I型和K型卡拉胶对鱼糜TG酶凝胶的性质影响  

Effects of I/K-carrageenans on the Property of Silver Carp(Hypophthalmichehys molitrix)Surmi Gelled with TGase Treatment

作　　者：罗璨 陈超 姜泽东 伍凌 倪辉 李清彪 LUO Can;CHEN Chao;JIANG Ze-dong;WU Ling;NI Hui;LI Qing-biao(College of Food and Biology Engineering,Jimei University,Xiamen 361021,Fujian,China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology,Xiamen 361021,Fujian,China;Research Center of Food Biotechnology of Xiamen City,Xiamen 361021,Fujian,China;Fujian Provincial Anjing Food Limited Company,Xiamen 361021,Fujian,China)

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

出　　处：《食品研究与开发》2020年第13期167-171,共5页Food Research and Development

摘　　要：TG酶(TGase)和卡拉胶是提高鱼糜产品质量的两个重要因素。目前有两种卡拉胶实现了工业化生产,分别为I型和K型卡拉胶,但尚未明确这两种卡拉胶对TG酶凝胶鱼糜性质的影响。该文以常见的白鲢鱼糜为原料,研究I型和K型卡拉胶对鱼糜TG酶凝胶性质的影响。以不加任何卡拉胶的白鲢鱼糜TG酶凝胶为空白对照,在白鲢鱼糜中分别加入0.1%的I型和K型卡拉胶,分析测定凝胶的强度、白度、持水性、质构(texture profile analysis,TPA)差异。结果表明,加入I型卡拉胶可大幅度提高白鲢鱼糜TG酶凝胶的强度、白度、硬度、胶着性和咀嚼性(P<0.05),而添加K型卡拉胶对白鲢鱼糜TG酶凝胶的强度、白度、持水性和各项TPA指标都没有显著影响(P>0.05)。I型卡拉胶可显著改善白鲢鱼糜TG酶凝胶的加工性能,而K卡拉胶对白鲢鱼糜TG酶凝胶性能没有显著影响。TG enzyme(TGase)and carrageenan are two important factors to improve the quality of surimi products.Currently,there are two carrageenans in industrial production which are Iota and Kappa carrageenans.However,the effects of these two kinds of carrageenans on surimi gel formed via TGase treatment have not been clarified.This paper aimed to elucidate the effects of I-carrageenan and K-carrageenan on the processing characteristics of surimi during TGase gelation phase by taking the common silver carp surimi as material.The surimi from silver carp at TGase gelation phase was analyzed in the changes of gel strength,whiteness,water holding capacity and texture texture profile analysis(TPA)after the addition of I-carrageenan or K-carrageenan in comparison to those without adding any of the carrageenans.The addition of I-carrageenan significantly improved the gel strength,whiteness,hardness and adhesion chewiness of silver carp surimi at the TGase gelation phase(P<0.05).By contrast,the addition of K-carrageenan hadn't significant effects on the properties of silver carp surimi(P>0.05).I-carrageenan could improve the processing perormance of silver carp surimi TG enzyme gel,while K-carrageeran did not significantly affect the performance of siwer carp surimi TG enzyme gel.

关 键 词：白鲢鱼糜 TG酶凝胶 I型卡拉胶 K型卡拉胶 凝胶强度 质构 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]