大豆分离蛋白、木薯淀粉与转谷氨酰胺酶组合对鲢鱼鱼糜凝胶品质的影响

探究了大豆分离蛋白、木薯淀粉及转谷氨酰胺酶对鲢鱼鱼糜制品的影响并确定最适添加量。结果表明,当大豆分离蛋白添加量6%,木薯淀粉添加量9%以及转谷氨酰胺酶添加量4U/g·蛋白时,能有效增加鱼糜的持水性,降低其蒸煮损失,且不会使鱼糜带有大豆分离蛋白的淡黄色,同时提高了鱼糜的凝胶强度,鲢鱼鱼糜制品各项指标较好。通过低场核磁共振和扫描电镜检测发现,未添加的对照组在6次冻融后凝胶结构完全被破坏,不易移动水峰面积(A_(23))下降了25%,试验组凝胶结构比较致密,A_(23)下降了11%,进一步验证了此配方组合对鱼糜在冻融循环过程中凝胶结构的稳定性具有保护作用。

Effect of combination of soy protein isolate, tapioca starch and transglutaminase on gel quality of carp surimi

The effects of soy protein isolate, tapioca starch and transglutaminase on the carp surimi products were investigated and the optimal addition amount was determined. It was found that when the addition amount of soy protein isolate was 6%, the amount of cassava starch 9% and the amount of transglutaminase added were 4 U/g·protein, the water retention capacity of the fish meal was effectively increased, and the cooking loss was reduced without causing The surimi has a light yellow color of soy protein isolate, and at the same time, it improves the gel strength of the surimi and obtains a good quality fish carp product; then it is found by low field nuclear magnetic resonance and scanning electron microscopy that it is not added. In the control group, the gel structure was completely destroyed after 6 freeze-thaw cycles, and the peak area of unmovable water A₂₃ decreased by 25%. The gel structure of the experimental group was still very dense, and A₂₃ decreased by 11%. It was further verified that this combination of formulas has a protective effect on the stability of the gel structure of the surimi during the freeze-thaw cycle.