KCl复配5’-肌苷酸二钠替代钠盐对鱼糜凝胶特性的影响

Effects of Substitution of KCl Combined with Inosine-5’Monophosphate Disodium Salt for Sodium Salt on Gel Properties of Surimi

为研制低盐鱼糜,探究食盐替代物KCl和5’-肌苷酸二钠(inosine 5’-monophosphate disodium salt,IMP)对鱼糜凝胶品质的影响,以鲢鱼鱼糜为研究对象,设计3组实验,A组添加2.0%NaCl,B组添加0.8%KCl和1.2%NaCl,C组添加0.7%KCl、0.1%IMP和1.2%NaCl,通过测定鱼糜凝胶的白度、持水性、强度、质构、水分分布与组成以及微观结构变化,探究NaCl的最佳替代方案。结果表明:相比于A组,B组鱼糜凝胶白度、持水性、强度变低,硬度、胶着性、咀嚼性、内聚性显著降低,弹性无显著变化,不易流动水含量减小、自由水含量升高,凝胶网络空间结构形成不完全;C组鱼糜凝胶除咀嚼性显著下降外,其余指标未发生显著劣变,说明KCl和IMP复配是一种理想的NaCl替代方案。

In order to develop low-salt surimi,this study investigated the effect of the substitution of KCl and inosine 5’-monophosphate disodium salt(IMP)for sodium salt on the gel properties of surimi from silver carp.Three experimental groups were set up,namely,group A,added with 2%NaCl;group B,added with 0.8%KCl and 1.2%NaCl;and group C,added with 0.7%KCl,0.1%IMP and 1.2%NaCl.To find out the optimal scheme of NaCl replacement,the whiteness,water-holding capacity,gel strength,texture profile analysis(TPA)parameters,water distribution and composition,and microstructure of surimi gels were tested.The results showed that compared to group B,whiteness,water-holding capacity and gel strength in group A decreased,hardness,adhesiveness,chewiness and cohesiveness decreased significantly,while elasticity did not change obviously;the proportion of immobile water decreased and the proportion of free water increased;the spatial structure of the gel network formed was incomplete.For group C,despite a significant decrease in chewiness,none of the other indicators significantly deteriorated,which indicates that KCl combined with IMP is an ideal substitute for NaCl.