凉粉草胶对罗非鱼糜凝胶特性和感官特性的影响  

Effects of Adding Hsian-Tsao Gum on the Gel Properties and Sensory Characteristics of Tilapia Surimi

作　　者：游刚 牛改改 覃春雨 YOU Gang;NIU Gaigai;QIN Chunyu(Guangxi Colleges and Universities Key Laboratory of Development and High-Value Utilization of Beibu Gulf Seafood Resources,Qinzhou Key Laboratory of Characteristic Fruits and Vegetables Fermentation,College of Food Engineering,Beibu Gulf University,Qinzhou 535011,China)

机构地区：[1]北部湾大学食品工程学院,广西高校北部湾特色海产品资源开发与高值化利用重点实验室,钦州市特色果蔬发酵重点实验室,广西钦州535011

出　　处：《食品科技》2022年第3期133-140,共8页Food Science and Technology

基　　金：国家自然科学基金项目(32001688);广西自然科学基金项目(2020GXNSFBA297151,2021GXNSFBA196067);北部湾大学校级科研项目(2018KYQD59)。

摘　　要：凉粉草胶(HG)主要成分是一种含有糖醛酸结构的阴离子杂多糖,具有良好的生物活性和促凝胶性,然而关于HG在食品加工中的应用局限于淀粉基食品,缺乏在蛋白凝胶产品中的应用研究。实验以商用食品胶(魔芋胶KG、卡拉胶CA)为对照,研究HG对传统鱼糜凝胶持水性、凝胶强度、蒸煮损失率、凝胶形成作用力、质构特性和感官特性的影响。结果表明,HG可提高鱼糜凝胶的持水性和凝胶强度,降低鱼糜凝胶蒸煮损失率;HG可促进鱼糜凝胶形成作用力(氢键、疏水作用力和二硫键),改善鱼糜凝胶的质构特性(硬度、胶着性、咀嚼性和内聚性)和感官特性(硬度、弹性、组织状态和气味);添加1.5wt%HG时,凝胶持水性、凝胶强度、硬度、胶着性和咀嚼性均为最高,且对凝胶弹性无影响。因此,添加HG可改善鱼糜凝胶特性和感官特性,研究结果为HG在传统鱼糜凝胶产品中的应用提供理论参考。The hsian-tsao gum,denoted as HG,mainly consisted of an ionic heteroglycan with uronic acid structure,possesses good bioactivities and the ability of promoting gel formation.Its use in processed foods is limited to starchy foods however,it’s lack of application research in protein gel foods.Taken the commercial food gum,konjac gum,denoted as KG,and κ-carrageen,denoted as CA,as controls,the effects of HG on the sensory characteristics and gel properties of tilapia surimi gel were investigated by means of water holding capacity,gel strength,cooking loss rate,gel forming forces,textural properties.The results showed that HG could improve the water holding capacity and gel strength,and reduce the cooking loss rate of surimi gel.The gel forming forces,especially for hydrogen bonding and hydrophobic forces and disulfide bonds were reinforced by adding HG,which improved the textural properties(increased the hardness,gumminess,chewiness and cohesiveness) and sensory characteristics(hardness,elasticity,tissue status and odor) of surimi gel.When added 1.5wt% HG,the surimi gel showed the highest water-holding capacity,hardness,gumminess and chewiness,with no difference in the springiness of the gel.Adding HG into surimi therefore could improve the gel properties and sensory characteristics,which provide a theoretical reference for application of HG in traditional surimi gel.

关 键 词：凉粉草胶 鱼糜 凝胶特性 感官特性 质构特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]