食品科学 ›› 2019, Vol. 40 ›› Issue (1): 56-61.doi: 10.7506/spkx1002-6630-20171227-338

• 基础研究 • 上一篇    下一篇

有机酸诱导和热诱导形成的秘鲁鱿鱼香肠的品质比较

密 更1,闫宏伟1,李钰金2,励建荣1,*   

  1. 1.渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁省食品安全重点实验室,辽宁 锦州 121013;2.荣城泰祥食品股份有限公司,山东 威海 264309
  • 出版日期:2019-01-15 发布日期:2019-01-22
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2017YFD0400100;2016YFD0400705);泰山学者蓝色产业领军人才团队支撑计划项目(鲁政办字2015(19))

Quality Comparison of Dosidicus gigas Sausages with Heat- and Organic Acid-Induced Protein Gelation

MI Geng1, YAN Hongwei1, LI Yujin2, LI Jianrong1,*   

  1. 1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agriculture and Aquatic Products, Food Safety Key Laboratory of Liaoning Province, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. Rongcheng Taixiang Food Group Co. Ltd., Weihai 264309, China
  • Online:2019-01-15 Published:2019-01-22

摘要: 基于传统加工方式制成的头足类鱼糜制品的凝胶强度普遍较差。酸诱导凝胶是除热诱导凝胶外的另一种理想的凝胶方法。本研究采用柠檬酸钠、琥珀酸钠、乳酸钠和醋酸钠4 种有机酸盐代替氯化钠对秘鲁鱿鱼鱼糜中的盐溶性蛋白进行溶出,之后进行热诱导和对应有机酸诱导,对形成的鱼肉香肠品质进行了比较。结果发现:有机酸诱导组在破断强度、持水性、硬度、回复性以及咀嚼度方面比热诱导组形成的样品显著提高(P<0.05);在白度上甚至超过了自身以及部分海水鱼、淡水鱼的热诱导鱼糜制品;在破断距离、弹性和黏聚性等指标上两种凝胶方式差异不显著(P>0.05)。琥珀酸钠组用两种诱导方式制成的鱼糜制品在感官上均较好,而乳酸钠组较差。

关键词: 秘鲁鱿鱼, 鱼糜, 有机酸诱导, 热诱导, 香肠

Abstract: Normally cephalopod surimi produced by the conventional process has a weak gel-forming ability. Acid-induced protein gelation is an ideal alternative to heat-induced protein gelation. In this paper, four organic acid salts, sodium citrate, sodium succinate, sodium lactate and sodium acetate were used instead of sodium chloride to dissolve salt-soluble proteins from Dosidicus gigas surimi. The quality of sausages resulting from heat- and organic acid-induced gelation of the saltsoluble proteins was evaluated and compared. The results showed that organic acid-induced sausages had significantly higher values of breaking strength, water-holding capacity, hardness, resilience and chewiness than the heat-induced (P < 0.05). Noticeably, the whiteness of acid-induced sausages exceeded that of heat-induced sausages from some freshwater and marine fishes and Dosidicus gigas. Furthermore, no significant differences in the breaking distance, springiness or cohesiveness of the acid- and heat-induced sausages were found (P > 0.05). The sausages made with sodium succinate by each gelation method had the best sensory quality, and the sausages made with sodium lactate were the worst.

Key words: Dosidicus gigas, surimi, organic acid-induced gelation, heat-induced gelation, sausage

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