不同冷冻策略下木薯淀粉对龙头鱼鱼糜凝胶品质的影响

目的 探究三种冷冻策略下,即冷冻-预凝胶-熟化(Freezing-Setting-Heating,FSH)、预凝胶-冷冻-熟化(Setting-Freezing-Heating,SFH)、预凝胶-熟化-冷冻(Setting-Heating-Freezing,SHF),木薯淀粉的添加对龙头鱼鱼糜凝胶性能及品质的影响。方法 以龙头鱼为原料,通过冻藏期间的质构特性、水分含量、持水性和微观结构观察,阐明不同冷冻策略及木薯淀粉添加对其凝胶品质的影响。结果 随着冻藏时间的增加,鱼糜质构特性逐渐下降,水分含量减少。在相同冻藏时间下,淀粉的添加有利于提高鱼糜凝胶的品质,其硬度、胶粘性和咀嚼性显著提高(P<0.05),持水性显著增强(P<0.05)。其中,经60天冻藏后,SFHW(含淀粉)及SHFW(含淀粉)组样品剩余水分含量分别为48.60%和47.06%,较同一周期下未添加淀粉组及FSHW(含淀粉)组取得较好的实验效果。经微观结构观察,木薯淀粉在加热糊化过程中吸水膨胀并起到一定填充作用,添加淀粉的鱼糜凝胶解冻及复热后较未添加淀粉的样品,均具有更小的孔隙,且孔隙大小趋势为FSHW> SFHW> SHFW。结论 添加木薯淀粉并经预凝胶或熟化后冷冻对龙头鱼鱼糜凝胶品质起到积极作用,可为冷冻龙头鱼鱼糜制品提供理论支持并为其工业化生产提供可能性。

Effects of cassava starch on gel quality of Harpadon nehereus surimi under different freezing strategies

Objective To explore the effects of cassava starch on property and quality of Harpadon nehereus surimi gel under three freezing strategies, namely freezing-setting-heating (FSH), setting-freezing-heating (SFH) and setting-heating-freezing (SHF). Methods The Harpadon nehereus was used as the raw material. The effects of different freezing strategies and cassava starch addition on the gel quality were clarified by texture, water content, water holding capacity and microstructure observing during frozen storage. Results With the extension of frozen storage time, the texture characteristics and the moisture content of surimi gel gradually decreased. Under the same frozen storage time, the addition of cassava starch was beneficial to improve the quality of surimi gel, and its hardness, gumminess and chewiness were significantly improved (P<0.05), and the water holding capacity was significantly enhanced (P<0.05). Among them, after 60 days of frozen storage, the residual moisture content of SFHW (with starch) and SHFW (with starch) samples were 48.60% and 47.06%, respectively, which were better than that in the same period starch-free groups and FSHW (with starch) group. The microstructure results showed that cassava starch absorbed water and swelled during the heating and pasting process, and played a role in filling holes. After thawing and reheating, the surimi gels with starch have smaller voids than that the samples without starch, and the trend of voids size was FSHW> SFHW> SHFW. Conclusion Adding cassava starch and freezing after setting or heating played the positive role in the quality of surimi gels, which could provide theoretical support for frozen Harpadon nehereus surimi products and offer the possibility for their industrial production.