鱼糜对方便鱼肉粉丝品质的影响

通过对不同鱼糜含量的方便鱼肉粉丝的品质测定和电镜分析,以及对不同鱼糜的特性和方便鱼肉粉丝品质的相关性分析,研究了鱼糜含量和鱼糜特性对方便鱼肉粉丝品质的影响.结果表明:鱼糜含量越高,方便鱼肉粉丝中的蛋白质网络结构就越结实,方便鱼肉粉丝的复水性就越差,弹性和硬度就越大;鱼糜中的蛋白质、水溶胜蛋白质和不溶f生蛋白质含量对方便鱼肉粉丝品质的影响较小,而鱼糜的盐溶性蛋白质含量和凝胶强度对方便鱼肉粉丝复水性和硬度的影响显著(P<0.05),对方便鱼肉粉丝弹性的影响极显著(P<0.01).随着鱼糜的盐:溶性蛋白质含量和凝胶强度的增大,方便鱼肉粉丝的复水性变差,但弹性和硬度显著增大.     

内酯鱼肉豆腐的凝胶特性及感官品质研究

选用养殖量大、价值低的鲢鱼为原料,研究葡萄糖酸内酯(GDL)添加量、鱼蛋白质浓度以及盐添加量对内酯鱼肉豆腐凝胶特性和感官品质的影响。结果表明,鱼肉内酯豆腐的凝胶强度随蛋白质浓度和盐添加量的增加而显著增强;GDL添加量对内酯鱼肉豆腐的质构和感官品质影响显著,当GDL浓度低于0.07 g/g蛋白质时鱼肉蛋白不能形成良好的质构;在鱼肉蛋白浓度为0.9%,GDL添加量为0.10 g/g蛋白质,盐添加量为1.5%时,鱼豆腐有较好的感官品质。     

盐、碱的添加对面条品质的影响

阐述了面团中添加盐、碱对面条品质产生的影响,包括流变学特性、面筋网络结构、二硫键含量以及外观。并提出了在盐、碱面条研究中存在的问题。     

淡水鱼肉蛋白质组成及其在鱼糜制品加工中的变化

本文通过鱼肉蛋白质组成、鱼糜凝胶特性的测定及SDS-PAGE凝胶电泳,研究了鲢、鳙、草、鲫四种淡水鱼鱼糜凝胶特性及其凝胶形成过程中蛋白质组成的变化。四种淡水鱼肉粗蛋白质含量基本相同,但凝胶特性存在明显差异,其原因是四种淡水鱼肉的盐溶性蛋白含量不同。在鱼糜制品加工过程中,盐溶性蛋白质、水溶性蛋白的比例逐渐下降,而不溶性蛋白比例逐渐上升。弹性凝胶体的形成始于盐擂阶段,主要形成于低温凝胶化阶段。SDS-PAGE凝胶电泳图谱显示,肌球蛋白重链的量在鱼糜凝胶形成过程中明显减少,而肌球蛋白轻链和肌动蛋白的量几乎未发生变化。肌球蛋白重链在内源转谷氨酰胺酶作用下,发生分子间或分子内的ε-(γ-Glu)-Lys共价交联,形成了网络状的不溶性蛋白。     

