凝胶化时间和卵清蛋白添加量对竹荚鱼鱼糜凝胶质构特性的影响

食品科学 ›› 2013, Vol. 34 ›› Issue (3): 64-69.

凝胶化时间和卵清蛋白添加量对竹荚鱼鱼糜凝胶质构特性的影响

陈海华

青岛农业大学食品科学与工程学院

收稿日期:2011-11-06 修回日期:2013-01-05 出版日期:2013-02-15 发布日期:2017-12-29
通讯作者: 陈海华 E-mail:haihchen@163.com
基金资助:
国家“863”高新技术研究发展计划资助项目;2008年度山东省博士后创新项目专项资金资助

Effect of setting condition and egg white protein content on the gel properties of surimi from frozen horse-mackerel (Trachurus trachurus)

Received:2011-11-06 Revised:2013-01-05 Online:2013-02-15 Published:2017-12-29

摘要/Abstract

摘要： 竹荚鱼在中国是一种主要的经济鱼类，但因其具有高脂肪、色素和较差的凝胶形成能力，在鱼糜制品加工方面尚未商业化。本文主要研究了卵清蛋白对竹荚鱼鱼糜在不同的凝胶化条件（30/90℃和50/90℃）的凝胶形成特性的影响。与对照相比，随着卵清蛋白添加量的增加，破断强度、凹陷度增加（p<0.05）。在竹荚鱼鱼糜中添加1%(w/w)的卵清蛋白，在30℃凝胶化5h并在90℃加热20min能够达到最佳的凝胶特性。卵清蛋白的添加量低于1%(w/w)对鱼糜凝胶的白度无影响（p<0.05），但添加量超过5%(w/w)，会导致鱼糜凝胶的白度降低（p<0.05）。随着卵清蛋白的添加，鱼糜凝胶的网络结构变得更加致密。

Abstract: Horse-mackerel (Trachurus trachurus) is one of the major fish consumed in China, but has still not been commercialized to surimi-based products due to high lipid content, pigment and low gel-forming ability. Effect of egg white protein (EWP) on proteolysis of horse-mackerel was investigated. Effect of EWP on the gel properties of horse-mackerel surimi prepared under different heating conditions (30/90?C and 50/90?C) was studied. Regardless of heating conditions, addition of EWP resulted in the increased breaking force and deformation of surimi gels (p<0.05), compared with the control sample. The optimal gel properties was observed with 1%(w/w) EWP, setting at 30?C for 5h and then heating at 90?C for 20min. No changes in whiteness were observed with gels addition of EWP less than 1%(w/w) (p >0.05), while addition of EWP more than 5%(w/w) resulted in a lower whiteness (p <0.05). The microstructure of surimi gels generally became denser with the addition of EWP.

中图分类号:

陈海华. 凝胶化时间和卵清蛋白添加量对竹荚鱼鱼糜凝胶质构特性的影响[J]. 食品科学, 2013, 34(3): 64-69.

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