臭氧漂洗过程中鱼肉组分溶出及其对鱼糜品质的影响  

Dissolution of Fish Components during Ozone Water Rinsing and Its Effect on the Quality of Surimi

作　　者：肖淑婷 尹涛[1] 胡杨[1] 刘茹[1] 熊善柏[1] 尤娟[1] Xiao Shuting;Yin Tao;Hu Yang;Liu Ru;Xiong Shanbai;You Juan(College of Food Science and Technology,Huazhong Agricultural University,Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt,Ministry of Education,National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),Wuhan 430070)

机构地区：[1]华中农业大学食品科学技术学院,长江经济带大宗水生生物产业绿色发展教育部工程研究中心,国家大宗淡水鱼加工技术研发分中心(武汉),武汉430070

出　　处：《中国食品学报》2021年第12期155-163,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：湖北省重大科技创新计划项目(2017ABA141);现代农业产业技术体系专项(CARS-45-28)。

摘　　要：采用清水和臭氧水分别漂洗白鲢鱼3次,测定3次漂洗液中鱼肉组分含量及漂洗后白鲢鱼糜气味特征和品质特性等参数,研究臭氧漂洗过程中鱼肉组分的溶出及其对鱼糜品质的影响。结果显示,脂肪、灰分、盐溶性蛋白及水溶性蛋白在一次臭氧漂洗时溶出量远高于二次、三次漂洗(P<0.05),脂肪及灰分在臭氧中的溶出量大于清水(P<0.05),水溶性蛋白及盐溶性蛋白的溶出量则少于清水漂洗(P<0.05)。SDS-PAGE电泳结果表明,漂洗过程中溶出的主要是水溶性蛋白。一次漂洗后鱼糜凝胶强度最大(P<0.05),凝胶白度随漂洗次数的增加而增加。电子鼻检测结果表明,臭氧漂洗去除土腥味能力与清水漂洗相当(P>0.05),而臭氧漂洗次数增加会加剧哈喇味。相关性分析表明:凝胶的破断力、破断距离、凝胶强度、白度与漂洗溶出组分的盐溶性蛋白、水溶性蛋白含量具有显著的相关性。漂洗过程中蛋白质组分的溶出影响鱼糜品质,臭氧漂洗减少盐溶性蛋白溶出,提高鱼糜中盐溶性蛋白含量,有利于提升鱼糜凝胶品质。To study the dissolution of fish constituents and its effect on the quality of surimi during ozone water rinsing,water and ozone water were used for three rinses of silver carp respectively,and the contents of fish constituents in the three rinses,the odor and quality characteristics of silver carp surimi after different rinses were determined.Results showed that fat,ash,salt soluble protein and soluble protein in an ozone rinsing dissolubility was far more than twice and three times rinse(P<0.05),the amount of fat and ash in ozone rinsing liquid was larger than that in water(P<0.05),and the amount of water-soluble protein and salt-soluble protein in ozone rinsing liquid was smaller than that in water(P<0.05).SDS indicated that water-soluble protein was the main protein extracted by rinsing.The strength of surimi gel was the highest after one rinse(P<0.05),and the whiteness of surimi gel increased with the increase of the number of rinsing times.The electronic nose showed that the ability of ozone rinsing to remove the odor was equivalent to that of clean water rinsing(P>0.05),but the more ozone rinsing times,the more rancid fish surimi.Correlation analysis showed that the breaking force,breaking distance,gel strength and whiteness of surimi quality were significantly correlated with the content of salt-soluble protein and water-soluble protein in the rinsed components.In conclusion,the dissolution of protein components during the rinsing process affects the quality of surimi,and ozone rinsing reduces the dissolution of salt-soluble protein and improves the quality of surimi gel.

关 键 词：臭氧漂洗 溶出规律 品质特性 土腥味 哈喇味 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]