臭氧漂洗过程中鱼肉组分溶出及其对鱼糜品质的影响

采用清水和臭氧水分别漂洗白鲢鱼3次,测定3次漂洗液中鱼肉组分含量及漂洗后白鲢鱼糜气味特征和品质特性等参数,研究臭氧漂洗过程中鱼肉组分的溶出及其对鱼糜品质的影响。结果显示,脂肪、灰分、盐溶性蛋白及水溶性蛋白在一次臭氧漂洗时溶出量远高于二次、三次漂洗（P＜0.05）,脂肪及灰分在臭氧中的溶出量大于清水（P＜0.05）,水溶性蛋白及盐溶性蛋白的溶出量则少于清水漂洗（P＜0.05）。SDS-PAGE电泳结果表明,漂洗过程中溶出的主要是水溶性蛋白。一次漂洗后鱼糜凝胶强度最大（P＜0.05）,凝胶白度随漂洗次数的增加而增加。电子鼻检测结果表明,臭氧漂洗去除土腥味能力与清水漂洗相当（P＞0.05）,而臭氧漂洗次数增加会加剧哈喇味。相关性分析表明：凝胶的破断力、破断距离、凝胶强度、白度与漂洗溶出组分的盐溶性蛋白、水溶性蛋白含量具有显著的相关性。漂洗过程中蛋白质组分的溶出影响鱼糜品质,臭氧漂洗减少盐溶性蛋白溶出,提高鱼糜中盐溶性蛋白含量,有利于提升鱼糜凝胶品质。     

竹笋膳食纤维对猪肉盐溶性蛋白热诱导凝胶特性的影响

通过提取猪肉盐溶性蛋白,添加不同比例（0%、1%、2%、3%、4%（猪肉盐溶性蛋白为100 g添加竹笋膳食纤维））的竹笋膳食纤维,应用质构仪、流变仪、低场核磁共振成像分析仪和扫描电镜测定分析竹笋膳食纤维-猪肉盐溶性蛋白形成的凝胶体系的凝胶强度、动态流变学特性、保水性、水分分布和微观结构,研究竹笋膳食纤维对凝胶体系的凝胶特性和保水性的影响。结果发现：添加竹笋膳食纤维显著增强凝胶体系的凝胶强度（P＜0.05）,当添加量为3%时,凝胶强度最高;随着竹笋膳食纤维添加量增加,猪肉盐溶性蛋白体系的储能模量（G’）和损失模量（G”）明显增加,凝胶体系的蒸煮损失和离心损失显著降低（P＜0.05）;低场核磁显示竹笋膳食纤维的添加显著提高了不易流动水的相对百分比并且降低了其弛豫时间T2（P＜0.05）;扫描电镜观察发现竹笋膳食纤维增加了凝胶体系的三维网络结构致密度和均一度。结果显示竹笋膳食纤维能够明显改善猪肉盐溶性蛋白的凝胶功能特性,在肉制品加工中有广阔的应用前景。     

基于不同提取方法的鮰鱼皮胶原蛋白理化性质的比较研究

本实验以鮰鱼皮为原料,将碱法、盐法、热水法、酸法与酶法提取的胶原蛋白进行理化性质的比较,通过对不同胶原蛋白的氨基酸组成、紫外光谱、傅里叶红外光谱、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（sodiumdodecyl sulfate-polyacrylamide gelelectrophoresis,SDS-PAGE）、热变性温度、扫描电子显微镜图像以及流变学特性的研究,从分子结构到微观结构对胶原蛋白进行全面解析和比较。结果表明：5 种方法提取的胶原蛋白的紫外光谱与红外光谱都较为相似,为典型的胶原蛋白;碱法、热水法、盐法、酸法和酶法提取的胶原蛋白热变性温度分别为63.21、71.70、49.49、29.8、22 ℃;SDS-PAGE结果显示酸法、酶法、热水法提取的胶原蛋白均属于Ⅰ型胶原蛋白,且较好地保留了蛋白的结构;高效液相色谱显示碱法与盐法提取的胶原蛋白为多肽的形式;通过流变学特性研究发现,热水法提取的胶原蛋白凝胶稳定性最高。由此可见,不同的提取方法对胶原蛋白的氨基酸组成、流变性质、热变性温度以及微观结构均有不同的影响。     

