鳜鱼下脚料酶解物对冷冻鳜鱼的保水作用

以鳜鱼鱼鳔和鱼皮、鱼骨为原料,研究其酶解产物对冷冻鳜鱼鱼肉的保水效果。通过浸泡增重率、解冻损失率、蒸煮损失率分析副产物酶解液对冷冻鳜鱼鱼肉水分流失的减缓程度。采用低场核磁共振分析仪、质构仪、扫描电镜分别测定鱼肉冻藏后的水分结合状态、质构特性及微观结构,分析副产物酶解液及复配食盐对鳜鱼鱼肉持水性的影响。结果表明:鳜鱼鱼鳔酶解液+2.5%食盐组对减缓冷冻鳜鱼解冻损失率和蒸煮损失率的下降有明显抑制效果,对冷冻鳜鱼的质构特性,如硬度、弹性和咀嚼性的保护效果显著,且鳜鱼鱼肉中可移动水(T22)积分面积显著大于空白组(P<0.05),肌纤维结构中截留的水分多,水分的整体流动性减弱。微观结构验证该组合处理的冷冻鳜鱼肌纤维坚挺,肌肉间空隙较小,结构完整。鳜鱼鱼鳔酶解液与2.5%食盐复配浸泡处理有利于冷冻鳜鱼品质的保持,可为开发新型无磷保水剂提供理论依据。

The Water Binding Capacity of Frozen Mandarin Fish with By-products Hydrolysates

The enzymatic hydrolysates from the mandarin fish swim bladder,skin and bones was used for water retention on frozen mandarin fish.The degree of moisture loss slowed by the by-products hydrolysates on frozen mandarin fish was analyzed through soaking weight gain,defrosting loss rate and cooking loss rate.Using low field nuclear magnetic resonance spectrometer,texture analyzer,scanning electron microscopy(SEM),the water binding status,texture characteristics and microstructure were measured respectively,to clarify the effect of by-products hydrolysates with salt on water binding capacity.The results showed that:the hydrolysates of swim bladder with 2.5%salt solution was effective in alleviating the defrosting loss rate of frozen mandarin fish and the decrease of cooking loss rate.The protective effect on frozen mandarin fish texture was remarkable.The integral area of movable water(T22)in mandarin fish is significantly larger than that in the blank group(P<0.05),and also,the amount of intercept water in the muscle fiber was more than before treatment,which meant the overall fluidity weakened.The microstructure validates that the combined treatment of swim bladder hydrolysates with salt on frozen mandarin fish has a complete structure with strong muscle fibers and small gaps.Therefore,the quality of frozen mandarin fish can be maintained by the treatment of swim bladder hydrolysates with 2.5%salt solution,which can provide a theoretical basis for the development of a new type of phosphorus free water-retaining agent.