摘要
为了比较单一成分盐溶液(质量分数为0.30%Na Cl、0.06%Ca Cl2或0.50%柠檬酸钠)和复合盐溶液(0.15%Na Cl、0.04%Ca Cl2、0.35%柠檬酸钠)漂洗对带鱼鱼糜凝胶水分分布及其凝胶特性的影响,该文运用低场核磁技术测定鱼糜凝胶的水分弛豫时间和水分质子密度,并结合鱼糜凝胶含水率、持水性、凝胶强度及其电镜扫描图,对盐溶液漂洗效果进行探究。鱼肉经单一成分0.30%Na Cl、0.06%Ca Cl2或0.50%柠檬酸钠溶液漂洗,柠檬酸钠组鱼糜凝胶中的氢质子束缚力最大,水分难以迁移,自由水的相对含量最低;与单一成分漂洗相比,经过复合盐溶液漂洗后,鱼糜凝胶水分迁移力相对较低,自由水含量较少,而水分质子密度较高,水分分布均匀;盐溶液漂洗后鱼糜凝胶的持水性、含水率、凝胶强度、凝胶显微结构与鱼糜凝胶中的水分分布相关,利用复合盐溶液漂洗带鱼鱼肉,能更好地改善带鱼鱼糜凝胶品质。研究结果为改善鱼肉漂洗工艺、提高鱼糜品质提供参考。
In the previous optimization test, relative content of salt-soluble protein, gel strength of surimi gel, washing loss rate were used as the indices to study the influence of different salt solution washing on the hairtail surimi quality, and the optimum concentration of each single-component salt solution (0.30% NaCl, 0.06% CaCl2 or 0.50% sodium citrite) was determined. Then the above-mentioned 3 kinds of salt solution were mixed in certain proportion, and their optimal proportions (0.15% NaCl, 0.04% CaCl2 and 0.35% sodium citrite) in the compound salt solution were obtained by the orthogonal array design. In this paper, the water relaxation time (T2) and proton density of hairtail surimi gel were explored by the low-field nuclear magnetic resonance (LF-NMR). Using the moisture content, water holding property, gel strength, photographs of scanning electron microscope (SEM) of hairtail surimi gel as the indices, the effects of single-component salt solution and compound salt solution on the properties and moisture distribution of hairtail surimi gel were studied. Results of LF-NMR showed that the water in the hairtail surimi gel was bound stronger and its degree of freedom decreased after the washing treatment by 4 groups of salt solution. According to the data of texture analyzer and SEM, the surimi washed by NaCl, CaCl2 solution showed a higher gel strength, and a denser and more uniform aperture of gel network. Combining the water distribution and water holding capacity of the surimi gel, the results showed that the immobilized water in the gel of surimi washed by NaCl or CaCl2 solution was not easy to turn into the free water, and their water holding capacity were stronger than those in the gel of surimi washed by sodium citrite or compound salt solution. The reason might be the contraction and denaturation of protein induced by NaCl or CaCl2 solution, which caused the decrease of the binding ability of water in some extent, and the effect of CaCl2 solution on the contraction and denaturation of protein was more obvious. The myofibrillar protein of hairtail surimi was flaccid by the rinse with the sodium citrite solution, which led to the exposure of hydrophilic group, then the water were intercepted by the surimi gel network under the influence of hydrophilic group. This was the reason that the free water content was the least in the gel of surimi washed by CaCl2 solution. When the 3 kinds of salt solution (NaCl, CaCl2, and sodium citrite) were mixed during the washing treatment, the synergistic effect was produced. The gel of surimi treated by the compound salt solution had higher moisture content, lower free water content, better water holding capacity and gel strength, and denser network. Compared to the single component, the hairtail surimi rinsed with the compound salt solution has a better quality.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2016年第7期263-269,共7页
Transactions of the Chinese Society of Agricultural Engineering
基金
海洋公益性行业科研专项(编号:201305013)
国家自然科学基金项目(编号:31371793)
关键词
核磁共振
水分
凝胶
盐溶液
漂洗
带鱼鱼糜
nuclear magnetic resonance
moisture
gel
salt solution
rinse
hairtail surimi