CG鱼糜凝胶破断力(567.55 g)和凝胶强度(4 739.81 g·mm)最大(P<0.05);动态流变特性测定结果表明,4种淀粉的添加均会增加CG鱼糜的储能模量(G’)和损耗模量(G’’)(P<0.05),对G’和G’’的影响从大到小顺序依次均为MCS>CS>MBS>SPS。综合各项指标得出,添加6%MCS最有利于提高未经漂洗处理CG鱼糜的凝胶特性和持水性。The present study aimed to evaluate the effect of different starch types on the gel properties of unrinsed Clarias gariepinus(CG) surimi. CG surimi(containing 2.2% salt, 0.4% transglutaminase, 20 mmol/kg CaCl2, and 0.2% whey protein concentrate) was supplemented with 6%(on wet mass basis) modified cassava starch(MCS), corn starch(CS), mung bean starch(MBS), or sweet potato starch(SPS). Surimi without added starch was set as the control group(CK). All surimi samples were prepared by a two-stage heating method, and their gel characteristics, whiteness, water-holding capacity, dynamic rheological properties, and water migration were measured. The results showed that compared with the control group, addition of the four starches enhanced the water-holding capacity of CG surimi gel, but had different effects on the water change in CG surimi gel. Surimi added with MCS had the highest water-holding capacity and bound water content(P21 was 3.67%)(P < 0.05). Addition of the four starches significantly reduced the whiteness and increased the breaking force of CG surimi gel(P < 0.05), among which the breaking force(567.55 g) and gel strength(4 739.81 g·mm) of surimi added with MBS were the largest(P < 0.05). The dynamic rheological results showed that addition of the four starches increased the elastic modulus(G’) and loss modulus(G’’) of CG surimi(P < 0.05) in order of decreasing effectiveness as follows: MCS > CS > MBS > SPS. Based on the above results, addition of 6% MCS was most beneficial to improve the gel characteristics and water retention capacity of unrinsed CG surimi.

关 键 词：革胡子鲶鱼 鱼糜 凝胶特性 淀粉 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]