3种改性纤维素对低盐鱼糜-蟹肉混合凝胶品质的影响

Effects of 3 kinds of modified celluloses on the quality of low salt surimi-crab meat mixed gels

中文关键词:  改性纤维素  低盐  鱼糜  蟹肉  混合凝胶

英文关键词:modified celluloses  low salt  surimi  crab meat  mixed gel

中文摘要:

      目的 研究不同添加量(0.2%、0.4%、0.6%、0.8%、1.0%)的微晶纤维素(microcrystalline cellulose, MCC)、甲基纤维素(methyl cellulose, MC)和羟丙基甲基纤维素(hydroxypropyl methyl cellulose, HPMC) 3种改性纤维素对低盐鱼糜-蟹肉混合凝胶品质的影响。方法 以白鲢鱼糜和性早熟中华绒螯肉为原料制备混合凝胶, 用物性仪、离心法以及色差仪测定混合凝胶的凝胶强度、持水性和白度, 并通过傅里叶红外光谱、化学作用力、总巯基含量以及扫描电镜分析原因。结果 低盐鱼糜-蟹肉混合凝胶添加0.2% MCC时, 凝胶品质更好。凝胶强度、持水力得到了提高, 白度也得到了改善。同时α-螺旋结构展开, β-折叠结构形成, 疏水作用力增大, 总巯基含量降低, 二硫键含量升高, 微观结构变得更加有规律, 有利于混合凝胶网络结构进一步形成。结论 添加0.2%的MCC可以有效改善低盐鱼糜-蟹肉混合凝胶品质。

英文摘要:

      Objective To study the effects of microcrystalline cellulose (MCC), methyl cellulose (MC) and hydroxypropyl methyl cellulose (HPMC) with different addition levels (0.2%, 0.4%, 0.6%, 0.8%, 1.0%) on the quality of low salt surimi-crab meat mixed gel. Methods Mixed gel was prepared by silver carp surimi and precocious Chinese mitten crab meat. The gel strength, water holding capacity and whiteness of the mixed gel were determined by physical property meter, centrifugation method and colorimeter, and the cause was analyzed by Fourier infrared spectrum, chemical force, total sulfhydryl content and scanning electron microscopy. Results The quality of low salt surimi-crab mixed gel was better when 0.2% MCC was added. The strength and water holding capacity of gel were improved, and the whiteness was also improved. Meanwhile, the α-helix structure was unfolded and the β-sheet content was formed, the hydrophobic force was increased, the total sulfhydryl content was decreased and the disulfide bond content was increased, the microstructure became more regular. The network structure of the mixed gel was better for forming. Conclusion Therefore, adding 0.2% MCC can effectively improve the quality of low salt surimi-crab meat mixed gel.