摘要
在高压湿热灭菌条件下,通过杀菌温度121.1℃和杀菌时间14 min、17 min和20 min的热处理组合,对复合添加了卡拉胶和转谷氨酰胺酶(TG酶)的罗非鱼鱼糜肠的凝胶强度、以TPA指标(硬度、内聚性和回复性)、持水性以及维持其凝胶结构的化学作用力指标的变化规律进行了研究。结果表明,在热处理组合条件下,添加了卡拉胶和TG酶的鱼糜肠在凝胶强度、持水性方面均显著高于(P<0.05)未添加上述复合添加物的对照样。添加上述复合添加物的鱼糜肠在硬度、内聚性和回复性上均随着杀菌强度的加大而下降,但均好于同一杀菌条件下的对照样,其中硬度和回复性的改善效果显著(P<0.05),而内聚性的提高效果不明显(P>0.05)。此外,相比于对照样,其在该热处理条件下,疏水相互作用和ε-(γ-谷氨酰基)赖氨酸共价键交联破坏程度显著下降(P<0.05),二硫键的破坏程度无显著变化(P>0.05)。
The influence of carrageenan and transglutaminase(TGase) addition on the gel strength, texture profile analysis(TPA) indicators(hardness, cohesion, and resilience), water holding capacity, and chemical bonding indicators, to maintain the gel structure of tilapia sausage under thermal sterilization(121.1 ℃ for 14 min, 17 min, and 20 min) was investigated. Results showed that tilapia sausage, under heat sterilization with the additives(carrageenan and TGase), had significantly higher gel strength and water holding capacity(P < 0.05) than that of the control samples. The hardness, cohesion, and resilience of the samples with the compound additives decreased as the sterilization intensity increased, but were all higher than that of the control samples. Among them, hardness and resilience were significantly higher(P < 0.05), but the effect on cohesion was not significant(P > 0.05). Furthermore, compared to control samples, the extent of damage to hydrophobic interactions and ε-(γ-glutamyl) lysine bond under heat sterilization decreased significantly(P < 0.05), while the extent of damage to disulfide bonds did not change significantly(P > 0.05).
出处
《现代食品科技》
EI
CAS
北大核心
2015年第9期212-217 86,共7页
Modern Food Science and Technology
基金
广东省教育部产学研结合项目(2011B090400293)
广东省海洋渔业科技项目
中央财政农业科技推广项目
关键词
罗非鱼鱼糜肠
热处理
凝胶性能
化学作用力
卡拉胶
TG酶
tilapia sausage
thermal sterilization
gel properties
chemical bonding
carrageenan
transglutaminase
