金枪鱼亚微米-纳米级鱼骨粉的制备及其对鱼糜凝胶品质的影响  

Preparation of Tuna Submicron-Nano-Scale Fish Bone Meal and Its Effect on the Quality of Surimi Gel

作　　者：刘晗慧 李增蔚 李奕 吴杰 闻慧 吴劲宇 邓尚贵 袁鹏翔 LIU Hanhui;LI Zengwei;LI Yi;WU Jie;WEN Hui;WU Jinyu;DENG Shanggui;YUAN Pengxiang(College of Food and Pharmaly,Zhejiang Ocean University,Zhoushan,Zhejiang 316000;Zhoushan Technician College,Zhoushan,Zhejiang 316000)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316000 [2]舟山技师学院,浙江舟山316000

出　　处：《核农学报》2024年第3期502-511,共10页Journal of Nuclear Agricultural Sciences

基　　金：浙江省青年自然科学基金项目(LQ22C200014);浙江省舟山市科技计划项目(2020C21019)。

摘　　要：为促进金枪鱼骨的高值化利用,本研究基于挤压膨化技术高效制备亚微米-纳米级鱼骨粉,并探究其对鱼糜凝胶性能的影响。结果表明,挤压膨化制得的鱼骨粉化学结构及成分未发生变化,相比未挤压膨化的鱼骨粉,其平均粒径显著减小,达308.07 nm(59.41%为亚微米级、40.59%为纳米级)。与NaCl、CaCl_(2)、大米+淀粉、未经挤压膨化粉碎鱼骨粉等相比,挤压膨化鱼骨粉能最大程度提高鱼糜的质构特性和持水性,但对鱼糜的色差影响较大,需调控其添加量;通过流变特性、化学作用力、傅里叶红外光谱(FT-IR)、扫描电镜(SEM)等研究发现,挤压膨化鱼骨粉可有效改善鱼糜凝胶蛋白的凝胶特性、增强鱼糜凝胶的疏水相互作用和二硫键交联、提高鱼糜凝胶的β-折叠含量及降低α-螺旋含量,使得鱼糜凝胶形成更为致密的微观结构,其凝胶效果与纳米级鱼骨粉相似。此外,挤压膨化制备的亚微米-纳米级金枪鱼骨富含蛋白质、脂肪和其他天然营养成分,其可接受程度远高于CaCl_(2)、NaCl等无机凝胶剂。由此可见,挤压膨化法可高效、节能地制备亚微米-纳米级金枪鱼骨粉,该鱼骨粉可作为一种优良、天然的钙源鱼糜凝胶增强剂。本研究为高值化利用鱼骨及开发新型鱼糜制品提供了理论依据。In order to promote the high-value utilization of tuna bone,this study was conducted to efficiently prepare submicron-nano-scale fish bone meal based on extrusion-expansion technology,as well as to investigate its effect on the gelatinization properties of surimi.Results showed that extrusion did not change the chemical structure and composition of the fish bone meal.Compared to the non-extruded fish bone meal,the average particle size reduced significantly to 308.07 nm(59.41%submicron and 40.59%nanoscale)after extrusion.In comparison with the surimi gel added with NaCl,CaCl_(2),starch and non-extruded expanded fish bone meal,it was found that extruded expanded fish bone meal greatly improved the textural property and water retention of surimi,but influenced its color difference.Thus,the amount of fish bone meal additive needed to be regulated.According to the results of rheological properties,chemical force,FT-IR and SEM,it was found that extruded expanded fish bone meal could effectively improve the gel properties of surimi gel protein,enhance the hydrophobic interactions and cross-linking of disulfide bonds in surimi gel,increase theβ-sheet content and reduce theα-helix content of surimi gel,result in a more condensed microstructure that was similar to that of nano fish bone meal.In addition,the submicron-nano-scale tuna bone prepared by extrusion-expansion was rich in proteins,fats and other nutritious natural components,and its acceptance was much higher than that of inorganic gelling agents such as CaCl_(2) and NaCl.Thus,extrusion-expansion method can efficiently and energy-savingly prepare submicron-nano-scale tuna bone meal,which can be used as an excellent and natural gel enhancer for calcium-sourced surimi.This study can provide the theoretical basis for the high value utilization of fish bone and the development of new surimi products.

关 键 词：挤压膨化 鱼骨粉 鱼糜 凝胶特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]