κ-卡拉胶对低钠盐鱼糜3D打印性能及凝胶性的影响  

Effect ofκ-carrageenan on 3D printing performance and gel property of low-sodium salt surimi

作　　者：张志超 陈旭[2] 汪少芸[2] 蔡茜茜 ZHANG Zhichao;CHEN Xu;WANG Shaoyun;CAI Xixi(Fuzhou Institute of Oceanography,Fuzhou,Fujian 350108,China;College of Biological Science and Engineering,Fuzhou University,Fuzhou,Fujian 350108,China)

机构地区：[1]福州海洋研究院,福建福州350108 [2]福州大学生物科学与工程学院,福建福州350108

出　　处：《福州大学学报（自然科学版）》2024年第5期619-626,共8页Journal of Fuzhou University(Natural Science Edition)

基　　金：国家重点研发计划资助项目(2018YFD0901006);福州海洋研究院科技资助项目(2021F03)。

摘　　要：以添加质量分数为1.0%的氯化钠和0.5%的氯化钙的低钠盐鱼糜体系为研究对象,探究κ-卡拉胶添加量对低钠盐鱼糜体系3D打印性能及凝胶特性的影响.通过测定流变特性、3D打印性能、肌原纤维蛋白二级结构、蒸煮损失、持水性、质构特性、凝胶风味、微观结构等指标来评估鱼糜体系降钠盐效果.结果表明,添加κ-卡拉胶能显著提高低钠盐鱼糜油墨3D打印性能,鱼糜凝胶的持水性、凝胶强度也显著增大(P<0.05),蒸煮损失显著降低.β-折叠结构力学性能优于α-螺旋结构,因此,β-折叠结构含量高的样品呈现出更好的稳定性.此外,κ-卡拉胶添加量(质量分数)为1.5%的低钠盐鱼糜凝胶微观结构呈现致密状态,鱼糜凝胶的硬度、内聚力、咀嚼性均达到最大值,且具备适宜的流变性能和蛋白二级结构.The effects ofκ-carrageenan addition on 3D printing performance and gel properties of low-sodium salt surimi system with mass fraction of 1.0%for sodium chloride and 0.5%for calcium chloride were studied.Rheological properties,3D printing properties,secondary structure of myofibrillar protein,cooking loss,water retention,texture properties,gel flavor and microstructure were used to evaluate the sodium reduction effect of surimi system.The results showed that the addition ofκ-carrageenan could significantly improve the 3D printing performance of low-sodium surimi ink,the water holding capacity and gel strength of surimi gel were also significantly increased(P<0.05),and the cooking loss was significantly decreased.The mechanical properties ofβ-folded structure are better than those ofα-spiral structure,and the samples with higher content ofβ-folded structure have better stability.In addition,when 1.5%(mass fraction)κ-carrageenan was added,the microstructures of the low-sodium surimi gel showed a dense state,the hardness,cohesiveness and chewiness of the gel reached the maximum,and the gel had suitable rheological properties and protein secondary structure.

关 键 词：3D打印 Κ-卡拉胶 低钠盐鱼糜 流变特性 二级结构 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]