鱿鱼-铜盆鱼复合鱼糜凝胶品质和风味特性研究  

The Gel Properties and Flavor Characteristics of Combined Squid and Snapper Surimi

作　　者：林靖莹 任雯雯 叶培洁 宋心鹏 薛诚甜 陈彦臻 陈慧斌 LIN Jingying;REN Wenwen;YE Peijie;SONG Xinpeng;XUE Chengtian;CHEN Yanzhen;CHEN Huibin(Marine Active Substances and Product Technology Research and Development Center Fuzhou Ocean Research Institute,Fuzhou 350117,China;College of Life Sciences,Fujian Normal University,Fuzhou 350117,China;Southern Institute of Oceanography,Fujian Normal University,Fuzhou 350117,China)

机构地区：[1]福州海洋研究院/海洋活性物质与制品技术研发中心,福建福州350117 [2]福建师范大学生命科学学院,福建福州350117 [3]福建师范大学南方海洋研究中心,福建福州350117

出　　处：《福建师范大学学报（自然科学版）》2024年第5期139-148,共10页Journal of Fujian Normal University：Natural Science Edition

基　　金：国家自然科学基金资助项目(31401564);福建省技术创新重点攻关及产业化项目(2024XQ009);福州海洋研究院科技项目(2022F14)。

摘　　要：以秘鲁鱿鱼和铜盆鱼为原料,研究鱿鱼与铜盆鱼鱼糜质量比对鱿鱼-铜盆鱼复合鱼糜凝胶强度、水分分布状态、品质特性、挥发性风味的影响。结果表明,当鱿鱼和铜盆鱼鱼糜质量比为1∶4和2∶3时,白度和亮度较高,更符合消费者偏好;且凝胶强度和质构特性较纯鱿鱼鱼糜(5∶0组)均得到了显著改善(P<0.05);持水性提高达78.46%和83.75%,蒸煮损失降低至7.92%和8.27%,结合水和不易流动水的横向弛豫时间降低,相对含量升高,凝胶内部结构更为紧密。随着鱿鱼鱼糜占比的增加,丰富了醇、醛和酮类挥发性化合物种类,且1-辛烯-3-醇、正庚醇和正己醛为鱼糜的特征风味物质。该研究可为鱿鱼复合鱼糜制品的开发提供一定的参考。Squid(Dosidicus gigas)and snapper(Pagrus maior)were used as raw materials to investigate the effects of different mass ratios of squid surimi mixed with snapper surimi on the gel strength,water distribution,quality characteristics,and volatile flavor of squid-snapper composite surimi gels.The results showed that with mass ratios of 1∶4 and 2∶3,the gels exhibited higher whiteness and brightness,aligning better with consumer preferences.Both gel strength and textural properties were significantly improved(P<0.05)compared to pure squid surimi(5∶0 ratio).Water-holding capacity increased to 78.46%and 83.75%,and cooking loss decreased to 7.92%and 8.27%,respectively.The transverse relaxation time of bound and immobile water decreased,while the relative content increased,leading to a more compact internal gel structure.As the proportion of squid surimi increased,the types of volatile compounds,including alcohols,aldehydes,and ketones,were enriched.Specifically,1-Octene-3-ol,1-Heptanol,and Hexanal were identified as characteristic flavor compounds of the surimi.This study provides valuable reference for the development of squid-based composite surimi products.

关 键 词：鱿鱼 鱼糜 凝胶品质 风味特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]