蛋白基质添加物对鱼糜制品低脂健康品质的影响  

Effects of protein matrix additives on the low-fat healthy quality of surimi-based products

作　　者：阎光宇 陈晖 李鸿涛 洪碧琼 余蕾[1] 李颖 刘萌 孙兆敏 YAN Guangyu;CHEN Hui;LI Hongtao;HONG Biqiong;YU Lei;LI Ying;LIU Meng;SUN Zhaomin(Xiamen Ocean Vocational College,Xiamen 361102;Third Institute of Oceanography,Ministry of Natural Resources,Marine Biological Resources Development and Utilization Engineering Technology Innovation Center,Xiamen 361005;Shishi Zhengyuan Aquatic Technology Development Co.,Ltd.,Quanzhou 362000)

机构地区：[1]厦门海洋职业技术学院,厦门361102 [2]自然资源部第三海洋研究所,海洋生物资源开发利用工程技术创新中心,厦门361005 [3]石狮正源水产科技开发有限公司,泉州362000

出　　处：《中国食品添加剂》2025年第3期131-141,共11页China Food Additives

基　　金：福建省科技厅产业技术开发与应用计划引导性项目(2021N0019);厦门市科技局科技计划项目(3502Z20226035);厦门市海洋与渔业发展专项(23CZP013HJ09);泉州市科技计划项目(2023C013QR)。

摘　　要：以海洋源鱼胶原蛋白肽、大豆分离蛋白肽和卵清蛋白为原料分别应用于传统金线鱼鱼糜制品中,以凝胶强度和感官评分为主要指标,基于单因素试验和响应面法,结合现代风味评价技术-电子鼻技术,优化低脂健康金线鱼鱼肠的配方,并在此基础上考察蛋白基质添加物对鱼糜制品凝胶特性、感官品质和脂肪含量的影响。结果表明,高品质低脂健康金线鱼鱼肠的最佳配方:鱼糜66.94%,海洋源鱼胶原蛋白肽0.29%,大豆分离蛋白肽0.07%、卵清蛋白0.26%,脂肪10.12%,淀粉6.69%,糖3.90%,盐2.23%,味精0.22%,I&G0.33%,水8.93%。与传统的金线鱼鱼肠相比,高品质低脂健康金线鱼鱼肠的脂肪量降低了52.47%,同时感官评分提高了13.78%,并保持了金线鱼鱼肠良好的风味和感官品质。本研究对开发新型低脂健康鱼糜及肉制品产品具有重要的参考价值。Marine-sourced fish collagen peptide,soy protein peptide,and ovalbumin were applied in traditional surimi-based products made from golden threadfin bream,gel strength and sensory scores were selected as the main indicators,based on single-factor experiments and response surface methodology,combined with modern flavor evaluation technology—electronic nose technology—the formulation of low-fat healthy golden threadfin bream sausages was optimized.The effects of the protein matrix additives on the gel properties,sensory quality,and fat content of the surimi-based products were then investigated.The results showed that the optimal formulation for high-quality low-fat healthy golden threadfin bream sausages was as follows:surimi 66.94%,marine-sourced fish collagen peptide 0.29%,soy protein peptide 0.07%,ovalbumin 0.26%,fat 10.12%,starch 6.69%,sugar 3.90%,salt 2.23%,monosodium glutamate 0.22%,I&G 0.33%,and water 8.93%.Compared to traditional golden threadfin bream sausages,the fat content of the high-quality low-fat healthy golden threadfin bream sausages was reduced by 52.47%,while the sensory score increased by 13.78%,maintaining the excellent flavor and sensory quality of the golden threadfin bream sausages.This study provides important reference for developing new low-fat surimi-based and meat products.

关 键 词：鱼糜制品 蛋白基质添加物 低脂健康 感官评定 凝胶强度 

分 类 号：TS202.1[轻工技术与工程—食品科学]