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

• 食品化学 • 上一篇    下一篇

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. (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)
  • 出版日期:2020-07-25 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. (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)
  • Online:2020-07-25 Published:2020-07-29

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

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