摘要
以鲢鱼为对象,研究全鱼浆和鱼骨浆的基本组成及其添加量对鱼糜凝胶品质的影响,并分析微生物转谷氨酰胺酶(MTGase)对添加鱼浆后的鱼糜凝胶性能的改善作用。结果表明:2种鱼浆的总灰分含量都较高,且蛋白质含量都高于12%。无论是添加全鱼浆还是鱼骨浆的鱼香肠,采用两段加热(40℃、1h,90℃、0.5h)的凝胶性能和持水性都高于一段加热(121℃、0.5h)。随着2种鱼浆添加量的增加,两段加热凝胶的破断强度和凝胶强度均先增加后减小,全鱼浆的适宜添加量10%高于鱼骨浆的5%。MTGase可不同程度地提高添加鱼浆的鱼糜凝胶的凝胶性能和持水性,且对一段加热凝胶持水性的改善效果高于两段加热。
Whole fish paste and bone paste from sliver carps were analyzed for basic chemical composition and their effects on gel properties of surimi were investigated. Meanwhile, we examined whether microbial transglutaminase （MTGase） could improve gel properties of surimi. Both pastes were rich in total ash content and had a protein content exceeding 12%. For each fish paste, two-stage heating （40 ℃, 1 h/90℃, 0.5 h） resulted in an increase in gel properties and water-holding capacity compared with one-stage heating （121 ℃, 0.5 h）. Moreover, breaking strength and gel strength of two-stage heat- induced surimi gel initially increased and then decreased with increasing fish paste content. The proper amount of whole fish paste （10%） was higher than that of bone paste （5%）. MTGase could enhance gel properties and water-holding capacity of surirni and was more effective in improving the water-holding capacity of surimi gel induced by one-stage heating compared with two-stage heating.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第1期53-56,共4页
Food Science
基金
国家现代农业产业技术体系建设专项(CARS-46-23)
淡水鱼精深加工及综合利用技术研究与开发项目(2009GJD10003)
华中农业大学人才科研启动项目(52204-08075)
关键词
鱼浆
凝胶性能
持水性
转谷氨酰胺酶
fish paste
gel properties
water-holdingcapacity
TGase
