鳓鱼鱼糜与常见鱼糜凝胶品质对比  

Comparative analysis of gel quality of Chinese herring surimi and common surimi

作　　者：陈慧 黄建联 周文果 陈江平 CHEN Hui;HUANG Jian-lian;ZHOU Wen-guo;CHEN Jiang-ping(Fujian Anjoy Food Co.,Ltd.,Xiamen,Fujian 361022,China;Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing,Ministry of Agriculture and Rural Affairs,Xiamen,Fujian 361022,China)

机构地区：[1]福建安井食品股份有限公司,福建厦门361022 [2]农业农村部冷冻调理水产品加工重点实验室,福建厦门361022

出　　处：《食品与机械》2022年第5期19-23,137,共6页Food and Machinery

基　　金：“蓝色粮仓”国家重点研发计划项目(编号:2019YFD0902000);厦门市科技重大项目(编号:3502Z20201032)。

摘　　要：目的:为鳓鱼鱼糜在鱼糜制品中的加工应用提供理论支持。方法:制备鱼糜凝胶样品,分别从凝胶强度、全质构、凝胶化指数、凝胶劣化指数、持水性、白度和微观结构7个方面研究其与白鲢鱼糜、铜盆鱼糜、金线鱼糜的凝胶品质差异。结果:鳓鱼鱼糜的硬度、咀嚼性、胶着性、凝胶强度、持水性显著高于白鲢鱼糜(P<0.05);这与扫描电镜检测的鳓鱼鱼糜凝胶表面结构光滑致密、孔径大小规则均匀的试验结果相一致。同时鳓鱼鱼糜的白度(71.23±0.09)显著高于铜盆鱼糜(67.81±0.25)和金线鱼糜(67.16±0.55)。结论:鳓鱼鱼糜在凝胶强度、白度、持水性和微观结构等方面兼具淡水鱼糜和海水鱼糜的优势。Objective:This study aimed to provide theoretical support for the processing application of surimi products by comparing the gel characteristics of Chinese herring surimi and the common surimi.Methods:The surimi gels of Chinese herring,silver carp,white croaker and golden-thread fish were prepared,and the difference of gel strength,texture profile analysis(TPA),gelation index,gel deterioration index,water retention,whiteness and microstructure among the four kinds of surimi were investigated.Results:The hardness,chewiness,adhesiveness,gel strength and water retention of Chinese herring surimi were significantly higher than the those of silver carp surimi(P<0.05).The above results were consistent with the microstructure properties of Chinese herring surimi gel which appeared a smooth,dense and porely unifrom surface.Moreover,the whiteness of Chinese herring surimi(71.23±0.09)was significantly higher than that of white croaker surimi(67.81±0.25)and white croaker surimi(67.16±0.55).Conclusion:The Chinese herring surimi has the advantages of both freshwater and seawater surimi in gel strength,whiteness,water retention and microstructure formation.

关 键 词：鳓鱼 鱼糜 质构 凝胶强度 持水性 白度 微观结构 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]