漂洗对罗非鱼鱼糜凝胶特性的影响  

Effect of Rinsing on Gelation Behavior of Tilapia Surimi

作　　者：姜鹏飞 于文静 朱凯悦 赵文宇 郑杰[2] 孙娜 JIANG Peng-fei;YU Wen-jing;ZHU Kai-yue;ZHAO Wen-yu;ZHENG Jie;SUN Na(National Engineering and Technology Research Center of Seafood,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning,China;Liaoning Ocean and Fisheries Science Research Institute,Dalian 116023,Liaoning,China)

机构地区：[1]大连工业大学食品学院,国家海洋食品工程技术研究中心,辽宁大连116034 [2]辽宁省海洋水产科学研究院,辽宁大连116023

出　　处：《食品研究与开发》2022年第2期10-18,共9页Food Research and Development

基　　金：国家重点研发计划“蓝色粮仓科技创新”重点专项(2019YFD0902000);辽宁省农业重大专项(2020JH1/10200001)。

摘　　要：针对未漂洗鱼糜凝胶强度差、凝胶易劣化等问题,以罗非鱼为原料,研究漂洗工艺对鱼糜凝胶特性的影响规律。结果显示:与未漂洗鱼糜相比,漂洗鱼糜的白度值较高,为52.95;持水率提高到91.06%;凝胶强度达到了3839.3 g·mm。未漂洗鱼糜的硬度和咀嚼性显著高于漂洗鱼糜,而黏聚性、回复性和凝胶强度则比漂洗鱼糜更佳。流变特性表明漂洗鱼糜使最终储能模量达到4867.94 Pa,提高了22.95%。核磁共振成像显示漂洗鱼糜的不易流动水含量较高,凝胶结构较为致密。经过漂洗之后,鱼糜凝胶的β-折叠更加稳定,并且蛋白之间可以发生一定程度的交联,鱼糜凝胶网络结构变得完整,其凝胶强度得到提升。漂洗工艺可以影响罗非鱼鱼糜凝胶特性及其二级结构,从而改善罗非鱼鱼糜的凝胶品质。Unrinsed surimi has poor gel strength and degrades easily.In this study,the influence of the rinsing process on gel properties of surimi was studied with tilapia as the raw material.The results showed that compared with the unrinsed surimi,the whiteness value of rinsed surimi was 52.95,the water holding rate was increased to 91.06%,and the gel strength reached 3839.3 g·mm.The hardness and chewability of unrinsed surimi were significantly higher than that of rinsed surimi,while the cohesion,resilience,and gel strength of rinsed surimi were better.Rheological analysis showed that the final storage modulus of surimi after rinsing reached 4867.94 Pa,representing an increase of 22.95%.Magnetic resonance imaging revealed that the content of non-flowing water in rinsed surimi was high and the gel structure was relatively dense.After rinsing,theβ-folding of surimi gel was more stable,and a certain degree of cross-linking between proteins occurred.The surimi gel network structure became complete and the gel strength improved.Rinsing affects the gel properties and secondary structure of tilapia surimi,with improved gel quality of tilapia surimi.

关 键 词：罗非鱼 鱼糜 漂洗 凝胶特性 蛋白结构 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]