不同种类淀粉对罗非鱼鱼糜凝胶品质的影响

为了改善淡水鱼鱼糜制品的品质,以冷冻罗非鱼鱼糜为原料,分别添加4%木薯原淀粉、3种木薯变性淀粉（磷酸酯淀粉、羟丙基淀粉和乙酰化二淀粉磷酸酯）及复配木薯变性淀粉（乙酰化二淀粉磷酸酯与羟丙基淀粉质量比为3∶2）,考察淀粉添加对鱼糜凝胶质构、流变学特性、持水性及水分分布和微观结构等的影响,探讨不同种类淀粉对鱼糜凝胶品质的改善。结果表明,与对照组相比,添加5种淀粉均会显著降低罗非鱼鱼糜凝胶的白度（P<0.05）,但其凝胶强度、硬度和咀嚼性显著增大,凝胶持水性显著提高（P<0.05）,蒸煮损失率显著下降（P<0.05）,结合水含量显著增加（P<0.05）,凝胶微观结构更加均匀致密,且添加了复配木薯变性淀粉的凝胶质构特性最好,持水性最高。低场核磁共振成像和光学显微镜观察结果显示,不同种类的淀粉均能有效锁住鱼糜凝胶基质中的水分;升温过程中淀粉吸水膨胀,在鱼糜凝胶网络结构中起浓缩和填充作用;添加了复配木薯变性淀粉的鱼糜凝胶结构最致密均匀。因此,添加复配木薯变性淀粉可以有效改善罗非鱼鱼糜制品的品质,为淡水鱼鱼糜制品的开发提供了理论支撑。     

两种鱼明胶-离子多糖复合体对带鱼鱼糜冻藏品质的影响

目的 探究鱼明胶-离子多糖(fishgelatin-anionicpolysaccharide,FG-AP)复合体对带鱼鱼糜冻藏特性的影响。方法 以带鱼(Trichiurus lepturus)鱼糜为原料,研究FG及FG-黄原胶(xanthan gum, XG)、FG-κ-卡拉胶(κ-carrageenan,κC)两种FG-AP对带鱼鱼糜凝胶的颜色、持水性、凝胶特性和胶体结构的影响。结果 添加FG、FG-XG和FG-κC复合体对带鱼鱼糜凝胶冻藏期间的持水性均有积极的改善作用,即冻藏8周后,持水性仍高于60%。质构分析表明,加入FG和FG-AP复合体可显著提高鱼糜凝胶冻藏期间的凝胶强度(P<0.05)。电镜结果分析表明,加入FG和FG-AP后,鱼糜凝胶的网络结构较对照组更加致密,其中FG-κC的网状结构更为致密,且受冷冻储藏时间的影响较小。结论 综合色泽、持水性、质构和微观结构分析, FG和FG-AP可提高带鱼鱼糜凝胶的储藏特性影响,其中FG-κC的作用效果更好。     

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...     

淀粉对高温杀菌鱼糜凝胶特性的影响

为提高杀菌鱼糜制品的品质,本文研究了添加不同浓度的木薯原淀粉和四种变性淀粉(羟丙基化二淀粉磷酸酯,乙酰化二淀粉己二酸酯,磷酸交联淀粉,羟丙基化淀粉)对120℃高温杀菌鱼糜凝胶特性的影响。通过测定分别添加5%,10%和20%淀粉后复合鱼糜凝胶的破断力,破断距离,凝胶强度,白度,持水率,曲折实验和扫描电镜等指标,研究不同淀粉对杀菌鱼糜凝胶质构性,色泽和持水能力的影响。结果表明各种淀粉适宜的添加量均为10%。在各种淀粉添加剂中,木薯羟丙基化二淀粉磷酸酯和木薯乙酰化二淀粉己二酸酯对高温杀菌后鱼糜凝胶的破断力,凹陷距离的改善效果最好,能显著增强鱼糜的凝胶强度(p<0.05)。添加淀粉均会改善鱼糜凝胶的白度,使白度增加。添加木薯原淀粉,木薯乙酰化二淀粉己二酸酯和木薯羟丙基化二淀粉磷酸酯可不同程度提高鱼糜的持水力。      

淀粉对高温杀菌鱼糜凝胶特性的影响

为提高杀菌鱼糜制品的品质,本文研究了添加不同浓度的木薯原淀粉和四种变性淀粉(羟丙基化二淀粉磷酸酯,乙酰化二淀粉己二酸酯,磷酸交联淀粉,羟丙基化淀粉)对120℃高温杀菌鱼糜凝胶特性的影响。通过测定分别添加5%,10%和20%淀粉后复合鱼糜凝胶的破断力,破断距离,凝胶强度,白度,持水率,曲折实验和扫描电镜等指标,研究不同淀粉对杀菌鱼糜凝胶质构性,色泽和持水能力的影响。结果表明各种淀粉适宜的添加量均为10%。在各种淀粉添加剂中,木薯羟丙基化二淀粉磷酸酯和木薯乙酰化二淀粉己二酸酯对高温杀菌后鱼糜凝胶的破断力,凹陷距离的改善效果最好,能显著增强鱼糜的凝胶强度(p0.05)。添加淀粉均会改善鱼糜凝胶的白度,使白度增加。添加木薯原淀粉,木薯乙酰化二淀粉己二酸酯和木薯羟丙基化二淀粉磷酸酯可不同程度提高鱼糜的持水力。     

