鱼糜凝胶形成方法及其凝胶特性影响因素的研究进展

鱼糜是一种新型的水产调理食品原料,其凝胶特性决定着制品品质的优劣,改善鱼糜凝胶特性是加工优质鱼糜制品的基础。本文针对热诱导凝胶、酸致凝胶、发酵鱼糜凝胶、超声波辅助形成凝胶和超高压技术等几种形成鱼糜凝胶的方法进行综述,并总结了鱼种、漂洗工艺、擂溃、添加物等影响鱼糜凝胶特性的因素。旨在为鱼糜制品的加工提供进一步的参考。     

外源添加物在鱼糜制品中的应用研究进展

近年来,随着渔业和加工技术的发展,我国的鱼糜制品行业取得了长足进展。在鱼糜制品的加工过程中,常常会加入一些外源添加物来改善鱼糜制品的品质,不同添加物对鱼糜凝胶强度和品质的影响与添加物的种类和作用方式密切相关。本文综述了动物源、植物源、微生物源和功能性物质对鱼糜制品凝胶特性、质量和功能特性以及货架期的影响,以期为鱼糜制品添加剂领域的研究提供参考。     

外源添加物对鲢鱼-鳕鱼复合鱼糜凝胶性能的影响

以鲢鱼与鳕鱼为主要原料,选择外源添加物马铃薯淀粉、谷氨酰胺转氨酶（Glutamine transaminase, TGase）以及蛋清蛋白的添加量为单因素,以复合鱼糜凝胶强度为响应值,采用Box-Behnken响应面试验优化复合鱼糜凝胶性能,并用质构性能分析和扫描电镜对最优复合鱼糜凝胶性能进行验证。结果表明:鲢鱼-鳕鱼复合鱼糜在马铃薯淀粉添加量为16%,谷氨酰胺转氨酶（TGase）添加量为0.4%,蛋清蛋白添加量为6.0%,复合鱼糜凝胶强度最大。根据此配方（优化工艺组）所得复合鱼糜质构特性参数中的咀嚼性、粘结性、破断力与破断距离均显著高于未添加外源物普通工艺组（P<0.05）,同时优化工艺组的复合鱼糜的扫描电镜图显示其凝胶结构网状结构较为致密,凝胶孔洞较小,证明了外源添加物有助于改善复合鱼糜凝胶强度。     

淀粉在鱼糜制品中的应用研究进展

鱼糜制品是以鱼糜为原料,加入食盐等辅料经溃擂、成型、凝胶化等过程加工成的水产食品。淀粉由于其持水性强,在保持较好的凝胶特性下可取代部分鱼肉蛋白从而降低生产成本,现已成为鱼糜制品的一个重要外源添加物。该文综述了鱼糜制品及淀粉的分子结构和功能特性,介绍了原淀粉和变性淀粉在鱼糜制品中的应用现状,并提出了目前需重视的问题及未来发展趋势。     

鱼糜组分间相互作用对其凝胶特性影响的研究进展

凝胶特性是鱼糜制品品质的决定性因素之一。鱼糜制品是典型的多相、多组分食品体系,蛋白、多糖、脂质等主要组分间的相互作用是鱼糜凝胶网络结构形成的基础,并最终决定产品品质。目前鱼糜混合体系中多组分间的作用机制及其对鱼糜复合凝胶品质的影响机制尚未明确,制约其加工技术以及理论的创新。本文基于鱼糜凝胶的形成机理以及影响因素,综述蛋白类、多糖类、脂质类、多酚等外源添加物对鱼糜热诱导凝胶特性的影响,总结鱼糜组分间的作用规律及其对凝胶特性的影响规律,为新型鱼糜制品开发和凝胶品质调控提供理论依据。     

营养强化型鱼糜制品研究进展

鱼糜制品是一类以鱼碎肉或鱼糜为原料,经擂溃、成型、凝胶化等过程制成的凝胶状食品.漂洗、冷冻、加热等工艺均导致鱼糜制品不同程度的营养流失.本文首先阐述了造成鱼糜制品营养损失的原因,在此基础上,对通过改善加工工艺减少鱼糜制品的营养流失,以及外源添加物在制备营养强化型鱼糜制品中的应用现状及发展趋势进行介绍,旨在为制备营养强化...     

鱼糜制品热凝胶形成机理研究进展

凝胶特性是鱼糜制品的重要功能特性之一,是形成鱼糜制品独特的质构和感官的决定性因素。热凝胶是鱼糜凝胶化的主要途径之一,简单易行,被广泛采用。鱼糜热凝胶机理与鱼种、生长环境和热凝胶过程中的条件等有着密切的关系。本文从鱼糜的主要成分肌球蛋白和肌动球蛋白、化学作用力及外源添加物等角度对现已有的鱼糜热凝胶形成的主要作用机制进行归类综述,以期为鱼糜制品的研究与开发提供参考。      

