两种鱼明胶-离子多糖复合体对带鱼鱼糜冻藏品质的影响

Effects of 2 kinds of fish gelatin-ionic polysaccharide complex on frozen storage characteristics of Trichiurus haumela surimi

中文关键词:  鱼糜  鱼明胶-离子多糖  凝胶特性  结构  冻藏

英文关键词:surimi  fish gelatin-anionic polysaccharide  gelling properties  structure  frozen storage

中文摘要:

      目的 探究鱼明胶-离子多糖(fish gelatin-anionic polysaccharide, FG-AP)复合体对带鱼鱼糜冻藏特性的影响。方法 以带鱼(Trichiurus lepturus)鱼糜为原料, 研究FG及FG-黄原胶(xanthan gum, XG)、FG-κ-卡拉胶(κ-carrageenan, κC)两种FG-AP对带鱼鱼糜凝胶的颜色、持水性、凝胶特性和胶体结构的影响。结果 添加FG、FG-XG和FG-κC复合体对带鱼鱼糜凝胶冻藏期间的持水性均有积极的改善作用, 即冻藏8周后, 持水性仍高于60%。质构分析表明, 加入FG和FG-AP复合体可显著提高鱼糜凝胶冻藏期间的凝胶强度(P<0.05)。电镜结果分析表明, 加入FG和FG-AP后, 鱼糜凝胶的网络结构较对照组更加致密, 其中FG-κC的网状结构更为致密, 且受冷冻储藏时间的影响较小。结论 综合色泽、持水性、质构和微观结构分析, FG和FG-AP可提高带鱼鱼糜凝胶的储藏特性影响, 其中FG-κC的作用效果更好。

英文摘要:

      Objective To investigate the effects of fish gelatin-anionic polysaccharide (FG-AP) complex on the freezing characteristics of Trichiurus haumela surimi. Methods Trichiurus haumela surimi was used as material, the effects of FG, FG-xanthan gum (XG) and FG-κ-carrageenan (κC) on the color, water holding capacity, gelling properties and structure of Trichiurus haumela surimi were studied. Results The results showed that the addition of FG and FG-AP complexes positively influenced the water holding capacity of surimi during the frozen storage period, and the water retention was still beyond 60% after 8 weeks of frozen storage. Textural analysis showed that the addition of FG and FG-AP complexes significantly increased the gel strength of surimi gel during frozen storage (P<0.05). The results of electron microscope analysis showed that the addition of FG and FG-AP made the surimi gel network denser than the original gel, and the network of FG-κC was densest, which was less affected by the frozen storage time. Conclusion Combined with the analysis results of color, water holding capacity, texture and micro-structure, FG and FG-AP complexes can improve the storage characteristics of surimi gel, and FG-κC has a better effect.