小麦淀粉和马铃薯淀粉对鱼丸品质的影响

在制作鱼丸时的擂溃过程中分别添加马铃薯淀粉和小麦淀粉,监测鱼糜凝胶强度、持水性和白度的变化, 探究2 种淀粉对鱼丸品质的影响。结果表明：与未添加淀粉的空白组相比,马铃薯淀粉的添加对鱼丸凝胶强度的影 响较大,添加量为14%时鱼丸的凝胶强度可达1 601 N/cm2,较空白组增加255.8%;小麦淀粉添加量为10%时,鱼丸 的凝胶强度较大,为1 498 N/cm2;马铃薯淀粉对鱼丸持水性的影响大于小麦淀粉,当马铃薯淀粉添加量为14%时, 鱼丸的持水性从92.31%增至97.80%,小麦淀粉添加量为14%时,鱼丸的持水性从91.04%增至95.06%;马铃薯淀粉 对鱼丸白度的影响大于小麦淀粉,鱼丸白度随淀粉添加量的增加而降低。综合考虑2 种淀粉对鱼丸凝胶强度和持水 性的影响,马铃薯淀粉的较优添加量为12%,小麦淀粉的较优添加量为10%。     

Surimi: The “high tech” raw materials from minced fish flesh

Abstract

Unknown in the United States before 1979, the age‐old Japanese process of preparing gelled fish protein products has excited the world seafood industry. Made from washed minced flesh, surimi is an ideal raw material for analog seafood products (e.g., crab, scallops, shrimp) and other innovative formulated foods. Surimi is a highly functional, pure fish protein‐water‐cryoprotectant combination that, when properly combined with other ingredients, will form a stable gel.

International politics involving the International Fishery Conservation Act, the establishment of fishery conservation zones, and world need for better utilization of raw material from the sea have all contributed to the rapid rise in popularity of surimi products. Surimi, truly the “high tech” product from modernization of the world's fishing industry, can enable us to realize total utilization of this most important source of protein.     

玉米淀粉和红薯淀粉对草鱼鱼糜凝胶性质的影响

以草鱼鱼糜凝胶为研究对象,从凝胶质地特性(破断强度、凹陷度、压缩功、凝胶强度)和凝胶析水率2方面研究了添加玉米淀粉和红薯淀粉对草鱼鱼糜凝胶品质的影响,结果表明:添加玉米淀粉和红薯淀粉均可改善草鱼鱼糜凝胶的质构性质,2种淀粉的适宜添加量分别为10.8%和7.2%;2种淀粉对草鱼鱼糜凝胶性质的改善作用大小不同,在各自的适宜添加量条件下,红薯淀粉对草鱼鱼糜凝胶性质的改善效果比玉米淀粉更明显。     

不同淀粉在鱿鱼鱼糜制品中的应用

探讨了在鱿鱼鱼糜制品中添加不同种类的淀粉(玉米淀粉、木薯淀粉、马铃薯淀粉、小麦淀粉和变性马铃薯淀粉)以及β-环糊精等对鱿鱼鱼糜制品凝胶性能、弹性、持水力、色泽、风味的影响。结果发现:添加淀粉能有效提高鱿鱼鱼糜的凝胶强度、持水力,但是会使色泽有所下降;而添加β-环糊精能提高鱼糜凝胶白度,但是对提高凝胶强度没有作用。     

PHYSICAL PROPERTIES OF FISH PROTEINS COOKED WITH STARCHES OR PROTEIN ADDITIVES UNDER OHMIC HEATING

ABSTRACT

The texture, color and microstructure of surimi seafood gels were investigated to determine the interaction effects of fish proteins with starches or protein additives under ohmic heating, and to compare ohmically cooked gels with conventional water‐bath‐cooked gels. Gel properties were affected by the type of additive, concentration and cooking method. The effect of starch on gel texture was more pronounced at low concentrations. Compared to wheat starch, potato starch seemed to slightly improve gel strength; however, it decreased the gel whiteness. All nonfish protein additives resulted in better or equal textural properties of gels, whereas there was a slightly negative effect for gel color. Fast ohmic‐cooked gels mostly exhibited higher gel strength than conventionally cooked gels.

