钙盐溶液漂洗对竹荚鱼鱼糜凝胶特性的影响

研究竹荚鱼鱼糜和其它几种海水鱼糜的凝胶形成能,并采用质构分析法和蛋白质溶解度、白度、失水率及微观结构测定等方法,研究钙盐溶液漂洗对竹荚鱼鱼糜凝胶特性的影响.结果表明,竹荚鱼属于易凝胶化也易凝胶劣化的鱼种.采用钙盐漂洗可以改善竹荚鱼鱼糜的凝胶特性.竹荚鱼鱼糜的漂洗宜采用0.1%的氯化钙漂洗,破断强度、凹陷度和凝胶强度分别比对照增加了20%、11%和33%.     

热处理条件对竹荚鱼鱼糜凝胶特性的影响

研究加热条件对竹荚鱼鱼糜凝胶特性的影响,主要采用质构分析法、扫描电镜法、持水力、白度、TCA-可溶性肽含量和鱼糜凝胶溶解度的测定等方法研究凝胶化温度、凝胶化时间和加热方式对竹荚鱼鱼糜凝胶特性的影响。结果表明：凝胶化温度、凝胶化时间和加热方式影响竹荚鱼鱼糜的凝胶特性。竹荚鱼鱼糜凝胶的制备宜采用30℃凝胶化5h 或40℃凝胶化4h,然后90℃加热20min 的二段加热方式,竹荚鱼鱼糜形成了高度致密、均一的三维网络结构。50～70℃凝胶化后,竹荚鱼鱼糜形成大小不一的凝胶孔洞,凝胶网络的致密性下降,呈现出明显的凝胶劣化现象。     

乳清浓缩蛋白对竹荚鱼鱼糜凝胶化和凝胶劣化的影响

采用质构分析法、扫描电子显微镜等方法研究乳清浓缩蛋白对竹荚鱼鱼糜凝胶劣化的抑制作用。结果表明：添加乳清浓缩蛋白(WPC)能显著改善竹荚鱼鱼糜在30℃凝胶化时的凝胶特性,并且添加量为5%(质量分数),加热时间为5h时,竹荚鱼鱼糜的凝胶特性最佳;添加WPC能显著抑制竹荚鱼鱼糜在50℃凝胶劣化现象,WPC的添加量为5%时,抑制效果显著,添加量为10%时,抑制效果最佳;WPC的添加量低于0.5%时,对竹荚鱼鱼糜凝胶色泽的影响不明显;添加量超过1%时,竹荚鱼鱼糜凝胶的白度显著降低。微观结构的观察表明,添加WPC使鱼糜凝胶的结构变得更加致密,因而能增强竹荚鱼鱼糜的凝胶强度。     

四种非肌肉蛋白对冷冻竹荚鱼鱼糜凝胶能力的影响研究

探讨了四种常用的非肌肉蛋白对竹荚鱼鱼糜凝胶特性的影响,对不同鱼糜加热过程中凝胶强度、持水力、白度、SDS-PAGE电泳图谱以及微观结构的变化进行比较。实验结果表明,血浆蛋白对冷冻竹荚鱼的蛋白酶有很强的抑制效果,最佳添加量为1%。卵清蛋白及乳清蛋白在5%高浓度时其凝胶增强效果与1%的血浆蛋白添加效果近似,大豆蛋白的效果较差,四种蛋白对鱼糜白度、持水力影响不大。非肌肉蛋白应用于竹荚鱼鱼糜的品质改善中,对凝胶劣化有一定的抑制,这对竹荚鱼鱼糜的品质控制具有一定意义。     

鸢乌贼鱼糜制备工艺条件对其凝胶性质的影响

以鸢乌贼(Symlectoteuthis oualaniensis)胴体为原料制备鱼糜,探讨漂洗液、谷氨酰胺转氨酶(TGase)、NaCl添加量、pH和加热方式对鱼糜凝胶特性的影响。结果表明,用CaCl_2溶液漂洗可提高肉糜的凝胶强度,漂洗液CaCl_2浓度0.1 g/100 mL时,凝胶强度最大;肉糜添加1.0 g/100 g TGase时,凝胶强度增大,此时失水率最低;斩拌时肉糜pH 7.5、氯化钠添加量5g/100 g时,凝胶持水性和凝胶强度较好。采用先50℃ 30 min,后95℃20 min的二段加热方式能获得最好的凝胶特性。因此,采用CaCl_2溶液漂洗、氯化钠添加量的增加、调节肉糜的pH、添加谷氨酰胺转氨酶及采用二段加热方式能有效改善鸢乌贼胴体的凝胶性质。     

