破碎方式对白鲢鱼糜凝胶结构的影响

与斩拌方式对比,研究搅拌方式对鱼糜制品凝胶特性的影响。结果表明,搅拌破碎使白鲢鱼糜的凝胶强度及持水力增加,提高了硬度、黏附性、胶黏性和咀嚼性,但是对白度无明显影响。在2%和3%盐添加量的条件下,搅拌破碎对鱼糜制品的质构改善效果显著,凝胶强度分别提高了70.2%,66.7%。根据鱼糜的盐溶蛋白、肌动球蛋白的活性巯基含量、化学作用力和浊度结果可知,搅拌破碎可以增加活性巯基含量,使得更多的巯基氧化成二硫键,提高疏水相互作用,促进蛋白分子间的聚集,浊度增加,三维凝胶网络结构更致密。

Effect of different broken methods on gel structure of silver carpsurimi

Compared with chopping method, the effect of stirring method on the gel properties of surimi products was studied. The results showed that this method of stirring-broken method increased the gel strength and water holding capacity of silver carp surimi, increased the hardness, adhesiveness, adhesiveness and chewiness, but had no effect on the whiteness. Under the conditions of 2% and 3% of salt addition, this kind of stirring-broken method had a significant effect on texture improvement of the surimi product, with the gel strength increasing by 70.2% and 66.7% respectively. The results of the content of salt-soluble protein, active sulfhydryl group, chemical reaction and turbidity of actomyosin showed that stirring-broken method increased the content of active sulfhydryl group, so that more sulfhydryl group oxidationed into disulfide bond to improve hydrophobic interactions, promoting the aggregation of protein molecules, resulting in increased turbidity of actomyosin, making the three-dimensional gel network more compact.