6-姜酚对草鱼鱼糜凝胶特性及贮藏稳定性的影响

Effects of 6-Gingerol on Gel Properties and Storage Stability of Grass Carp (Ctenopharyngodon idellus) Surimi Gels

为了研究6-姜酚对鱼糜凝胶特性及贮藏稳定性的影响,分析了添加不同浓度的6-姜酚后,草鱼鱼糜在4℃冷藏过程中凝胶强度、持水性、色泽、挥发性盐基氮(TVB-N)、硫代巴比妥酸反应物(TBARS)、总巯基含量和细菌总数的变化规律。结果表明,添加6-姜酚的鱼糜凝胶强度和持水性显著高于对照组,且随着添加量的增加呈现先上升后下降的趋势,在添加量为1%时达到最大值。在冷藏过程中,6-姜酚可明显延缓凝胶强度、持水性、白度和总巯基含量的下降,同时抑制TVB-N、TBARS和细菌总数的升高。因此,在鱼糜生产中,添加1%的6-姜酚可改善鱼糜凝胶特性,并延长其保质期。

In order to investigate effects of 6-gingerol on gel properties and storage stability of surimi, different concentrations of 6-gingerol were added into grass carp surimi in this study. The changes of gel strength, water holding capacity （WHC） , color, total volatile basic nitrogen （TVB-N） , thiobarbituric acid reactive substances （ TBARS） , total sulfhydryl content, and total bacterial count of the surimi gel during refrigerated storage at 4 ℃ were analyzed. The results indicated that the addition of 6-gingerol sig-nificantly increased the gel strength and WHC of surimi gel, which increased firstly and then decreased with the increase of 6-gingerol amount, and reached the maximum when the dosage was 1 % . Meanwhile, 6-gingerol could delay the decline of gel strength, WHC, whiteness and total sulfhydryl content, and in-hibit the increase of TVB-N, TBARS, and total bacterial count. Therefore, in the production of surimi products, addition of 6-gingerol （1%） could improve surimi gel properties and extend its shelf life.