罗非鱼质构重组产品凝胶特性及加工品质优化研究  

Study on gel properties and processing quality optimization of tilapia texture restructured product

作　　者：林莉莉 黄卉[2] 马海霞[2] 杨少玲[2] 邓建朝[2] 陈胜军[2] LIN Lili;HUANG Hui;MA Haixia;YANG Shaoling;DENG Jianchao;CHEN Shengjun(Maoming Institute for Food and Drug Control,Maoming 525400,China;Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,National R&D Center for Aquatic Product Processing,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China)

机构地区：[1]茂名市食品药品检验所,广东茂名525400 [2]中国水产科学研究院南海水产研究所,农业农村部水产品加工重点实验室,国家水产品加工技术研发中心,广东广州510300

出　　处：《渔业研究》2024年第5期480-489,共10页Journal of Fisheries Research

基　　金：国家特色淡水鱼产业技术体系建设专项(CARS-46);中国水产科学研究院基本科研业务费项目(2023TD74);广州市科技计划项目(2023B03J1263);广东省科技计划项目(2023B0202010015)。

摘　　要：【目的】开发高品质罗非鱼质构重组产品,提升罗非鱼加工副产物鱼块及碎鱼肉的综合利用。【方法】本文以奥尼罗非鱼(Oreochromis niloticus♀×O.aureus♂,以下简称罗非鱼)鱼块、碎鱼肉为原料,利用质构重组技术对罗非鱼鱼肉重组工艺进行研究。以质构特性、持水率、凝胶强度、感官评价为指标,研究了鱼肉添加形态及外源性添加剂添加方式对质构重组产品品质的影响,并在外源添加剂单因素试验的基础上,通过正交试验优化罗非鱼质构重组条件。【结果】在罗非鱼鱼块和碎鱼肉中分别加入谷氨酰胺转氨酶、酪蛋白酸钠、食盐等辅料后再混合,可使鱼块与碎肉紧密、均匀的结合,改善罗非鱼质构重组产品的质构特性和凝胶强度,显著提升产品品质。产品在组织形态、风味、口感、可接受度等感官评价结果较好,在感官上与整鱼鱼肉更接近。谷氨酰胺转氨酶添加量、海藻酸钠添加量和酪蛋白酸钠添加量对质构重组产品的凝胶特性和质构特性均有显著的影响,优化的质构重组条件:谷氨酰胺转氨酶添加量为3%、海藻酸钠添加量为0.2%、酪蛋白酸钠添加量为2%,得到的质构重组产品的凝胶强度为316.52 g·cm。【结论】外源添加剂可显著改善罗非鱼重组鱼肉的凝胶强度和质构特性,提升质构重组产品的品质。【意义】以罗非鱼加工副产物为原料开展高值化综合加工利用,可提高原料利用率,优化的配方可解决罗非鱼质构重组产品凝胶性不高的问题,显著提升了产品的凝胶特性和品质,为开发高品质鱼糜制品提供理论依据,同时也有助于提高罗非鱼产业的经济效益。[Objective]China is rich in freshwater fish resources,and freshwater fish has become an important raw material for the production of restructured fish products.However,the gel properties of freshwater fish mince is lower than sea fish,and the surimi industry urgently needs technological upgrades.By studying the addition methods of exogenous additives and optimizing the formulation of additives,high-quality restructured fish products with good gel properties could be obtained.It will develop the products quality and improve the comprehensive utilization of processing by-products such as fillets and minced fish from tilapia.[Methods]This study utilized the technology of tilapia restructuring with tilapia(Oreochromis niloticus♀×O.aureus♂)fillets and minced meat as raw materials,with texture characteristics,water retention,gel strength and sensory evaluation as indicators.The effects of fish meat addition morphology and exogenous additive addition methods on product quality were studied.On the basis of single factor experiment of exogenous additives,the texture recombination conditions of tilapia were optimized through orthogonal experiment.The primary and secondary order of the influence of various factors on the strength of gel was analyzed,and the optimal production process was determined by comprehensive balance analysis.[Results]The addition method and amount of fish fillet,minced fish and exogenous additives could affect the quality of tilapia texture recombination products.The study revealed that incorporating transglutaminase(TG),sodium caseinate,and salt into both fillet pieces and trimmings prior to blending led to enhancements in the textural characteristics and gel strength of the restructured tilapia texture products.The reconstructed product exhibited favorable sensory evaluations in terms of tissue morphology,flavor,taste,and acceptance,closely mirroring the sensory qualities of whole fish fillets.The inclusion levels of TG enzyme,sodium alginate and sodium caseinate all had a marked influence on

关 键 词：罗非鱼 质构重组 品质变化 配方 

分 类 号：S917.4[农业科学—水产科学]