γ-聚谷氨酸对鲤鱼肉糜凝胶特性的影响

Effect ofγ-Polyglutamic Acid on Gelation Properties of Carp Surimi

γ-聚谷氨酸作为一种天然的食品添加剂,可以有效提高肉糜制品的品质。该文主要研究不同添加量的γ-聚谷氨酸对鲤鱼鱼糜凝胶特性的影响。结果表明:添加γ-聚谷氨酸可显著影响鲤鱼鱼糜的蒸煮损失、保水性、凝胶强度、质构和流变学性质。当γ-聚谷氨酸的添加量为0.1%时,鲤鱼鱼糜的蒸煮得率最高;当γ-聚谷氨酸的添加量为0.075%时,鲤鱼鱼糜凝胶的保水性、硬度、弹性、内聚性和咀嚼性达到最大值,且对色泽影响较小。流变学结果表明添加适量的γ-聚谷氨酸可以有效促进鲤鱼鱼糜凝胶的形成。因此,添加γ-聚谷氨酸可以有效改善鲤鱼鱼糜凝胶和流变学特性,提高淡水鱼糜制品的品质。

As a natural food additive,γ-polyglutamic acid could improve gelation properties of minced meat products.In this study,the effects ofγ-polyglutamic acid with different addition on the gelation properties of carp surimi were investigated.The results showed that the cooking yield,water-holding capacity,gel strength,texture and rheological properties of carp surimi were affected by addition ofγ-polyglutamic acid.The cooking yield of carp surimi reached maximum,when the adding amount ofγ-polyglutamic acid was 0.1%.Water-holding capacity,gel strength,texture and rheological properties of carp surimi reached maximum and little effect on the color was obtained,when the adding amount ofγ-polyglutamic acid was 0.075%.The rheological results showed that the gelation formation of carp surimi were promoted effectively by addingγ-polyglutamic acid in reasonable amounts.In consequently,the gelation and rheological properties of carp surimi and the qualities of fresh water surimi products were enhanced by addingγ-polyglutamic acid.