5种淡水鱼鱼糜凝胶基本特性研究  

Basic properties of surimi gel of five freshwater fish

作　　者：刘芳芳 林婉玲[2,4] 韩迎雪 李来好 李春生[2] 杨贤庆[2] 周文果[1,3] LIU Fangfang;LIN Wanling;HAN Yingxue;LI Laihao;LI Chunsheng;YANG Xianqing;ZHOU Wenguo(Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing,Ministry of Agriculture and Rural Affairs,Xiamen 361022,China;South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences/National R&D Center for Aquatic Product Processing,Guangzhou 510300,China;Fujian Anjoy Foods Co.,Ltd.,Xiamen 361022,China;School of Life Sciences and Food Technology,Hanshan Normal University,Chaozhou 521041,China)

机构地区：[1]农业农村部冷冻调理水产品加工重点实验室,福建厦门361022 [2]中国水产科学研究院南海水产研究所/国家水产品加工技术研发中心,广东广州510300 [3]福建安井食品股份有限公司,福建厦门361022 [4]韩山师范学院食品工程与生物科技学院,广东潮州521041

出　　处：《南方水产科学》2021年第2期114-121,共8页South China Fisheries Science

基　　金：农业农村部冷冻调理水产品加工重点实验室开放课题基金(KLRCAPP2018-04);现代农业产业技术体系建设专项资金项目(CARS-46);中国水产科学研究院基本科研业务费资助项目(2020TD69);广东省现代农业产业技术体系创新团队建设专项资金(2020KJ151)。

摘　　要：文章以凝胶特性、肌原纤维蛋白化学键以及脂质、磷脂含量等为指标,研究了5种淡水鱼[黄颡鱼(Pelteobagrus fulvidraco)、草鱼(Ctenopharyngodon idellus)、鳙(Aristichthys nobilis)、鲮(Cirrhinus molitorella)、鲢(Hypophthalmichthys molitrix)]鱼糜第一段和第二段加热的凝胶性能变化。结果显示,第一段加热鱼糜的凝胶强度、硬度、咀嚼性、白度、持水性显著小于第二段(P<0.05),但凝胶弹性和内聚性差异不明显。表面疏水性均在第二段加热后显著增大,且增加程度差异显著(P<0.05);对于二硫键,鳙和黄颡鱼两段加热的凝胶样品差异不显著(P>0.05)。第二段加热凝胶的脂质质量分数介于38.24~76.45 g·kg^(-1),磷脂质量分数介于1.929~3.452 mg·g^(-1)。To investigate the changes in the basic properties of surimi gel after the first and second heating stages,we studied the surimi gels of five kinds of freshwater fish(Pelteobagrus fulvidraco,Ctenopharyngodon idellus,Aristichthys nobilis,Cirrhinus molitorella,Hypophthalmichthys molitrix)by indices of gel properties,chemical bonds,lipid content,phospholipid content and so on.The results show that the gel strength,hardness,chewiness,whiteness and water holding capacity of the first heating surimi gel were significantly less than those of the second heating surimi gel(P<0.05),but there were no significant differences in the elasticity and cohesion.The surface hydrophobicity of the five kinds of fish surimi gels increased significantly after the second stage of heating,and the degree was significantly different(P<0.05).However,there was no significant difference in the disulfide bond content between the two heating stages of A.nobilis and P.fulvidraco(P>0.05).The lipid content of the second heating surimi gel ranged from 38.24 g·kg^(-1) to 76.45 g·kg^(-1), and the total phospholipid ranged from 1.929 mg·g^(-1) to 3.452 mg·g^(-1).

关 键 词：淡水鱼类 鱼糜 加热 凝胶特性 磷脂 脂质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]