白鲢鱼糜凝胶劣化的影响因素

Influencing Factors of Silver Carp Surimi Modori

以白鲢鱼糜为原料,在确定凝胶劣化温度的基础上,研究了食盐、水分和可溶性蛋白对凝胶劣化的影响。结果表明,在供试温度范围内（40℃、50℃、60℃和70℃）,随着加热时间的延长,鱼糜凝胶的破断强度呈现先增加后下降的趋势,且加热温度越高破断强度达到最大值所需的时间越短、下降也越显著。鱼糜凝胶劣化温度段为50-60℃,凝胶劣化与该温度段肌球蛋白重链的降解密切相关;盐溶蛋白和水溶蛋白都能不同程度地抑制凝胶劣化,但超过一定添加量时就会产生相反的作用;凝胶劣化程度随含水量的增加而增大,也随食盐含量（1%-3%）的增大而增大。

Modori temperature of silver carp surimi and the effects of sodium chloride, water and soluble protein on modori were investigated. At all test temperatures（40℃, 50 ℃, 60 ℃ and 70 ℃）, the breaking force of surimi gel exhibited an increasing trend followed by declining with increasing heating time. The higher the temperature was, the shorter the time required by the maximal breaking force was. A raise in temperature made the breaking force decline more quickly. Modori phenomenon took place when silver carp surimi was incubated at 50-60℃ and modori was elatively closely to breakdown of myosin heavy chain. Specific salt-soluble protein and water-soluble protein contents could inhibit modori to different extents. Modori increased with moisture content （76%-88%） or sodium chloride （1%- 3%） increasing.