摘要
为改善低盐巴沙鱼鱼糜的凝胶品质,分析芋头粉添加量对鱼糜凝胶蒸煮得率、保水性、色泽、质构的影响,并通过分析微观结构和蛋白质二级结构,探究其对鱼糜蛋白结构的影响。结果表明,当芋头粉添加量为0%~20%时,鱼糜的蒸煮得率、保水性显著提高;当芋头粉添加量为20%~25%时,保水性无显著性变化。芋头粉添加量对巴沙鱼鱼糜的色泽影响显著,随着芋头粉添加量的增加,巴沙鱼鱼糜的亮度和白度下降,色泽偏黄绿色;随着芋头粉添加量的增加,巴沙鱼鱼糜的凝胶强度先升高后降低,当芋头粉添加量为20%时,凝胶强度达到最大值。与空白组对比,随着芋头粉添加量的增加,凝胶肌原纤维蛋白中α-螺旋上升,β-折叠下降,说明芋头粉能降低肌原纤维蛋白中α-螺旋转变为β-折叠的程度,使其形成致密的凝胶网络结构,凝胶也更具保水性。当芋头粉添加量为20%时,鱼糜的储能模量G′达到最大值,说明鱼糜在加热形成凝胶的过程中,弹性特征更明显。芋头粉膨胀后加固了蛋白的网络结构,增强了其凝胶特性,但是芋头粉添加量为25%时,鱼糜的凝胶网络结构遭到破坏,出现空洞结构。以上结果表明,当芋头粉添加量为15%~20%时可有效改善低盐巴沙鱼鱼糜的凝胶品质,并且制备的鱼糜富含膳食纤维。
In order to improve the gel quality of low-salt Basa fish surimi,the effect of taro powder addition amount on the gel cooking yield,water holding capacity,color and texture of surimi is analyzed,and the microstructure and protein secondary structure are analyzed to explore its effect on the structure of surimi protein.The results show that the cooking yield and water holding capacity of surimi are significantly improved when the addition amount of taro powder is 0%~20%.When the addition amount of taro powder is 20%~25%,there's no significant change in water holding capacity.The addition amount of taro powder has a significant effect on the color of Basa fish surimi.With the increase of taro powder addition amount,the brightness and whiteness of Basa fish surimi decrease,and the color changes to yellowish green.With the increase of the addition amount of taro powder,the gel strength of Basa fish surimi firstly increases and then decreases.When the addition amount of taro powder is 20%,the gel strength reaches the maximum.Compared with the blank group,with the increase of taro powder addition amount,the α-helix of gel myofibrillar protein increases and the β-fold decreases,indicating that taro powder can reduce the degree of α-helix of myofibrillar protein transformation to β-fold,make it form a dense gel network structure,and the gel is more water retention.When the addition amount of taro powder is 20%,the energy storage modulus G′of surimi reaches the maximum value,indicating that the elastic characteristics of surimi are more obvious during the process of surimi gel formation by heating.After the expansion of taro powder,the protein network structure is strengthened and the gel properties are enhanced.However,when the addition amount of taro powder is 25%,the gel network structure of the surimi is destroyed and the cavity structure appears.The above results show that the gel quality of low-salt Basa fish surimi could be improved effectively when the addition amount of taro powder is 15%~20%,and the prepared surimi is rich in dietary fiber.
作者
王敬涵
王舒彤
戴瑞
杜密英
胡燕
武家宇
赵冬
WANG Jing-han;WANG Shu-tong;DAI Rui;DU Mi-ying;HU Yan;WU Jia-yu;ZHAO Dong(College of Food and Health,Guilin Tourism University,Guilin 541006,China;Guangxi Vocational College of Performing Arts,Nanning 530226,China;School of Tourism and Culinary Science,Yangzhou University,Yangzhou 225127,China)
出处
《中国调味品》
CAS
北大核心
2024年第8期106-112,共7页
China Condiment
基金
广西重点研发计划(2018AB49021)
广西高校中青年教师科研基础能力提升项目(2022KY0823,2023KY0848)
大学生创新创业训练计划(S202211837067X)
2023年桂林旅游学院科研项目校政企合作重点专项课题。
关键词
巴沙鱼鱼糜
芋头粉
凝胶特性
蛋白结构
Basa fish surimi
taro powder
gel properties
protein structure
