鱼肉僵直阶段及盐含量对白鲢鱼糜凝胶特性的影响  

Effects of Rigor Mortis and Salt Content on Gel Properties of Silver Carp(Hypophthalmichthys molitrix)Surimi

作　　者：张雅琦 徐万军 詹帅 包玉龙 ZHANG Yaqi;XU Wanjun;ZHAN Shuai;BAO Yulong(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《肉类研究》2025年第1期18-24,共7页Meat Research

基　　金：江苏大学高级人才科研启动基金项目(20JDG062)。

摘　　要：为研究鱼肉僵直阶段及盐含量对鱼糜凝胶特性的影响,选取僵直前后的白鲢鱼肉,分别添加质量分数1%、2%、3%的氯化钠制备鱼糜凝胶,测定并分析鱼糜凝胶的质构特性、流变学性质、水分分布、微观结构和分子间作用力等指标。结果表明,相较于僵直后肌肉和低盐含量,僵直前肌肉及添加更多盐制备的鱼糜凝胶,其凝胶强度、回复性、内聚性、储能模量、损耗模量和不易流动水比例增加,持水能力更强,凝胶的硬度和白度降低。扫描电子显微镜图像显示,相较于僵直后肌肉和低盐含量,僵直前肌肉及添加更多的盐制成的鱼糜凝胶结构更致密、孔隙也更小。综上所述,僵直前肌肉及高盐含量制成的鱼糜凝胶具有更好的品质特性,质构特性和持水能力均优于僵直后组和低盐含量组。In order to study the effects of rigor mortis and salt content on the gel properties of surimi,surimi gels with sodium chloride contents of 1%,2%,and 3%(m/m)were made from pre-and post-rigor silver carp(Hypophthalmichthys molitrix)muscle,and their texture characteristics,rheological properties,water distribution,microstructure,and intermolecular forces were measured and analyzed.The results showed that compared with the surimi gel made of post-rigor muscle and low salt content,the gel strength,resilience,cohesiveness,storage modulus(G’),loss modulus(G”),immobile water fraction,and water-holding capacity of the surimi gel made of pre-rigor muscle and high salt content increased,and the hardness and whiteness decreased.Scanning electron microscopy(SEM)images showed that compared with the surimi gel made of post-rigor muscle and low salt content,the surimi gel made of pre-rigor muscle and high salt content had a denser structure with smaller pores.In summary,the surimi gel made of pre-rigor muscle and high salt content has better quality characteristics in terms of texture characteristics and water-holding capacity than the post-rigor group and low salt content group.

关 键 词：白鲢鱼 僵直阶段 盐含量 低盐鱼糜 质构特性 持水性 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]