羧甲基琼胶对罗非鱼鱼糜凝胶性能的影响  

Effect of carboxymethyl agar on gel properties of tilapia surimi

作　　者：戚勃[1,2] 杨少玲 王悦齐[1] 胡晓 杨贤庆[1] 潘创[1] 李来好[1] 王露楠 QI Bo;YANG Shaoling;WANG Yueqi;HU Xiao;YANG Xianqing;PAN Chuang;LI Laihao;WANG Lunan(South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Product Processing,Guangzhou 510300,China;Dalian Polytechnic University/Collaborative Innovation Center of Seafood Deep Processing,Dalian 116034,China)

机构地区：[1]中国水产科学研究院南海水产研究所/农业农村部水产品加工重点实验室,广东广州510300 [2]大连工业大学/海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

出　　处：《南方水产科学》2022年第2期83-89,共7页South China Fisheries Science

基　　金：国家重点研发计划项目(2019YFD0901905);财政部和农业农村部国家现代农业产业技术体系资助(CARS-46,CARS-50);中国水产科学研究院基本科研业务费专项资金(2020TD69);中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金资助(2021SD06)。

摘　　要：以罗非鱼(Oreochromis niloticus×O.areus)鱼糜为原料,通过向鱼糜中添加不同剂量的羧甲基琼胶(Carboxymethyl agar,CMA),并测定鱼糜凝胶的强度、持水性、质构特性、色泽、蛋白化学组成和微观结构等指标,研究了CMA对鱼糜凝胶性能的影响。结果表明,添加量为0.5%~2.0%时,CMA可显著提高鱼糜的凝胶强度(P<0.05),最高达70.7%;1.5%~2.5%的CMA可显著提高凝胶持水性(P<0.05);添加量为1.5%~2.0%时,CMA对鱼糜凝胶的质构特性具有良好的改善效果;添加量为0.5%时,CMA对鱼糜凝胶具有显著的增白效果(P<0.05);CMA对鱼糜蛋白化学作用力具有显著影响(P<0.05),适量添加可以破坏离子键,促进氢键、疏水键和二硫键的形成,促使鱼糜发生胶凝化;SDS-PAGE电泳和扫描电镜分析结果显示,CMA促使了肌球蛋白重链(Myosin heavy chain,MHC)之间的交联,添加1.5%的CMA可使鱼糜凝胶形成均匀、致密的网络结构。总之,罗非鱼鱼糜中添加1.0%~1.5%的CMA,改变了鱼糜的持水性、化学作用力和蛋白质的聚集性,增强了蛋白质的交联作用,改进了鱼糜凝胶的网络结构,从而提升了鱼糜的凝胶性能。We added different doses of carboxymethyl agar(CMA)to tilapia(Oreochromis niloticus×O.areus)surimi to investigate the effects of CMA on the gel properties of tilapia surimi based on the indexes such as surimi gel strength,water holding capacity,texture characteristics,color,protein chemical composition and microstructure.The results show that CMA could significantly increase the gel strength of surimi gel with the addition of 0.5%-2.0%CMA(P<0.05),reaching the maximum value of 70.7%.The water holding capacity,texture characteristics and whiteness could be improved significantly by adding 1.5%-2.5%,1.5%-2.5%and 0.5%CMA,respectively(P<0.05).CMA had a significant effect on the chemical force of surimi protein(P<0.05),showing that moderate addition of CMA destroyed the ionic bond,promoted the formation of hydrogen bond,hydrophobic bond and disulfide bond,and promoted the gelation of surimi.SDS-PAGE electrophoresis and scanning electron microscopy analysis show that CMA promoted the cross-linking of myosin heavy chains(MHC),and the addition of 1.5%CMA could make the surimi gel form a uniform and dense network structure.In conclusion,moderate addition of CMA to tilapia surimi affected the water absorption,chemical force and protein thermal aggregation behavior of the surimi,enhanced the crosslinking effect of protein,improved the network structure of surimi gel,and reformed the gel properties of surimi.

关 键 词：羧甲基琼胶 罗非鱼鱼糜 凝胶特性 持水性 质构特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]