牛皮胶原蛋白在牛肉饼中的抗冻特性评价

为减少牛肉制品在冻藏中的水分流失和蛋白质变性问题,该研究将2%、4%、6%和8%（质量分数）的牛皮胶原蛋白加入至牛肉饼中（处理组）,以不加入牛皮胶原蛋白的牛肉饼作为对照组,通过测定其在7 d的短期冷冻贮藏、30 d的长期贮藏和2、4和6次冻融循环贮藏后的解冻损失率、pH值、色泽、盐溶性蛋白溶解量、盐溶性蛋白凝胶保水性和Ca²⁺-腺苷三磷酸酶（adenosine triphosphatase, ATPase）活性,探索牛皮胶原蛋白作为抗冻保护剂对贮藏期间冷冻牛肉饼品质的影响。结果表明,随着贮藏时间的延长,对照组的解冻损失率呈上升趋势;pH值、色泽、盐溶性蛋白溶解量、盐溶性蛋白凝胶保水性和Ca²⁺-ATPase活性呈下降趋势。加入牛皮胶原蛋白的处理组的解冻损失率下降显著（P<0.05）,6%的添加量最高可上升15.74%;pH值、色泽变化不显著;盐溶性蛋白溶解量、盐溶性蛋白凝胶保水性和Ca²⁺-ATPase活性均有所上升,且6%添加量下的处理组最高上升25.79%、34.95%和25.71%。研究表明,牛皮胶原蛋白可以...     

镜鲤鱼鱼糜肠发酵过程中品质特性及凝胶特性的变化

以镜鲤鱼鱼糜为主要发酵原料,戊糖片球菌为发酵菌株,研究发酵过程中镜鲤鱼鱼糜肠品质特性和凝胶特性的变化。通过对镜鲤鱼鱼糜肠的pH、酸度、颜色、弛豫时间等理化特性研究,确定了镜鲤鱼鱼糜肠在25℃发酵48 h有很好的品质特性;且镜鲤鱼鱼糜肠发酵48 h后可形成致密的凝胶结构,凝胶强度高达972.73 g×cm。镜鲤鱼鱼糜在肠发酵过程中,蛋白的氢键、离子键断裂数量显著(p0.05),由开始发酵时的34.47%和22.26%分别下降到8.67%和4.19%;而疏水作用、二硫键及非二硫键含量随发酵时间延长而显著(p0.05)上升,凝胶强度也随之增强,二硫键由最初的5.93μmol/g升至11.93μmol/g。因此,发酵过程有利于诱导鱼糜蛋白凝胶形成,疏水作用维系发酵前期鱼糜蛋白间的作用力,二硫键以及非二硫共价键是维系发酵过程后期蛋白三维立体网络凝胶的作用力。     

马面鱼皮胶原蛋白的提取及其特性研究

目的:从马面鱼皮中提取酸溶性胶原蛋白,并对其理化性质进行研究,为马面鱼皮的开发利用提供一定理论依据。方法:通过氨基酸分析、UV、FTIR及SDS-PAGE凝胶电泳初步探讨了酸溶性胶原蛋白的结构特征;同时对酸溶性胶原蛋白的等电点、热变性温度、热收缩温度及溶解性进行了研究。结果:氨基酸分析发现,马面鱼皮酸溶性胶原蛋白中甘氨酸含量为24.12%,羟脯氨酸含量为9.31%;每1 000个总氨基酸残基中,甘氨酸为349个,羟脯氨酸70个,未检测到色氨酸、半胱氨酸。UV光谱显示酸溶性胶原蛋白在210 nm波长处有最大吸收。FTIR光谱表明酸溶性胶原蛋白有特殊的三螺旋结构。SDS-PAGE显示酸溶性胶原蛋白有2条α链,1条β链和1条γ链;酸溶性胶原蛋白的等电点为5.70,热变性温度和热收缩温度分别为34.99℃和84.59℃。溶解性结果表明酸溶性胶原蛋白易溶于0.5 mol/L乙酸溶液,Na Cl含量1%~3%时溶解性稳定,之后随Na Cl含量增加,溶解性迅速下降。结论:马面鱼皮酸溶性胶原蛋白具有典型的Ⅰ型胶原蛋白特征,热稳定性较好,不同介质和盐含量对酸溶性胶原蛋白溶解度有很大影响。     

