脂肪酶对革胡子鲶鱼糜凝胶品质的影响

以革胡子鲶为研究对象,在加工过程中添加脂肪酶,通过测定鱼糜凝胶强度、白度、持水力等指标,评价脂肪酶对鱼糜凝胶品质的影响,并通过测定二硫键含量、观察凝胶微观结构,进一步分析脂肪酶对鱼糜凝胶品质的改善效果。结果表明:在斩拌过程中添加脂肪酶比漂洗过程中添加效果更好,斩拌过程中添加0.75%脂肪酶后,鱼糜凝胶强度提升至原来的2.3倍,白度值增大了4.9%,脂肪含量降低34.5%,持水力变化较小。斩拌添加脂肪得到的鱼糜凝胶中二硫键含量高于漂洗添加组,且斩拌添加组鱼糜凝胶结构更加平整、致密。脂肪酶的添加能够有效改善革胡子鲶鱼糜凝胶品质,本研究为革胡子鲶鱼糜加工研究提供一定理论基础。

Effect of Lipase on the Gel Properties of Surimi from Catfish

The effect of lipase on the gel properties of surimi from catfish was evaluated by measuring the gel strength,whiteness and water holding capacity. In order to investigate the effect on structure of surimi gel,the disulfide bond content and gel microstructure were further analyzed. The results showed that the properties of surimi gel added lipase in chopping process were better than in rinsing process. The gel strength of surimi increased to 2.3 times,the whiteness increased by 4.9%,and the fat content decreased by 34.5% after adding 0.75% lipase in the chopping process. However,there was little changes in water holding capacity. The content of disulfide bond in the surimi gel added with lipase in chopping process was higher than that in the rinsing process,and the structure of the surimi gel was smoother and denser. The addition of lipase could effectively improve the gel quality of catfish,and it could provide theoretical basis for catfish surimi production.