关键词: 虾蛄, 沙蒿胶, 肌原纤维蛋白, 凝胶特性, 温度, NaCl

Abstract: In order to improve the quality of heat-induced myofibrillar protein gel from squilla, the influence of addingdifferent amounts of Artemisia sphaerocephala Krasch. gum (ASK gum) namely, 0%, 0.2%, 0.4%, 0.6%, 0.8% and 1.0%, was investigated on the properties of heat-induced myofibrillar protein gels under different conditions of NaCl concentration (0.1, 0.2, 0.3, 0.4 and 0.5 mol/L) and temperature (60, 70, 80 and 90 ℃). The results showed that with addition of the same amount of ASK gum, the water-holding capacity of heat-induced myofibrillar protein gels at 90 ℃ was higher than at 60 and 70 ℃ (P < 0.05). Gel hardness and elasticity at 80 ℃ were higher than at 60 and 70 ℃ (P < 0.05), but the difference in whiteness was not significant (P > 0.05). With the increase in NaCl concentration, the water-holding capacity and hardness of the gels rose at first before reaching the maximum values at 0.3 mol/L followed by a decrease, and elasticity and whiteness kept increasing. At 90 ℃, the gel with 1.0% ASK gum added had the best water-holding property. At the same temperature, the elasticity of the gels was strengthened with the increase of ASK gum addition; the maximum hardness was achieved with addition of 0.6% ASK gum, and whiteness presented a decreasing trend. These results may provide a basis for the application of ASK gum in squilla products.

Key words: squilla, Artemisia sphaerocephala Krasch. gum, myofibrillar protein, gel properties, temperature, NaCl