New Approach to Improve the Quality of Minced Fish Products from Freeze-Thawed Cod and Mackerel

To improve the quality of minced fish products, various reductants, e.g. mercaptoethanol, cysteine, tannic acid, sodium bisulfite, and ascorbic acid were used in surimi process. It was found that 0.08–0.10% mercaptoethanol, cysteine, and sodium bisulfite were the most effective in recovering the reactive -SH group, and increasing the actomyosin extractability and quality of kamaboko from frozen cod and mackerel. The addition of reducing agents during surimi processing recovered the reactive SH group and subsequently increased the gelation of freeze-thawed fish meat. This suggests that the formation of disulfide bond is of importance in gelation of minced fish products. The addition of oxidants during processing into final product from the surimi with reducing agents made the gel-strength of product higher than that of samples without oxidants. This proves the importance of disulfide bond in gelation of minced fish products.     

我国淡水鱼鱼糜的研究情况

较详细的介绍了我国淡水鱼鱼糜的稳定性、凝胶性、凝胶影响因素等方面的研究情况 ,对淡水鱼糜及其制品在我国的发展提出了一些建议     

鱼类加工副产物的食用化及其在鱼肉重组制品中的应用

在鱼类加工过程中会产生大量的副产物,其中具有多种生物活性物质,如胶原蛋白、明胶、甲壳素、脂肪酶、蛋白酶及生物活性多肽等。本文介绍了鱼类加工副产物的营养保健功能和风味特征,列举了常见副产物的基本营养成分和氨基酸组成,并系统归纳了具体副产物中含有的生物活性成分,同时概括了鱼肉重组制品的分类及其重组技术,综述了副产物在鱼肉重组制品中的应用现状,并结合实际展望了鱼类加工副产物的发展与应用前景。以期为高效利用鱼类加工产生的副产物提供借鉴,并为其进一步开发利用提供有益参考。     

Use of microbial transglutaminase and sodium alginate in the preparation of restructured fish models using cold gelation: Effect of frozen storage

Changes in physicochemical properties of raw-appearing restructured models made from hake (Merluccius capensis) muscle, using cold gelation technology by addition of sodium alginate and microbial transglutaminase (MTGase), were studied during frozen storage at ? 15 °C.Among the more interesting results, addition of MTGase produced more protein aggregation in models processed by muscle homogenization and thus the protein network that formed in the gel was better than in samples with added sodium alginate. All samples presented enhanced changes in mechanical properties such as gel strength in the course of frozen storage. The protein network that formed was better organized as shown by the ultrastructure analysis and by protein aggregation data from the beginning of storage, and as a result Water Binding Capacity was greater in restructured models processed by muscle homogenization. Some of the models studied presented lipid oxidation during frozen storage, slightly more in the ones with MTGase added.Industrial RelevanceThe industrial relevance of the present work is to establish bases for using fish fillet trimmings and minced muscle to prepare restructured products that can be commercialized in a raw state and that could also support frozen storage in order to prolong the self-life in the market. The models studied here are not final products but the base with which to prepare them. One possibility of them is to process this kind of products with technologies normally used in whole fish muscle such as smoked fish fillets, carpaccios or marinated products. In addition, these raw restructured products can be commercialized to be cooked as a normal fresh fish fillet or pieces of fillet in a variety of preparations, and also products that contain a high amount of salt. Samples elaborated by binding larger muscle fragments imitate well the original fibrousness of the muscle so that it could be used to elaborate products similar to hamburgers or others that will be fried in batter.     

Using Salt and Microbial Transglutaminase as Binding Agents in Restructured Fish Products Resembling Hams

ABSTRACT: Restructured products were obtained from fish paste of silver carp ( Hypophthalmichthys molitrix ) by massaging and cooking in ham presses. Assayed were 3 levels of salt (0 as control, 1, or 2%) and 3 levels of microbial transglutaminase (MTGase). Changes on solubility of pastes, mechanical properties, WHC, and SDS-PAGE of the cooked product were evaluated. MTGase needed the addition of NaCl to improve the mechanical properties of these restructured products. Better textural properties were obtained with 2% NaCl. Adding 0.3% of MTGase and 1% NaCl obtained a low-salt, homogenous restructured meat block with 2773 g hardness, 29106 g/cm gel strength, 0.233 cohesiveness, and 11.6% extracted water.     