外源添加物对海杂鱼鱼糜凝胶特性的影响

为改善海杂鱼鱼糜的凝胶特性,通过单因素试验探究谷氨酰胺转氨酶（transglutaminase,TGase）、蛋清蛋白粉、复合磷酸盐添加量对海杂鱼鱼糜凝胶强度和持水性的影响,并采用响应面法对重组配方进行优化,确定外源添加物最佳添加量。最后采用质构仪、流变仪、核磁共振仪以及扫描电镜对优化组的鱼糜凝胶性能进行验证。结果表明,TGase添加量为0.4%,蛋清蛋白粉添加量为7.0%,复合磷酸盐添加量为0.30%时,鱼糜凝胶强度最大。与不含添加物的对照组相比,最佳添加量条件下鱼糜的质构特性、流变学特性、水分分布以及微观结构均显著提升（P<0.05）。本研究为海杂鱼鱼糜品质特性的改良提供参考依据和技术指导。     

电磁场和电场改善鱼糜制品凝胶特性的机制及应用

热处理是鱼糜凝胶形成的重要途径之一,传统的热处理主要依靠传热介质进行蒸煮和烤制加热,然而此类方法普遍存在热效率低,污水量大,耗时较长等诸多问题。目前国内外已有部分研究表明微波、欧姆加热等电磁场和电场热处理方式,具有解决上述问题的优势和相近机制。本文通过探讨鱼糜对电磁场和电场的能量吸收问题,挖掘电磁场和电场对内外源组分及凝胶品质的干预机制,综述电磁场和电场加工技术在改善鱼糜凝胶特性,提高加工效率以及行业应用等方面的情况,以期为新型物理场技术在鱼糜加工业中的应用提供参考。     

芋头添加物对金鲳鱼鱼糜凝胶的影响

研究芋头添加物对金鲳鱼鱼糜凝胶品质的影响,分析添加不同量芋头原浆和芋头淀粉时,金鲳鱼鱼糜凝胶的白度、凝胶强度、持水性、水分含量、横向弛豫时间T2的变化规律。结果表明：添加芋头原浆,金鲳鱼鱼糜凝胶的感官品质较好;添加芋头淀粉,金鲳鱼鱼糜凝胶的凝胶强度和持水力较好;芋头添加物可以降低其白度。低场核磁共振结果显示,随着芋头添加物的加入,金鲳鱼鱼糜凝胶的弛豫时间T22、T23减少,弛豫时间T21增大,峰面积S21、S22增加,峰面积S23减少,凝胶中自由水的流动性减弱。     

蛋白质类添加物在鱼糜制品中的应用现状及发展趋势

鱼糜制品是一类以鱼糜为原料,经擂溃、成型、凝胶化等过程制成的凝胶状食品。凝胶特性是评价鱼糜品质的重要指标,它直接关系到鱼糜制品的持水性、弹性、黏结性等组织特性。蛋白质是生产过程中常用的一种外源物,其添加可以增强鱼糜制品的品质,降低生产成本。在阐述肌原纤维蛋白的分子组成和凝胶机制的基础上,介绍肌肉蛋白和非肌肉蛋白(酶类蛋白、植物性蛋白和动物蛋白)在鱼糜制品中的应用现状及发展趋势,旨在为各种蛋白质类物质作为鱼糜凝胶增强剂提供参考。     

Effect and synergy of different exogenous additives on gel properties of the mixed shrimp surimi (Antarctic krill and white shrimp)

The object of this study was a high-protein Antarctic krill ball which was made of mixed shrimp surimi (Antarctic krill and white shrimp). The effects of four different exogenous additives on gel properties and spatial structure of mixed shrimp surimi systems during processing were investigated by texture profile analysis, low-field nuclear magnetic resonance, magnetic resonance imaging, Fourier-transform infrared spectroscopy, scanning electron microscopy and rheology analysis, according to product formulation and processing conditions. Different exogenous additives improved distinctly the mixed shrimp surimi system. The use of the four exogenous additives combined had a synergistic promotional effect. Acetylated distarch adipate, egg white powder and soy protein isolate played a vital role in producing high-protein Antarctic krill balls. The relatively limited improvement of transglutaminase could be attributed to processing temperature and the presence of autolytic enzymes originated intrinsically from Antarctic krill surimi.     

Combined effect of aminoacids and microbial transglutaminase on gelation of low salt surimi content under high pressure processing

The paper examines the effect of High Pressure Processing (HPP) (300 MPa), the incorporation of microbial transglutaminase (MTGase) and the addition of different additives such as lysine and cystine, as potential enhancers of low-salt (0.3%) surimi gel. Effects on myosin as the molecule responsible for gelation was monitored by Fourier transform infrared spectroscopy, Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE), and dynamic rheometry measurements. The effects on physicochemical properties of surimi gels were determined by Folding and Puncture tests and water holding capacity.Results indicated an increase in β-sheet when HPP was applied or additives added (cystine and lysine), especially when samples are treated with MTGase. Protein aggregation due to HPP and the additives resulted in lower myosin heavy chain (MHC) band density in the SDS–PAGE. Rheometry measurements indicated that MTGase activity was prompted by the incorporation of cystine and lysine in the absence of HPP. Also, HPP assisted gelation, resulting in improved mechanical properties of the gels. Samples containing additives, with or without HPP, exhibited the highest Folding test scores, indicating greater network flexibility. Lastly, water binding capacity was also enhanced by both additives and HPP.Industrial relevanceThe industrial relevance of the present work is focused on the appropriated gelation of myofibrillar proteins which is an essential step in the elaboration of surimi-based products. Sodium chloride has an important role in that fact inducing protein unfolding and solubilization. The reduction in NaCl content, following the NAOS strategy, required the application of different technologies to facilitate surimi adequate gelation. High-pressure processing has been commonly used as an innovative technology to prolong shelf life but it can be successfully used to induce proteins gelation. Due to that ability, the use of high pressure on surimi-based products result an interesting tool to facilitate surimi gelation. The use of Microbial transglutaminase (MTGase) alone or in combination with some aminoacids such as lysine and cystine can significantly improve surimi gelation added in a very small proportion.     

