TG酶对金线鱼鱼糜3D打印效果的影响  

Effect of transglutaminase on 3D printing characteristics of Nemipterus virgatus surimi

作　　者：王嵬 杨领 李学鹏 励建荣 仪淑敏 谢晶[3] 王轰 劳敏军 WANG Wei;YANG Ling;LI Xuepeng;LI Jianrong;YI Shumin;XIE Jing;WANG Hong;LAO Minjun(Experiment Center,Jinzhou 121013,China;College of Food Science and Technology,Bohai University/Food Safety Key Lab of Liaoning Province/National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Penglai Jinglu Fishery Co.,Ltd.,Yantai 264010,China;Zhejiang Industrial Group Co.,Ltd.,Zhoushan 316101,China)

机构地区：[1]渤海大学实验中心,锦州121013 [2]渤海大学食品科学与工程学院/辽宁省食品安全重点实验室/生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,锦州121013 [3]上海海洋大学食品学院,上海201306 [4]蓬莱京鲁渔业有限公司,烟台264010 [5]浙江兴业集团有限公司,舟山316101

出　　处：《华中农业大学学报》2020年第6期74-81,共8页Journal of Huazhong Agricultural University

基　　金：国家自然科学基金项目(31972107);辽宁省“兴辽英才计划”青年拔尖人才项目(XLYC1907040;XLYC1807133)。

摘　　要：以金线鱼鱼糜为研究对象,从表观粘度和流变特性(输送难易程度)、打印效果(外观形貌、定型性)、鱼糜制品特性三个方面研究了TG酶对金线鱼鱼糜3D打印效果的影响。结果表明,随TG酶添加量的增加,金线鱼鱼糜的凝胶强度、弹性、持水性呈先上升后下降的趋势,当TG酶添加量为0.2%时均达到最高值,分别较对照组提高了70.88%、25.01%、9.72%。鱼糜内部的不易流动水相对含量在TG酶添加量为0.2%时达到最高,T23峰比例为0.97。金线鱼鱼糜的表观粘度、屈服应力、稠度以及流变特性随着TG酶添加量的上升逐渐增强,而流动性随之减弱,其中TG酶添加量为0.4%时表观粘度达到最高,损耗模量和损失正切的最大值出现在添加量为0.2%处。在TG酶添加量为0.2%时,样品的表面较为完整和设定模型较为匹配,鱼糜丝之间的连贯性和粘连程度较高。综上,当TG酶添加量为0.2%时,3D打印金线鱼鱼糜凝胶制品效果最佳。Taking Nemipterus virgatus surimi as the research object,the effect of transglutaminase on the 3D printing characteristics of Nemipterus virgatus surimi was studied from three aspects:apparent viscosity and rheological properties(difficulty or ease of conveying),printing effect(appearance,molding performance),and the properties of surimi product.As the transglutaminase addition increased,the gel strength,elasticity,and water holding capacity of Nemipterus virgatus surimi gel increased firstly and then decreased.When the transglutaminase addition was 0.2%,they reached the highest value,which were increased by 70.88%,25.01%,and 9.72%compared with the control group,respectively.The relative content of immobilized water in the surimi reached the maximum when the transglutaminase was added at 0.2%,and the T23 peak ratio was 0.97.The apparent viscosity,yield stress,consistency and rheological properties of Nemipterus virgatus surimi gradually increased with increasing transglutaminase addition,while the fluidity decreased.The apparent viscosity reached the maximum at 0.4%transglutaminase,and loss modulus and loss tangent at 0.2%transglutaminase.The surface of the sample with 0.2%transglutaminase was relatively integral and matched the set model,and the continuity and adhesion between the surimi threads were relatively high.In summary,addition of 0.2%transglutaminase was the best for printing the Nemipterus virgatus surimi gel product.

关 键 词：金线鱼 鱼糜 3D打印 TG酶 凝胶性能 流变特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]