食品与发酵工业 >

2026 , Vol. 52 >Issue 17: 291 - 297

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038261

研究报告

真空冰温干燥对草鱼鱼糜粉凝胶品质的影响

  • 周建豪 ,
  • 万金庆 ,
  • 厉建国
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  • (上海海洋大学 食品学院,上海,201306)
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: 2023-12-14

  修回日期: 2024-01-23

  网络出版日期: 2026-09-21

基金资助

国家自然科学基金资助项目(31171764)

收起

Effect of vacuum ice temperature drying on gel quality of grass carp surimi powder

  • ZHOU Jianhao ,
  • WAN Jinqing ,
  • LI Jianguo
Expand
  • (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

Received date: 2023-12-14

  Revised date: 2024-01-23

  Online published: 2026-09-21

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摘要

以草鱼为实验对象,研究真空冰温干燥对草鱼鱼糜粉凝胶品质的影响,并以热风干燥和真空冷冻干燥为对照,检测各组凝胶强度、持水性、蛋白质二级结构、脂肪氧化、菌落总数等指标。结果表明,真空冰温干燥鱼糜粉凝胶强度(173 g·cm)显著高于其他组(P<0.05),与新鲜鱼肉凝胶强度(207 g·cm)相比,真空冰温干燥组凝胶强度仅下降16.4%,而热风组和真空冷冻干燥组分别下降75.8%和27.5%。3种干燥方式中,由真空冰温干燥鱼糜粉制得的凝胶持水性最高为81%,分别比热风干燥与真空冷冻干燥高9%、3%,保水能力最好。傅里叶变换红外光谱表明,与其他组相比,真空冰温干燥组对凝胶蛋白质二级结构的破坏程度最低。在微观结构方面,真空冰温干燥组的凝胶网络结构最紧密,与新鲜鱼糜凝胶的结构较为接近,真空冷冻干燥组有较多孔洞,热风干燥组的凝胶网络结构则遭到严重破坏。真空冰温和真空冷冻干燥均能显著抑制微生物的繁殖,且真空冰温干燥鱼糜粉的脂肪氧化程度最低。综上所述,真空冰温干燥鱼糜粉的凝胶品质较佳。

关键词： 鱼糜粉; 真空冰温干燥; 凝胶强度; 脂肪氧化; 品质

本文引用格式

周建豪 , 万金庆 , 厉建国 . 真空冰温干燥对草鱼鱼糜粉凝胶品质的影响[J]. 食品与发酵工业, 2026 , 52(17) : 291 -297 . DOI: 10.13995/j.cnki.11-1802/ts.038261

Abstract

The study investigated the impact of vacuum ice temperature drying on the quality of grass carp surimi powder, and the gel strength, water retention, protein secondary structure, fat oxidation and microbial number of each group were tested, comparing to the control groups of hot air drying and vacuum freeze drying.The results revealed that the gel strength of surimi powder dried at ice temperature (173 g·cm) was significantly higher than the other groups (P<0.05).In comparison to the gel strength of fresh fish (207 g·cm), the gel strength of vacuum ice temperature dried fish powder decreased by 16.4%,while it decreased by 75.8% and 27.5% in hot air dried and vacuum freeze dried fish powder respectively.Among the three drying methods, the gel prepared by vacuum ice temperature drying surimi powder exhibited the highest water retention rate of 81%, which was 9% higher than hot air drying and 3% higher than vacuum freeze drying.Additionally, it demonstrated the best water combination ability.Fourier transform infrared spectroscopy showed that vacuum ice temperature drying had the lowest damage to the secondary structure of gel protein compared with other groups.In terms of microstructure, the gel network structure prepared by vacuum ice temperature-dried surimi powder was the closest to that of fresh surimi gel.There were more holes in the vacuum freeze-dried surimi powder, while the gel network structure of hot-air dried surimi powder was seriously damaged.Both vacuum ice temperature and vacuum freeze drying can inhibit the propagation of microorganisms, and the fat oxidation degree of vacuum ice temperature dried surimi meal is the lowest.In conclusion, the gel quality of vacuum ice temperature dried surimi powder is better.

Key words： fish surimi flour; vacuum ice temperature drying; gel strength; fat oxidation; quality

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