PRACTICAL APPLICATIONS

There is a discrepancy between current gel preparation (slow heating by water bath) and current practice of crabstick manufacturing (fast heating). The use of data generated from slow cooking gel preparation for the manufacture of fast cooking crabstick does not make sense. This study demonstrates how starch and protein additives behave at ohmic heating which mimics the fast cooking crabstick manufacture.

     

不同淀粉种类对未漂洗革胡子鲶鱼鱼糜凝胶特性的影响

为研究淀粉种类对未经漂洗处理革胡子鲶鱼（Clarias gariepinus,CG）鱼糜凝胶特性的影响,在未经漂洗的CG鱼糜（含2.2%食盐、0.4%转谷氨酰胺酶、20 mmol/kg CaCl2、0.2%浓缩乳清蛋白）中分别添加占鱼糜湿质量6%的木薯变性淀粉（modified cassava starch, MCS）、玉米淀粉（corn starch,CS）、绿豆淀粉（mung bean starch,MBS）及红薯淀粉（sweet potato starch,SPS）,以不添加淀粉的样品为对照组（CK）,5 组样品均通过两段式加热方式制备鱼糜凝胶,分别测定各组CG鱼糜凝胶的凝胶特性、白度、持水性、动态流变学性质和水分迁移变化规律。结果表明：与对照组相比,4 种淀粉的添加均会使CG鱼糜凝胶的持水性增强,但对CG鱼糜凝胶中水分变化的影响不同,其中添加MCS的CG鱼糜凝胶持水性最好,结合水相对含量最高（P21为3.67%）（P＜0.05）;4 种淀粉的添加均显著降低了CG鱼糜凝胶的白度（P＜0.05）,均能提高CG鱼糜的凝胶破断力（P＜0.05）,其中MBS组CG鱼糜凝胶破断力（567.55 g）和凝胶强度（4 739.81 g·mm）最大（P＜0.05）;动态流变特性测定结果表明,4 种淀粉的添加均会增加CG鱼糜的储能模量（G’）和损耗模量（G’’）（P＜0.05）,对G’和G’’的影响从大到小顺序依次均为MCS＞CS＞MBS＞SPS。综合各项指标得出,添加6% MCS最有利于提高未经漂洗处理CG鱼糜的凝胶特性和持水性。     

RECOVERY AND UTILIZATION OF PROTEIN DERIVED FROM SURIMI WASH‐WATER

ABSTRACT

Surimi processors are committed to improve utilization of seafood resources, increase productivity and reduce organic matter discharged into the environment. The object of this study was to recover protein from pollock surimi processing wash‐water using membrane filtration and characterize properties of the recovered material. A pilot unit equipped with membrane elements concentrated protein from the surimi wash‐water. Membrane concentrate and control surimi samples were analyzed for proximate composition, lipid oxidation, color, sodium dodecyl sulfate gel electrophoresis, amino acids and minerals. Membrane concentrate, membrane concentrate plus surimi and control surimi were monitored for 180 days of storage at ?20C. The membrane concentrate had significantly higher moisture and lipid, but lower protein content than surimi. As determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis, membrane concentrate proteins displayed a greater amount of lower molar mass molecules compared with surimi. The amino acid profile was comparable to control surimi and the recovered membrane concentrate proteins had similar nutritional values to that of surimi. The results indicate that the addition of 5% membrane concentrate to surimi will not adversely affect the storage at ?20C and that the recovered wash‐water protein could be used to obtain a fish protein ingredient or added back at a low percentage to surimi products.

