羊血浆蛋白对高温杀菌鱼糜制品凝胶特性的影响

为改善高温杀菌鱼糜制品的品质,研究羊血浆蛋白对121℃处理鱼糜制品凝胶特性的影响。以白鲢鱼糜为原料,测定羊血浆蛋白的添加对鱼糜凝胶质构特性、凝胶强度、持水性、折叠性、白度和流变特性的影响,并通过测定分子间作用力和溶解率的变化探究其影响机制。结果表明,与对照组相比,随着羊血浆蛋白的添加,高温处理鱼糜制品的硬度、弹性、胶粘性和咀嚼性显著增大(P<0.05),持水性显著增强(P<0.05),折叠性能增强,白度降低。当添加量为2%时,鱼糜制品的凝胶强度增加了92.88%。分子间作用力和溶解率分析显示,添加羊血浆蛋白能够提高体系氢键和非二硫共价键含量,从而改善高温处理鱼糜制品凝胶品质。

Effect of Sheep Plasma Protein on Gel Characteristics of High-temperature Sterilization Surimi Products

To improve the quality of high-temperature sterilization surimi products,the effect of sheep plasma protein on gel characteristics of 121℃ treated surimi products was studied. Taking silver carp surimi as raw material,the effects of sheep plasma protein on the textural characteristics,gel strength,water holding capacity,folding property,whiteness and rheological properties of surimi gel were determined,and the changes of the dissolution rate and intermolecular forces were determined to investigate the influence mechanism. The results showed that,compared with the control group,with the addition of sheep plasma protein,the hardness,elasticity,stickiness and chewiness of gels of high-temperature treated surimi increased significantly(P<0.05),water holding capacity strengthened significantly(P<0.05). With the contents of sheep plasma protein increasing,folding performance increased,while the whiteness decreased. When the amount of addition was 2%,the gel strength of surimi products increased by 92.88%.The results of intermolecular interaction and solubility showed that the addition of sheep plasma protein could improve the hydrogen bond and non-disulfide covalent bond contents in the gel system,thus improving the gel quality of high-temperature treated surimi products.