3种鱼糜蛋白质特性及油炸特性比较

目的：探究3种鱼糜的蛋白质特性及其油炸特性。方法：以草鱼、鲢鱼和巴沙鱼为原料，通过测定孔隙率、硬度和吸水性等指标表征鱼糜的油炸特性，测定鱼糜的动态流变学性质、泡沫稳定性和SDS-PAGE探究其影响机制。结果：相较于草鱼鱼丸和鲢鱼鱼丸，巴沙鱼鱼丸组织疏松，孔洞大，孔隙率最高，且硬度最低，吸水率最高。巴沙鱼鱼糜的凝胶强度远大于鲢鱼鱼糜和草鱼鱼糜，且草鱼、鲢鱼和巴沙鱼鱼糜的泡沫稳定性分别为63.0%，27.7%，82.0%。SDS-PAGE凝胶电泳结果表明巴沙鱼鱼糜的肌动蛋白和肌球蛋白含量较高。结论：巴沙鱼鱼糜含有较高的肌动蛋白和肌球蛋白，是提高鱼糜凝胶强度和泡沫稳定性的关键因素之一，最终影响鱼糜的油炸特性。

Comparative study on protein and frying characteristics of three surimi

Objective:The objective of this study isto investigatethe protein and frying characteristics of grass carp, silver carp and pangasius fish surimi. Methods:The frying characteristics of surimi were characterized by measuring porosity, hardness, and water absorption rate, and the dynamic rheological properties, foam stability and SDS-PAGE of surimi were measured to explore its influencing mechanism. Results:Compared with grass carp fish balls and silver carp fish balls, pangasius fish balls had loose tissue, large pores, highest porosity, lowest hardness, and highest water absorption rate. In addition, the gel strength of pasteurized fish surimi was much higher than that of silver carp and grass carp surimi. The foam stability of grass carp, silver carp and pasteurized fish surimi was 63.0%, 27.7% and 82.0%, respectively. SDS-PAGE analysis showed that the protein composition of pangasius surimi has a higher content of actin and myosin. Conclusion:Thepangasius surimi contains high content of actin and myosin, which is one of the key factors to improve the gel strength and foam stability of surimi, eventually affecting the fried characteristics of surimi.