PRACTICAL APPLICATIONS

In order to increase productivity and improve utilization of seafood resources, surimi processors are looking into alternative technologies to recover proteins and other material from the wastewater. Membrane filtration is a promising option for the concentration of wastewater. This study was conducted to determine the recovery and characterize the material recovered from surimi wash‐water using a commercial membrane filtration unit. It was demonstrated that the recoverable material is nutritionally similar to the final surimi product and that the overall yield can be increased using membrane technology. In addition to the benefit of recovering protein, the membrane filtration can reduce the amount of material in the waste stream.

     

Optimum chopping conditions for Alaska pollock, Pacific whiting, and threadfin bream surimi paste and gel based on rheological and Raman spectroscopic analysis

Rheological and Raman spectroscopic properties of surimi from three species [Alaska pollock (AP) (cold water), Pacific whiting (temperate water), and threadfin bream (warm water)] were investigated as affected by various chopping conditions. Comminuting Alaska pollock surimi at 0 °C demonstrated superior gel hardness and cohesiveness when chopping time was extended to 15-18 min; however, long chopping time at higher temperatures resulted in a significantly decreased gel texture particularly at 20 °C. Warm water fish threadfin bream exhibited higher gel texture when chopping was done longer at higher temperature. Rheological properties were significantly affected by both chopping time and temperature. Species effect, based on their thermal stability, was readily apparent. Raman spectroscopy revealed a significant change in disulfide linkage and the reduction of secondary structure upon extended chopping. Dynamic oscillation rheology demonstrated the damage of light meromyoisn and lowering of onset of gelling temperature as the chopping time was extended. PRACTICAL APPLICATION: Chopping conditions to determine gel quality and manufacture surimi seafood are varied by all manufacturers. This paper covering three primary species for surimi with their suggested optimum chopping conditions: 15 min for Alaska pollock when chopped at 0 °C, 15 min for Pacific whiting at 15-20 °C, and 18 min for threadfin bream at 25-30 °C. The use of optimum chopping condition should maximize the value of each surimi and provide consistent quality to the end users.     

Physical and Oxidative Stabilization of Omega-3 Fatty Acids in Surimi Gels

ABSTRACT: The objective of the study was to compare the dispersion and oxidative stability of omega-3 fatty acid oil in high- and low-quality surimi gels during 4-mo refrigerated and frozen storage. Low-quality surimi was prepared by subjecting Alaska pollock surimi to 7 freeze–thaw cycles. Surimi gels were prepared with 4% modified starch, 2% salt, and 0.5% or 1% algal DHA or concentrated fish EPA-DHA oil, and stored at −18 or 3 °C for 4 mo after being vacuumed packed and pasteurized. The effect of surimi gel properties on oil dispersion was examined using light microscopy equipped with image process software. The extent of lipid oxidation was monitored by thiobarbituric acid reactive substances (TBARS), peroxide value (PV), and fatty acid methly esters (DHA and EPA). Very fine and uniform oil dispersion was observed in the high-quality surimi gel with the average droplet size of 12.37 μm² and dispersion of 1.73 × 10⁻³ droplets/μm² compared to 84.32 μm² and 0.57 × 10⁻³ droplets/μm² in the low-quality gel. Throughout the 4 mo storage, TBARS and PV of high-quality surimi gel were significantly (P < 0.05) lower than those of low-quality surimi gel. The decreases in omega-3 fatty acids in the high-quality surimi gels were lower than those in the low-quality surimi gels under both storage conditions. Results confirm that a highly cohesive gel matrix is required to have a fine dispersion and oxidative stability of omega-3 fatty acids in the surimi gel system. Practical Application: Uniform dispersion and oxidative stability of omega-3 fatty acid oil can be achieved in the highly cohesive surimi gel system without use of antioxidants. This suggests that surimi can be used as a protein-based carrier in developing high omega-3 fatty acids-containing seafood products.     

