外源添加物对日本黄姑鱼鱼糜制品凝胶特性的影响

Effect of exogenous additives on gel properties of Nibea japonica surimi products

鱼糜制品的凝胶强度是评价鱼糜制品质量的重要因素,为了生产优质的黄姑鱼鱼糜制品,文章通过外源添加物对黄姑鱼鱼糜凝胶特性进行改进,并通过单因素试验和正交试验分析,对制备黄姑鱼鱼糜制品工艺参数进行优化,并通过扫描电镜观察优化前后鱼糜的组织结构,分析其质构特性。结果表明,玉米淀粉在黄姑鱼鱼糜中最适添加范围7%～13%(w/w),大豆分离蛋白1.5%～3%(w/w),谷氨酰胺转氨酶(TGase)0.1%～0.4%(w/w);在此范围内,优化得到最优添加工艺为玉米淀粉11%(w/w),大豆分离蛋白2%(w/w),TGase 0.4%(w/w);优化工艺组的硬度、弹性、内聚性、咀嚼性比普通工艺组均明显提高(P<0.05);扫描电镜结果显示优化组鱼糜凝胶的微观结构紧密均匀,凝胶网络致密,无大的孔洞。

The gel strength of surimi products is a crucial factor in evaluating the quality of surimi products. In order to produce high quality of Nibea japonica surimi products, this paper improved the gel properties of the surimi by exogenous additives. Single factor test and orthogonal design were used to optimize process parameters. The microstructure of the surimi before and after optimization was observed by scanning electron microscopy (SEM) and its texture properties were measured. The result showed that the optimum range of cornstarch added in Nibea japonica surimi was 7%~13% (w/w), soy protein isolate was 1.5%~3% (w/w), transglutaminase (TGase) was 0.1%~0.4% (w/w). Within this range, the optimal addition process was optimized to be corn starch of 11% (w/w), soy protein isolate of 2% (w/w), TGase of 0.4% (w/w). The hardness, springiness, cohesiveness, and chewiness of the optimized group were significantly higher than those of the conventional group (P<0.05). In addition, the results in SEM images showed that the microstructure of the optimized group was tight and uniform, the gel network was dense, and no large holes were present.