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1.
Studies were conducted to determine the feasibility of using 3 forms of Alaska pollock (AP) as a partial substitute for meat in a nitrite-cured product. The effect of several pre- and post-processing storage conditions on N-nitrosodimethylamine (NDMA) were studied in frankfurters substituted with 15 and 50% unwashed and washed mince and surimi. In franks made with unwashed mince, frozen stored prior to processing, NDMA increased during frozen storage; little change was observed in franks containing washed mince and surimi. Refrigerated storage of franks generally showed a decrease in NDMA with all 3 forms of fish. Overall, the use of washed mince and surimi at the 15% substitution level gave mean values less than 2 ppb NDMA, even after boiling. The results indicate that 50% unwashed AP mince should not be used as a partial substitute for meat in frankfurters.  相似文献   
2.
In order to ameliorate the gel quality of Dosidicus gigas surimi, the effects of laver powder on gel properties, rheological properties, and water-holding capacity (WHC) were investigated. Results indicated that the addition of laver powder could significantly increase the hardness, chewiness, and breaking force of surimi gels. However, the texture indexes and gel strength began to decline when additional amount exceeded 0.6%. Rheological results demonstrated that the addition of laver powder increased the storage modulus (G′) and viscosity of surimi, prolonged protein denaturation temperature in surimi gels. Moreover, the WHC of surimi gel was improved with the increase of laver powder. Further analyses in low-field nuclear magnetic resonance revealed that laver powder could shorten the transverse relaxation time, enhanced the combination with water, and altered the distribution of different water categories. The proportion of bound water and immobilized water reached its maximum and minimum at 0.6% of laver powder, respectively. Correlation analyses showed that WHC of surimi gel was negatively correlated well with the proportion of loose-bound water, but positively correlated with the strong-bound water and free water. In conclusion, the results supported that 0.6% was the optimal additional amount of laver powder for the squid-based surimi production based on the current ingredients of surimi products.  相似文献   
3.
Surimi is considered a new base ingredient in special dietary foods because of its excellent gel formation properties and nutritional value. Cross-linked network structures are the basis for the formation of protein hydrogels. In this work, protein network structure induced by NaCl was investigated to evaluate its effects on texture property and digestibility of surimi gels. Micro-protein frameworks were investigated by scanning electron microscope combined with computer simulation, which indicated that the network structure became fine and smooth as a result of salt treatment. The digestibility of surimi with NaCl was higher than that of blank samples in simulated gastric juice in first 30 min, whereas the digestibility showed no significant difference (P = 0.257) in intestinal juice after 180 min. This work aids in understanding of the contribution of salt to the mechanism of surimi gels formation, and its effects on digestion, thus supporting potential applications in special dietary food.  相似文献   
4.
目的 建立双抗体夹心酶联免疫吸附(sandwich enzyme linked immunosorbent assay, sELISA)法检测鸡蛋卵白蛋白(ovalbumin, OVA)的方法,组装定量检测鱼糜制品中OVA含量的ELISA检测试剂盒。方法 确定各步骤反应时间,使用棋盘法确定捕获抗体和检测抗体的最佳工作浓度,建立检测方法并对其性能进行评价。结果 反应最佳条件为:抗原孵育20 min,检测抗体孵育20min,酶促反应显色10 min。兔抗OVA抗体为捕获抗体,工作质量浓度为1μg/mL,辣根过氧化物酶(horseradish peroxidase, HRP)标记兔抗OVA抗体为检测抗体, 1:5000 (V:V)稀释。采用四参数逻辑曲线拟合标准曲线,所建立sELISA方法的检测范围为8.5~200.0 ng/mL,检出限为3.5 ng/mL,定量限为8.5 ng/mL。批次内和批次间的变异系数分别为2.31%~4.58%和6.06%~12.23%;鱼糜基质中的回收率为80%~130%;测得28种常见食物样品中4种样品的交叉反应率小于0.002%;试剂盒在4℃保存6个月期间,...  相似文献   
5.
γ-聚谷氨酸对带鱼鱼糜凝胶特性的影响   总被引:2,自引:0,他引:2  
γ-聚谷氨酸作为一种新型可食用的食品添加剂,可显著提高带鱼鱼糜的凝胶强度(P<0.05),且对鱼糜的白度值影响较小。响应面优化试验结果表明,采用两段加热方式,γ-聚谷氨酸添加量0.54‰、第1段加热温度52.6℃,加热时间39min时,鱼糜凝胶强度最高,为281.66g.cm。在各影响因素中,γ-聚谷氨酸添加量对凝胶强度的影响最大,其次是第1段加热温度,加热时间影响最小。SDS-PAGE电泳图谱和扫描电镜图谱显示γ-聚谷氨酸与鱼糜蛋白质可相互作用,从而提高鱼糜凝胶强度。经两段式加热的鱼糜凝胶强度显著高于一段加热方式(P<0.05),但二者在肌原纤维蛋白SDS-PAGE电泳图谱上无明显差异,说明γ-聚谷氨酸对二者肌原纤维蛋白质的组成没有影响。  相似文献   
6.
