为探究超声波、超声波结合酸葡萄糖酸内酯(glucono-delta-lactone, GDL)处理对鲣鱼肌原纤维蛋白(myofibrillar protein,MP)凝胶性质的影响,提高鲣鱼的附加值及鲣鱼产品的品质,以鲣鱼肌原纤维蛋白为原材料,对其进行超声波3 min及超声波3 min结合GDL处理,观察肌原纤维蛋白的凝胶特性变化。研究结果表明:超声波3 min提高肌原纤维蛋白的凝胶预备阶段,却削弱了凝胶强化阶段; MP凝胶的硬度、弹性、凝聚性、咀嚼性明显下降。超声波3 min结合GDL处理后,提升MP凝胶预备阶段的同时,维持原有的凝胶强化能力;硬度、弹性与原样无明显差别,却大幅度增加了凝聚性与咀嚼性;超声波结合酸处理后,样品的持水性与单一超声波处理相比明显增加,但与未处理组相比偏低。超声波结合酸处理后的样品其溶解度与原样相比明显增加,与单一的超声波处理无明显差别。
This study aimed to investigate the effects of single ultrasonic treatment and ultrasonic combined acid (glucono-delta-lactone, GDL) treatment on gelling properties of skipjack myofibrillar protein (MP), to improve the added value of skipjack and the quality of skipjack products. MP was used as raw material and either ultrasonic for 3 min or ultrasonic for 3 min combined with GDL, to observe the changes of gelling characteristics of MP. The results showed that ultrasonic for 3 min improved the gel preparation stage of MP, but weakened the gel enhancement stage. In addition, the hardness, elasticity, cohesion, and chewing properties of MP gel decreased obviously. Ultrasonic for 3 min combined with GDL treatment enhanced the MP gel preparation stage and maintained the strengthening ability of original gel. No obvious differences observed between samples treated by ultrasonic for 3 min combined with GDL and original samples in terms of hardness and elasticity, but the coherency and chewiness of treated samples greatly increased. After ultrasonic combined with GDL treatment, the water retention ability of samples increased obviously compared with samples treated by single ultrasonic, but it was lower than that of the untreated group. The solubility of samples treated by ultrasonic and GDL increased obviously compared with original ones, and there was no significant difference in comparison to samples after single ultrasonic treatment.
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