超高压处理对鼬鳚鱼糜-大豆分离蛋白复合物性能的影响

doi:10.7506/spkx1002-6630-201305020

食品科学 ›› 2013, Vol. 34 ›› Issue (5): 96-99.doi: 10.7506/spkx1002-6630-201305020

超高压处理对鼬鳚鱼糜-大豆分离蛋白复合物性能的影响

余辉1,2，陈小娥1，陈洁2，方旭波1,*，江旭华3

1.浙江海洋学院食品与药学学院，浙江舟山 316000；2.江南大学食品科学与技术国家重点实验室，江苏无锡 214122；3.浙江富丹旅游食品有限公司，浙江舟山 316104

收稿日期:2011-12-19 修回日期:2013-01-21 出版日期:2013-03-15 发布日期:2013-04-16
通讯作者: 方旭波 E-mail:fxb70@163.com
基金资助:
浙江省科技厅资助项目;浙江海洋学院校级重点项目

Effect of Ultra-high Pressure-assisted Treatment on Gel Properties of Armored weaselfish Surimi with Soy Protein Isolate

YU Hui1,2，CHEN Xiao-e1，CHEN Jie2，FANG Xu-bo1,*，JIANG Xu-hua3

1. School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China； 2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China； 3. Zhoushan Fudan Tourism Food Co. Ltd., Zhoushan 316104, China

Received:2011-12-19 Revised:2013-01-21 Online:2013-03-15 Published:2013-04-16
Contact: FANG Xu-bo E-mail:fxb70@163.com

摘要/Abstract

摘要： 以鼬鳚鱼糜-大豆分离蛋白(SPI)复合物为材料，通过单因素与正交试验对鼬鳚鱼糜-SPI复合物的超高压辅助凝胶化工艺条件进行优化。结果表明，超高压凝胶化条件为：压力300MPa、保压时间15min、保压温度20℃。同时，研究超高压与热凝胶相结合对鼬鳚鱼糜-SPI复合物品质的影响，结果显示，其最适组合方式为先300MPa、20℃条件下保压15min，再迅速于40℃加热60min，最后迅速于90℃加热30min，获得鼬鳚鱼糜-SPI复合物的凝胶强度可达(561.35±48.21)g?cm。

关键词: 超高压, 大豆分离蛋白, 鱼糜, 鼬鳚鱼

Abstract: The single factor experiments and orthogonal design were used to determine and optimize the processing conditions of utral-high pressure-assisted treatment on Armored weaselfish surimi with soy protein isolate. The results showed that the optimum conditions were obtained: 20 ℃, 300 MPa and 15 min of treatment. In addition, the effects of ultrahigh pressure combined with cooking on Armored weaselfish surimi with soy protein isolate were investigated. The optimum combinations were achieved as follows: the surimi treated by the the above mentioned optimized process was then subjected to cooking at 40 ℃ for 60 min and then at 90 ℃ for 30 min. Ultimately, the gel strength of Armored weaselfish surimi with soy protein isolate was up to (561.35 ± 48.21) g?cm.

Key words: ultra high pressure, soy protein isolate, surimi, Armored weaselfish

中图分类号:

TS254.5

余辉1,2，陈小娥1，陈洁2，方旭波1,*，江旭华3. 超高压处理对鼬鳚鱼糜-大豆分离蛋白复合物性能的影响[J]. 食品科学, 2013, 34(5): 96-99.

YU Hui1,2，CHEN Xiao-e1，CHEN Jie2，FANG Xu-bo1,*，JIANG Xu-hua3. Effect of Ultra-high Pressure-assisted Treatment on Gel Properties of Armored weaselfish Surimi with Soy Protein Isolate[J]. FOOD SCIENCE, 2013, 34(5): 96-99.

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超高压处理对鼬鳚鱼糜-大豆分离蛋白复合物性能的影响

Effect of Ultra-high Pressure-assisted Treatment on Gel Properties of Armored weaselfish Surimi with Soy Protein Isolate

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