引用本文:郑昇阳, 陈晓婷, 吴靖娜, 陈爱平, 周银珠, 陈剑进, 柳晓平, 刘智禹.凝胶化温度对大黄鱼鱼糜凝胶性质的影响[J].西南大学学报(自然科学版),2018,40(12):37~45
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凝胶化温度对大黄鱼鱼糜凝胶性质的影响
郑昇阳, 陈晓婷, 吴靖娜, 陈爱平, 周银珠, 陈剑进, 柳晓平, 刘智禹1,2,3
1. 宁德师范学院 生命科学学院, 福建 宁德 352100;2. 福建省水产研究所, 福建 厦门 361013;3. 国家海洋局海西海洋特色生物种质资源及生物制品开发公共服务平台, 福建 宁德 352100
摘要:
考察了凝胶化温度对大黄鱼鱼糜凝胶特性的影响.结果显示,大黄鱼鱼糜的凝胶强度、硬度和咀嚼性等随着凝胶化温度的升高而逐渐降低,温度为35℃时最大,分别为787.26 g/cm2、1 870 N和1 309 mJ;(35~45)℃制备的鱼糜凝胶保水性较好;温度45℃时,鱼糜呈现的白度效果最好,为72.09;通过SDS-PAGE电泳、微观结构及傅立叶红外变换光谱结果可知,随着温度升高,MHC条带颜色逐渐变浅,鱼糜凝胶网络结构趋于错杂无序,凝胶热稳定性逐渐增强,其变性程度越大,鱼糜中蛋白分子内和分子间的氢键减弱.凝胶化温度为35℃制得的鱼糜凝胶产品功能特性较好.
关键词:  大黄鱼  凝胶化温度  凝胶强度  质构  微观结构
DOI:10.13718/j.cnki.xdzk.2018.12.006
分类号:Q959.483
基金项目:国家海洋局海洋公益性行业科研专项(201405016);福建省科技厅引导性项目(2018N0027);福建省海洋与渔业结构调整专项(HY20160310).
Effect of Gelation Temperature on Gelling Properties of Large Yellow Croaker (Pseduosciaena croeca) Surimi
ZHENG Sheng-yang, CHEN Xiao-ting, WU Jing-na, CHEN Ai-ping, ZHOU Yin-zhu, CHEN Jian-jin, LIU Xiao-ping, LIU Zhi-yu1,2,3
1. School of Life Science, Ningde Normal University, Ningde Fujian 352100, China;2. Fisheries Research Institute of Fujian, Xiamen Fujian 361013, China;3. State Oceanic Administration Hercynian Special Biological Germplasm Resources and Biological Product Development Public Service Platform, Ningde Fujian 352100, China
Abstract:
In a study reported in this paper the effects of gelation temperature on the gelling properties of myofibrillar protein in large yellow croaker (Pseduosciaena croeca) were investigated. The results showed that the gel strength, hardness and chewiness of the large yellow croaker surimi decreased gradually with the increase in gelation temperature, being 787.26 g/cm, 1 870 N and 1 309 mJ, respectively, at 35℃. The water holding capacity of surimi gel prepared at 35-45℃ was good, with no significant difference (p>0.05). At 45℃, the whiteness of the surimi was the best (72.09). The results of SDS-PAGE electrophoresis, microstructure and Fourier transform infrared spectroscopy showed that the color of MHC bands became lighter with the increase of temperature, the network structure of the surimi gel tended to be disordered, and the thermal stability of the gel was gradually enhanced. The greater the degree of degeneration, the weaker the intramolecular and intermolecular hydrogen bonds in the surimi. In summary, the surimi gel product prepared at a gelation temperature of 35℃ had good functional properties.
Key words:  large yellow croaker (Pseduosciaena croeca)  gelation temperature  gel strength  texture  microstructure
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