基于减损采肉的纤维化重组鱼糜及其凝胶品质

Reconstructed Fibrous Surimi and Its Gel Quality Based on Loss Reduction Fish Flesh Picking

针对传统鱼糜加工过程中肌纤维破坏严重、鱼糜制品呈胶质化等问题,该文以减损采肉和纤维重组为思路,开发纤维化鱼糜并研究其凝胶品质。结果表明:采用谷氨酰胺转氨酶(transglutaminase,TG酶)预处理会促进回收鱼肉蛋白间的交联,进而影响重组鱼糜的物性特征。其中TG酶添加量为0.1%并处理8 h时,纤维化鱼糜的凝胶强度超过550 g·cm,且凝胶具有较好的持水力、白度和质构特性,然而水溶性蛋白的回填会降低其凝胶强度。通过对鱼糜的纤维化程度进行评价,发现纤维化鱼糜的纤维化程度仍可保持在68%以上,进一步中试研究发现与传统鱼糜相比,纤维化鱼糜的凝胶强度保持率大于75%。

This study aims to address two issues:the serious destruction of muscle fibers in traditional surimi processing and the gelatinous mouthfeel of surimi products.With the aim of loss reduction fish flesh picking and fiber recombination,this work developed a new type of fibrous surimi and also investigated its gel qualities.The transglutaminase treatment could promote the cross-linking between the recycled fish proteins and affect the physical properties of reconstructed surimi.The strength of the fibrous surimi gel reached more than 550 g·cm when 0.1%transglutaminase was added and treated for 8 h.Surimi gels had good water-holding capacity,whiteness,and texture characteristics.However,the backfilling of water-soluble protein could reduce the gel strength of surimi gels.Evaluation of the fiber degree of the new type of fibrous surimi revealed that the fiber degree of fibrous surimi could exceed 68%.A further pilot study found that compared with traditional surimi,the retention rate of gel strength of fibrous surimi still exceeded 75%.