黄原胶-鱼肉蛋白共凝胶作用制备高性能虾肉糜凝胶  

Preparation of high-performance shrimp surimi gel by xanthan gum-fish protein co-gelation

作　　者：郑小善 洪学正 张迪[1,2,3,4,5] 吉宏武 刘书成[1,2,3,4,5,6] ZHENG Xiaoshan;HONG Xuezheng;ZHANG Di;JI Hongwu;LIU Shucheng(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Zhanjiang 524088,China;Guangdong Province Engineering Laboratory for Marine Biological Products,Zhanjiang 524088,China;Guangdong Provincial Engineering Technology Research Center of Seafood,Zhanjiang 524088,China;Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Zhanjiang 524088,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东省水产品加工与安全重点实验室,广东湛江524088 [3]广东省海洋生物制品工程实验室,广东湛江524088 [4]广东省海洋食品工程技术研究中心,广东湛江524088 [5]水产品深加工广东普通高等学校重点实验室,广东湛江524088 [6]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：《食品与发酵工业》2022年第19期137-143,共7页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32072340);国家现代农业产业技术体系项目(CARS-48);广东普通高等学校海洋食品绿色加工技术研究团队项目(2019KCXTD011)。

摘　　要：为了降低生产成本,制备高性能的虾肉糜凝胶,以凝胶强度为主要指标,通过单因素试验结合正交试验优化复配虾肉糜的工艺条件。结果表明,复配虾肉糜的最佳工艺条件为:黄原胶添加量3%,罗非鱼鱼糜添加量7%,斩拌时间90 s,凝胶时间20 min,在此条件下凝胶强度为29.55 N·mm,达到AA级国家标准。与纯虾肉糜相比,复配虾肉糜的持水性为87.5%,增加了20%;水分组成中不易流动水为94.1%(增加了2.7%),自由水为1.8%(下降了56.4%),结合水变化较小;在3300 cm附近吸收峰发生了红移,盐溶蛋白含量增加;差示扫描量热仪结果表明复配虾肉糜的热稳定性有所提高;复配虾肉糜凝胶的弹性模量(G′)和黏性模量(G″)都增加了,复配虾肉糜的弹性得到显著提高。综上所述,添加黄原胶与罗非鱼鱼糜共凝胶作用能显著改良虾肉糜的凝胶品质,研究结果为虾肉糜制品的工业化生产和品质改良提供理论依据。To reduce production cost and preparation of high-performance shrimp surimi gel,the process conditions of compound shrimp surimi were optimized by a single factor experiment combined with an orthogonal experiment with gel strength as the main index.The results showed that the optimum conditions of compound shrimp surimi were as follows:xanthan gum 3%,tilapia protein 7%,chopping time 90 s,and gel time 20 min.Under these conditions,the gel strength was 29.55 N.mm,which met the national standard of AA grade.Compared with pure shrimp surimi,the water holding capacity of compound shrimp surimi was 87.5%which increased by 20%.Moreover,the uneasy flow of water was 94.1%(increased by 2.7%),the free water was 1.8%(decreased by 56.4%)and the change of bound water was small.The absorption peak was red-shifted near 3300 cm,and the salt-soluble protein content increased.The results of differential scanning calorimetry showed that the thermal stability of compound shrimp surimi was improved.The elastic modulus(G′)and viscous modulus(G″)of the composite shrimp surimi gel significantly increased,so the elasticity of the composite shrimp surimi was improved.In conclusion,the xanthan gum-tilapia protein complex can significantly improve the gel quality of shrimp surimi,and it has an important meaning in theory and practice for the industrial production and gel performance improvement of shrimp surimi.

关 键 词：黄原胶-鱼肉蛋白 共凝胶作用 工艺优化 虾肉糜 凝胶品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]