真空斩拌和钙离子浓度对白鲢鱼糜胶凝特性的影响

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。

Effects of Vacuum Chopping and Calcium Ion Concentration on Gelling Properties of Silver Carp Surimi

Gelling properties of silver carp surimi as influenced by vacuum and calcium ion concentration were investigated for the production high-quality surimi products. As concentration of calcium chloride increased, breaking forces of surimi gels prepared under atmospheric pressure fluctuated, which increased and then decreased twice (p<0.05).The calcium ion concentrations corresponding to the two peaks were 20 mmol/kg and 40 mmol/kg. Cross-linking degree of surimi gels increased from 18.08% to 30.98%, and then decreased gradually after 30mmol/kg and finally reached the minimum value of 14.54%. Microstructure was in irregular form firstly, and then changed to a continuous network followed by scattered aggregations. Under vacuum chopping, changes in characteristic values of surimi gel, including breaking force and cross-linking degree, were similar to those under atmospheric pressure. However, calcium ion concentrations corresponding to the peaks and turnover were lower by 10 mmol/kg. Under both chopping conditions, water holding capacities of surimi gels decreased from 80.74% and 82.27% to 62.09% and 67.23%, respectively. And their whiteness were increased from 79.11 and 79.10 to 83.80 and 83.15, respectively. Results indicated that vacuum changed the gelling properties of surimi by decreasing calcium ion concentrations.