摘要
以鲢鱼鱼糜为原料,研究添加羊血浆蛋白(0.5%、1%、1.5%、2%、2.5%、3%,质量分数)对鱼糜凝胶的质构特性、凝胶强度、持水性、白度、流变特性及溶解率的影响.结果表明,与空白组对比,随着羊血浆蛋白添加量的增加,鱼糜凝胶的硬度、咀嚼性、胶黏性显著增大(P<0.05),白度显著降低(P<0.05);当添加的质量分数为2%时,持水性增强了2.16%.流变结果表明,添加羊血浆蛋白,鲢鱼鱼糜的G'和G''显著增加(P<0.05).溶解率分析显示,当添加2%羊血浆蛋白时,鱼糜凝胶溶解率最低,与空白组相比,降低了18.37%,说明羊血浆蛋白可以提高非二硫共价键(尤其是ε-(γ-Glu)-Lys)的含量,为有效利用羊血浆蛋白,开发高品质淡水鱼糜制品提供了理论依据.
Taking silver carp surimi as raw material, the effects of different concentrations (0.5%, 1%, 1.5%, 2%, 2.5%, 3%) of sheep plasma protein on the texture, gel strength, water holding capacity, whiteness, rheological behavior and dissolution rate of surimi gel were studied. The results showed that compared with the control, the hardness, chewing and adhesion of surimi gel increased significantly ( P <0.05) with the increase of sheep plasma protein, while the whiteness decreased significantly ( P <0.05). The water retention increased by 2.16% with the addition of 2% sheep plasma protein. The rheological results showed that the G ′ and G ″ of silver carp surimi increased significantly ( P <0.05) with the increase of sheep plasma protein. The dissolution rate analysis demonstrated that with 2% sheep plasma protein, the surimi gel had the lowest solubility, which was reduced by 18.37% compared to control group, indicating that addition of sheep plasma protein increased the content of non-disulfide covalent bonds (especially epsilon-(γ-Glu)-Lys). This study provides a theoretical basis for the development of high-quality freshwater fish meal products using sheep plasma protein.
作者
李景敏
于楠楠
李芮洋
周成伟
刘照
LI Jingmin;YU Nannan;LI Ruiyang;ZHOU Chengwei;LIU Zhao(Xuzhou University of Technology, Xuzhou 221000, China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第19期84-89,共6页
Food and Fermentation Industries
基金
江苏省高等学校自然科学研究面上项目(18KJD550002)
徐州市科技计划项目(KC18121)
徐州工程学院青年项目(XKY2017238)
关键词
羊血浆蛋白
鲢鱼鱼糜
复合凝胶
溶解率
流变性
sheep plasma protein
silver carp surimi
compound gel
dissolution rate
rheology
作者简介
第一作者:于楠楠讲师,博士为通讯作者,本科,E-mail:773916435@qq.com。
