加热方式对南美白对虾虾肉糜及其大豆分离蛋白复合物凝胶特性的影响

Effects of heating processing on gel properties of minced white shrimp(Penaeus vanmamei) and soy protein isolate compounds

以南美白对虾(Penaeus vanmamei)虾肉糜为对象,以破断强度、凝胶形成速度、活化能以及单位质量样品吸收能量为分析指标,比较了微波和水浴两种加热方式对其凝胶形成的影响,并考察了添加大豆分离蛋白(SPI)乳化物在加热期间凝胶特性的变化规律。结果表明,虾肉糜凝胶的破断强度随着受热温度的升高而增大,在相同加热时间下,SPI乳化物含量的增加也会提高其破断强度。比较水浴和微波两种加热方式发现,单一虾肉糜微波加热的凝胶形成速度远远高于水浴加热凝胶形成速度,且在吸收相近或更低能量时,微波加热形成凝胶的破断强度较水浴加热更高。在微波加热条件下,SPI复合物形成凝胶所需活化能要明显低于单一虾肉糜,且随着SPI乳化物含量的增加,其虾肉糜凝胶形成速度略微降低。较传统水浴加热而言,微波加热更适于食品凝胶化的产业化发展。

The breaking force, gel-formation rate, activation energy and absorbed energy of unit mass were cho- sen as indexes to analyze the gel formation mechanism of minced white shrimp （Penaeus vanmamei） by different heat- ing processing. The effect of addition of soy protein isolate （SPI） emulsion on gel properties were investigated during heating. Results indicate that breaking force of minced shrimp and SPI compounds increased with the increase of heat- ing temperature, and the addition of soy protein isolate emulsion could improve breaking force. Compared with water- bath and microwave heating processing, the gel-formation rate of single minced shrimp by microwave heating was much higher than that by water-bath heating, and the breaking force introduced by microwave heating was higher than water-bath heating when these samples absorbed the similar energy. Moreover, the activation energy of SPI compounds was significantly higher （P 〈 0.05） than the single minced shrimp, and the gel formation rate reduced slightly with the increase of SPI emulsions. These results indicated that the microwave heating was more appropriate in the industri- al development of gelation foods.