电子束辐照对梅鱼鱼糜化学作用力、流变及其凝胶特性的影响

以梅鱼鱼糜为原料，采用不同剂量（0、1、3、5、7、9 kGy）电子束辐照前处理，通过测定鱼糜凝胶持水性、白度和质构指标，结合鱼糜和鱼糜凝胶化学作用力、鱼糜肌原纤维蛋白组成及其流变学指标，探究电子束辐照对鱼糜凝胶特性的影响及机理。结果表明：在梅鱼鱼糜热诱导凝胶过程中，鱼糜蛋白疏水作用力和二硫键是稳定凝胶结构的主要化学作用力，5 kGy处理组鱼糜所形成的鱼糜凝胶白度、持水性、质构等性能指标优于其他剂量组；与对照组鱼糜相比，5 kGy处理组鱼糜储能模量（G’）高，而损耗角正切（tan δ）低；在变温过程中，梅鱼鱼糜G’的变化分3 个阶段，当温度低于31 ℃时，随着温度的升高G’缓慢增加；31～43 ℃时，G’有所下降；当温度高于43 ℃时，随着温度的升高G’迅速上升，鱼糜形成鱼糜凝胶。结论：适宜剂量（5 kGy）电子束辐照前处理显著影响梅鱼鱼糜化学作用力和流变特性（P＜0.05），促进鱼糜凝胶形成，改善鱼糜品质。

Effect of Electron Beam Irradiation on Chemical Interactions,Rheological and Gel Properties of Collichthys lucidus Surimi

In this work, the effect of electron beam irradiation at different doses (0, 1, 3, 5, 7 and 9 kGy) on gel properties of Collichthys lucidus surimi was addressed and the underlying mechanism was elucidated. For this purpose, waterholding capacity (WHC), whiteness, texture, chemical interactions, myofibrillar protein composition and rheological properties of surimi samples were determined. The results indicated that hydrophobic force and disulphide bond played a major role in stabilizing heat-induced surimi gels. The whiteness, WHC, texture of surimi gels were better at 5 kGy than at other irradiation doses. Irradiation at 5 kGy resulted in higher storage modulus (G’) and lower loss tangent (tan δ) compared to the control group. G’ slowly increased with temperature up to 31 ℃, then slightly decreased with increasing temperature to 43 ℃ and finally increased rapidly again at temperatures higher than 43 ℃. As a result, surimi gels were formed. Finally, it is concluded that 5 kGy is the most suitable irradiation dose to induce gel formation and improve surimi quality due to its significant effect on chemical interactions and rheological properties of surimi (P < 0.05).