内源性甲醛对鱿鱼鱼糜凝胶特性的影响

以秘鲁鱿鱼鱼糜为原料,研究凝胶性条件对鱿鱼鱼糜凝胶特性的影响,并优化了鱿鱼鱼糜凝胶条件。实验分为新鲜鱿鱼鱼糜和冻藏鱿鱼鱼糜2组,比较不同凝胶条件下2组鱼糜的甲醛等相关指标的含量变化和凝胶品质的变化。结果表明:相对新鲜鱼糜,冻藏的鱿鱼鱼糜中甲醛、二甲胺、三甲胺含量显著(p0.05)升高,氧化三甲胺含量显著(p0.05)降低,凝胶品质劣化。当低温凝胶化温度为40℃,凝胶化时间为30 min时,经二段式加热鱿鱼鱼糜凝胶表现出的凝胶(质构特性、凝胶强度、弛豫时间T23、持水性和蒸煮损失)品质更好;扫描电镜观察鱼糜凝胶组织微观结构表面较平整、分布均匀。     

木薯淀粉与木薯变性淀粉鱼糜加工性质的影响

本研究比较了木薯淀粉、木薯醋酸酯交联淀粉和木薯磷酸酯交联淀粉对鱼糜加工性质的影响。首先测定了2种木薯醋酸酯交联淀粉、2种木薯磷酸酯交联淀粉以及木薯淀粉的冻融稳定性、透光率、黏性、膨胀度和凝沉性等特性。然后将木薯淀粉和4种变性淀粉分别添加到鱼糜中,测定鱼糜冻融过程中的持水性、白度以及凝胶强度等品质特性。结果表明:木薯变性淀粉因引入了磷酸基、羧甲基等亲水性基团,在透光率、冻融稳定性、黏性和凝沉性等性质方面较木薯淀粉均有提高,添加木薯变性淀粉所得到的鱼糜制品白度、持水性和凝胶强度分别增加了17.7%、10.2%、77.7%。木薯变性淀粉较木薯淀粉更适合用于加工鱼糜。     

冻藏条件对草鱼鱼糜氧化劣变及其品质的影响

为了解冻藏条件对淡水冷冻鱼糜氧化劣变和品质的影响。本实验以草鱼鱼糜为研究对象,分别在-12℃和-18℃进行90 d冻藏实验,通过测定羰基含量、TBARS值、TVB-N值、盐溶性蛋白、持水性、凝胶强度、凝胶弹性,分析冻藏条件对品质的影响,并进行各指标之间的相关性研究。结果表明:随着冻藏时间的延长,两种温度下羰基含量、TBARS值和TVB-N值显著增加（p<0.05）,-18℃贮藏15 d,羰基含量增加6.91%,TBARS值增加18.56%,-12℃贮藏75 d,TVB-N值可达到21.62 mg/100g,盐溶蛋白含量、持水性、凝胶强度、凝胶弹性显著降低（p<0.05）,且各指标间存在显著相关（p<0.05）,羰基与TBARS值在-18℃条件下相关度达0.9523。氧化引起的这些变化说明,冻藏温度和冻藏时间对鱼糜的品质和贮藏稳定性影响较大,蛋白氧化和脂肪氧化对凝胶性能和贮藏稳定性有较大破坏作用,但低温短期冻藏有利于鱼糜品质。      

木薯淀粉与木薯变性淀粉鱼糜加工性质的比较

摘要：本研究比较了木薯淀粉、木薯醋酸酯交联淀粉和木薯磷酸酯交联淀粉对鱼糜加工性质的影响,并测定了二种木薯醋酸酯交联淀粉、二种木薯磷酸酯交联淀粉以及木薯淀粉和鱼糜加工相关的冻融稳定性、透光率、溶解性、膨润度和凝沉性等特性。并将木薯淀粉和四种变性淀粉分别添加到鱼糜中,测定鱼糜冻融过程中的持水性、白度以及凝胶强度等品质特性。结果表明：木薯变性淀粉因引入了磷酸基、羧甲基等亲水性基团,在透光率、冻融稳定性、溶解性和凝沉性等性质方面较木薯淀粉均有提高,添加木薯变性淀粉所得到的鱼糜制品白度、持水性和凝胶强度分别增加了17.7%、10.2%、77.7%。木薯变性淀粉较木薯淀粉更适合用于加工鱼糜。     

