非钠盐替代对薏米淀粉-肌原纤维蛋白复合凝胶特性的影响及风味分析

Effect of Non-sodium Salt Substitution on the Properties and Flavor of Coix Starch-Myofibrillar Protein Composite Gel

目的:探究钙镁钾盐对低钠盐薏米淀粉-肌原纤维蛋白复合凝胶特性的影响。方法:在前期研究基础上,分别以CaCl_(2)、MgCl_(2)和KCl替代NaCl,综合分析钙镁钾盐替代钠盐对薏米淀粉-肌原纤维蛋白复合凝胶的凝胶强度、持水力、流变特性、表面疏水性、巯基、凝胶微观结构及感官特性的变化。结果:CaCl_(2)替代组的质构和流变特性优于对照组,KCl替代组的持水力和白度值与3%NaCl对照组无显著差异,但MgCl_(2)和KCl的替代使凝胶强度下降。CaCl_(2)替代组和MgCl_(2)替代组的总巯基含量显著低于对照组,CaCl_(2)替代组的表面疏水性显著高于对照组、MgCl_(2)和KCl替代组。MgCl_(2)的加入促进氢键的形成,增强了疏水相互作用,CaCl_(2)的替代起到相反作用。此外,1.0%CaCl_(2)和0.5%MgCl_(2)的替代可达到与3%NaCl相似的咸味感知,但综合感官评分结果显示3种氯盐的替代对薏米淀粉-肌原纤维蛋白复合凝胶的感官特性没有显著差异。结论:钙镁钾盐对低钠盐薏米淀粉-肌原纤维蛋白复合凝胶特性起到不同程度的改善作用,本研究结果为开发低钠盐复合鱼糜凝胶制品提供理论基础。

Objective:To investigate the effect of calcium,magnesium and potassium salts on the properties of coix seed starch-myofibrillar protein(CSS-MP)composite gel with low sodium content.Methods:Based on the results of previous research,the effects of partial substitution of NaCl by CaCl_(2),MgCl_(2) or KCl on the gel strength,water holding capacity(WHC),rheological properties,surface hydrophobicity,sulfhydryl group content,gel microstructure and sensory evaluation of CSS-MP composite gel were investigated.Results:The texture and rheological properties of the CaCl_(2) substitution group were better than those of the control group(3%NaCl),and the WHC and whiteness of the KCl substitution group were not significantly different from those of the control group,but the gel strength was decreased by MgCl_(2) or KCl substitution.The total sulfhydryl content of the CaCl_(2) and MgCl_(2) replacement groups was significantly lower than that of the control group,and the surface hydrophobicity of the CaCl_(2) replacement group was significantly higher than that of the other three groups.The addition of MgCl_(2) promoted the formation of hydrogen bonds,enhanced the hydrophobic interaction,while CaCl_(2) substitution had the opposite effect.In terms of sensory properties,the substitution of 1.0%CaCl_(2) and 0.5%MgCl_(2) could attain a saltiness perception similar to 3%NaCl.However,the comprehensive sensory score showed that the substitution of the three chlorine salts caused no significant difference in sensory properties of CSS-MP composite gel.Conclusion:Calcium,magnesium and potassium salts can improve the properties of CSS-MP composite gel in different degrees.The results of this study lay a theoretical foundation for the development of low-sodium composite surimi gel products.