不同蛋白添加剂对秘鲁鱿鱼鱼糜凝胶特性的影响

为了改善秘鲁鱿鱼鱼糜的凝胶特性,本文研究了添加不同种类的蛋白添加剂（卵清蛋白,猪血浆蛋白,乳清蛋白,大豆蛋白）对秘鲁鱿鱼鱼糜凝胶破断力,凹陷距离,凝胶强度,色泽的影响,并通过SDS-PAGE电泳分析其肌原纤维蛋白的降解情况。结果发现:添加卵清蛋白可显著增强鱿鱼鱼糜的破断强度和凝胶强度（p<0.05）,添加乳清蛋白和大豆蛋白对秘鲁鱿鱼鱼糜破断强度和凝胶强度的提高没有明显的促进作用,而添加猪血浆蛋白粉则对秘鲁鱿鱼鱼糜的破断强度和凝胶强度有一定的降低作用。添加各种蛋白粉的鱿鱼鱼糜凝胶凹陷度变化不大。而添加几种蛋白粉均会使鱼糜凝胶的白度降低,其中添加猪血浆蛋白粉对鱼糜白度的影响最大。通过SDS-PAGE分析,秘鲁鱿鱼鱼糜在添加蛋白后肌球蛋白的变化不明显。这表明蛋白添加剂的蛋白酶抑制剂作用效果不大。      

复合南极磷虾糜中鱼糜配比量及外源添加剂对其凝胶特性的影响

采用等电点沉淀法制备了南极磷虾糜,对其营养成分进行了分析,并与阿拉斯加狭鳕鱼糜复配提高凝胶性能。通过分析复配虾糜的凝胶强度、持水力、感官评分结果,结合差示扫描量热值的变化及动态流变学特征,来确定最佳的鱼糜复配比例,并在此基础上探究不同功能性外源添加剂及其添加量对复合鱼糜凝胶强度的影响。结果表明,制备的南极磷虾糜中,粗蛋白含量为81.01%,氟含量为79.79 mg/kg,必需氨基酸含量达521.5 mg/g蛋白;确定的虾糜与鱼糜的最佳配比为3:7,此复配比例条件下,相较于南极磷虾糜,复合鱼糜凝胶的热相变温度(45.73、108.26 ℃)与南极磷虾糜(19.24、97.56 ℃)相比,显著提升(p<0.05),储能模量(G')上升幅度增加,表明凝胶强度得到了明显提升;功能性辅料中,大豆蛋白、蛋清粉、木薯淀粉和TG酶的添加量分别为15%、15%、20%、0.4%时,复合虾糜的凝胶强度值达到最大,表明复配以鱼糜后,可加入添加剂进一步改善南极磷虾糜的质构特性。     

加工方式对鱼糜凝胶性质影响研究进展

鱼糜凝胶特性是评价鱼糜品质的关键指标。本文介绍了鱼糜凝胶形成的机理及引起凝胶劣变的内在因素,综述了新型加工方式对鱼糜凝胶性质影响的研究进展,为淡水渔深加工提供借鉴。      

Effect of pressure-shift freezing treatment on gelling and structural properties of grass carp surimi

The damage of conventional freezing (CF) to the quality of surimi products is an urgent problem in the food industry. In the study, the effect of different freezing treatments [CF, pressure shift freezing (PSF), pressure-shift freezing pretreatment (Pr-PSF), unfrozen control] on gelling properties [gel strength, texture profile analysis (TPA), color], water-holding capacity (WHC) and protein structure characteristics of the grass carp surimi gel were evaluated and compared. Compared with other freezing treatment groups, surimi gel strength was increased three to four times after PSF treatment, which was mainly caused by the change in the microstructure and the WHC of the surimi gel. The study showed that PSF treatment could significantly improve the quality of the surimi gel and overcome the negative effect of freezing on the surimi gel. This indicates that PSF technology has a wide application prospect in the surimi gel processing industry, food processing and related material fields.Industrial relevance: PSF can enhance the commodity value of low-value freshwater fish products and has potential in surimi gel new product development. The development of new products and the use of new resources are very important in addressing the global food crisis and resource shortages. In addition, PSF units with self-cooling systems offer opportunities for scale-up and commercialization.