食品科学 ›› 2019, Vol. 40 ›› Issue (22): 313-319.doi: 10.7506/spkx1002-6630-20181109-102

• 工艺技术 • 上一篇    下一篇

性早熟蟹肉和白鲢鱼糜混合凝胶工艺优化及其凝胶特性

梁峰,何天海,林琳,姜绍通,陆剑锋   

  1. (合肥工业大学食品与生物工程学院,安徽省农产品精深加工重点实验室,安徽 合肥 230009)
  • 出版日期:2019-11-25 发布日期:2019-12-02
  • 基金资助:
    现代农业(虾蟹)产业技术体系建设专项(CARS-48);安徽省水产产业技术体系项目(AHCYJSTX-08)

Optimization of Processing Conditions and Gel Properties of Precocious Crab Meat and Silver Carp (Hypophthalmichthys molitrix) Surimi Mixed Gels

LIANG Feng, HE Tianhai, LIN Lin, JIANG Shaotong, LU Jianfeng   

  1. (School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China)
  • Online:2019-11-25 Published:2019-12-02

摘要: 通过向白鲢鱼糜中添加蟹肉和0.3%谷氨酰胺转氨酶(transglutaminase,TG),以凝胶强度和持水性为指标,研究蟹肉比例、凝胶化时间以及凝胶化温度3 个因素对混合凝胶特性的影响。在单因素试验基础上,采取3因素3水平的Box-Behnken设计进行响应面分析,得到最佳工艺条件为:蟹肉比例10%,凝胶化时间3.0 h,凝胶化温度35 ℃。验证实验结果显示,与传统鱼肠相比,优化后的鱼糜与蟹肉混合肠,其凝胶强度有显著的提升(P<0.05),持水性略有降低,但并不显著(P>0.05);聚丙烯酰胺凝胶电泳和扫描电镜结果表明,TG的添加可使混合凝胶中肌球蛋白重链明显减少,且凝胶表面更均匀、致密。

关键词: 鱼糜, 蟹肉, 谷氨酰胺转氨酶, 凝胶特性, 混合凝胶

Abstract: Mixed gels were prepared from silver carp surimi with the addition of 0.3% transglutaminase (TG) and precocious crab meat. The effects of crab meat proportion, gelation time and gelation temperature on gel strength and water-holding capacity (WHC) were investigated in this study. By employing a combination of one-factor-at-a-time method and response surface methodology based on a three-variable, three-level Box-Behnken design, the optimal processing conditions were obtained as follows: crab meat ratio 10%, gelation time 3.0 h, and gelation temperature 35 ℃. The results of verification experiments demonstrated that compared with traditional fish sausage, the mixed gel strength significantly increased (P < 0.05), along with a slight reduction in WHC (P > 0.05). In the presence of TG, the band intensity of myosin heavy chain (MHC) decreased and the surface of mixed gels became more uniform and compact, as indicated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and scanning electron microscopy (SEM), respectively.

Key words: surimi, crab meat, transglutaminase, gel properties, mixed gels

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