γ-聚谷氨酸对鲤鱼肉糜凝胶特性的影响  

Effect ofγ-Polyglutamic Acid on Gelation Properties of Carp Surimi

作　　者：赵岩岩[1,2] 王书彦 李钊 赵圣明 周威[1] 张浩[1,2] 崔震昆[1,2] 李红波 莫海珍[2,3] 胡梁斌 ZHAO Yan-yan;WANG Shu-yan;LI Zhao;ZHAO Sheng-ming;ZHOU Wei;ZHANG Hao;CUI Zhen-kun;LI Hong-bo;MO Hai-zhen;HU Liang-bin(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,Henan,China;Key Lab of Xinxiang City for Aquatic Product Processing and Safety Control,Xinxiang 453003,Henan,China;School of Food and Biological Engineering,Shaanxi University of Science and Technology,Xi'an 710021,Shaanxi,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]新乡市水产品加工及安全风险控制重点实验室,河南新乡453003 [3]陕西科技大学食品与生物工程学院,陕西西安710021

出　　处：《食品研究与开发》2020年第20期73-78,共6页Food Research and Development

基　　金：河南省大宗淡水鱼产业技术体系项目(S2014-10-G2)。

摘　　要：γ-聚谷氨酸作为一种天然的食品添加剂,可以有效提高肉糜制品的品质。该文主要研究不同添加量的γ-聚谷氨酸对鲤鱼鱼糜凝胶特性的影响。结果表明:添加γ-聚谷氨酸可显著影响鲤鱼鱼糜的蒸煮损失、保水性、凝胶强度、质构和流变学性质。当γ-聚谷氨酸的添加量为0.1%时,鲤鱼鱼糜的蒸煮得率最高;当γ-聚谷氨酸的添加量为0.075%时,鲤鱼鱼糜凝胶的保水性、硬度、弹性、内聚性和咀嚼性达到最大值,且对色泽影响较小。流变学结果表明添加适量的γ-聚谷氨酸可以有效促进鲤鱼鱼糜凝胶的形成。因此,添加γ-聚谷氨酸可以有效改善鲤鱼鱼糜凝胶和流变学特性,提高淡水鱼糜制品的品质。As a natural food additive,γ-polyglutamic acid could improve gelation properties of minced meat products.In this study,the effects ofγ-polyglutamic acid with different addition on the gelation properties of carp surimi were investigated.The results showed that the cooking yield,water-holding capacity,gel strength,texture and rheological properties of carp surimi were affected by addition ofγ-polyglutamic acid.The cooking yield of carp surimi reached maximum,when the adding amount ofγ-polyglutamic acid was 0.1%.Water-holding capacity,gel strength,texture and rheological properties of carp surimi reached maximum and little effect on the color was obtained,when the adding amount ofγ-polyglutamic acid was 0.075%.The rheological results showed that the gelation formation of carp surimi were promoted effectively by addingγ-polyglutamic acid in reasonable amounts.In consequently,the gelation and rheological properties of carp surimi and the qualities of fresh water surimi products were enhanced by addingγ-polyglutamic acid.

关 键 词：鲤鱼 鱼糜 Γ-聚谷氨酸 凝胶特性 流变学特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]