鲶鱼肌浆蛋白对鲶鱼鱼糜凝胶性的影响

Influence of Catfish Sarcoplasmic Proteins on Gel Characteristics of Catfish Surimi

采用等电点方法（pH 3.0～7.0）从鲶鱼鱼糜漂洗水中提取鲶鱼肌浆蛋白，将得到的鲶鱼肌浆蛋白（含水量16.1 g/100 g）按不同添加量（①对照组：鱼糜＋0%鲶鱼肌浆蛋白＋2%食盐＋0.2%磷酸盐；②～⑦实验组：鱼糜＋0～5%鲶鱼肌浆蛋白＋2%食盐＋0.2%磷酸盐＋0.5%TG酶）添加到鲶鱼鱼糜当中。研究7组鲶鱼鱼糜的质构剖面分析值、剪切力、凝胶强度和色差等各项指标的变化情况。实验结果表明：随着鲶鱼肌浆蛋白添加量的增加，鲶鱼鱼糜凝胶的硬度、弹性、咀嚼度和凝胶强度不断上升，在添加量为4%时各值达到最大值，添加量为5%时各值出现下降趋势。添加鲶鱼肌浆蛋白对鲶鱼鱼糜的的黏聚性影响不大（P＞0.05），同时对鱼糜凝胶的色差无明显影响（P＞0.05）。

Catfish sarcoplasmic proteins （CSP） containing 16.1%water were extracted from the rinsing water of catfish surimi by isoelectric point precipitation （pH 3.0-7.0）. To investigate the effect of CSP addition on the TPA （texture profile analysis） parameters, shear force, gel strength and color parameters of catfish surimi, seven experimental groups were set up by adding different amounts of the extracted CSP：（1） control, surimi＋0%CSP＋2%salt＋0.2%phosphate;groups 2 through 7, surimi＋0-5%CSP＋2%salt＋0.2%phosphate＋0.5%transglutaminase （TG）, respectively. Results showed that the hardness, springiness, chewiness and gel strength of catfish surimi steadily increased with increasing amount of added CSP, reaching maximum levels at an addition level of 4%and then showing a downward trend at 5%. Adding CSP had a little influence on the adhesiveness of surimi （P＆gt;0.05）, and no significant effect on surimi gel color （P＆gt;0.05）.