复合蛋白对鳕鱼鱼糜凝胶特性研究  

Study on Gel Properties of Complex Proteins on Cod Surimi

作　　者：钟毅 王得发 许思杰 陈汉翔 刘星源 陈丽[3] ZHONG Yi;WANG De-fa;XU Si-jie;CHEN Han-xiang;LIU Xing-yuan;CHEN Li(School of Marine Science and Fisheries,Jiangsu Ocean University,Lianyungang 222005,China;College of Ocean Food and Bioengineering,Jiangsu Ocean University,Lianyungang 222005,China;Institute of Marine Resources Development in Jiangsu Province,Lianyungang 222005,China)

机构地区：[1]江苏海洋大学海洋科学与水产学院,江苏连云港222005 [2]江苏海洋大学海洋食品与生物工程学院,江苏连云港222005 [3]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3期32-37,共6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：蛋白质作为常用外源物用于鱼糜制品生产过程,在鱼糜制品中添加单一蛋白的研究较多,而鲜少有同时添加两种以上蛋白的研究,因此,文章旨在通过添加3种不同类型蛋白的复配物提升鳕鱼鱼糜的凝胶特性。以凝胶强度、白度、持水性和质构作为单因素试验的指标,得出当添加3%蛋清蛋白、7%金线鱼、7%大豆蛋白时,最大限度提升了鳕鱼鱼糜的凝胶特性。在单因素试验的基础上,通过Box-Behnken的中心组合试验设计原理,测定复合蛋白鱼糜的评定指标,以凝胶强度为响应值,对复合蛋白配方进行优化。结果表明,当蛋清蛋白添加量为2.96%,金线鱼添加量为7.03%,大豆蛋白添加量为6.93%时,凝胶强度达13968.668 g·mm,对鳕鱼鱼糜凝胶特性的提升具有较好的效果。Protein is commonly used as an exogenous substance in the production process of surimi products,and there are many studies on adding a single protein into surimi products,but there are few studies on adding more than two proteins at the same time.Therefore,the aim of this paper is to improve cod surimi gel properties by adding three different types of protein compounds.With gel strength,whiteness,water holding capacity and texture as the indexes of single factor test,it is concluded that the gel properties of cod surimi could be improved to the maximum when 3%egg white protein,7%Nemipterus virgatus and 7%soybean protein are added.On the basis of single factor test,the evaluation indexes of the complex protein surimi are determined through Box-Behnken central combination test design principle,and the complex protein formula is optimized with the gel strength as the response value.The results show that when the addition amount of egg white protein is 2.96%,the addition amount of Nemipterus virgatus is 7.03%,and the addition amount of soybean protein is 6.93%,the gel strength reaches 13968.668 g·mm,which has a good effect on the improvement of gel properties of cod surimi.

关 键 词：鳕鱼鱼糜 复合蛋白 凝胶强度 响应面法 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]