超高压耦合热处理对鳙鱼鱼糜凝胶特性和水分迁移的影响

研究不同压力（100~500 MPa）耦合热处理（40 ℃/30 min，90 ℃/20 min）对鳙鱼（Aristichthys nobilis）鱼糜凝胶特性及水分迁移的影响，考察了不同处理条件下鳙鱼鱼糜的凝胶强度、持水性（WHC）、白度、质构、微观结构、SDS-PAGE电泳及水分迁移的变化，并进行相关性分析。研究发现，超高压耦合热处理能显著改善鳙鱼鱼糜的凝胶特性。超高压条件为300 MPa/15 min的压力耦合热处理（记为300PH）样品的凝胶强度和不易流动水单位质量峰面积（A22）显著性高于其他处理组（p<0.05）。与传统二段热处理样品相比，300PH样品的凝胶强度和WHC分别提高了88.40%、4.75%。与鱼糜凝胶的凝胶强度具有高度相关性的指标分别是破断强度、凹陷深度、硬度、弹性、胶着性、咀嚼性和A22。结合水单位质量峰面积（A21）与鱼糜凝胶强度具有中度相关性，这些表明300PH样品形成致密的凝胶网络结构，锁住更多结合水，限制不易流动水向自由水迁移，从而改善鱼糜凝胶的凝胶特性。该研究旨在为超高压技术鱼糜凝胶制品加工中的产业化应用、优质淡水鱼鱼糜制品的加工提供数据参考。

Effect of Ultra-high Pressure Coupled with Heat Treatment on the Gel Properties and Water Migration of Bighead Carp Surimi Gel

The effects of ultra-high pressure (100~500 MPa) coupled with heat treatment (40 °C/30 min, 90 °C/20 min) on the gel properties and water migration of bighead carp (Aristichthys nobilis) surimi were studied. The changes in gel strength, water-holding capacity (WHC), whiteness, texture, microstructure, SDS-PAGE, and water migration of bighead carp surimi gel under different treatment conditions were investigated, and the correlations of these indicators with gel strength were analyzed. The results show that ultra-high pressure treatment coupled with heat treatment significantly improves the gel properties of bighead carp surimi. The gel strength and unit mass peak area of immobile water (A22) of the gel after ultra-high pressure treatment at 300 MPa/15 min followed by heat treatment (denoted as 300PH) were significantly higher than those of the other treatment groups (p<0.05). The gel strength and WHC of the 300PH sample were higher by 88.40% and 4.75%, respectively, than those of the samples subjected to traditional two-stage heat treatment. The indicators that were highly correlated with the gel strength of surimi gel were breaking force, depression depth, hardness, springiness, cohesiveness, chewiness, and A22. The unit mass peak area of bound water (A21) was moderately correlated with the gel strength of surimi gel. This indicates that 300PH formed a dense gel network structure, locked more bound water, and restricted the migration of immobile water to free water, thereby improving the properties of surimi gel. This research aims to provide data reference for industrial application of ultra-high pressure in the processing of surimi gel products and high-quality freshwater fish surimi products.