鸢乌贼鱼糜制备工艺条件对其凝胶性质的影响

Effect of Processing Condition on Gel Properties of Surimi from Sthenoteuthis oualaniensis

以鸢乌贼(Symlectoteuthis oualaniensis)胴体为原料制备鱼糜,探讨漂洗液、谷氨酰胺转氨酶(TGase)、NaCl添加量、pH和加热方式对鱼糜凝胶特性的影响。结果表明,用CaCl_2溶液漂洗可提高肉糜的凝胶强度,漂洗液CaCl_2浓度0.1 g/100 mL时,凝胶强度最大;肉糜添加1.0 g/100 g TGase时,凝胶强度增大,此时失水率最低;斩拌时肉糜pH 7.5、氯化钠添加量5g/100 g时,凝胶持水性和凝胶强度较好。采用先50℃ 30 min,后95℃20 min的二段加热方式能获得最好的凝胶特性。因此,采用CaCl_2溶液漂洗、氯化钠添加量的增加、调节肉糜的pH、添加谷氨酰胺转氨酶及采用二段加热方式能有效改善鸢乌贼胴体的凝胶性质。

The carcass of Sthenoteuthis oualaniensis selected as raw material to study the effect of CaCl2 concentration in rinse water,TGase addition amount,NaCl addition amount,the pH of surimi and heating method on the gel properties of surimi from Sthenoteuthis oualaniensis.The results showed that the gel strength reached the highest when CaCl2 concentration was 0.1 g/100 mL in the rinse water.The gel strength was improved after adding 1.0 g/100 g TGase in the surimi.Then the water loss rate of surimi was the lowest.The gel strength and water holding capacity were better under the condition of pH7.5 and 5 g/100 g NaCl of surimi.The gel properties of surimi changed more better after heating firstly at 50℃for 30 min and then at 95℃for 20 min.Therefore,the gel properties of surimi from Sthenoteuthis oualaniensis could be improved using rinsed with CaCl2,adding TGase and NaCl,adjusting the pH of surimi and using the two heating method.