关键词: 鲤鱼, 肌原纤维蛋白, 魔芋粉, 凝胶特性

Abstract: In this study, myofibrillar proteins were extracted from the back muscle of common carp and the influence of konjac flour(0.05, 0.10, 0.15, 0.20 g/100 mL), temperature (70, 80, 90 ℃) and NaCl (0.05, 0.10, 0.15, 0.20 mol/L on gel properties of the proteins, including hardness, springiness, whiteness and water-holding capacity, was investigated. Generally, the hardness and springiness of myofibrillar protein gels formed in the presence of konjac flour were higher at 80 ℃ than at 70 ℃ and 90 ℃ (P ＜0.05). Gel hardness and springiness also increased due to the addition of NaCl. Myofibrillar protein gels exhibited a higher whiteness at 90 ℃ compared with 70 ℃ and 80 ℃. The water-holding capacity at 90 ℃ was significantly higher than that at 70 ℃ (P＜0.05), but showed no significant difference from that at 80 ℃ (P＞ 0.05). A significant increase in water-holding capacity was found with increasing NaCl addition. In addition, when konjac flour was added at a concentration of 0.10 g/100 mL, the highest gel strength was achieved for myofibrillar protein gels formed at the same temperature and reached 129 g at 80 ℃. As the concentration of konjac flour increased, gel whiteness decreased, while water-holding capacity increased. Moreover, the addition of NaCl resulted in a significant increase in gel whiteness.

Key words: common carp, myofibrillar protein, konjac flour, gel properties