高温杀菌后鱼糜制品的劣变及改进

Surimi Product Deterioration and Improvement after High Temperature Sterilization

为获得高温杀菌后凝胶品质较好的淡水鱼糜制品,采用草鱼为试验原料,制作鱼糕,研究高温杀菌后,鱼糜制品凝胶特性、白度和蛋白质二级结构的变化,来阐释高温杀菌后鱼糜制品劣变的机理。在此基础上,通过添加0.3%转谷氨酰胺酶(TG酶),经过低温凝胶化(40℃,60 min)和沸水蒸制(100℃,30 min)二段式加热过程,来探索TG酶对鱼糜制品凝胶强度的改进机制。通过SDS-PAGE凝胶电泳和红外光谱图可以得出:高温杀菌后鱼糜制品中蛋白质肌球蛋白重链消失,肌动蛋白含量下降,α螺旋转化为β折叠和无规则卷曲结构,白度、弹性、硬度和凝胶强度显著下降;加入TG酶后,鱼糜制品白度、弹性、硬度和凝胶强度显著增强,肌动蛋白条带下降趋势减小,对肌球蛋白重链的改善不明显。

In order to obtain freshwater surimi products with good quality gel after high temperature sterilization, grass carp was adopts as experimental material to make cake, and gel properties, whiteness, protein changes of two level structure of surimi products after high temperature sterilization were studied to explain mechanism of surimi products deterioration after high tempera- ture sterilization. On this basis, through add 0.3% transglutaminase （TG enzyme）, gel after low temperature （40 ℃, 60 min） steaming and boiling water （100 ℃ , 30 min） two stage heating process, to explore improvement mechanism of TG en- zyme on surimi gel strength. By SDS-PAGE gel electrophoresis and infrared spectra, it could be obtained： after high tempera- ture sterilization, surimi myosin heavy chain protein products disappeared, actin content decreased, alpha helix into beta sheet and coil structure, whiteness, elasticity, hardness and gel strength decreased. After adding TG enzyme, whiteness, elastic- ity, hardness and gel strength of surimi products were significantly enhanced, decreasing trend of actin bands was reducing, im- provement of myosin heavy chain was not obvious.