发芽糙米匀浆对带鱼鱼糜凝胶特性的影响  

Effects of germinated brown rice slurry on the gel properties of hairtail surimi

作　　者：步营 程亚佳 厉寒 朱文慧 励建荣 李学鹏 季广仁 BU Ying;CHENG Yajia;LI Han;ZHU Wenhui;LI Jianrong;LI Xuepeng;JI Guangren(College of Food Science and Technology/National and Local Joint Engineering Research Center for Storage,Processing,and Safety Control Technology of Fresh Agricultural Products,Bohai University,Jinzhou 121013,China;College of Provincial-Ministerial Joint Collaborative Innovation Center for Key Technologies in Deep Processing of Ocean Food,Dalian Polytechnic University,Dalian 116034,China;Jinzhou Bijia Mountain Food Co.,Ltd.,Jinzhou 121007,China)

机构地区：[1]渤海大学食品科学与工程学院/生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,锦州121013 [2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,大连116034 [3]锦州笔架山食品有限公司,锦州121007

出　　处：《农业工程学报》2024年第18期292-301,共10页Transactions of the Chinese Society of Agricultural Engineering

基　　金：辽宁省教育厅面上项目(LJKMZ20221486);辽宁省海洋经济发展专项(辽财指环[2022]33号)。

摘　　要：为了更好地丰富老年食品市场,满足吞咽困难群体多样化营养需求,该研究以带鱼鱼糜为原料,通过测定凝胶强度、全质构、持水性、动态流变学、白度、水分状态分布、蛋白二级结构、微观结构、体外消化率、国际吞咽障碍食物标准(international dysphagia diet standardisation initiative,IDDSI)等级等指标,研究发芽糙米匀浆对带鱼鱼糜凝胶品质的影响。结果表明,发芽糙米匀浆的加入使带鱼鱼糜的凝胶强度从649.91±64.35 g·mm显著降低到480.93±98.84 g·mm(P<0.05);与空白组相比,糙米添加组的硬度、胶着度和咀嚼性均显著降低(P<0.05),具体来说,硬度从585.63±61.35 N降低到399.87±51.23 N,胶着度从81.14±10.23 N降低到50.16±7.13 N,咀嚼性从30.14±5.00 N降低到18.31±3.97 N;白度值变化不显著(P>0.05);持水性从77.92%±0.73%显著增加到81.92%±1.40%(P<0.05),糙米匀浆的加入改变了水的状态分布,增强蛋白与水的结合;体外消化模拟结果显示,发芽糙米匀浆显著提高了带鱼鱼糜的体外消化率和胃蛋白酶消化率(P<0.05)。与空白组相比,添加糙米匀浆的鱼糜凝胶网络结构更加疏松,鱼糜凝胶中肌原纤维蛋白的α-螺旋结构含量从47.12%±1.09%显著增加到52.74%±1.65%(P<0.05),β-折叠结构含量从25.67%±0.84%显著降低到20.99%±0.65%(P<0.05)。IDDSI等级测定结果表明空白组为6级,糙米添加组为5级。此外,糙米添加组中检测出多种清香味物质,其中醛类、酮类、醇类和酯类化合物显著增加(P<0.05),而烷烃类化合物显著降低(P<0.05)。综合各项指标得出,添加适量的发芽糙米匀浆可以软化带鱼鱼糜的凝胶特性。该研究结果可为鱼糜类老年食品的研发提供理论依据与参考。A full analysis was conducted to investigate the impact of germinated brown rice slurry on the gel properties of hairtail surimi.The potential benefits were also addressed for the dysphagia in the elderly.Some parameters were then measured to determine the gel strength,texture profile,water-holding capacity,dynamic rheology,whiteness,water state distribution,protein secondary structure,microstructure,in vitro digestibility,and International Dysphagia Diet Standardization Initiative(IDDSI)level.The results demonstrated that there was a significant impact of germinated brown rice slurry on the gel strength of hairtail surimi.Moreover,the gel strength of hairtail surimi was reduced from(649.91±64.35)to(480.93±98.84)g·mm(P<0.05),indicating a substantial reduction.The gel strength was reduced to make the swallowing easier and safer,which was beneficial for individuals with dysphagia.Furthermore,the brown rice slurry shared a significant impact on various textural properties,such as hardness,cohesiveness,and chewiness.The brown rice group exhibited a significant decrease in hardness(from 585.63±61.35 N to 399.87±51.23 N),cohesiveness(from 81.14±10.23 N to 50.16±7.13 N),and chewiness(from 30.14±5.00 N to 18.31±3.97 N)(P<0.05),compared with the control group.The germinated brown rice slurry was then incorporated into the hairtail surimi,resulting in a softer and more easily chewable product.Interestingly,there was no significant effect on the whiteness value,despite these changes observed in the texture properties.The visual appearance of hairtail surimi failed to alter using germinated brown rice slurry.Furthermore,an augmentation in the water-holding capacity was observed after the addition of germinated brown rice slurry to hairtail surimi.The water-holding capacity exhibited a significant increase from(77.92%±0.73%)to(81.92%±1.40%)(P<0.05).The brown rice slurry was incorporated to induce the distribution of water states,thereby enhancing the protein-water binding.As such,the moisture was retained within th

关 键 词：凝胶 质构 易食食品 发芽糙米 蛋白结构 

分 类 号：S986.1[农业科学—捕捞与储运]