以养殖大黄鱼为研究对象,研究不同NaCl添加量(1%、2%、3%、4%,质量分数)对养殖大黄鱼肌原纤维蛋白凝胶质构特性、持水性、白度、构象以及微观结构的影响。结果表明,与空白组对比,随着NaCl添加量的增加,肌原纤维蛋白凝胶的硬度、白度、黏附性、内聚性、弹性、胶黏性、咀嚼性明显增强;添加NaCl后肌原纤维蛋白凝胶的二级结构发生显著变化,凝胶结构展开。通过电镜扫描观察发现添加NaCl后,肌原纤维蛋白凝胶的微观结构改善,凝胶孔径变小,聚集程度增大;通过皮尔森相关性分析,发现添加不同量的NaCl后肌原纤维蛋白凝胶特性与鱼糜凝胶特性具有一定的相关性。由此可见,适宜的改变NaCl添加量可以明显改善鱼糜凝胶特性,这为后续开发高品质鱼糜制品提供了理论依据。
The effects of NaCl content (1%, 2%, 3%, 4%) on the gel texture, water holding capacity, whiteness, conformation and microstructure of cultured large yellow croaker were studied. The results showed that compared with control, the hardness, whiteness, adhesion, cohesion, elasticity, sticky and chewiness of myofibrillar protein gel increased significantly with the addition of NaCl. After adding NaCl, the secondary structure of myofibrillar protein gel changed significantly, and the gel structure started. Scanning electron microscopy showed that by the addition of NaCl, the microstructure of myofibrillar protein gel improved, the gel pore size decreased with the aggregation degree increased. Through the Pearson correlation analysis, it was found that the gel properties of myofibrillar protein were correlated with surimi gel characteristics after adding different amounts of NaCl. It can be seen that appropriate changes in the amount of NaCl can significantly improve the gel properties of surimi, and provide a theoretical basis for the subsequent development of high-quality surimi products.
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