电场辅助漂洗对鲢鱼糜组分溶出及凝胶性能的影响  

Effect of Electric Field-assisted Washing on the Dissolution of Components and Gel Properties of Silver Carp Surimi

作　　者：阳胜男 牟黠 赵世林 尹涛[1,2] 梁宏伟 刘茹[1,2] YANG Shengnan;MOU Xia;ZHAO Shilin;YIN Tao;LIANG Hongwei;LIU Ru(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),Wuhan 430070,China;Yangtze River Fisheries Research Institute,Chinese Academy of Fishery Sciences,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]国家大宗淡水鱼加工技术研发分中心(武汉),湖北武汉430070 [3]中国水产科学研究院长江水产研究所,湖北武汉430070

出　　处：《食品工业科技》2024年第24期233-242,共10页Science and Technology of Food Industry

基　　金：国家重点研发计划(2022YFD2100903)。

摘　　要：本文研究了电场对鲢鱼糜组分溶出效果及凝胶性能的影响,并采用响应面分析法以优化电场辅助的节水漂洗工艺。结果表明:利用电场辅助漂洗可有效促进鱼糜脂肪、灰分及水溶性蛋白的溶出,使盐溶性蛋白得以富集,并通过抑制蛋白酶活性减缓了凝胶劣化,同时激活了转谷氨酰胺酶(transglutaminase,TGase),提高鱼糜凝胶强度。电场辅助节水漂洗最优工艺参数为:电场电压56 V、漂洗鱼水质量比1:3、漂洗时间3 min,在此条件下鱼糜实际盐溶性蛋白含量达到8.67 g/100 g_(鱼糜),蛋白酶活性为6.48 U/mg_(pro)。相较于传统漂洗方式,该漂洗工艺显著(P<0.05)提高了鱼糜凝胶的白度、弹性、凝胶强度及持水性等性能,并使漂洗用水量减少40%,为电场技术在鱼糜节水漂洗中的应用提供了新思路。In this study,the effect of electric field on the component dissolution and gel properties of silver carp surimi was investigated.The optimal process for electric field-assisted water-saving washing of surimi was obtained through response surface experimental design.The results showed that the electric field technology could effectively promote the solubilization of fat,ash and water-soluble proteins and the enrichment of salt-soluble proteins in surimi.Moreover,this technology significantly reduced gel degradation and increased the gel strength by inhibiting protease activity and activating transglutaminase(TGase).The optimal process parameters for electric field-assisted washing of surimi were as follows:Electric field voltage 56 V,fish-water mass ratio 1:3,washing time 3 min.The salt-soluble protein content was 8.67 g/100 g_(surimi),while the protease activity was 6.48 U/mg_(protein) under these conditions.Meanwhile,this technology signi-ficantly increased the whiteness,elasticity,gel strength and water holding capacity of surimi gels(P<0.05),while reducing water consumption by 40%.This provides a new idea for the application of electric field in water-saving washing of surimi.

关 键 词：电场 鲢鱼糜 节水漂洗 溶出 内源性酶 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]