3 种非肌肉蛋白对竹荚鱼鱼糜凝胶特性的影响

采用质构分析法、扫描电镜法以及TCA- 可溶肽的测定方法研究大豆分离蛋白(SPI)、谷朊粉(GP)和花生浓缩蛋白(PPC)对竹荚鱼鱼糜凝胶特性的影响。结果表明：SPI 添加量超过1g/100g 鱼糜时,对竹荚鱼鱼糜蛋白的降解有抑制作用;GP 和PPC 添加量超过1g/100g 鱼糜时对抑制竹荚鱼鱼糜蛋白降解的影响较小,其降解抑制率均低于10%。添加GP 和SPI 能提高竹荚鱼鱼糜凝胶的破断强度、凹陷度和凝胶强度,GP 和SPI 添加量分别在10g/100g 鱼糜和5g/100g 鱼糜时,竹荚鱼鱼糜的凝胶特性达到最大值。不同添加量的PPC 均降低了竹荚鱼鱼糜凝胶的破断强度、凹陷度和凝胶强度。添加GP、SPI 和PPC 均降低了竹荚鱼鱼糜凝胶的白度。添加GP 和SPI 能提高竹荚鱼鱼糜凝胶的持水性,但添加PPC 降低了竹荚鱼鱼糜凝胶的持水性。     

工艺条件对草鱼鱼糜凝胶性质影响的研究

研究鱼糜加工中的漂洗及热凝胶条件对草鱼鱼糜凝胶性质的影响,结果表明,较低浓度的CaC l2溶液(≤0.6%)漂洗鱼糜明显增加了凝胶的强度和弹性,漂洗液中添加NaHCO3使鱼糜吸水溶胀,造成鱼糜脱水困难并降低了凝胶的强度。40℃预凝胶处理对鱼糜凝胶的强度和弹性都有积极的影响,凝胶的强度和弹性都随预凝胶时间而增加,这种增强效应在Ca2+存在时更加显著。     

凝胶化时间和卵清蛋白添加量对竹荚鱼鱼糜凝胶特性的影响(英文)

主要研究卵清蛋白对竹荚鱼鱼糜在不同的凝胶化条件(30、90℃和50、90℃)的凝胶形成特性的影响。与对照相比,随着卵清蛋白添加量的增加,破断强度、凹陷度增加(P<0.05)。在竹荚鱼鱼糜中添加质量分数为1%的卵清蛋白,在30℃凝胶化5h并在90℃加热20min能够达到最佳的凝胶特性。卵清蛋白的添加量低于1%时对鱼糜凝胶的白度无影响(P<0.05),但添加量超过5%时,会导致鱼糜凝胶的白度降低(P<0.05)。随着卵清蛋白的添加,鱼糜凝胶的网络结构变得更加致密。     

谷氨酰胺转氨酶对竹荚鱼鱼糜蛋白凝胶特性的影响

以质构、白度和持水力为指标研究谷氨酰胺转氨酶(TGase)添加量、凝胶化时间和凝胶化温度对竹荚鱼鱼糜凝胶特性的影响。结果表明：当TGase 添加量为80U/100g 鱼糜、凝胶化时间为5h、凝胶化温度为37.5℃时,竹荚鱼鱼糜的凝胶特性达到最佳,能够形成高度致密、均匀的凝胶网络结构。采用二段加热法制备的竹荚鱼鱼糜凝胶的特性好于一段加热法。     

漂洗工艺和热处理对鲤鱼鱼糜凝胶特性的影响

研究了不同的漂洗工艺、加热温度和冻藏时间对鲤鱼鱼糜凝胶特性(包括破断强度、凹陷度、凝胶强度和析水率)的影响。结果表明:用4倍质量水漂洗3次,得到鲤鱼鱼糜凝胶品质最佳;用0.5%的CaCl2漂洗对改善鲤鱼鱼糜凝胶品质的效果最明显;90℃一段加热的鲤鱼鱼糜凝胶的品质最好;在50～70℃加热时,鲤鱼鱼糜会发生一定程度凝胶劣化现象;冻藏对鱼糜凝胶品质的影响很大,随着冻藏时间的延长鲤鱼鱼糜凝胶的品质降低。     

Effect of Freezing and Frozen Storage of Alaska Pollock on the Chemical and Gel-Forming Properties of Surimi

Alaska pollock was headed, gutted, and frozen at sea in pre- and postrigor condition. Surimi made from this fish held at - 29°C showed a gradual loss in gel-forming ability with time of storage. This loss in gel-forming ability was accompanied by a loss in viscosity and Ca⁺⁺-ATPase activity of the surimi over the 9-month storage period. The gel strength of kamaboko gels showed an inverse linear relationship with gel moisture over a limited moisture range. Simply freezing and thawing pollock resulted in surimi with significantly lower gel strength than that from fresh pollock.     

