复合南极磷虾糜中鱼糜配比量及外源添加剂对其凝胶特性的影响

Effect of Surimi Ratio and External Additives on the Gel Properties of Composite Antarctic krill Surimi

采用等电点沉淀法制备了南极磷虾糜,对其营养成分进行了分析,并与阿拉斯加狭鳕鱼糜复配提高凝胶性能。通过分析复配虾糜的凝胶强度、持水力、感官评分结果,结合差示扫描量热值的变化及动态流变学特征,来确定最佳的鱼糜复配比例,并在此基础上探究不同功能性外源添加剂及其添加量对复合鱼糜凝胶强度的影响。结果表明,制备的南极磷虾糜中,粗蛋白含量为81.01%,氟含量为79.79 mg/kg,必需氨基酸含量达521.5 mg/g蛋白;确定的虾糜与鱼糜的最佳配比为3∶7,此复配比例条件下,相较于南极磷虾糜,复合鱼糜凝胶的热相变温度(45.73、108.26℃)与南极磷虾糜(19.24、97.56℃)相比,显著提升(p<0.05),储能模量(G')上升幅度增加,表明凝胶强度得到了明显提升;功能性辅料中,大豆蛋白、蛋清粉、木薯淀粉和TG酶的添加量分别为15%、15%、20%、0.4%时,复合虾糜的凝胶强度值达到最大,表明复配以鱼糜后,可加入添加剂进一步改善南极磷虾糜的质构特性。

Antarctic krill surimi was made by method of isoelectric precipitation.After being analysed with nutritive value, this surimi was combined with Alaska pollock surimi to improve gelling properties.Gel strength,water holding capacity, differential scanning calorimetry and dynamic rheological analyses were carried out to determine the optimum krill surimi ratio. Effects of external additives and their amour on the plural gel system were studied as well. According to the results, the Antarctic krill surimi made in the research possessed a good quality with high percent of crude protein （81.01%） , low content of fluorine （79.79 mg/kg）and high content of essential amino acid （521.5 mg/g protein）.The best ratio of krill surimi to Alaska pollock surimi was 3： 7.The thermal transition temperature of composite surimi ge1（45.73,108.26 ℃ ） was significantly higher than that of Antarctic krill（ 19.24,97.56 ℃ ）（p 〈 0.05 ）. Phenomenan of phase-transition temperature and storage modulus increasing indicated that the mixed gel system had better gelling properties compared with krill surimi.External additives in the mixed krill surimi,with 15% soy protein isolate, 15% egg albumen power,20% potato starch or 0.4% TGase, could maximize the gel strength,which showed that texture properties of the mixed krill surimi could be increased with food additives.