摘要
为改善巴沙鱼糜品质,将金花茶多糖(Camellia nitidissima Chi polysaccharide,CNCP)加入巴沙鱼糜,通过两段加热法制成CNCP-巴沙鱼糜复合凝胶。考察不同CNCP添加量(0%、0.2%、0.4%、0.6%、0.8%、1.0%)对CNCP-巴沙鱼糜复合凝胶的白度值、凝胶强度、质构特性、感官评价、蒸煮损失率、持水性、水分分布、动态流变学特性、凝胶形成作用力、蛋白质二级结构、微观结构的影响。结果表明:随着CNCP添加量的增多,凝胶性能呈先升后降的趋势,并在添加量为0.4%时达到峰值。此时,鱼糜凝胶强度为202.59 g·cm,硬度、感官评分、持水性相比对照组分别提升20.1%、35.02%、23.2%,具有最高的储能模量(G′),自由水含量仅为2.3%,不易流动水的弛豫时间显著缩短,蒸煮损失率显著降低,二硫键含量显著增加(P<0.05),α-螺旋向更稳定的β-折叠结构转变,此时微观结构孔隙最小,分形维数最大,凝胶网状结构最为致密。综上所述,CNCP的添加有助于与巴沙鱼糜形成致密的复合凝胶网络,从而改善鱼糜凝胶品质,为进一步开发优质健康的鱼糜产品提供新的思路。
In this work,Camellia nitidissima Chi polysaccharide(CNCP)was incorporated into Pangasius bocourti surimi,and then the CNCP-Pangasius bocourti surimi plural gel was fabricated via a two-stage heating approach to improve the quality of Pangasius bocourti surimi.The effects of different CNCP dosages(0%,0.2%,0.4%,0.6%,0.8%,1.0%)on the whiteness value,gel strength,textural properties,sensory evaluation,cooking loss rate,water-holding capacity,water distribution,dynamic rheological characteristics,gel-forming forces,protein secondary structure,and microstructure of the CNCP-Pangasius bocourti surimi plural gel were also investigated.The results indicated that with the increase of CNCP dosage,the gel properties of prepared gels initially rose and then declined.The strongest gel strength was observed to be 202.59 g·cm for the CNCP-Pangasius bocourti surimi plural gel with 0.4%CNCP dosage.Also,the hardness,sensory score,and water-holding capacity were enhanced by 20.1%,35.02%,and 23.2%,respectively,compared to the control group.Furthermore,it had the highest storage model(G'),the free water content was only 2.3%,the relaxation time of the constrained water was significantly shortened,the cooking loss rate was significantly reduced,the disulfide bond content was significantly increased(P<0.05),and the transformation of theα-helix to the more stable β-fold structure was achieved.At this time,the CNCP-Pangasius bocourti surimi plural gel had the densest structure with the smallest microstructural pores and the largest fractal dimension.In conclusion,the addition of CNCP could form a dense plural gel network with Pangasius bocourti surimi,thereby improving the quality of surimi gel.This work would provide a novel perspective for the further development of high-quality and healthy surimi products.
作者
曾泽政
朱礼锋
曹扬洪
祁岑
戴梓茹
董庆亮
ZENG Zezheng;ZHU Lifeng;CAO Yanghong;QI Cen;DAI Ziru;DONG Qingliang(Food Engineering College,Beibu Gulf University,Qinzhou 535011,China;Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf,Qinzhou 535011,China)
出处
《食品工业科技》
北大核心
2025年第17期191-202,共12页
Science and Technology of Food Industry
基金
广西科技计划项目(桂科AD20159019)
北部湾大学高层次人才科研启动经费项目(2019KYQD10)
北部湾大学:广西科技厅中央引导地方科技发展资金项目(桂科ZY22096011)。
关键词
金花茶多糖
巴沙鱼糜
理化性质
凝胶特性
Camellia nitidissima Chi polysaccharides
Pangasius bocourti surimi
physicochemical properties
gel properties
作者简介
曾泽政(2003-),男,大学本科,研究方向:食品科学与工程,E-mail:zertip@163.com;通信作者:董庆亮(1980-),男,博士,副教授,研究方向:天然活性成分研究与海产品高值化利用,E-mail:dql80@163.com。
