动物脂肪对白姑鱼鱼糜凝胶特性的影响  

Effect of animal fat on gelation properties of silver croaker surimi

作　　者：何文佳 徐懿 朱士臣 姜珊[1,2] 丁玉庭 周绪霞[1,2,3] HE Wenjia;XU Yi;ZHU Shichen;JIANG Shan;DING Yuting;ZHOU Xuxia(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Key Laboratory of Marine Fishery Resources Exploitment&Utilization of Zhejiang Province,Hangzhou 310014,China;National R&DBranch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]浙江省深蓝渔业资源高效开发利用重点实验室,浙江杭州310014 [3]国家远洋水产品加工技术研发分中心(杭州),浙江杭州310014

出　　处：《浙江工业大学学报》2024年第5期545-551,共7页Journal of Zhejiang University of Technology

基　　金：国家自然科学基金面上项目(32172241)。

摘　　要：通过研究动物脂肪对白姑鱼鱼糜制品凝胶色泽、质构特征、水分分布和流变学特性等的影响,深入阐析脂肪的添加对鱼糜凝胶特性的作用机理。研究结果表明:鱼糜凝胶白度、硬度、咀嚼性、储能模量(G′)和损耗模量(G″)等随着脂肪添加质量分数的增加显著提高。当脂肪添加质量分数为6%时,鱼糜的凝胶特性达到最佳,此时凝胶白度、硬度和咀嚼性分别比空白组提高了3.3%,30.6%和37.3%。拉曼光谱分析表明:脂肪的添加显著改善了鱼糜凝胶中蛋白质的稳定性,主要体现在二级结构中β-折叠、β-转角和无规卷曲结构的增加和α-螺旋结构的减少(p<0.05)。冷冻电镜扫描结果进一步表明脂肪的添加可以使鱼糜凝胶网络结构更加致密。综合分析各项指标可知:当脂肪添加质量分数为6%时,鱼糜凝胶的品质最佳。In this study,we investigated the impact of animal fat on color,texture,water distribution and dynamicrheological properties of silver croaker surimi,as well as the effects of different levels of animal fat addition and their interactions on surimi gelation properties.The results revealed significant enhancements in whiteness,hardness,chewiness,storage modulus(G′)and loss modulus(G″)of the surimi gel with increasing fat content.Specifically,the whiteness,hardness and chewiness of the surimi gel increased by 3.3%,30.6%and 37.3%,respectively,with the addition of 6%animal fat.Moreover,the incorporation of animal fat altered the protein secondary structure within the surimi gel system,leading to increasedβ-sheet,β-turn and random coil contents,along with decreasedα-helix contents(p<0.05).Cryo-electron microscopy further illustrated that the network structure of surimi gel became denser with higher levels of animal fat contents.Based on the analyzed indices,the optimal gelation properties of silver croaker surimi were achieved with the addition of 6%animal fat.

关 键 词：鱼糜凝胶 动态流变学特性 拉曼光谱 蛋白质二级结构 冷冻扫描电镜 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]