鲟鱼鱼糜漂洗工艺优化及其对品质的影响

Optimization of Rinsing Process for Sturgeon Surimi and Its Effects on Production Quality

本研究以鲟鱼(Acipenser sinensis)肉为原料,通过正交实验对鲟鱼鱼糜的漂洗工艺进行了优化,对鱼糜漂洗前后的蛋白质含量及其组成、水分分布、凝胶性能等进行了研究。结果显示,鲟鱼鱼糜的最佳漂洗工艺为:水漂洗1次,盐水漂洗1次,盐的质量分数为0.25%,漂洗时间为1 min。鲟鱼鱼糜经漂洗后,其盐溶性蛋白比例显著升高(P<0.01);鱼糜中的水分受到的束缚力增加,自由度减小,形成了更为致密的凝胶网状结构;破断力、凹陷距离、凝胶强度、持水力、白度等表征凝胶性能和鱼糜品质的指标明显提升。研究表明,采用恰当的漂洗工艺可显著提高鲟鱼鱼糜的品质。

The surimi was prepared with sturgeon as raw material. An optimal rinsing process suitable for sturgeon was obtained through orthogonal optimization experiments. Orthogonal experiments were carried out using water rinse times, salt rinse times, salt concentration, and rinsing time as factors and gel strength as the detection index. To determine the quality changes before and after rinsing of sturgeon surimi, in combination with the optimal rinsing process, the protein content(biuret method), moisture distribution(nuclear magnetic resonance), breaking force, deformation, gel strength(texture analyzer), water holding capacity, and whiteness(colorimeter) were measured. The results showed that the optimal rinsing process for the sturgeon surimi was as follows: rinse once in distilled water(1 min each), rinse once in 0.25% salt water(1 min each), and the sturgeon surimi gel had the best gel strength. After the optimal rinsing process, the salt-soluble protein content increased significantly, while water-soluble and insoluble protein content decreased. The relative increase in protein content indicated that extra impurities were removed and myofibrils proteins aggregated by rinsing. Breaking force, deformation, and gel strength all increased significantly after rinsing, indicating that the surimi after rinsing had better gelling properties. In addition, the sturgeon surimi had better water retention and whiteness after rinsing, which indicated that rinsing facilitated the formation of a dense network of surimi and removed some of the colored impurities. Concurrently, the NMR spin-spin relaxation time measurement results showed that the water distribution of the rinsed sturgeon surimi tended to have a stronger binding force and a smaller degree of freedom. This indicated that after the best process rinsing, the sturgeon surimi formed a dense gel network structure. In summary, rinsing could significantly improve the quality of sturgeon surimi. The research results provide references for improving the rinsing process of sturgeon surimi and enhancing the quality of surimi.