海洋多糖对鳕鱼糜凝胶特性影响研究  

Study on Effect of Marine Polysaccharides on Gel Properties of Cod Surimi

作　　者：王得发 钟毅 徐源锴 陈丽 WANG De-fa;ZHONG Yi;XU Yuan-kai;CHEN Li(College of Ocean Food and Biological Engineering,Jiangsu Ocean University,Lianyungang 222005,China;School of Marine Science and Fisheries,Jiangsu Ocean University,Lianyungang 222005,China;Institute of Marine Resources Development,Jiangsu Ocean University,Lianyungang 222005,China)

机构地区：[1]江苏海洋大学海洋食品与生物工程学院,江苏连云港222005 [2]江苏海洋大学海洋科学与水产学院,江苏连云港222005 [3]江苏海洋大学江苏省海洋资源开发研究院,江苏连云港222005

出　　处：《中国调味品》2025年第2期51-57,共7页China Condiment

基　　金：江苏省海洋科技创新专项项目(HY2018-10);江苏省“333工程”高层次人才培养资金资助项目(BRA2014111);连云港市“521高层次人才培养工程”资助项目(LYG52105-2018028);江苏省海洋生物产业技术协同创新中心专项资金资助项目。

摘　　要：海洋多糖是鱼糜制品加工过程中常用的添加剂。然而,海洋多糖对鳕鱼糜凝胶特性的影响尚未见报道,海洋多糖的水平可能是影响鳕鱼糜品质的关键因素。因此,文章以阿拉斯加狭鳕鱼为研究对象,探讨了不同添加量的海藻酸钠、卡拉胶、壳寡糖、壳聚糖和岩藻多糖5种海洋多糖对鳕鱼糜凝胶特性的影响。单因素试验以凝胶强度、持水性、蒸煮损失率、质地剖面分析参数和白度等为指标,分析得出,添加1.5%海藻酸钠、1%卡拉胶、0.5%壳聚糖时,能有效提高鳕鱼糜的凝胶强度和持水性,降低蒸煮损失率。最后,以壳聚糖添加量、卡拉胶添加量和海藻酸钠添加量为响应面因素,以鱼糜的凝胶强度和持水性为响应值,应用响应面法开发鳕鱼糜制品复合型凝胶增强剂。结果表明,在鳕鱼糜中添加0.3%壳聚糖、1.5%卡拉胶、2%海藻酸钠时有利于改善鳕鱼糜的凝胶品质。该研究开发了鳕鱼糜制品复合型凝胶增强剂,可为鱼糜的品质控制提供理论参考,并为海洋多糖复配在水产品中的研究提供方法与思路。Marine polysaccharides are commonly used additives during the processing of surimi products.However,the effects of marine polysaccharides on the gel properties of cod surimi have not been reported,and the level of marine polysaccharides may be a key factor affecting the quality of cod surimi.Therefore,in this paper,with Alaska pollock as the research object,the effects of five marine polysaccharides,namely sodium alginate,carrageenan,chitooligosaccharide,chitosan and fucoidan,at different addition amount on the gel properties of cod surimi are investigated.In single factor test,with gel strength,water holding capacity,cooking loss rate,texture profile analysis parameters and whiteness as the indexes,it is concluded that when 1.5%sodium alginate,1%carrageenan and 0.5%chitosan are added,the gel strength and water holding capacity of cod surimi could be effectively improved,and the cooking loss rate could be reduced.Finally,with chitosan addition amount,carrageenan addition amount and sodium alginate addition amount as the response surface factors,and gel strength and water holding capacity of surimi as the response values,response surface method is used to develop a composite gel enhancer for cod surimi products.The results show that adding 0.3%chitosan,1.5%carrageenan and 2%sodium alginate into cod surimi could improve the gel quality of cod surimi.In this study,the composite gel enhancer for cod surimi products is developed,which can provide theoretical references for the quality control of surimi,and provide methods and ideas for the research on marine polysaccharides compounding in aquatic products.

关 键 词：海洋多糖 鳕鱼糜 凝胶特性 响应面 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]