冻结速率对罗非鱼鱼肠品质的影响   总被引:2,自引:0,他引:2  
以罗非鱼鱼肠为对象,研究了不同冻结速率(3.40、2.73、0.73、0.23cm.h-1)对罗非鱼鱼肠冻结曲线及品质的影响。结果表明,罗非鱼鱼肠的冻结点为-1.4±0.1℃,随着冻结速率的增加,汁液流失率减少,白度下降;与未冻结的鱼肠相比,四种冻结速率下的冻结都会使罗非鱼鱼肠的破断力、破断距离以及凝胶强度下降。感官评价表明,冻藏后罗非鱼鱼肠的整体接受性降低,这与凝胶强度、白度、汁液流失率等指标表示的结果一致。综合各品质指标,提高冻结速率有助于保持罗非鱼鱼肠的品质。  相似文献   
7.
The study investigated the effect of native cassava starch (NCS), hydroxypropylated starch, acetic acid esterification starch (AAES), acetylated distarch phosphate on gel properties and protein conformation of Nemipterus virgatus surimi. Addition of 10 g kg?1 NCS or 20 g kg?1 AAES could significantly promote the gel strength and textural profiles of the surimi gels (p < .05). The water holding ability and whiteness of surimi were remarkably increased when the four types of starch were added at all concentrations (p < .05). In rheological test, the lower G′ was observed in surimi samples added with starch at low temperature, suggesting starch played an inactive filler role in surimi. Along with the increase of starch additive amount, ionic bond and hydrophobic interaction first increased and then decreased, while hydrogen bond first decrease and then increased. According to Raman spectroscopy data, small content of starch promoted the heat‐induced conformational transition of surimi protein from α‐helix to β‐sheet, leading to the change in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 20 g kg?1 starch had the finer and denser network structure. Therefore, 20 g kg?1 AAES or 10 g kg?1 NCS or 10 g kg?1 HS could be proposed to a potential modifier to effectively improve the quality of surimi products.  相似文献   
8.
本文研究了真空和钙离子对白鲢鱼糜胶凝特性的影响,以期为高品质鱼糜制品的加工提供理论依据。结果如下:随着钙离子浓度增加,常压斩拌的鱼糜凝胶的破断力呈现出先增大后减小、然后增大再减小的趋势,两个峰值对应的浓度分别为20 mmol/kg和40 mmol/kg;蛋白的交联程度逐渐从18.08%增加到30.98%,在钙离子浓度高于30 mmol/kg后逐渐降低并达到最小值14.54%;微观结构从无特征性结构转变为连续的网络结构、再转变为分散的聚集体。真空条件下,鱼糜凝胶特性值(破断力、和蛋白交联度)和微观结构随钙离子浓度变化的趋势与常压条件下相同,但是峰值或转变点所对应的钙离子浓度均低10 mmol/kg。真空和常压条件下,持水性随着钙离子浓度增加均逐渐从80.74%和82.27%分别降低到62.09%和67.23%,白度值逐渐从79.11和79.10分别增加到83.80和83.15。结果表明,真空具有降低钙离子影响鱼糜胶凝特性"效应浓度"的作用。  相似文献   
9.
淡水鱼鱼糜制品加工特性及品质影响因素   总被引:1,自引:0,他引:1  
文章从加工特性和机理、加工影响因素、脱腥方法三方面进行综述,总结了淡水鱼鱼糜及其制品的加工利用现状,指出了淡水鱼鱼糜加工利用中基础研究、运输条件、生产设备等不足之处。  相似文献   
10.
ABSTRACT: Textural properties of gels from Atlantic croaker surimi recovered by isoelectric precipitation, following acid (AC) or alkaline (AL) solubilization, were compared with that of conventionally washed (CW) surimi. Gel strengths were in the order of AL > AC > CW, with higher gel strength and deformability induced by microbial transglutaminase addition. None of the surimi treatments evidenced endogenous TGase activity. Salt (2% NaCl) addition had variable effects. Proteolysis was evident by sodium dodecyl sulfate-polyacrylamide gel electrophoresis in gels from all treatments when preincubated at 30 °C or 40 °C.  相似文献   
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