蛋清粉对鱼糜油炸特性的影响及其机制

Effect of egg white powder on frying characteristics of surimi and its mechanism

目的:改善油炸鲢鱼鱼丸的食用品质。方法:添加蛋清粉与鲢鱼鱼糜进行复配,通过测定孔隙率、硬度和吸水性等指标表征鱼糜的油炸特性,测定鱼糜的动态流变学性质、泡沫稳定性,并采用SDS-PAGE探究其影响机制。结果:随着蛋清粉添加量的升高,油炸鱼丸孔隙率和吸水率先升高后降低,硬度先降低后升高,其中添加10.0%蛋清粉的效果最佳。此外,鱼糜中还出现了分子量100 kDa以上的新条带,且油炸鱼丸的孔隙率与鱼糜的凝胶性、泡沫稳定性呈正比。结论:蛋清粉的添加提高了鱼糜的凝胶性和泡沫稳定性,改善了其食用品质。

Objective:The objective of this study is to investigate the effect of egg white powder addition on the fried characteristics of surimi and its influencing mechanism.Methods:The cheap silver carp was used as raw material,and the egg white powder was added to the surimi for compounding.The frying characteristics of surimi were characterized by measuring porosity,hardness and water absorption,and the dynamic rheological properties,foam stability and SDS-PAGE of surimi were measured to explore its influencing mechanism.Results:With the increase of egg white powder content,the porosity and water absorption of fried fish ball increased first and then decreased,and the hardness decreased first and then increased.The effect of 10.0%egg white powder was the best.In addition,SDS-PAGE analysis showed that,new bands with molecular weight of≥100 kDa were generated in surimi.Accordingly,the porosity of fried fish balls was positively correlated to the gel property and foam stability of surimi.Conclusion:The addition of egg white powder improved the gel property and foam stability of surimi,thereby increasing the stability of pore structure of surimi during frying,improving the porosity and taste of fried fish balls,and improving its edible quality.