冻藏条件对带鱼鱼肉及其鱼糜凝胶特性的影响

为研究不同冻藏条件对带鱼鱼肉及其鱼糜凝胶特性影响,将新鲜带鱼分别置于-7、-13、-18和-23℃下冻藏15～120 d,期间测定带鱼鱼肉理化特性(羰基、巯基、Ca²⁺-ATPase活性、TBARS),随后将鱼肉制成鱼糜凝胶后测定凝胶特性(色泽、凝胶强度、持水力),并结合扫描电镜观察微观结构。结果表明,随着冻藏时间的延长,鱼肉羰基含量和TBARS值逐渐升高,巯基含量和Ca²⁺-ATPase活性下降。冻藏温度越低,鱼肉的各项指标变化程度越小。除-7℃冻藏60 d后的样品TBARS值大于0.58 mg MDA/kg外,其余样品均未发生腐败。随冻藏时间的延长,带鱼鱼糜凝胶色泽逐渐劣变,持水力逐渐降低,冻藏温度越低色泽和持水力的变化越小。带鱼鱼肉在四个温度下冻藏120 d制成的鱼糜凝胶,其凝胶强度分别下降了72.33%、54.13%、39.17%和29.31%。通过SEM观察发现更低的冻藏温度能够使鱼糜凝胶保持良好的三维网状结构,抑制带鱼凝胶的劣变。综上,随冻藏时间的延长,带鱼鱼肉及其鱼糜凝胶特性逐渐劣变,随着冻藏温度由-7℃降低到-23℃,劣变过程...     

Color and Gel-forming Properties of Horse Mackerel (Trachurus japonicus) as Related to Washing Conditions

A beneficial decoloration effect resulted for horse mackerel mince washed with ozonized water within 10–20 min, but a longer washing time was required to improve the color properties when cold water or alkaline solution was used. Increase in pH as well as improvements in gel-forming ability occurred for mince washed with alkaline solution. The maximal gel strength of surimi was found when washed for 90 min. A marked decrease in pH and an undesirable gel strength of mince, as well as oxidation of the fish oil occurred during ozone treatment. Since the salt-soluble protein concentration increased for all minces washed with the three methods, improvement in gel-forming ability of washed mince was attributed to the increase in pH rather than to oil removal.     

Optimization of the Freezing Conditions on Mackerel and Amberfish for Manufacturing Minced Fish

Optimal freezing, frozen storage and thawing conditions in preserving mackerel and amberfish for producing minced fish products were investigated. Based on assessments of extractability of 0.6M KCl-soluble proteins and actomyosin, Ca-ATPase activity of actomyosin, and gel-forming ability of kamaboko (kind of minced fish meat product), semi-dressed, dressed, and filleted samples showed stable and good quality of gel-forming ability during 3 months storage at −20°C. Optimal ultimate freezing temperatures of mackerel and amberfish were −20°C and between −30°C and −40°C, respectively. The optimal storage temperatures for mackerel and amberfish were −20°C and −40°C, respectively. Appropriate thawing methods for frozen mackerel were microwave and 20°C running water defrosting, while those for frozen amberfish were microwave, 20°C running water, and room temperature defrosting.     

漂洗工艺对鲢鱼鱼糜凝胶强度和色泽的影响

探讨清水漂洗次数、盐水漂洗次数和漂洗温度对鲢鱼鱼糜凝胶强度和白度的影响。结果表明:清水漂洗和盐水漂洗可以显著的提高鲢鱼鱼糜的凝胶强度和白度,采用清水漂洗2次再用盐水漂洗1次的漂洗处理,得到的鲢鱼鱼糜凝胶强度和色泽较好。漂洗温度对鲢鱼鱼糜的凝胶强度和白度无显著影响,但为保持鱼肉的新鲜,漂洗温度不宜过高。     

Effect of Trehalose on the State of Water,Protein Denaturation and Gel-Forming Ability of Weever Surimi

The freshness and gel-forming ability of surimi decreased during frozen storage, while trehalose inhibits biological damage at low temperatures and stabilizing protein structures during freezing and freeze-drying. This study investigated the effect of trehalose at different concentrations (2.5–10 g/100 g wet materials) on the state of water, protein denaturation, and gel-forming ability of weever surimi during frozen storage at ?18°C for 90 days. The addition of trehalose increased the unfrozen water amount, regardless of level of addition differences, resulting decreased inactivation rate of calcium-adenylpyrophosphatase, and increased gel-breaking force and gel deformation of weever surimi throughout the frozen storage. Therefore, the addition of trehalose increased the gel-forming ability of weever surimi.     

