免漂洗罗非鱼鱼糜凝胶品质改良及机理分析  

Quality improvement and mechanism analysis of non-rinsing tilapia surimi gel

作　　者：罗颖莹 黄卉[2] 李来好[2] 郝淑贤[2] 陈胜军[2] 魏涯[2] 岑剑伟[2] 相欢 LUO Yingying;HUANG Hui;LI Laihao;HAO Shuxian;CHEN Shengjun;WEI Ya;CEN Jianwei;XIANG Huan(College of Food Science and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China;South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,Guangzhou 510300,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]中国水产科学研究院南海水产研究所/农业农村部水产品加工重点实验室,广东广州510300

出　　处：《南方水产科学》2025年第2期164-173,共10页South China Fisheries Science

基　　金：国家现代农业产业技术体系(CARS-46);国家重点研发计划项目(2022YFD2100903);广州市科技计划项目(2023B03J1263);中国水产科学研究院中央级公益性科研院所基本科研业务费专项资金资助(2023TD74);广东省科技计划项目(2023B0202010015)。

摘　　要：免漂洗鱼糜因含有较多的蛋白质和脂肪,风味较好,但凝胶特性不足。以罗非鱼免漂洗鱼糜为原料,探究淀粉、亲水胶体、膳食纤维等物质对其鱼糜凝胶质构特性、流变学特性、色泽、持水性及蒸煮损失率的影响,并从鱼糜水分分布、分子间作用力及蛋白质结构等角度多维分析免漂洗鱼糜凝胶品质增强的机理。结果表明:与对照组相比,淀粉、亲水胶体、膳食纤维等物质均能改善免漂洗鱼糜的质构特性和凝胶强度,提高其持水性且降低蒸煮损失率;在淀粉、亲水胶体及膳食纤维等作用下,免漂洗鱼糜中自由水转换为不易流动水和结合水,且蛋白质分子间的疏水相互作用增强,α-螺旋转变为有序β-折叠;形成十分致密、稳定的免漂洗鱼糜凝胶网络结构,明显改善了免漂洗鱼糜的凝胶品质。优化复配添加物(1.5%羟丙基二淀粉磷酸酯、0.3%聚丙烯酸钠、12%玉米淀粉和1.5%海藻膳食纤维)对免漂洗鱼糜凝胶的改善效果最显著。Non-rinsing surimi has better flavor due to its higher protein and fat content,but it has insufficient gel properties.We investigated the effects of starch,hydrophilic colloid and dietary fiber on the texture characteristics,rheological properties,color,water holding capacity and cooking loss rate of tilapia non-rinsing surimi.Besides,we analyzed the mechanism of gel quality enhancement of non-rinsing surimi gel from the aspects of water distribution,intermolecular force and protein struc-ture.The results show that compared with the control group,the starch,hydrophilic colloid,dietary fiber and other substances could improve the texture characteristics and gel strength of non-rinsing surimi.The water holding capacity of surimi increased and the cooking loss rate decreased.Under the influence of starch,hydrophilic colloid and dietary fiber,the free water in non-rin-sing surimi was converted into immobilized water and bound water,the hydrophobic interaction between protein molecules en-hanced,and theα-helix was transformed into orderedβ-sheet.The formation of dense and stable surimi gel network structure could significantly improve the gel quality of non-rinsing surimi.Especially,the optimized compound addition(1.5%hy-droxypropyl distarch phosphate,0.3%sodium polyacrylate,12%corn starch and 1.5%seaweed dietary fiber)had the most signi-ficant effect on surimi gel.

关 键 词：免漂洗鱼糜 凝胶特性 质构特性 持水性 蛋白构象 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]