Effect of Starch of Textural Properties of Surimi Gel

The proportion of amylose and amylopectin, and the rheological behavior of eight starches were correlated with the textural properties of starch-containing surimi gels. Findings included the following: increased firmness and cohesiveness with increases in water-holding ability and viscosity of the starch; increased expressible moisture and penetration force with an increase in the amylose fraction due to increased retrogradation: increased tensile force with an increase in the amylopectin fraction: and increased cohesiveness and chewiness after refrigerated storage for all starches with a greater increase for high amylose starches. Surimi gels containing potato starch were the firmest and most cohesive. The textural properties of starch-containing surimi gel correlated well (r = 0.90 to 0.97, P>0.05) with the viscosity of starch paste if 100% amylopectin-containing and pregelatinized starches were excluded from the correlation.     

Herring Surimi During Low Temperature Setting, Physicochemical and Textural Properties

Herring surimi was held at 10°C for 0 to 24 hr, then heated at 90°C for 30 min. Rigidity, shear stress and shear strain at failure increased with holding time at 10°C, and the values of shear strain were 2.0 when setting time was > 3 hr. Electrophoresis revealed three types of protein-protein interactions involved in the formation of myosin polymers during setting at 10°C and/or subsequent heating at 90°C. The interactions included covalent, nondisulfide interactions; disulfide bonds and noncovalent interactions. The contributions of each type of protein-protein interaction to the formation of myosin polymers varied with setting time. Variations in the types of interactions were related to physical/chemical properties.     

Rheological Relationships Between Surimi Sol and Gel as Affected by Ingredients

Rheological properties of surimi sol showed that consistency index (K) was surimi concentration-dependent, as it decreased with increased level of ingredients except for carrageenan which increased K value. The flow behavior index and textural properties appeared to be a function of type and level of ingredients. Unlike starch and synergistic carrageenan, egg albumin, oil and i-carrageenan did not show a composite reinforcing effect. K values measured by rotational cylindrical spindle viscometry more closely correlated with textural properties (r = 0.87 for compressive force; r = 0.87 for shear force) than did other viscometries studied.     

卡拉胶和肌原纤维蛋白混合凝胶质构特性的研究

研究卡拉胶和肌原纤维蛋白(MP)浓度比、pH、离子强度和[K+]对混合凝胶质构特性的影响.结果表明:影响混合凝胶硬度和黏着性的主次因素依次为:[K+]、离子强度、浓度比、pH;影响混合凝胶弹性的因素依次为:[K+]、浓度比、pH、离子强度;影响混合凝胶黏聚性的因素依次为:离子强度、[K+]、浓度比、pH.     

基于蛋白质结构和理化性质的鱼糜蛋白-油脂相互作用

通过添加不同质量分数大豆油和猪油,研究油脂对金鲳鱼鱼糜凝胶理化性质和蛋白结构的影响。在油脂质量分数范围内（0%～20%）,8%的猪油与大豆油使鱼糜白度、持水性、凝胶强度、储能模量（G’）和感官评价显著增加。而油脂质量分数高于8%后,鱼糜凝胶强度、持水性、G’等指标下降。与大豆油相比,含有猪油的鱼糜凝胶（8%）的指标更优。扫描电子显微镜结果显示,油脂不仅以颗粒填充的方式占据蛋白间的空隙,还在表面形成界面蛋白膜,通过蛋白丝与蛋白基质结合。研究表明油脂在鱼糜凝胶中所产生的作用是由油脂-界面蛋白膜-蛋白质共同作用而形成。拉曼光谱图谱表明,添加油脂会使蛋白质α-螺旋相对含量下降,β-折叠相对含量先上升后下降。而大豆油的加入,使得鱼糜凝胶的无规卷曲相对含量也明显增加,而猪油处理组中无规卷曲相对含量变化不如大豆油组。大豆油和猪油的添加均导致鱼糜凝胶的蛋白侧链疏水基团暴露。这些结果表明油脂的存在会改变鱼糜蛋白的微环境和分子结构,进而影响鱼糜凝胶的理化性质。当猪油质量分数为8%时,鱼糜凝胶表现出更优的性质。     

面筋蛋白和大米蛋白对鲢鱼鱼糜凝胶特性的影响

面筋蛋白和大米蛋白均可以明显提高鲢鱼鱼糜的凝胶强度和持水性,降低其蒸煮损失率和横向弛豫时间(T_2)。但是与大米蛋白相比,面筋蛋白在改善鲢鱼鱼糜凝胶特性方面效果更加显著。当面筋蛋白添加量为3%时,鱼糜凝胶的破断力、破断距离、凝胶强度和持水性分别为669.0 g、12.2 mm、8 162.0 g·m和89.8%,与对照组(未添加蛋白)相比分别增加了79.8%、37.2%、147.0%、11.6%;而蒸煮损失率为8.51%,与对照组相比降低了19.7%。且此时的凝胶横向弛豫时间T_(23)和T_(24)分别为42.4 ms和156.0 ms。3%的面筋蛋白促使鲢鱼鱼糜凝胶形成十分致密的空间三维网络结构,使其具有较高的凝胶强度和持水性,但是由于面筋蛋白带有浅黄色,所以鱼糜凝胶的白度有轻微下降。     

