鳕鱼皮胶液的凝胶特性及其结冷胶的改善作用

Improvement effect on gellan and gel properties of collagen extract from cod skin

研究了鳕鱼皮胶液的凝胶特性及其结冷胶的改善作用。目的是为鳕鱼皮凝冻产品的开发利用提供参考。结果表明,鳕鱼皮胶液的凝胶温度低、稳定性差,仅添加结冷胶对其凝胶特性并无改善作用;而同时添加结冷胶和氯化钠可明显改善鳕鱼皮胶液的凝胶特性,且随着结冷胶浓度的增加,鳕鱼皮胶液的凝胶硬度和凝胶温度明显提高,脱水收缩率明显降低;当鳕鱼皮胶液浓度为3%(w/w,以胶原蛋白含量计),结冷胶浓度为0.2%(w/w),氯化钠浓度为0.75%(w/w)时,鳕鱼皮胶液的凝胶特性最佳。

The gel properties of collagen extract from cod skin and the improvement effect of gellan on them were investigated in order to provide reference for the development and utilization of cod skin gel products. The results showed that the extract had a low gel-forming temperature and poor stability. Its gel properties changed little by using only gellan but would be obviously improved by adding both gellan and Na Cl. The hardness of the extract gel and its gel-forming temperature were obviously increased but its syneresis rate was obviously decreased as gellan concentrations increased. The extract showed the best gel properties was obtained when its concentration and the concentrations of gellan and Na Cl was 3%（w/w, on collagen content basis）, 0.2%（w/w） and 0.75%（w/w）, respectively.