有机酸种类和浓度对酸渍鱼糜凝胶性质的影响

TYPE AND CONCENTRATION OF ORGANIC ACIDS AFFECT THE PROPERTIES OF ACID-INDUCED SURIMI GELS

采用酸渍的方法制备鲢鱼鱼糜凝胶,研究醋酸、柠檬酸、酒石酸等有机酸的浓度对酸渍鱼糜凝胶性质的影响。结果发现,醋酸浸渍制备的鱼糜凝胶其TPA参数最高,甚至超过传统的加热鱼糜凝胶。其中利用3%醋酸制备的鱼糜凝胶pH为4.3,色泽比加热鱼糜凝胶白,但持水性能较差。SDS-PAGE分析结果显示,制备的酸渍鱼糜凝胶的主要蛋白组分与加热鱼糜凝胶类似。酸渍鱼糜凝胶经体外模拟胃肠液二相消化后,发现90%以上的蛋白可以被消化。本研究结果表明,利用酸渍方法可以制备新型的淡水鱼糜制品。

Traditional surimi-based products are usually prepared through a heating process, which often causes high-energy consumption and production cost. Acid-induced surimi gels as a new preparation technique were prepared from silver carp surimi by soaking in acetic acid, citric acid or tartaric acid in this study, and effect of concentration of organic acids on the properties of surimi gels was also investigated. Of the organic acid-induced and heat-induced surimi gels, the acetic acid-induced surimi gels had the highest TPA （Texture Profile Analysis） parameters. The pH of the surimi gel induced by 3% acetic acid was 4.3, in whiter color but poorer water-holding ability than thermally-treated one. Nevertheless, the protein subunits were observed similar in SDS-PAGE pattern for both gels. Furthermore, the results of in vitro digestion of surimi gels showed that 90% of proteins of acid-induced gels could be digested with combined action of pepsin and trypsin. Therefore, we concluded that acid-induced surimi product could be prepared from freshwater surimi by soaking in organic acids.