α-生育酚处理与真空包装对复合鲟鱼糜冻藏期间品质的影响

通过向不漂洗鲟鱼糜（non-rinsed sturgeon surimi，NRSS）添加40%（以鱼糜质量计）的鸡胸肉制备脂肪含量较高的复合鲟鱼糜（composite sturgeon surimi，CSS），为延缓其冻藏过程中品质劣变，分别采用真空包装与添加α-生育酚的处理方式对复合鲟鱼糜进行冻藏处理，并检测冻藏期间的凝胶强度、质构特性、持水性、脂肪氧化程度、脂肪酸组成及挥发性风味物质含量等指标。结果表明：冻藏期间，CSS组的凝胶强度、质构特性均优于NRSS组；真空包装组复合鲟鱼糜凝胶强度的下降程度低于其他各组，但在硬度和弹性方面与α-生育酚处理组无明显差异；冻藏16 周，CSS＋真空包装组和CSS＋α-生育酚组的持水性和亚油酸相对含量的下降程度均明显低于CSS组，且其鱼糜凝胶组织均匀致密、排列整齐，挥发性风味以青草味为主，哈喇味和土腥味较弱；冻藏4 周，真空包装和α-生育酚处理的复合鲟鱼糜硫代巴比妥酸反应物值增加幅度明显低于NRSS组，冻藏16 周，真空包装组的硫代巴比妥酸反应物值增加幅度仍明显低于其他组。综上，真空包装与α-生育酚添加可以有效地保持复合鲟鱼糜质构特性，抑制脂肪氧化，并减缓风味劣变。     

Waxy corn starch affecting texture and ultrastructure of sardine surimi gels

 The effect of waxy corn starch (WCS) on the texture, water-holding capacity and microstructure of sardine (Sardina pilchardus) surimi gels in two different systems was studied. In the type A system, increasing amounts of WCS (2, 4, 6 or 8 g/100 g surimi) were added to surimi while maintaining the gel moisture constant at 78%; in the type B system, WCS was added without correcting the gel moisture. Gels were made using two different heat treatments [heat-induced setting (HS) and direct cooking (DC)]. When starch was replaced by surimi (type A) and a heat treatment was applied that favoured formation of a preliminary actomyosin (AM) network (i.e. HS), gel strength (GS) was lower than in the control and decreased as more starch was added, despite an increase in the amount of water held by the gel. Scanning electron microscopy (SEM) showed that the matrix network was fibrillar with a globular surface. Starch appeared to be totally gelatinized and surrounded by a continuous matrix. When the amount of dry matter in gels was increased (type B), in no case did starch have a reinforcing effect, despite an increasing water-holding capacity; SEM showed a denser continuous matrix surrounding the gelatinized starch. Both types of gel made using the heat treatment that allows simultaneous gelling of surimi and gelatinization of starch (i.e. DC) exhibited much poorer GS than did HS gels, while addition of starch made practically no difference to gel texture. The findings suggest that the effect of starch is related to the type of gel matrix that forms upon addition of ingredients. Although such gels contained more water or dry matter, their texture parameters were lower, possibly because of the type of network formed by sardine surimi. Nonetheless, gels of acceptable quality were successfully made with added starch by incorporating less surimi. Received: 18 March 1996     

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。     

Waxy corn starch affecting texture and ultrastructure of sardine surimi gels

 The effect of waxy corn starch (WCS) on the texture, water-holding capacity and microstructure of sardine (Sardina pilchardus) surimi gels in two different systems was studied. In the type A system, increasing amounts of WCS (2, 4, 6 or 8 g/100 g surimi) were added to surimi while maintaining the gel moisture constant at 78%; in the type B system, WCS was added without correcting the gel moisture. Gels were made using two different heat treatments [heat-induced setting (HS) and direct cooking (DC)]. When starch was replaced by surimi (type A) and a heat treatment was applied that favoured formation of a preliminary actomyosin (AM) network (i.e. HS), gel strength (GS) was lower than in the control and decreased as more starch was added, despite an increase in the amount of water held by the gel. Scanning electron microscopy (SEM) showed that the matrix network was fibrillar with a globular surface. Starch appeared to be totally gelatinized and surrounded by a continuous matrix. When the amount of dry matter in gels was increased (type B), in no case did starch have a reinforcing effect, despite an increasing water-holding capacity; SEM showed a denser continuous matrix surrounding the gelatinized starch. Both types of gel made using the heat treatment that allows simultaneous gelling of surimi and gelatinization of starch (i.e. DC) exhibited much poorer GS than did HS gels, while addition of starch made practically no difference to gel texture. The findings suggest that the effect of starch is related to the type of gel matrix that forms upon addition of ingredients. Although such gels contained more water or dry matter, their texture parameters were lower, possibly because of the type of network formed by sardine surimi. Nonetheless, gels of acceptable quality were successfully made with added starch by incorporating less surimi. Received: 18 March 1996     

