白鲢鱼胶与鮸鱼鱼胶泡发后品质差异性比较  

Comparison of Quality Differences between Silver Carp Isinglass and Miichthys miiuy Isinglass after Soaking

作　　者：高飞 周文果 陈江平 田晶晶 张晔 杨燕萍 黄建联 GAO Fei;ZHOU Wenguo;CHEN Jiangping;TIAN Jingjing;ZHANG Ye;YANGYanping;HUANG Jianlian(ANJOY Foods Group Co.,Ltd.,Xiamen 361022,Fujian,China;Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing,Xiamen 361022,Fujian,China;Xiamen Key Laboratory of Quick-frozen Prepared Food,Xiamen 361022,Fujian,China)

机构地区：[1]安井食品集团股份有限公司,福建厦门361022 [2]福建省冷冻调理水产品加工重点实验室,福建厦门361022 [3]厦门市速冻调制食品重点实验室,福建厦门361022

出　　处：《食品研究与开发》2024年第21期34-41,共8页Food Research and Development

基　　金：国家“十四五”重点研发计划项目(2022YFD2100904)。

摘　　要：以白鲢鱼胶、鮸鱼鱼胶为原料,分析白鲢鱼胶与鮸鱼鱼胶在冷水泡发(SF)、热水泡发(RF)、油泡发(YF)和碱泡发(JF)4种泡发工艺下营养成分、质构特性及风味、泡发倍数的差异。结果表明:白鲢鱼胶基础营养成分与鮸鱼鱼胶差异较小;白鲢鱼胶在RF、YF和JF组下蛋白质含量大于鮸鱼鱼胶,两种鱼胶SF组和JF组蛋白质损失率最小;4种泡发工艺下白鲢鱼胶氨基酸含量分别为24.34、20.92、17.16 g/100 g和24.37 g/100 g,鮸鱼鱼胶分别为38.54、16.09、13.18、25.42 g/100 g。电子舌检测鱼胶在YF组具有最低的苦味和较高的丰富性;电子鼻检测RF组和YF组白鲢鱼胶腥味低于鮸鱼鱼胶。RF、YF和JF处理后,白鲢鱼胶的硬度、咀嚼性、持水力大于鮸鱼鱼胶,YF组硬度和咀嚼性最低。白鲢鱼胶的泡发得率大于鮸鱼鱼胶,且YF组泡发得率最大。综上,白鲢鱼胶泡发后与鮸鱼鱼胶有相似的营养物质、口感与风味,具有良好的食用价值,是一种品质优良的食用鱼胶来源。SF组和JF组营养物质的流失小,YF组口感和风味较好,泡发倍数最高。Using silver carp isinglass and Miichthys miiuy isinglass as raw materials,the differences in nutritional components,texture characteristics,flavor,and swelling ratios of silver carp isinglass and M.miiuy isinglass were analyzed under four processes of cold water soaking(SF),hot water soaking(RF),oil soaking(YF)and alkali soaking(JF).The results showed that the basic nutritional components of silver carp isinglass differed only slightly from those of M.miiuy isinglass.The protein content of silver carp isinglass in RF,YF,and JF groups was higher than that of M.miiuy isinglass,and SF and JF groups exhibited the lowest protein loss rates.The amino acid contents of silver carp isinglass under four soaking processes were 24.34,20.92,17.16,24.37 g/100 g,respectively,and those of M.miiuy isinglass were 38.54,16.09,13.18 g/100 g and 25.42 g/100 g,respectively.Electronic tongue detection of isinglass in the YF group had the lowest bitterness and higher richness.Electronic nose detection revealed that the fishy smell of silver carp isinglass in the RF group and YF group was lower than that of M.miiuy isinglass.Under RF,YF,and JF groups,the hardness,chewiness,and water-holding capacity of silver carp isinglass were greater than those of M.miiuy isinglass,with the YF group exhibiting the lowest hardness and chewiness.The post-soaking yield of silver carp isinglass was higher than that of M.miiuy isinglass,and the post-soaking yield of the YF group was the highest.In summary,the silver carp isinglass after soaking has similar nutrients,taste,and flavor to the M.miiuy isinglass,indicating its good edibility and making it a high-quality source of edible edible isinglass.The SF and JF groups exhibited reduced nutrient loss,while the YF group had better texture and flavor,and the highest swelling ratio.

关 键 词：白鲢鱼胶 鮸鱼鱼胶 品质 泡发工艺 泡发倍数 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]