L-赖氨酸对低盐鱼糜凝胶特性的影响

为提高低盐鱼糜制品的品质,研究了L-赖氨酸(L-Lys)添加量对低盐鱼糜凝胶的质构、色泽、持水性、水分流动性和流变特性的影响。结果表明鱼糜凝胶强度随着L-Lys添加量的增加呈现先增加后降低的趋势,添加0.1% L-Lys能够使低盐鱼糜凝胶(1.0% NaCl)达到与对照鱼糜凝胶(2.5% NaCl)相当的凝胶强度;随着L-Lys添加量的增大,鱼糜凝胶的pH和持水性增大,而L-Lys添加量对鱼糜凝胶色泽的影响不显著;添加L-Lys使鱼糜凝胶不易流动水的比例提高,易流动水比例降低。动态流变结果表明,G'达到第一个峰值的温度随着L-Lys 添加量的增加而下降,且显著低于对照组(p<0.05);G'达到最低点的温度随着L-Lys 添加量的增加而增大,且显著高于对照组(p<0.05)。添加0.1% L-赖氨酸能够提高鱼糜制品的凝胶特性,为生产低盐鱼糜凝胶制品提供理论依据。

Effect of L-Lys on the Gel Properties of Low Sodium Surimi

In order to improving the quality of low sodium surimi,the effects of different amount of L-Lys on the texture,color,water holding capacity,moisture mobility and rheological properties of the low sodium surimi were investigated in this study. The results showed that the addition of L-Lys resulted in an initial increase followed by a decrease of the gel strength of the surimi gel,and the addition of 0.1% L-Lys enabled the low salt surimi gel(1.0% NaCl)to achieve comparable gel strength as the control surimi gel(2.5% NaCl). PH and water holding rate increased,while the color had no significant effect with the increase of L-Lys. The addition of L-Lys increased the ratio of immobilized water,while the free water decreased. The results of dynamic rheological properties showed that the temperature of G' reaching the first peak decreased with the increase of L-Lys,and was significantly lower than that of the control group(p<0.05). Meanwhile,the temperature of G' reaching the lowest point increased and was significantly higher than that of the control group(p<0.05). The addition of 0.1% L-Lys could improved the gel properties and provided a theoretical basis for the development of low sodium surimi.