3种鱿鱼鱼糜凝胶特性分析与品质评价  

Characteristic Analysis and Quality Evaluation of Three Surimi Gel

作　　者：胡诗 陈霞霞 张小军 HU Shi;CHEN Xiaxia;ZHANG Xiaojun(School of Food and Pharmacy of Zhejiang Ocean University,Zhoushan 316022;Marine and Fishery Institute of Zhejiang Ocean University,Zhejiang Marine Fisheries Research Institute,Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resources of Zhejiang Province,Zhoushan 316021,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316022 [2]浙江海洋大学海洋与渔业研究所,浙江省海洋水产研究所,浙江省海洋渔业资源可持续利用技术研究重点实验室,浙江舟山316021

出　　处：《浙江海洋大学学报（自然科学版）》2024年第5期398-405,共8页Journal of Zhejiang Ocean University：Natural Science

基　　金：国家重点研发计划“蓝色粮仓科技创新”重点专项项目(2020YFD0900900);浙江省定海区“揭榜挂帅”项目(YY-2021C1008)。

摘　　要：为了提高鱿鱼鱼糜凝胶品质并降低生产成本,对3种鱿鱼边角料制成的鱼糜凝胶进行探究,从鱼糜凝胶的持水性、白度值、质构特性、总巯基含量和结构变化(蛋白质二级结构、微观结构)等方向切入,结果表明:阿根廷鱿鱼鱼糜凝胶品质高于秘鲁鱿鱼和赤道鱿鱼。不同部位(胴体、鳍部、腕足)凝胶品质差异性明显:蛋白质二极结构胴体组织无规则卷曲含量占63%以上,腕足和鳍部在60%左右;微观结构表现为胴体和鳍部的凝胶缝隙紧密,直观表现在凝胶切面结实平整光滑洁白、质构性能等也高于腕足鱼糜凝胶;在色差上胴体和鳍部凝胶呈现乳白色且白度无明显差距,而腕足凝胶呈现粉红色并含有红色斑点,所以这两种原料混合加工可提高凝胶品质和原料利用率。以上结果旨在为鱿鱼资源高值化利用和边角料精深加工提供理论依据。In order to improve the quality of squid surimi gels and reduce the production cost,the surimi gels made from three kinds of squid offcuts were investigated.The surimi gels made from 3 kinds of squid scraps were investigated from the aspects of water retention,whiteness value,texture properties,total sulfhydryl content and structural changes(protein secondary structure and microstructure).The results showed that the quality of surimi gels from Argentina was higher than that from Peru and equatorial squid.The gel quality of different parts(ketone body,fin,wrist)was significantly different:the content of random curling in the protein dipolar ketone body was more than 63%,and the content in the wrist and fin was about 60%.The microstructure shows that the gel gap between the ketone body and the fin is tight.The intuitive performance is that the section surface of the surimi is strong,smooth and white,the hardness and elastic properties are also higher than that of the carpal surimi gel,and the ketone body and the fin tissue show a milk white color with no significant difference in whiteness.The mixed processing of the two raw materials can improve the gel quality and raw material utilization.The color difference of carpal surimi gel is obvious,which can be made into special surimi gel and flexible dried squid.The results of this study can provide theoretical basis for high-value utilization of squid resources and scrap processing.

关 键 词：鱿鱼 边角料 鱼糜 凝胶特性 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]