鳕鱼皮的添加对鱼糜凝胶特性及其蛋白质结构的影响

目的 研究添加黑线鳕鱼(Melanogrammusaeglefinus)皮对鱼糜凝胶特性和蛋白质结构的影响.方法 以傅里叶变换红外光谱法和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳技术的分析方法,探究黑线鳕鱼皮不同添加比率对鱼糜凝胶的凝胶强度、质构、持水性、pH和蛋白质分子组成及其二级结构的影响规律.结果 当鱼皮添加比率为5％...     

豆类淀粉对鲢鱼鱼糜凝胶特性的影响

本文研究了豌豆淀粉、绿豆淀粉和马铃薯淀粉对鲢鱼鱼糜凝胶特性的影响。分析了添加不同含量淀粉时,鲢鱼鱼糜的凝胶强度、持水性、蒸煮损失、横向弛豫时间(T2)和微观结构的变化规律。结果表明,添加8%,10%的马铃薯淀粉或绿豆淀粉均可以显著增加鲢鱼鱼糜的凝胶强度、持水性,同时明显降低蒸煮损失。低场核磁共振显示,淀粉对鱼糜凝胶的横向弛豫时间T21和T22影响较小,对T23和T24的影响较大,尤其添加10%的马铃薯淀粉或绿豆淀粉均可以显著降低凝胶的T23和T24,减弱凝胶中不易移动水的流动性。与马铃薯淀粉和绿豆淀粉相比,豌豆淀粉在添加量为4%时便可以显著增强鱼糜制品的凝胶强度和持水性,同时明显降低其蒸煮损失、横向弛豫时间T23和T24。添加马铃薯淀粉(10%)、绿豆淀粉(10%)或者豌豆淀粉(4%)后的鲢鱼鱼糜凝胶均可以形成相当均匀、致密的空间凝胶网络结构。     

Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation

Whiteness is a critical attribute for restructured fish products such as surimi seafood. However, the whiteness of gels made from proteins recovered from fish processing by-products or whole fish using isoelectric solubilization/precipitation is poor. The by-products and whole fish contain bones, scales, skin, etc. that affect gel color. Therefore, whiteness needs to be improved if marketable products are to be developed from recovered proteins. The objectives of this study were to determine effects of titanium dioxide (TiO₂) on: (1) color; (2) texture; and (3) viscoelasticity (G′) of gels made from isolated carp proteins and Alaska pollock surimi. Carp proteins were recovered with isoelectric solubilization/precipitation. TiO₂ was added to carp proteins at 0-0.5 g/100 g. TiO₂ was not added to surimi. Due to much higher (P < 0.05) yellowness (b^∗) and lower (P < 0.05) lightness (L^∗), the whiteness of carp gels without TiO₂ was lower (P < 0.05) than surimi gels. TiO₂ at ≥ 0.2 g/100 g resulted in better (P < 0.05) whiteness of carp gels than surimi gels without chalky and artificially white appearance. TiO₂ did not affect texture or viscoelasticity. This research demonstrates that whiteness of restructured fish products based on proteins recovered from whole fish via isoelectric solubilization/precipitation can be similar to the whiteness of surimi seafood.     

The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi

The influence of the amount of egg albumen contained as a gelation agent in crab sticks made from Alaska Pollock or Pacific Whiting surimi on their viscoelastic properties was examined. Dynamic oscillatory and transient tests allowed a variety of parameters to be measured in order to establish the intensity of the interactions in the protein network which characterize the gel strength. This physical property is fundamental for the nominal quality texture and eating quality of surimi and surimi-based seafood analog products (surimi seafood). Three different egg albumen contents around the nominal value (2%) were studied, namely: 1.5, 2 and 2.5%. The viscoelastic gel strength (A_n) and gel strength (S) values obtained in the frequency sweep and creep tests, respectively, were quite consistent. Increasing the protein content of the surimi increased the gel strength of both types of crab sticks (p < 0.05). The optimum egg albumen content was found to be about 1.5% for Alaska Pollock and 2% for Pacific Whiting surimi. Based on these results, the industry could use less albumen in making crab sticks from Alaska Pollock surimi, which surpasses Pacific Whiting surimi in quality.     