不同解冻方式对小黄鱼品质的影响

采用5种不同的解冻方式(静水解冻、流水解冻、微波解冻、低温空气解冻、超声波解冻)对普通冻结和液体浸渍快速冻结处理的小黄鱼进行解冻,对解冻时间、色泽、质构、丙二醛含量、总巯基含量等指标进行测定比较,并测定解冻后鱼肉的硬度、咀嚼性等质构指标。结果表明:5种解冻方式中微波解冻速率最快,低温空气解冻速率最慢。对于快速冻结和普通冻结处理的小黄鱼,超声波解冻能够有效维持解冻后鱼肉的品质。     

Comparison of the properties of gels derived from cod surimi and from unwashed and once-washed cod mince

Surimi is a washed and stabilized fish mince with valuable gel-forming properties. However the preparation process is wasteful and a modified process, with less washing, was investigated. The properties of the gels (cooked at 40°C for 30 min followed by 90°C for 40 min) were assessed by instrumental and sensory methods. Gels prepared from surimi were soft and very flexible; gels from unwashed fresh cod mince were firmer and less elastic, but still gave a maximum score on the folding test. A single wash made the gels firmer and slightly more elastic than those from unwashed mince. Gels from unwashed mince of frozen cod were firmer than surimi-derived gels, and were the most brittle. Sensory assessment of the gels found no difference in firmness between the different washing procedures and small differences in elasticity and toughness. The addition of starch (fish: starch, 100:5, w/w) increased the firmness and sensory toughness of each derived gel, and reduced the elasticity in the mouth of non-surimi gels. The colour of gels derived directly from fish was off-white, compared with the white surimi-derived gels. The colour of the former darkened during frozen storage, but lightened again after thawing.     

海藻糖、乳酸钠对冻藏鳙鱼鱼糜蛋白抗冻效果的影响

以凝胶强度、盐溶性蛋白含量、Ca~(2+)-ATPase活性、总巯基、表面疏水性为指标并结合DSC分析(差示扫描量热分析),研究了海藻糖、乳酸钠在8%(w/w)水平上对鳙鱼鱼糜蛋白在-18℃冻藏24周的抗冻效果,并将其抗冻效果与传统商业抗冻剂(4%蔗糖+4%山梨糖醇)进行了对比。结果表明,海藻糖、乳酸钠的加入能较好地抑制冻藏鳙鱼鱼糜蛋白的冷冻变性,表现在这2种物质加入后,冻藏鳙鱼鱼糜的凝胶能力得到较好的维持,盐溶性蛋白含量、Ca~(2+)-ATPase活性和巯基含量的下降及表面疏水性的增加也得到很好的抑制,2种物质的抗冻效果比传统商业抗冻剂具有明显的优势。DSC分析表明,抗冻剂的添加可能改变了鳙鱼鱼糜肌球蛋白的结构,使其变得更稳定,从而表现出较好的冻藏稳定性。海藻糖、乳酸钠都属于低甜度、低热值物质,因此在鱼糜加工业中有望成为传统商业抗冻剂的替代物。     

乳化鱼油对冻藏期间狭鳕鱼糜热凝胶持水性和冰结晶形成的影响

评估乳化鱼油对冻藏期间狭鳕鱼糜热凝胶持水性和冰结晶形成的影响。鱼糜经盐擂后,加入5%鱼油经乳化制得乳化鱼糜热凝胶。随后用快速冻结和慢速冻结2 种方式冻结样品并评估其在冻藏期间热凝胶品质的变化。研究结果表明：与对照相比,乳化热凝胶在冻藏期间的解冻损失和压榨损失均有降低。显微观察结果显示经3 个月冻藏后乳化热凝胶内的冰结晶平均粒径与其对照相比均有减小,其中快速冻结乳化样品为7.2 μm,对照样品为13.1 μm,慢速冻结乳化样品为13.7 μm,对照样品为31.2 μm。以上结果表明乳化鱼油可能对冻藏期间的热凝胶的冰结晶形成和其分布的影响而导致其持水性不同。