羧甲基壳聚糖与NaCl组合漂洗制备白鲢鱼糜工艺条件优化

doi:10.7506/spkx1002-6630-201520005

食品科学

羧甲基壳聚糖与NaCl组合漂洗制备白鲢鱼糜工艺条件优化

李玮1，赵思明1,*，熊善柏1，李宗哲2，吴让明2，胡杰2

1.华中农业大学食品科技学院，湖北武汉 430070；2.军事经济学院食品营养学专业，湖北武汉 430035

出版日期:2015-10-25 发布日期:2015-10-20
通讯作者: 赵思明
基金资助:
国家现代农业（淡水鱼）产业技术体系建设专项（CAR-46-23）

Optimization of Processing Conditions of Silver Carp Surimi Prepared by Combined Carboxymethyl Chitosan/Sodium Chloride Rinsing

LI Wei1, ZHAO Siming1,*, XIONG Shanbai1, LI Zongzhe2, WU Rangming2, HU Jie2

1. College of Food Science, Huazhong Agricultural University, Wuhan 430070, China;
2. Department of Nutrition and Food Research, Military Economy College, Wuhan 430035, China

Online:2015-10-25 Published:2015-10-20
Contact: ZHAO Siming

摘要/Abstract

摘要：

目的：探讨羧甲基壳聚糖（carboxymethyl chitosan，CBC）与NaCl组合漂洗白鲢鱼糜对凝胶品质、鱼糜收率及蛋白损失率等的影响。方法：以鲜白鲢鱼为原料，分别采用去离子水、0.25%、0.5%、0.75%、1.0%的NaCl溶液，0.5%、1.0%、1.5%、2.0%的CBC溶液，1.0% CBC＋1.0% NaCl、1.0% CBC＋0.75% NaCl、1.5% CBC＋1.0% NaCl、1.5% CBC＋0.75% NaCl，对鱼糜进行一次漂洗（鱼肉与漂洗液质量比1∶5），测定不同漂洗处理对鱼糜凝胶强度、白度、蛋白质组成及流变特性的影响。结果：单独采用NaCl漂洗时，随着其用量的增大，鱼糜凝胶强度、白度呈现增加趋势（P＜0.05），总蛋白含量呈现先增加后下降的趋势，过高或过低的NaCl质量分数，均不利于提高鱼糜得率。单独采用CBC溶液漂洗时，凝胶强度、白度、水溶性蛋白含量随着CBC质量分数的增大呈上升趋势（P＜0.05）。采用NaCl和CBC组合漂洗时，1.5% CBC＋0.75% NaCl组合得到的鱼糜凝胶强度最高，达232.05 g•cm，显著高于对照的142.22 g•cm（P＜0.01），此时的盐溶性蛋白含量10.53%和水溶蛋白含量4.91%，显著高于空白对照的9.36%（P＜0.05）及4.06%（P＜0.01）。1.5% CBC＋0.75% NaCl组合漂洗，获得良好的鱼糜凝胶强度、白度及粗蛋白含量。结论：采用1.5% CBC＋0.75% NaCl漂洗可以改善鱼糜的凝胶品质，蛋白损失率比对照组降低10.56%，从而提高鱼糜得率，并降低废水排放。

关键词: 白鲢, 鱼糜, 漂洗, 凝胶强度, 羧甲基壳聚糖

Abstract:

Objective: To investigate the effects of combined rinsing with carboxymethyl chitosan (CBC) and sodium chloride

on gel quality, yield and protein loss of silver carp surimi. Methods: Fresh silver carp meat was rinsed with deionized

water, 0.25%, 0.5%, 0.75%, and 1.0% NaCl solution, 0.5%, 1.0%, 1.5%, and 2.0% CBC solution, 1.0% CBC + 1.0%

NaCl, 1.0% CBC + 0.75% NaCl, 1.5% CBC + 1.0% NaCl, and 1.5% CBC + 0.75% NaCl, respectively (fish meat: rinsing

liquid = 1:5, m/m). Surimi gel strength, whiteness, protein composition and rheological properties were measured. Results:

As NaCl concentration (when used solely) increased, the surimi gel strength and whiteness showed significantly increasing

trends (P < 0.05) and total protein content increased first and then decreased. Both excessively high and excessively low

NaCl concentration had adverse effects on surimi gel yield. Increasing CBC concentration, when used alone, significantly

increased the gel strength, whiteness, water-soluble protein content of surimi (P < 0.05). When minced fish was rinsed with a

combination of CBC and NaCl, the highest gel strength of 232.05 g·cm was obtained using 1.5% CBC + 0.75% NaCl, which

was significantly higher than that (142.22 g·cm) of the blank (P < 0.01). Rinsing with CBC and NaCl in combination was

better than either of them alone. Rinsing with 1.5% CBC + 0.75% NaCl, salt soluble protein content of 10.53%, and watersoluble

protein content of 4.91% were obtained, which were significantly higher than those (9.36% (P < 0.05) and 4.06%

(P < 0.01)) of the blank, respectively. Rinsing with 1.5% CBC + 0.75% NaCl, salt soluble protein content of 10.53%, and

water soluble protein content of 4.91% were obtained, which were significantly higher than those (9.36% (P < 0.05) and

4.06% (P < 0.01)) of the blank, respectively. Moreover good surimi gel strength, whiteness and crude protein content were

obtained. Conclusion: Rinsing with a combination of 1.5% CBC + 0.75% NaCl can improve gel strength of silver carp

surimi and reduce the loss of protein by 10.56%, consequently increasing surimi yield and lowering wastewater production.

Key words: silver carp, surimi, washing, gel strength, carboxymethyl chitosan (CBC)

中图分类号:

TS254

李玮，赵思明，熊善柏，李宗哲，吴让明，胡杰. 羧甲基壳聚糖与NaCl组合漂洗制备白鲢鱼糜工艺条件优化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201520005.

LI Wei, ZHAO Siming, XIONG Shanbai, LI Zongzhe, WU Rangming, HU Jie. Optimization of Processing Conditions of Silver Carp Surimi Prepared by Combined Carboxymethyl Chitosan/Sodium Chloride Rinsing[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201520005.

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羧甲基壳聚糖与NaCl组合漂洗制备白鲢鱼糜工艺条件优化

Optimization of Processing Conditions of Silver Carp Surimi Prepared by Combined Carboxymethyl Chitosan/Sodium Chloride Rinsing

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