电子束辐照对带鱼鱼糜及其热诱导凝胶挥发性风味成分的影响

分析电子束辐照和热诱导对鱼糜及鱼糜凝胶嗅感的影响,为电子束技术用于提高鱼糜凝胶性能提供数据支持。采用气相色谱-质谱联用技术结合相对气味活度值和感官评定,分析带鱼鱼糜及其鱼糜凝胶挥发性风味成分的变化,确定其中的关键嗅感成分。结果表明：从对照组鱼糜和鱼糜凝胶、辐照组鱼糜和鱼糜凝胶中分别鉴定出25、41、20、44 种挥发性化合物,辐照后的鱼糜和鱼糜凝胶感官上鱼香味略有减弱,但没有辐照异味,鱼糜通过热诱导后鱼香味增强;辐照对鱼糜及鱼糜凝胶嗅感起关键作用和有修饰作用的挥发性风味物质的种类基本没有影响,对照组和辐照组鱼糜最关键的嗅感成分均为癸醛、辛醛、3-甲基丁醛和1-辛烯-3-醇,而鱼糜凝胶则为甲硫醇、二甲基三硫醚、3-甲基丁醛和二甲基二硫醚,其中的含硫化合物赋予熟鱼糜更强的鱼香味。结论：在改善带鱼鱼糜凝胶性能的同时,7 kGy电子束辐照对鱼糜及其热诱导鱼糜凝胶的嗅感无显著影响。     

添加微细鲽鱼鱼骨泥对金线鱼鱼糜凝胶品质的影响

以鲽鱼骨为研究对象,首先采用湿法超微粉碎技术将其加工成微细骨泥,再将其添加到金线鱼鱼糜制品中开发高钙鱼糜制品,从鱼糜溶胶pH值、肌原纤维蛋白Ca2＋-ATP酶活力、凝胶强度、质构、持水性、色泽、凝胶溶解度、微观结构方面探讨添加不同质量分数（2.5%～12.5%）鱼骨泥对鱼糜制品凝胶品质的影响。结果显示：添加微细鱼骨泥不影响鱼糜正常凝胶的pH值;较低质量分数（不超过5.0%）时,鱼骨泥中的Ca2＋可以激活鱼糜溶胶中肌原纤维蛋白的ATP酶,显著提升Ca2＋-ATP酶活力;鱼糜凝胶的凝胶强度、质构、持水性、色泽指标均在添加质量分数5.0%鱼骨泥时达到最高值,而凝胶溶解度达到最低值。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析和扫描电子显微镜观察结果表明,添加质量分数2.5%～5.0%鱼骨泥一定程度上促进了肌球蛋白重链（myosin heavy chain,MHC）的交联,可以促进鱼糜凝胶形成致密均匀的网状结构,过量添加则会影响MHC交联和凝胶网络致密性。     

新型淀粉使海产品更添风韵

<正> 据国家海洋局估计,海洋可食物质相当于世界上所有可耕地面积农产品的上千倍之多,每年可为人类提供的海产品高达30亿吨。在全球人口不断上升,可耕地面积持续下降的今天,海洋无疑是我们食物的另一重要宝库。随着海洋收获的愈来愈丰富,目前已有不少海产品被加工成各式各样的深加工制品。例如:在其表面上裹涂面糊或面包屑,使其更美味可口;制成鱼酱制品,甚至作为饺子馅料。当然,海产品的加工过程会涉及许多配料和技术,淀粉就是其中常     

