漂洗对蓝圆鲹鱼糜凝胶特性的影响

Effects of rinsing on the gelation characteristics of Decapterus maruadsi surimi

中文关键词:  蓝圆鲹  鱼糜  漂洗  凝胶特性

英文关键词:Decapterus maruadsi  surimi  rinsing  gelation characteristics

中文摘要:

      目的 研究漂洗对蓝圆鲹鱼糜凝胶特性的影响。方法 以白度、持水性、pH、水分分布、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、微观结构和粘弹性等为评价指标, 分析了不同漂洗方法对蓝圆鲹鱼糜凝胶特性的影响。结果 娃哈哈纯净水和盐水漂洗均可提高蓝圆鲹鱼糜凝胶强度; 经1次娃哈哈纯净水漂洗和2次0.15% (m:m)盐水漂洗处理后, 凝胶白度、肌原纤维蛋白含量、不易流动水含量M21持水性均增加, 凝胶强度增强至7581.51 g·mm (P<0.05), 形成致密且平滑的凝胶网状结构; 动态流变学结果显示, 储能模量G’最大, 此时凝胶以弹性为主要特征。结论 经过1次娃哈哈纯净水漂洗和2次0.15% (m:m)盐水漂洗, 得到的蓝圆鲹鱼糜凝胶特性最佳。

英文摘要:

      Objective To study the effects of rinsing on the gelation characteristics of Decapterus maruadsi surimi. Methods The effects of different rinsing methods on the gelation characteristics of Decapterus maruadsi surimi were analyzed using whiteness, water-holding capacity, pH, moisture distribution, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, microstructure and viscoelasticity as evaluation indexes. Results Both Wahaha pure water and saline rinsing could improve the gel strength of Decapterus maruadsi surimi; after one Wahaha pure water rinse and two 0.15% (m:m) saline rinses, the gel whiteness, myofibrin protein content relative to each other and the immovable water content M21, water-holding capacity increased and the gel strength was enhanced to 7581.51 g·mm (P<0.05), forming a dense and smooth gel mesh structure. The dynamic rheology results showed that the energy storage modulus G’ was the largest and the gel was mainly elastic at this time. Conclusion After one rinse in Wahaha pure water and two rinses in 0.15% (m:m) saline, the best Decapterus maruadsi surimi gel properties are obtained.