超高压耦合热处理过程对鳙鱼鱼糜凝胶特性及水分迁移的影响  

Effects of Gel Properties and Water Migration during Ultra-High Pressure Coupled Heat Treatment on Bighead Carp Surimi

作　　者：邹怡茜 陈海强[1,2] 潘卓官 周爱梅[1] ZOU Yiqian;CHEN Haiqiang;PAN Zhuoguan;ZHOU Aimei(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Yangjiang Vocational and Technical College,Yangjiang 529500,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]阳江职业技术学院,广东阳江529500

出　　处：《食品工业科技》2023年第23期70-79,共10页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31972103);广东省自然科学基金-面上项目(2020A1515010363)。

摘　　要：为了阐明超高压耦合热处理过程中鳙鱼鱼糜凝胶特性变化的机制,本文探究了超高压耦合热处理(300 MPa/5 min,40℃/30 min,90℃/20 min)过程中鳙鱼鱼糜凝胶特性、蛋白质结构及水分迁移的变化,并进行聚类热图和Pearson相关性分析。结果表明,超高压耦合热处理能显著改善鳙鱼鱼糜的凝胶特性(P<0.05)。随着超高压,超高压结合一段热处理,超高压结合二段热处理过程的进行,鳙鱼鱼糜凝胶的凝胶强度、质构、白度呈上升趋势,其中,较常压处理样品(0.1P),经超高压耦合热处理(300PSH)的鱼糜凝胶强度和白度分别增加了477.75%、43.38%。在不同处理过程中,鳙鱼鱼糜凝胶蛋白质β-折叠结构比例显著增加(P<0.05),肌球蛋白重链交联聚集,同时,鱼糜凝胶的活性巯基含量和表面疏水性显著降低(P<0.05),蛋白质通过二硫键和疏水相互作用形成更致密、有序的网络结构,导致不易流动水向结合水迁移,最终表现为鱼糜凝胶凝胶强度、质构特性、白度和持水性显著改善。本研究可为超高压耦合热处理技术的应用和淡水鱼鱼糜制品的开发提供理论依据。In order to elucidate the mechanism of the changes in gel properties of bighead carp surimi during ultra-high pressure coupled heat treatment,this paper investigated the changes in gel properties,protein structure and water migration of bighead carp surimi during ultra-high pressure coupled heat treatments(300 MPa/5 min,40℃/30 min,90℃/20 min),and carried out clustered heat maps and Pearson correlation analyses.The results showed that ultra-high pressure coupled heat treatment significantly improved the gel properties of bighead carp surimi(P<0.05).The gel strength,texture and whiteness of bighead carp surimi gel showed an increasing trend with ultra-high pressure,ultra-high pressure combined with one-stage heat treatment,and ultra-high pressure combined with two-stage heat treatment.The gel strength and whiteness of the ultra-high pressure coupled heat treatment(300PSH)surimi gels increased by 477.75%and 43.38%,respectively,compared to the atmospheric pressure treated samples(0.1P).The proportion ofβ-folded structure in the proteins of bighead carp surimi gels increased significantly(P<0.05)during the different treatments,and myosin heavy chain cross-linked aggregation.Meanwhile,the content of active sulfhydryl groups and surface hydrophobicity of surimi gel were significantly reduced(P<0.05),and the proteins formed a denser and more ordered network structure through disulfide bonds and hydrophobic interaction,leading to the migration of immobile water to bound water,which ultimately resulted in significant improvements in the gel strength,texture properties,whiteness and water holding capacity of surimi gel.This study can provide theoretical basis for application of ultra-high pressure coupled heat treatment technology and development of bighead surimi products.

关 键 词：超高压耦合热处理 鱼糜 鳙鱼 蛋白质 水分迁移 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]