不同添加物对鱼糜凝胶品质的影响及其降尿酸潜在作用评价  

Effect of Different Additives on the Quality and Uric Acid-Lowering Potential of Surimi Gels

作　　者：曹书宁 尹涛[1,2] 刘茹 黄琪琳[1,2] 马华威 胡杨[1,2] 刘友明 尤娟 CAO Shuning;YIN Tao;LIU Ru;HUANG Qilin;MA Huawei;HU Yang;LIU Youming;YOU Juan(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;National R&D Branch Center for Conventional Freshwater Fish Processing,Wuhan 430070,China;Guangxi Zhuang Autonomous Region Fisheries Science and Technology Academy,Nanning 530000,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,湖北武汉430070 [3]广西壮族自治区水产科学研究院,广西南宁530000

出　　处：《肉类研究》2025年第1期1-8,共8页Meat Research

基　　金：国家现代农业(大宗淡水鱼)产业技术体系建设专项(CARS-45);广西重点研发计划项目(桂科AB23026035)。

摘　　要：为开发高品质的功能性鱼糜制品,以白鲢鱼糜为原料,探究外源添加物(荷叶粉、荷叶水提物、玉米须粉、玉米须水提物、百合粉及百合水提物)对鱼糜凝胶品质的影响及其降尿酸潜在作用。结果表明,不同外源添加物能够不同程度地影响鱼糜凝胶品质,其中,荷叶粉和玉米须粉可显著提高鱼糜凝胶的持水性(P<0.05),荷叶粉、百合水提物及荷叶水提物可显著提高鱼糜凝胶强度(P<0.05)。外源添加物可显著改变鱼糜凝胶的风味与滋味特征,使其风味更加浓郁。同时,与对照组相比,添加外源物质均能够显著增加鱼糜凝胶的黄嘌呤氧化酶体外抑制活性(P<0.05),赋予鱼糜凝胶更高的降尿酸潜力。To develop high-quality functional surimi products,the effects of exogenous additives(lotus leaf powder,lotus leaf aqueous extract,corn silk powder,corn silk aqueous extract,lily powder,and lily aqueous extract)on the quality and uric acid-lowering potential of silver carp surimi gels were investigated.The results showed that adding different exogenous substances affected the quality of surimi gels to various degrees,and the water-holding capacity of surimi gels increased significantly after adding lotus leaf powder or corn silk powder(P<0.05),and the gel strength increased significantly after adding lotus leaf powder,lily aqueous extract or lotus leaf aqueous extract(P<0.05).The addition of exogenous additives significantly changed the flavor and taste characteristics of surimi gels,intensifying the flavor.Meanwhile,compared with the control group,the addition of exogenous substances significantly increased the xanthine oxidase inhibitory activity of surimi gels in vitro(P<0.05),indicating enhanced uric acid-lowering potential.

关 键 词：鱼糜凝胶 外源添加物 凝胶特性 黄嘌呤氧化酶 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]