三种多糖在冷冻鱼糜贮藏中的作用研究  

Effects of Three Polysaccharides on Storage of Frozen Surimi

作　　者：刘纯 郑资豪 张亮子 LIU Chun;ZHENG Zihao;ZHANG Liangzi(School of Food Science and Technology,Wuhan Business University,Wuhan,Hubei 430000,China)

机构地区：[1]武汉商学院食品科技学院,湖北武汉430000

出　　处：《农产品加工》2023年第18期5-8,共4页Farm Products Processing

基　　金：武汉商学院博士科研基金项目“淡水鱼蛋白质构调控技术及创新产品研发”(2017KB005);武汉商学院大学生创新创业训练计划项目(202011654085)。

摘　　要：以翘嘴红鲌鱼糜为研究对象,分别添加黄原胶、卡拉胶、魔芋胶3种多糖复配来探究多糖对冷冻鱼糜品质变化和作用。单因素试验以持水性、弹性、硬度,TVB-N值、TBA值为5个评判指标分析得出,黄原胶、卡拉胶、魔芋胶三者添加量均为0.4%左右时对翘嘴红鲌鱼糜有较好的抗冻保鲜效果,通过综合平衡法分析正交试验得出3种多糖最佳复配比为黄原胶添加量0.3%,卡拉胶添加量0.4%,魔芋胶添加量0.5%,该复配多糖能够有效提高鱼糜的持水性、弹性、硬度,降低TVB-N值、TBA值,从而达到抗菌抑菌作用及优良的保鲜持水性能,实现延长鱼糜货架期的目的。研究出的复合持水保鲜剂,可为鱼糜的贮藏加工与品质控制提供理论参考,并为多糖复配在水产品贮藏中的研究提供方法与思路。Erythroculter ilishaeformis surimi was used as the research object,and xanthan gum,carrageenan and konjac gum were added to explore the changes and effects of polysaccharides on the quality of frozen surimi.In the single factor experiment,the water holding capacity,elasticity,hardness,and TVB-N value and TBA value were analyzed.The results showed that the addition of xanthan gum,carrageenan and konjac gum at about 0.4% had better antifreeze and fresh-keeping effect on Erythroculter ilishaeformis.The results showed that the optimal proportion of the three polysaccharides was 0.3% xanthan gum,0.4% carrageenan and 0.5% konjac glucomannan,which could effectively improve the water holding capacity,elasticity and hardness of surimi,and reduce TVB-N and TBA.Thereby achieving the antibacterial and bacteriostatic effects and excellent fresh-keeping and water-holding performance,and realizing the purpose of prolonging the shelf life of the minced fillet.The compound water-holding preservative developed in this study could provide a theoretical reference for the storage,processing and quality control of surimi,and provide methods and ideas for the research of polysaccharide compound in the storage of aquatic products.

关 键 词：鱼糜 黄原胶 卡拉胶 魔芋胶 复配 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]