TGase和Ca2＋联合作用对未经漂洗的革胡子鲶鱼鱼糜凝胶特性的影响

doi:10.7506/spkx1002-6630-20190727-368

食品科学 ›› 2020, Vol. 41 ›› Issue (14): 50-57.doi: 10.7506/spkx1002-6630-20190727-368

TGase和Ca2＋联合作用对未经漂洗的革胡子鲶鱼鱼糜凝胶特性的影响

鲍佳彤，宁云霞，杨淇越，梁丽雅，李玲，王洋，马俪珍

（1.天津农学院食品科学与生物工程学院，国家大宗淡水鱼加工技术研发分中心，天津市水产品加工及质量安全校企协同创新重点实验室，天津 300384；2.天津农学院水产学院，水产生态及养殖重点实验室，天津 300384）

发布日期:2020-07-29
基金资助:
天津市水产品加工及质量安全校企协同创新实验室建设项目（17PTSYJC00140）；天津市水产现代农业产业技术体系创新团队—水产加工岗位项目（ITTFRS2017020）

Combined Effects of TGase and Ca2+ on Gel Properties of Unwashed Clarias gariepinus Surimi

BAO Jiatong, NING Yunxia, YANG Qiyue, LIANG Liya, LI Ling, WANG Yang, MA Lizhen

(1. Tianjin Aquatic Product Processing and Quality Safety School Enterprise Synergy Innovation Key Laboratory, National R&D Branch Center for Conventional Freshwater Fish Processing, College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; 2. Key Laboratory of Aquatic Ecology and Aquaculture, College of Fisheries, Tianjin Agricultural University, Tianjin 300384, China)

Published:2020-07-29

摘要/Abstract

摘要： 为开发新的鱼糜制品原料，以革胡子鲶鱼（Clarias gariepinus）为研究对象，将革胡子鲶鱼宰杀、去内脏、去皮后，直接得到鱼肉块，不经过传统冷冻鱼糜生产的采肉、漂洗、脱水工艺，而是将鱼肉块冰浴降温处理、添加冷冻防护剂直接斩拌得到革胡子鲶鱼鱼糜。通过测定革胡子鲶鱼鱼糜凝胶的质构特性、凝胶强度、持水力、蛋白共价交联、扫描电镜和动态流变学特性等指标，探讨转谷氨酰胺酶（transglutaminase，TGase）和不同含量CaCl2联合作用对未经漂洗的革胡子鲶鱼鱼糜凝胶特性的影响。结果表明：添加TGase能有效增强革胡子鲶鱼鱼糜凝胶特性，在TGase的添加量为0.4%，随着Ca2＋（20～80 mmol/kg）含量增加，鱼糜凝胶特性出现显著变化。在较低的Ca2＋含量（20 mmol/kg）下，Ca2＋能起到激活TGase的作用，增强革胡子鲶鱼鱼糜凝胶的凝胶强度（3 261.97 g·mm）、弹性（0.92）、黏聚性（0.81）、回复性（0.47）、持水力（76.32%），且弛豫时间T22缩短，储能模量G’增加，微观结构较紧密、空洞较少；而过高的Ca2＋含量（40～80 mmol/kg），则使其凝胶强度、弹性均下降，硬度增加，弛豫时间T22延长，持水力和蛋白共价交联程度下降。综上，在革胡子鲶鱼鱼糜中添加0.4% TGase和20 mmol/kg CaCl2能有效提高革胡子鲶鱼鱼糜凝胶特性。

关键词: 革胡子鲶鱼；鱼糜；转谷氨酰胺酶；钙离子；凝胶特性

Abstract: In order to develop a new fish species for producing surimi products, surimi from Clarias gariepinus was obtained by chopping the fish meat with added cryoprotectant after cooling it in an ice bath instead of the traditional process involving rinsing and dehydration. The effects of transglutaminase (TGase) combined with different concentrations of CaCl2 on the gel properties of unwashed surimi were examined by measuring texture characteristics, gel strength, water-holding capacity, protein covalent crosslinking, microstructure and dynamic rheology characteristics. The results showed that adding TGase could effectively enhance the gel properties of surimi. When the concentration of TGase was 0.4%, the gel properties of surimi were significantly changed with increasing Ca2+ concentration from 20 to 80 mmol/kg. Ca2+ at low concentration of 20 mmol/kg could activate TGase when they coexisted, enhancing gel strength (3 261.97 g·mm), elasticity (0.92), cohesiveness (0.81), resilience (0.47) and water retention (76.32%). In addition, it shortened the relaxation time T22, increased the elastic modulus G’, and made the microstructure more compact with less cavities. However, high Ca2+ concentration (40–80 mmol/kg) decreased the gel strength and elasticity, increased hardness and T22, and decreased water-holding capacity and the degree of protein covalent crosslinking. Therefore, adding 0.4% TGase and 20 mmol/kg CaCl2 could effectively improve the gel properties of surimi.