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi

The study investigated the effect of native cassava starch (NCS), hydroxypropylated starch, acetic acid esterification starch (AAES), acetylated distarch phosphate on gel properties and protein conformation of Nemipterus virgatus surimi. Addition of 10 g kg^?1 NCS or 20 g kg^?1 AAES could significantly promote the gel strength and textural profiles of the surimi gels (p < .05). The water holding ability and whiteness of surimi were remarkably increased when the four types of starch were added at all concentrations (p < .05). In rheological test, the lower G′ was observed in surimi samples added with starch at low temperature, suggesting starch played an inactive filler role in surimi. Along with the increase of starch additive amount, ionic bond and hydrophobic interaction first increased and then decreased, while hydrogen bond first decrease and then increased. According to Raman spectroscopy data, small content of starch promoted the heat‐induced conformational transition of surimi protein from α‐helix to β‐sheet, leading to the change in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 20 g kg^?1 starch had the finer and denser network structure. Therefore, 20 g kg^?1 AAES or 10 g kg^?1 NCS or 10 g kg^?1 HS could be proposed to a potential modifier to effectively improve the quality of surimi products.     

淀粉和鱼糜品质对鱼糜凝胶性质的影响

本文探讨了糯玉米淀粉、马铃薯淀粉和变性淀粉对不同品质鱼糜凝胶形成能力的影响。结果发现,添加糯玉米淀粉后鱼糜制品的破断强度从266.57 g下降至175.00 g,硬度、胶黏性、咀嚼性也发生下降,而添加马铃薯淀粉可以使鱼糜制品的破断强度和部分质构得到显著提高。另一方面,冻融变性鱼糜制备的产品其破断强度、硬度、胶黏性、咀嚼性出现下降,添加马铃薯淀粉能提高其产品的凝胶性质。不论鱼糜是否发生冻融变性,添加三种淀粉后鱼糜制品的持水力和蒸煮时的吸水率都显著提高,但鱼糜制品的色泽变差。根据SDS-PAGE结果,可以发现添加糯玉米淀粉、马铃薯淀粉和变性淀粉都不会影响鱼糜蛋白之间的交联。SEM结果表明添加马铃薯淀粉可以使鱼糜凝胶网络结构变得更加致密有序,从而增强鱼糜制品的凝胶强度。以上结果表明,马铃薯淀粉比糯玉米淀粉和变性淀粉更适合作为鱼糜制品的辅料和添加剂。      

Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods

To inhibit the quality deterioration caused by the frozen storage of surimi products, this work investigated the effect of freezing methods, including raw-freezing-setting-heating, raw-setting-freezing-heating, and raw-setting-heating-freezing, on quality changes in surimi gel. The moisture loss, physical–chemical properties, and protein structure conformation of surimi gel derived from Bombay duck (BD) were assessed following frozen storage periods of 20, 40, and 60 days. The findings suggest that the raw-setting-heating-freezing method yielded optimal surimi gel properties with extended frozen storage time. Employing this approach led to a reduction in thawing loss, while cooking loss remained constant. After 60 days of frozen storage, the hardness exhibited an initial increase followed by a subsequent decrease, and water-holding capacity increased to 68.2%. Notably, the impact on surimi gel during the late stage of frozen storage was more pronounced throughout the formation of ice crystals, resulting in decreased disulfide bond content. Scanning hematoxylin–eosin (HE) staining slices of samples following thawing and heating demonstrated that the raw-setting-heating-freezing method could better resist the effect of ice crystals in frozen storage period on surimi tissue, while the gel on setting process could delay the erosion imposed on by ice crystals during frozen storage. This study provides a scientific foundation for the industrialization on frozen BD surimi products.     

Determining Washing Conditions During the Preparation of Frozen Surimi from Surubí (Pseudoplatystome Coruscans) Using Response Surface Methodology

The effect of process temperature (2 to 18 °C), time (1 to 7 min/ cycle), and water‐mince ratio (2:1 to 8:1) on the quality attributes of surubí (Pseudoplatystoma coruscans) surimi was studied using Response Surface Methodology (RSM). Conditions were identified that allowed to achieve 25% of extracted proteins and a moisture content of 79%, compatible with an acceptable quality of surimi gel. The verification of the prediction models was acceptable. Two cryoprotectant mixtures (sucrose‐sorbitol and maltodextrin‐sorbitol) were also evaluated, with regard to the freezing and frozen storage and the functional quality of the gels. Freezing proved to be an aggressive method, and the 2 mixtures tested showed to be efficient for 6 months of frozen storage.