TEXTURE PROFILE ANALYSIS AND COMPOSITION OF A MINCED CATFISH PRODUCT1

Texture Profile Analysis of minced catfish products indicated that minced proteins from the belly flap meat have excellent functional properties to form gels or restructured products. Belly flap meat is considered a low‐value trimming, with about 16.9% protein and 11.2% total lipid. Washing of minced catfish trimmings increased the moisture content from 71.5% to 77.9% while reducing mechanical hardness (19.1 N to 11.9 N), chewiness index (14.2 N to 8.83 N) and shear energy (0.82 J to 0.51 J). No significant changes were found in cohesiveness, resilience, and springiness of the minced fish after washing or the addition of 3.3% (v/w) of 4% starch solution. Washing of minced fish reduced the total lipid content from 9.82% to 4.39%. Overall, washed minced channel catfish belly flap meat had functional characteristics that enabled its proteins to be formed and restructured. Products made from minced catfish had acceptable textural characteristics.     

斩拌时间和凝胶化时间对微波熟制鱼饼品质的影响

以冷冻鱼糜为原料,采用微波加热工艺制作鱼饼,研究斩拌时间和凝胶化处理时间对微波熟制鱼饼品质的影响。结果表明：斩拌时间对鱼饼的凝胶特性、质构、持水性、白度和感官品质均有极显著影响（P＜0.01）;随着斩拌时间的延长,鱼饼的破断力、凹陷深度、凝胶强度、弹性、内聚性、咀嚼性和感官评分呈现先增大后减小趋势,白度呈上升趋势,持水性呈先下降后上升再下降趋势;凝胶化处理时间对鱼饼弹性影响不显著（P＞0.05）,但对鱼饼的凝胶特性、硬度、咀嚼性、内聚性、持水性、白度和感官评分有极显著影响（P＜0.01）;凝胶化处理20 min显著改善了鱼饼品质,此时鱼饼的破断力、凹陷深度、硬度、弹性、咀嚼性、白度和感官评分均达到最大值,相比未进行凝胶化处理时分别增加86.92%、38.67%、37.05%、6.94%、43.07%、3.41%和14.65%;正交试验结果表明,鱼饼的最佳斩拌和凝胶化处理工艺为斩拌6 min,凝胶化处理20 min,此条件下鱼饼的凝胶强度为2 157.53 g·mm,白度为79.72,感官评分为8.66 分。     

Negative Roles of Salt in Gelation Properties of Fish Protein Isolate

ABSTRACT: Salt effect on gelling properties of fish protein isolate (FPI) prepared by acid‐ and alkali‐aided extraction was investigated. Acid‐ or alkali‐extracted FPI formed significantly better gel texture with 0% NaCl than with 3% NaCl. Texture properties of acid‐ or alkali‐extracted FPI decreased as NaCl content increased, especially at 2% to 3% salt. Contrarily, salt significantly promoted texture qualities of conventional surimi gels. The effect was highlighted when they were subjected to low temperature setting. The myofibrillar proteins in FPI were not solubilized when NaCl was added, perhaps due to protein aggregation caused by acid or alkali extraction. FPI solubility, however, was not closely related to their texture properties. Cold setting did not promote texture properties of FPI gels as much as conventional surimi gels. Acid‐extracted gels gave the best color properties.     

影响鱼糜制品因素的研究

研究了影响白鲢鱼糜凝胶质构的淀粉、食盐、水及加热条件等因素,得出淀粉、食盐和水添加量的建议值,通过加热条件的讨论,提出鱼糜凝胶形成过程的模型。