Key words: Clarias gariepinus; surimi; transglutaminase; calcium ion; gel properties

中图分类号:

TS254.5

鲍佳彤，宁云霞，杨淇越，梁丽雅，李玲，王洋，马俪珍. TGase和Ca2＋联合作用对未经漂洗的革胡子鲶鱼鱼糜凝胶特性的影响[J]. 食品科学, 2020, 41(14): 50-57.

BAO Jiatong, NING Yunxia, YANG Qiyue, LIANG Liya, LI Ling, WANG Yang, MA Lizhen. Combined Effects of TGase and Ca2+ on Gel Properties of Unwashed Clarias gariepinus Surimi[J]. FOOD SCIENCE, 2020, 41(14): 50-57.

[1]	董浩徐燕吴家大冼燕萍杨娟于立梅钱敏曾晓房白卫东. 油煎猪肉饼中6种氨基咔啉类杂环胺的检测方法及加工条件对其生成的影响[J]. 食品科学, 0, (): 0-0.
[2]	黄煜燃汪薇赵文红杨娟刘巧瑜白卫东. 不同鲜味物质对干腌马鲛鱼鲜味的贡献与比较分析[J]. , 0, (): 0-0.
[3]	徐永霞赵洪雷励建荣. 不同蛋白酶对蓝蛤酶解液风味特性的影响[J]. 食品科学, 0, (): 0-0.
[4]	鲍佳彤杨淇越宁云霞王洋梁丽雅李玲马俪珍. TGase和Ca2+联合作用对未经漂洗的革胡子鲶鱼鱼糜凝胶特性的影响[J]. 食品科学, 0, (): 0-0.
[5]	刘延照李想刘功继李洁严守雷. 阿魏酸和辣根过氧化物酶处理对白萝卜果胶性质的影响[J]. 食品科学, 0, (): 0-0.
[6]	王洋洋，徐明芳，白卫滨，郑春丽，叶蕾，郑琴琴. 双水相法制备鳜鱼（Siniperca chuatsi）肌动蛋白及定量分析[J]. 食品科学, 2020, 41(12): 234-242.
[7]	刘雨曦薛佳傅宝尚张玉莹祁立波秦磊. 超声波喷雾-冷冻干燥与传统干燥技术制备高汤粉体的对比[J]. 食品科学, 0, (): 0-0.
[8]	刘雨曦，薛佳，傅宝尚，张玉莹，祁立波，秦磊. 超声波喷雾-冷冻干燥与传统干燥技术制备高汤粉体的比较[J]. 食品科学, 2020, 41(11): 128-134.
[9]	冯媛，赵洪雷，曲诗瑶，徐永霞，李昊宇，周晓，李学鹏，励建荣. 海鲶鱼汤烹制过程中风味特性的变化[J]. 食品科学, 2020, 41(8): 202-207.
[10]	刘梦蝶，李彩云，李洁,，严守雷，王清章. 空气放电处理对尖孢镰刀菌生理代谢和细胞膜的影响[J]. 食品科学, 2020, 41(5): 66-72.
[11]	刘梦蝶李彩云李洁严守雷王清章. 空气放电处理对尖孢镰刀菌生理代谢和细胞膜的影响[J]. 食品科学, 0, (): 0-0.
[12]	李学鹏，刘晏玮，谢晓霞，朱文慧，励建荣，张玉玉，李婷婷，于建洋，牟伟丽. 热预处理对蓝蛤酶解及酶解液呈味特性的影响[J]. 食品科学, 2020, 41(2): 133-140.
[13]	李学鹏，刘晏玮，高郡焕，朱文慧，励建荣，张玉玉，李钰金，林洪. 美拉德反应改良四角蛤蜊酶解液的风味[J]. 食品科学, 2018, 39(16): 82-89.
[14]	李妍钰汤奇龙谢静莉王文利张鲁嘉刘源. 红鳍东方鲀组织蛋白酶L表达载体的构建及表达结果验证[J]. 食品科学, 0, (): 0-0.
[15]	李妍钰，汤奇龙，张鲁嘉，谢静莉，王文利，刘源. 红鳍东方鲀组织蛋白酶L表达载体的构建及表达结果验证[J]. 食品科学, 2017, 38(20): 1-5.

TGase和Ca2＋联合作用对未经漂洗的革胡子鲶鱼鱼糜凝胶特性的影响

Combined Effects of TGase and Ca2+ on Gel Properties of Unwashed Clarias gariepinus Surimi

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价