4个家系斑点叉尾鮰鱼肉形成热诱导鱼糜凝胶性能的评价

Evaluation of gel properties of heat-induced surimi of Ictalurus punctatus from four genealogies

斑点叉尾鮰(Ictalurus punctatus)刺少肉多,非常适合加工为鱼糜产品。为了评价不同家系斑点叉尾鮰鱼糜的加工特性,选取“江丰1号”鮰鱼的4个家系(DZ1-1、KB4-1、K2-1、46-1)鱼背肌肉为研究对象,经漂洗、斩拌、脱水、精滤等工艺制备成鱼糜,再通过二段式加热制成热诱导鱼糜凝胶。通过测定鱼糜蛋白的热稳定性以及鱼糜凝胶的白度、质构特性、持水性和凝胶强度等理化指标,分析不同家系鮰鱼鱼糜热诱导凝胶特性的差异。结果显示,DZ1-1家系鱼糜肌原纤维蛋白与其他家系相比热稳定性较高,β-折叠和β-转角结构相对含量较高,从而影响了热诱导鱼糜凝胶品质。各家系制备的热诱导鱼糜凝胶在白度上无显著性差异,持水性均大于80%。DZ1-1家系的凝胶强度为2.7×10^(2) g∙cm,优于其他家系,而硬度、弹性和胶黏性与KB4-1家系无差异,但显著优于其他2个家系。综上,DZ1-1家系较适合作为鱼糜加工原料。

Ictalurus punctatus has less fishbones and more meat,very suitable for being processed into surimi products.In order to evaluate the processing characteristics of surimi of I.punctatus from different genealogies,we selected the dorsal muscle of the four genealogies of"Jiangfeng No.1"I.punctatus(DZ1-1,KB4-1,K2-1,46-1)which were prepared into surimi after rinsing,chopping,dewatering and refined filtration,and heated them at two stages to make heat-induced surimi gels.By measuring the thermal stability of surimi protein,physical and chemical properties of the surimi gels,such as whiteness,texture,water holding capacity and gel strength,we analyzed the heat-induced gels of I.punctatus from different genealogies.The results show that compared with the other genealogies,the surimi myofibrillar protein of DZ1-1 genealogy had higher thermal stability,and the relative content ofβ-folding andβ-turning structure was higher,which affected the gel quality of heat-induced surimi.There are no significant differences in the whiteness of heat induced surimi gels prepared by different genealogies of I.punctatus,with water holding capacity over 80%.The gel strength of the DZ1-1 genealogy was 2.7×102 g∙cm,which was better than other genealogies,while the hardness,springiness and gumminess of the DZ1-1 genealogy were not different from the KB4-1 genealogy,but significantly better than the other two genealogies.In conclusion,the DZ1-1 genealogy is more suitable for surimi processing.