不同食用蛋白的添加对鲤鱼鱼糜流变和凝胶特性的影响

目的:研究大豆分离蛋白(soybean protein isolated,SPI)、乳清分离蛋白(whey protein isolate,WPI)、花生分离蛋白(peanut protein isolate,PPI)的添加对鲤鱼鱼糜流变和凝胶性质的影响。方法:利用流变仪、质构仪、色差计等对添加不同蛋白鱼糜的弹性模量、黏性模量、凝胶强度、破断强度、凹陷深度、持水性以及白度进行测定,并采用相关性分析法研究各指标之间的相互关系。结果:不同添加量的SPI、WPI和PPI均能有效地改善鱼糜的弹性模量、黏性模量、破断强度、凝胶强度和持水性,但会降低破断深度和白度,但各测定指标间存在显著相关(p<0.05)。SPI和PPI的添加对鱼糜的流变性、破断强度、凝胶强度的提高效果更好,添加量为8%时,鱼糜的凝胶强度均达到最大值,其中SPI组可达3806.70 g·mm,比对照组增加了34.63%;WPI对鱼糜的保水性效果最好,添加量为8%时,失水率仅为12.6%;白度随着蛋白添加量的增加而降低,其中PPI组与WPI组引起的白度降低较少,且差异不显著(p>0.05)。结论:在实际鱼糜制品的生产中,应根据产品的特征选择适合的蛋白种类和合理的添加量,来提高鱼糜制品的品质。     

Physicochemical Changes in Alaska Pollock Surimi and Surimi Gel as Affected by Electron Beam

ABSTRACT: Alaska pollock surimi and surimi gels (cooked) were subjected to various doses of electron beam (e-beam). Shear stress of surimi gels increased as the dose increased up to 6 to 8 kGy and then decreased. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed gradual degradation of myosin heavy chain as the dose increased. The degradation was slower for frozen samples. The integrity of actin was slightly affected by high doses (25 kGy). The amount of sulfhydryl groups and the level of surface hydrophobicity of Alaska pollock surimi decreased as the dose increased, suggesting formation of disulfide bonds and hydrophobic interactions. The sulfhydryl groups and hydrophobicity of surimi gels increased as the dose increased up to 6 kGy and then decreased.     

鱼糜制品凝胶特性的控制及研究进展

随着我国水产加工业的发展以及居民生活节奏的加快,国内居民对鱼类制品的需求量越来越大,对鱼类制品的质量要求也越来越高。鱼糜作为鱼类制品中举足轻重的产业备受关注。鱼糜产品的质量问题便成为一大焦点。本文综述了各种理化因素和添加剂对鱼糜凝胶特性的影响及鱼糜凝胶特性调控方法的研究进展。     

Factors Affecting the Gel Properties of Surimi

Surimi batter was prepared by various mixing machines with or without vacuum. Rheological properties of the cooked gels were then tested by punch and torsion methods. If a vacuum were used during the evaluation of surimi, the cooked gels had similar properties regardless of what type of mixer was used. The diameter of the stuffing horn affected the punch and torsion tests. The density of the cooked gels was correlated with some test results.     

鱼糜凝胶性能研究进展(英文)

Surimi is an important element of the aquatic deep processing industry.The gel property of surimi is an key factor for evaluating the character of surimi products.How to improve the gel properties in surimi processing is a focus issue nowadays.This article summarized the formation,influencing factors and ways of enhancing the gelation of surimi.     

Gel Properties of Surimi from Pacific Herring

Surimi produced from male Pacific herring (Clupea harengus pallusi), a by-product of the roe fishery, formed gels comparable to those formed by lower-grade pollock surimi but were darker in color. Linear relationships were found between moisture content of surimi and punch force, torsion stress, torsion strain, and compression force at failure. Addition of dried beef plasma, egg white, whey protein, wheat gluten or potato inhibitor resulted in stronger gels, although no proteolysis was detected in a control sample. Low-temperature setting, or heating at 40°C prior to cooking at 90°C resulted in stronger gels, as measured by punch test.     

鱼糜凝胶性能研究进展

鱼糜是水产品精深加工的重要内容。鱼糜凝胶性能是鱼糜制品品质的一个重要指标,在鱼糜的加工过程中,如何有效提高凝胶强度是目前鱼糜的加工过程中面临的一个焦点文体。本文综述了鱼糜凝胶的的形成,影响因素及提高凝胶性的措施,并对鱼糜发展前景进行了展望。     

可得然胶对肌原纤维蛋白理化和凝胶性质的影响

通过添加不同含量的可得然胶,使其浓度达到肌原纤维蛋白浓度的1％～5％,与肌原纤维蛋白形成共混体系,研究不同浓度可得然胶对肌原纤维蛋白的理化性质、凝胶特性以及结构的影响.结果表明,当可得然胶添加量为肌原纤维蛋白浓度的1％～4％时,其不仅能够显著改善肌原纤维蛋白的乳化性质和稳定性,而且能提高肌原纤维蛋白的凝胶强度和持水性,...     

