鳕鱼皮的添加对鱼糜凝胶特性及其蛋白质结构的影响

目的 研究添加黑线鳕鱼(Melanogrammusaeglefinus)皮对鱼糜凝胶特性和蛋白质结构的影响.方法 以傅里叶变换红外光谱法和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳技术的分析方法,探究黑线鳕鱼皮不同添加比率对鱼糜凝胶的凝胶强度、质构、持水性、pH和蛋白质分子组成及其二级结构的影响规律.结果 当鱼皮添加比率为5％...

Effects of Melanogrammusaeglefinus skin on gel properties and protein structure of surimi

Objective The gel properties and protein structure of surimi gel were studied by adding Melanogrammusaeglefinus skin. Methods The effect of haddock skin addition ratio on the gel strength, texture, water holding capacity, pH value, protein molecular composition and secondary structure of surimi gels were analyzed by using Fourier transform infrared spectroscopy and Sodium lauryl sulfate polyacrylamide gel electrophoresis. Results When the fish skin addition ratio was 5% , the gel strength and elasticity of the mixed gel did not decrease significantly, which were 2654.4 g·mm and 2.83 mm, while the hardness and water holding capacity decreased significantly to 22.83 N and 85.7%, respectively. The gel strength, texture and water holding capacity of surimi gel decreased with the increase of fish skin addition ratio. The fish skin addition ratio prevented the cross-linking of myosin heavy chain, at the same time, there was no significant change in gel protein sttucture of surimi gels. Conclusion In order to improve the utilization ratio of fish skin, the mixed surimi gel can be prepared by mixing fish skin appropriately with surimi. The ratio of fish skin to the mixed surimi gel should not exceed 5%.