食品与发酵工业 >

2024 , Vol. 50 >Issue 1: 225 - 231

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033773

研究报告

冰温脱水对草鱼鱼糜凝胶品质的影响

  • 王园园 ,
  • 万金庆 ,
  • 杜欣雨 ,
  • 王友君 ,
  • 孙晓琳 ,
  • 童年
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海水产品加工及贮藏工程技术研究中心,上海,201306)
    3(农业部水产品贮藏保鲜质量安全风险评估实验室,上海,201306)
    4(安徽宜康高新农业科技有限公司,安徽 六安,237200)
第一作者:硕士研究生(万金庆教授为通信作者,E-mail:jqwan@shou.edu.cn)

收稿日期: 2022-09-26

  修回日期: 2022-11-11

  网络出版日期: 2024-01-31

基金资助

国家自然科学基金资助项目(31171764)

收起

Effect of ice-temperature dehydration on quality of grass carp surimi gel

  • WANG Yuanyuan ,
  • WAN Jinqing ,
  • DU Xinyu ,
  • WANG Youjun ,
  • SUN Xiaolin ,
  • TONG Nian
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Aquatic Products Precessing and Storage Engineering Technology Research Center, Shanghai 201306, China)
    3(Laboratory of Aquatic Products Storage and Preservation Quality Safety Risk Assessment, Ministry of Agriculture, Shanghai 201306, China)
    4(Anhui Yikang High-tech Agricultural Science and Technology Co.Ltd., Lu’an 237200, China)

Received date: 2022-09-26

  Revised date: 2022-11-11

  Online published: 2024-01-31

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摘要

为考察冰温脱水对草鱼鱼糜凝胶品质影响,将草鱼鱼糜冰温脱水至水分质量分数分别为70%、60%、50%、40%,并以漂洗和空白样品(水分含量为80%)为对照组,以感官评价、凝胶强度、持水性、水分分布及存在状态、质构特性、微观结构、蛋白质二级结构作为评定指标。结果显示,草鱼鱼糜凝胶水分含量为60%时感官接受度较高;凝胶强度为394.44 g·cm,较空白组与漂洗组分别增加了125%和77%;依据国标,鱼糜等级由空白组的AB级(凝胶强度≥100 g·cm)提升至AA级(凝胶强度≥300 g·cm),提升了2个等级,接近AAA级(凝胶强度≥400 g·cm);其持水性最高为98.08%,同时电镜观察微观结构显示致密均匀;凝胶网络结构对水分的束缚能力增强;傅里叶变换红外光谱显示β-折叠和无规则卷曲结构相对含量有所增加,分别由20.2%和18.2%增加至23.14%和22.42%。表明通过冰温脱水降低草鱼鱼糜的部分水分含量可提高其凝胶品质,且在脱至水分含量为60%时,样品品质更佳,消费者感官接受度更高。

关键词： 冰温脱水; 水分含量; 草鱼鱼糜; 凝胶强度; 品质

本文引用格式

王园园 , 万金庆 , 杜欣雨 , 王友君 , 孙晓琳 , 童年 . 冰温脱水对草鱼鱼糜凝胶品质的影响[J]. 食品与发酵工业, 2024 , 50(1) : 225 -231 . DOI: 10.13995/j.cnki.11-1802/ts.033773

Abstract

To investigate the effect of ice-temperature dehydration on the gel quality of grass carp surimi, the grass carp surimi was dehydrated to 70%, 60%, 50%, and 40% of moisture content, respectively, and the rinsed and blank samples (80% of moisture content) were used as the control group. Sensory evaluation, gel strength, water holding capacity, water distribution and presence, texture characteristics, microstructure, and protein secondary structure were used as evaluation indicators. Results showed that the sensory acceptance was higher when the water content of grass carp surimi gel was 60%. The gel strength was 394.44 g·cm, which was 125% and 77% higher than that of the blank group and the rinsed group, respectively. According to the national standard, the surimi grade was increased from AB grade (gel strength ≥100 g·cm) of the blank group to AA grade (gel strength ≥300 g·cm), which was increased by 2 grades, close to AAA grade (gel strength ≥400 g·cm). The highest water holding capacity was 98.08%, and the microstructure observed by electron microscope showed dense and uniform. The binding ability of the gel network structure to water was enhanced. Fourier transform infrared spectroscopy showed that the relative content of β-sheet and random coil structures increased from 20.2% and 18.2% to 23.14% and 22.42%, respectively. Results showed that the gel quality could be improved by reducing the partial moisture content of grass carp surimi by ice-temperature dehydration, and when the moisture content was 60%, the sample quality was better and the consumer sensory acceptance was higher.

Key words： ice-temperature dehydration; moisture content; grass carp surimi; gel strength; quality

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