海洋生物多糖/寡糖对鱼糜制品保水作用的研究

Study of the water-holding effects of marine polysaccharide/oligosaccharide on surimi product

为了寻找安全有效的海洋生物保水剂,本研究以海洋生物多糖/寡糖为研究对象,经多糖筛选和单因素实验确定壳聚糖1号、壳聚糖2号和海藻酸钠的最佳添加量,采用响应面优化实验确定最优复配值为:壳聚糖1号0.29%,壳聚糖2号1.11%,海藻酸钠0.93%,在此条件下测得的鱼丸解冻失水率为1.46%±0.24%,结果表明该多糖复配组合对鱼丸制品具有较好的保水作用。通过扫描电镜观察多糖组鱼丸的微观结构,发现其结构致密,无较大孔隙。通过本实验的开展,能够为水产品的保水保鲜剂的开发提供新思路。

To find a safe and effective marine-biological water retention agent,in this study,we took marine polysaccharides/oligosaccharides as the research object,and performed polysaccharide screening and a single factor experiment to determine the optimal amounts of Chitosan 1,Chitosan 2,and sodium alginate that is required to be added.We then used the response surface method to determine the following optimal complex formula:0.29%Chitosan 1,1.11%Chitosan 2,and 0.93%sodium alginate.Under this condition,the water-loss rate of fish meatballs during defrosting was found to be 1.46%±0.24%.These results reveal that this polysaccharide compound had a better water-holding effect on fish meatballs.Using scanning electron microscopy,the microstructure of the fish meatballs in the polysaccharide group was found to be compact with no large holes.The results of this experiment provide a new idea for the development of a water-holding and freshness-keeping agent for aquatic products.