内源性蛋白酶对鱼糜凝胶的影响及其抑制方法研究进展

鱼肉中的内源性蛋白酶是造成鱼糜凝胶劣化,影响鱼糜质构特性的主要内在原因。添加内源性蛋白酶抑制剂是控制鱼糜凝胶劣化常用的方法。本文综述了鱼肉中三种主要内源性蛋白酶(钙蛋白酶、组织蛋白酶和肌原纤维结合型丝氨酸蛋白酶)的性质及其对鱼糜凝胶特性的影响,并总结抑制内源性蛋白酶引起的鱼糜凝胶劣化和其他改善鱼糜凝胶特性的方法,旨在为控制鱼糜凝胶劣化及改善鱼糜凝胶特性提供理论依据。     

鱼骨粉对金线鱼糜凝胶特性的影响

以狭鳕鱼鱼骨为研究对象,采用球磨机制备微细鱼骨粉,测定其粒度、化学组成、表面元素和微观结构;并分析鱼骨粉的添加量对金线鱼糜凝胶白度、凝胶强度、质构特性、水分横向弛豫时间T_2、持水性及微观结构作用的变化规律。结果表明:鱼骨粉氨基酸种类齐全,钙、磷含量丰富,且比例接近人体骨骼的钙磷比;单因素试验结果显示鱼骨粉添加量为0.75%时,鱼糜的凝胶特性最好,但是添加1.00%和0.75%的鱼骨粉对鱼糜凝胶特性的影响不显著,结合微观结构,选择1.00%为鱼骨粉的适宜添加量,在有效改善鱼糜凝胶特性的同时提高鱼糜制品的钙含量。     

3种鱼糜蛋白质特性及油炸特性比较

目的：探究3种鱼糜的蛋白质特性及其油炸特性。方法：以草鱼、鲢鱼和巴沙鱼为原料,通过测定孔隙率、硬度和吸水性等指标表征鱼糜的油炸特性,测定鱼糜的动态流变学性质、泡沫稳定性和SDS-PAGE探究其影响机制。结果：相较于草鱼鱼丸和鲢鱼鱼丸,巴沙鱼鱼丸组织疏松,孔洞大,孔隙率最高,且硬度最低,吸水率最高。巴沙鱼鱼糜的凝胶强度远大于鲢鱼鱼糜和草鱼鱼糜,且草鱼、鲢鱼和巴沙鱼鱼糜的泡沫稳定性分别为63.0%,27.7%,82.0%。SDS-PAGE凝胶电泳结果表明巴沙鱼鱼糜的肌动蛋白和肌球蛋白含量较高。结论：巴沙鱼鱼糜含有较高的肌动蛋白和肌球蛋白,是提高鱼糜凝胶强度和泡沫稳定性的关键因素之一,最终影响鱼糜的油炸特性。     

Dynamic rheology and thermal transitions of surimi seafood enhanced with ω-3-rich oils

Surimi-based seafood products are widely accepted and enjoyed worldwide. The U.S. consumption increased in 1980s; however, it leveled thereafter. Food products nutrified with ω-3 polyunsaturated fatty acids (PUFAs) are in increasing demand due to demonstrated health benefits. Currently, surimi seafood is not nutrified with ω-3 PUFAs. In the present study, surimi seafood was nutritionally-enhanced with ω-3 PUFAs-rich oils (flaxseed, algae, menhaden, krill, and blend). Protein endothermal transitions, heat-induced gelation (elastic modulus, G′), and fundamental texture properties (shear stress) of Alaska pollock surimi nutrified with ω-3 PUFAs-rich oils (flaxseed, algae, menhaden, krill, and blend) were determined and compared to Alaska pollock surimi without oil (control). Differential scanning calorimetry showed that oil addition enhanced thermal transition of actin and did not compromise the transition of myosin. The addition of oil improved heat-induced protein gelation as demonstrated with dynamic rheology. Elastic modulus increased when oil was added. There were no differences (P > 0.05) in shear stress between surimi gels with and without oil, indicating that nutrification with ω-3 PUFAs-rich oils within the ranges tested did not alter gel strength. This study demonstrates that the nutritional value and gelation of surimi seafood can be enhanced without altering texture properties by addition of ω-3 PUFAs-rich oils.