去刺鱼肉的低温仿真成型工艺优化及其品质评价  

Deboned fish cold-reconstituted technology mimicking natural fish and quality assessments

作　　者：朱士臣 张忠正 周绪霞[1,2,3,4] 刘书来 丁玉庭[1,2,3,4] ZHU Shichen;ZHANG Zhongzheng;ZHOU Xuxia;LIU Shulai;DING Yuting(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Key Laboratory of Marine Fishery Resources Exploitment&Utilization of Zhejiang Province,Hangzhou 310014,China;National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]浙江省深蓝渔业资源高效开发利用重点实验室,浙江杭州310014 [3]国家远洋水产品加工技术研发分中心(杭州),浙江杭州310014 [4]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连116034

出　　处：《食品与发酵工业》2024年第23期218-225,241,共9页Food and Fermentation Industries

基　　金：浙江省“尖兵”“领雁”研发攻关计划项目(2022C02025);浙江省“三农九方”科技协作计划(2023SNJF067)。

摘　　要：针对传统重组鱼肉加工过程中鱼肌肉纤维破坏严重、口感胶质化、缺乏天然鱼肉典型质构及风味特征等问题,该研究基于减损采肉和低温成型技术,以质构、色泽、持水率为指标,研究谷氨酰胺转氨酶、魔芋粉添加量及低温成型时间对重组鱼肉品质的影响,通过主成分分析确定了具有类天然鱼肉品质特征的重组条件。并通过挥发性风味分析、肌纤维形态和感官评价等手段,对比研究了低温重组鱼肉与新鲜鱼肉的品质差异。结果表明,添加谷氨酰胺转氨酶、魔芋粉及低温成型8 h可明显改善重组鱼肉的质构、色泽、持水率。通过主成分分析可知,添加质量分数0.4%TG酶、0.45%魔芋粉、低温成型8 h制备的重组鱼肉与天然鱼肉品质最为接近。GC-MS结果表明,低温重组鱼肉在保留了天然鱼肉特征性挥发性风味成分的同时,还具有较低的腥味物质组成,如戊醛、己醛、庚醛等。此外,与天然鱼肉相比,优化后的低温重组鱼肉还保持了较为完整的肉纤维形态,感官品质较为接近。该研究结果可为高品质鱼肉制品开发提供理论支撑。Some issues including the damaged muscle fibers,gelatinization of taste,and loss of typical texture and flavor characteris-tics,cannot be ignored.This study aimed to develop a novel deboned fish cold-reconstituted technology mimicking natural fish,based on efficient meat sampling and low temperature molding technology.This work investigated the effects of the additions of transglutaminase and konjac powder,as well as molding time on the processing quality of reconstituted fish,in terms of texture,color,and water retention.The optimized conditions of fish recombination with the characteristics of natural fish fiber were determined by principal component analysis(PCA)analysis.Furthermore,volatile flavor analysis,muscle fiber morphology,and sensory evaluation were performed to compare the quality difference between low-temperature reconstituted fish and fresh fish.Results showed that the addition of transglutaminase and kon-jac powder can improve the texture,color,and water retention of recombinant fish.According to the principal components analysis results,the optimized conditions of the recombinant fish meat were 0.4%TG enzyme,0.45%konjac powder,and low-temperature molding for 8 h,whose quality was comparable to that of the natural fish meat.The GC-MS results showed that the low-temperature recombinant fish meat retained the characteristic volatile flavor components of natural fish meat while having a lower composition of fishy flavor composition,such as valeraldehyde,hexal,and heptyl aldehyde.In addition,the optimized low-temperature recombinant fish also maintained compara-ble meat fiber and sensory quality to natural fish.The results of this study can provide theoretical references for the development of high-quality fish products.

关 键 词：鱼肉 减损采肉 低温成型 风味品质 质构特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]