4种鱼糜加工漂洗液回收蛋白对罗非鱼鱼糜凝胶特性与质构的影响

目的 探究4种回收水溶性蛋白对罗非鱼鱼糜凝胶特性及质构的影响。方法 分别将等电点沉降法回收蛋白、海藻酸钠单一絮凝剂回收蛋白、壳聚糖单一絮凝剂回收蛋白和海藻酸钠-壳聚糖复合絮凝剂沉降回收蛋白以0%、5%、10%、15%、20%掺入罗非鱼鱼糜制备鱼肠,比较各样品在凝胶强度与全质构分析(texture profile analysis, TPA)参数上的差异,包括硬度、胶着性、咀嚼性、内聚性与弹性。结果 4种回收蛋白替代会对凝胶强度产生不利影响,通过等电点沉降法回收的蛋白对凝胶强度的影响最大,凝胶强度持续下降,最低达1708g·mm;以复合絮凝剂回收蛋白的掺入对原凝胶强度的影响最小,通过替代5%鱼糜,凝胶强度降为3833 g·mm。当用壳聚糖单一絮凝剂回收蛋白掺入5%时,与原鱼糜制品的TPA参数最接近,表现为硬度2505 g,胶着性1788 g,咀嚼性192.3 mJ,且内聚性和弹性也没有表现出明显差异。结论 这4种回收蛋白均以5%的添加量替代罗非鱼鱼糜时,制品凝胶强度在企业的可接受线性范围内,综合凝胶强度与TPA参数,以壳聚糖单一絮凝剂回收的蛋白替代产生的影响最小,可为回收鱼糜蛋白这一资源...

Effects of 4 kinds of recovered protein from surimi processing rinse on gel properties and texture of tilapia surimi

Objective To explore the effects of 4 kinds of recovered water-soluble proteins on the gel properties and texture of tilapia surimi. Methods The protein recovered by the single sodium alginate flocculant, the protein recovered by the single chitosan flocculant and the protein recovered by sodium alginate-chitosan composite flocculant were mixed into tilapia surimi with 0%, 5%, 10%, 15% and 20% respectively to prepare fish intestine. The gel strength and texture profile analysis (TPA) parameters, including hardness, adhesiveness, chewiness, cohesiveness and springiness, were compared. Results The 4 kinds of recovered proteins had an adverse effect on the gel strength regardless of the amount of substitution. The protein recovered by the isoelectric point sedimentation method had the greatest influence on the gel strength, and the gel strength continuously decreased, reaching a minimum of 1708 g·mm. The incorporation of the protein recovered by the composite flocculant had the least effect on the strength of the original gel, and by replacing the 5% surimi, the gel strength reduced to 3833 g·mm. When the protein recovered by chitosan single flocculant was mixed with 5%, the surimi product was closest to the TPA parameter of the original surimi product, showing hardness of 2505 g, adhesiveness of 1788 g, chewiness of 192.3 mJ, and cohesiveness and springiness also did not show significant differences. Conclusion The final gel strength of these 4 recovered proteins in replacing the tilapia surimi with 5% of the added amount is within the acceptable linear range of the enterprise. Based on the gel strength and TPA parameters, the protein substitution recovered by chitosan single flocculant has the least influence, which can provide reference for the research and reuse technology development of surimi protein recovery.