改善罗非鱼皮明胶凝胶特性和热稳定性的因素及条件探索

Factors and conditions for improving gel properties and thermal stability of tilapia skin gelatin

该研究以罗非鱼皮明胶为原料,探讨不同溶胶温度、溶胶时间,鱼明胶浓度及多糖对罗非鱼皮明胶流变特性、质构特性及微观结构的影响。结果表明,溶胶温度和溶胶时间对罗非鱼皮明胶流变特性无显著影响;提高鱼明胶浓度可显著提高鱼明胶体系的凝胶点和熔化点,但二者仍低于30℃;低酰结冷胶、高酰结冷胶和卡拉胶可将复配体系的熔化点提高至45℃以上。因此,在实际生产中可根据生产需求及经济性选取合适的溶胶温度、溶胶时间和鱼明胶浓度,通过添加低酰结冷胶、高酰结冷胶或卡拉胶提高复配体系的熔化点,实现鱼明胶产品的常温流通。

The effects of different dissolving temperatures,dissolving time,fish gelatin concentration,and polysaccharides on the rheology,texture,and microstructure of tilapia skin gelatin were investigated.Results showed that dissolving temperature and dissolving time had no significant effects on the rheological properties of tilapia skin gelatin.The gel point and melting point of the fish gelatin system could be significantly increased by increasing fish gelatin concentration,both of which were still lower than 30℃.Low acyl gellan gum,high acyl gellan gum,and carrageenan significantly increased the melting point of the complex system,all of which were above 45℃.Therefore,the appropriate dissolving temperature,dissolving time,and fish gelatin concentration can be selected according to the production demand and economy.Moreover,low acyl gellan gum,high acyl gellan gum or carrageenan can be added to increase the melting point of the complex system,and therefore fish gelatin products can be circulated at room temperature.