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。

Effect of Exogenous Additives on Gel Characteristics of Silverfish-Cod Fish Mixture

In this study, silver carp and cod were selected as main raw materials, potato starch, Glutamine transaminase (TGase) and egg white protein as the single factor. The composite surimi gel strength was used as the response value. Box-Behnken response surface test was used to optimize the performance of composite surimi gel. The optimum composite surimi gel properties were verified by texture analysis and scanning electron microscope. The results showed that the amount of silver carp and cod surimi in potato starch was 16%, Glutamine transaminase (TGase) added 0.4%, egg white protein added 6.0%, the gel strength of composite surimi was the largest. According to the formula (optimized process group), the masticatory, adhesive, breaking force and breaking distance of the composite chymotryme texture parameters were significantly higher than those of the common process group without adding exogenous substances (P<0.05). At the same time, the SEM of the composite surimi of the optimized process group showed that the gel structure was dense, the gel holes were small, it is proved that exogenous additives can improve the strength of composite surimi gel.