含冷冻带鱼糜的复合鱼糜凝胶特性的研究

Study on gel properties of mixture surimi containing frozen hairtail surimi

通过质构测定和SDS-PAGE方法,分析了冷冻带鱼糜加入到白鲢鱼糜后带鱼糜对复合鱼糜凝胶特性的影响。结果表明,非热处理带鱼糜可显著降低复合鱼糜的凝胶强度,而凝胶劣化特性则被显著提高;带鱼糜经热处理后使复合鱼糜的凝胶强度和凝胶劣化指数都得到明显改善;加入带鱼糜的蛋白酶提取液经55℃反应240min后肌球蛋白重链(Myosin Heavy Chains,MHC)全部消失。证明冷冻带鱼糜中含有蛋白酶能够降低复合鱼糜凝胶特性。

The hairtail surimi was added to sliver carp surimi to study its effect on the gel properties of mixture surimi through the measurement of texture and sodium dodecyl sulfate polyacrylamide gel etectrophoresis （SDS-PAGE）. The results showed that the gel strength significantly reduced while the modori index increased with the addition of non-heated hairtail surimi.However,the gel strength and modori index were markedly improved when hairtail surimi was heated.In the SDS-PAGE experiment the bands of myosin heavy chains completely disappeared under 55℃ for 240min by the addition of protease extract from hairtail surimi.These results indicated that there was protease in frozen hairtail surimi,which could reduce the gel properties of mixture surimi.