超高压对带鱼鱼糜凝胶特性及其肌原纤维蛋白结构的影响

以带鱼鱼糜为原料,分别采用不同的超高压参数和热处理,分析鱼糜凝胶强度、白度、质构指标、微观结构以及肌原纤维蛋白含量和构象单元的变化,探究超高压处理对带鱼鱼糜凝胶特性及其肌原纤维蛋白结构的影响。结果表明：超高压诱导带鱼鱼糜凝胶网络结构形成,超高压诱导组质构特性、凝胶强度、白度均比对照组有所提高,扫描电子显微镜图显示350 MPa保压8 min后（350-8组）所形成的鱼糜凝胶网络结构与热诱导组接近;超高压处理后,鱼糜凝胶中的肌原纤维蛋白含量有所降低,经圆二色光谱测定,肌原纤维蛋白的两个负峰逐渐消失,其α-螺旋结构相对含量下降,无规卷曲和β-折叠的相对含量有不同程度上升,350-8组无规卷曲相对含量与热诱导组接近。综上,适宜的超高压处理条件（350 MPa保压8 min）显著影响带鱼鱼糜凝胶特性及其肌原纤维蛋白二级结构,促进凝胶网络形成,改善鱼糜凝胶品质。     

变性淀粉对白鲢鱼鱼糜凝胶特性和蛋白构象的影响

为了研究原木薯淀粉、羟丙基淀粉、乙酰化二淀粉磷酸酯和醋酸酯淀粉对白鲢鱼鱼糜凝胶特性和蛋白构象的影响,分析不同淀粉添加量条件下,白鲢鱼鱼糜白度、凝胶强度、持水性、质构特性、储能模量(G')、化学作用力、蛋白二级结构和微观结构的变化规律.结果表明,添加淀粉可以显著提高鱼糜凝胶的持水性.当其添加量为1％时,可提高鱼糜凝胶的白...     

鸡肉肌原纤维蛋白与卡拉胶混合凝胶质构特性的研究

研究了肌原纤维蛋白(MP)及其与卡拉胶混合凝胶质构特性和保水性。结果表明:MP凝胶的硬度、弹性和保水性均随浓度增加而呈近线性增加的趋势;在MP中加入卡拉胶,能明显增加凝胶的硬度和保水性,并改善样品的弹性。MP与卡拉胶的混合凝胶的弹性和保水性交化很小,影响MP与卡拉胶混合凝胶硬度的主次因素依次为二者浓度配比、离子强度和pH值。     

糖基化凝胶增强剂对鱼糜制品凝胶特性的影响

以新鲜蛋清、刺槐豆胶和瓜尔豆胶为原料,采用湿法糖基化法制备凝胶增强剂,并加入到冷冻鱼糜中,研究糖基化凝胶增强剂对红娘鱼鱼糜制品的凝胶强度、质构、白度、持水性和化学作用力等的影响。结果表明,凝胶增强剂经湿法糖基化改性后可显著提高鱼糜制品的凝胶强度（P＜0.05）。最佳改性条件为反应温度55?℃、加热时间12?h。在此条件下,凝胶增强剂接枝度为（23.37±1.62）%,十二烷基硫酸钠-聚丙烯酰氨凝胶电泳显示蛋白聚集体的形成,表明蛋清蛋白与刺槐豆胶和瓜尔豆胶复配胶显著发生糖基化反应,添加到冷冻鱼糜中可明显改善鱼糜制品的凝胶强度、白度和持水力等。与未添加凝胶增强剂的鱼糜制品相比,凝胶强度提高64%;与添加同等含量的新鲜蛋清的鱼糜制品相比,凝胶强度提高26.9%;与添加未发生糖基化反应的凝胶增强剂的鱼糜制品相比,凝胶强度提高4.7%。实验表明,糖基化改性后的凝胶增强剂具有显著提高鱼糜制品凝胶特性的作用,在鱼糜产业中具有广阔的应用前景。     

酵母提取物对鱼糜凝胶品质的影响

以冷冻鱼糜为原料,采用两段式加热方式制备鱼糜凝胶,测定添加FA02、FA28、KK02、FA31 4 种酵母提取物鱼糜凝胶的穿刺特性、质地剖面分析参数、色度、持水性、气味特征、滋味特征及感官评分,研究酵母提取物种类对鱼糜凝胶品质的影响。结果表明：在鱼糜中添加1%的酵母提取物可提高鱼糜凝胶的破断强度、凹陷深度、硬度和咀嚼性,显著改善其气味、滋味和总体可接受性,但会降低鱼糜凝胶的白度和色泽评分;感官评价、电子鼻和电子舌分析可知,添加酵母提取物可明显降低鱼糜凝胶的异味（腥味及过熟味）,其中酵母提取物KK02去异味的效果最好,具有增强鱼糜凝胶鲜味、降低其酸味和咸味的作用。     

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。