反复冻融对鲶鱼鱼糜凝胶特性的影响

The Effects of Repeated Freeze and Thaw on the Gel Properties of Catfish Surimi

以鲶鱼鱼糜为研究对象,在鱼糜中加入TG酶、结冷胶和大豆分离蛋白作为抗冻剂,在温度为-18℃下冷冻后,分别做1,2,3,4次反复冻融处理,同时将未加抗冻剂的鱼糜也做反复冻融处理,对比加抗冻剂的鱼糜;将解冻的鱼糜制成火腿,以鲶鱼火腿产品的凝胶质构特性(弹性、黏聚性、硬度和咀嚼性)为考察指标,研究抗冻剂对反复冻融的鱼糜凝胶特性的影响。结果表明,随着冻融次数的增加,鱼糜凝胶质构特性和嫩度均降低;加抗冻剂的鱼糜比未加抗冻剂的鱼糜凝胶质构特性好。

In this thesis the catfish was used as the research object,the transglutaminase,gellan gum and soy protein isolate were added on the catfish surimi as anti-freeze agent,and the surinmi were frozen at - 18 ℃. Freezethaw cycles for 1,2, 3,4 times,and the surimi were frozen-thawed without anti-freeze agent in comparison with the surimi have anti- freeze agent. The ham were made from thawy surimi, the gel textural properties （springiness, cohesiveness, hardness, and chewiness） of catfish ham were used as indexes,and the effects of the anti-freeze agent on the gel properties of catfish surimi which have been repeated freeze and thaw were studied. The results showed that with the number of freeze- thawing cycle increased,the gel textural properties and tenderness of surimi were all decreased;The gel textural properties of the surimi with anti-freeze agent were better than the one without anti-freeze agent.