罗非鱼与海水鱼制备混合鱼糜的凝胶特性研究

通过研究罗非鱼、五种海水鱼(海鲈鱼、黄花鱼、金鲳鱼、红三鱼、马鲛鱼)、鸢乌贼鱼糜的凝胶特性,筛选凝胶特性强的鱼糜与罗非鱼鱼糜复配,以提高罗非鱼混合鱼糜的凝胶特性。通过比较五种海水鱼和鸢乌贼鱼糜的凝胶特性(凝胶强度,白度,盐溶性蛋白含量,巯基含量),得到海鲈鱼的凝胶特性较好,凝胶强度为4569.27 g·mm,盐溶性蛋白含量为48.17 mg/mL。将海鲈鱼与罗非鱼混合,当海鲈鱼添加量为25%时,混合鱼糜的凝胶强度、盐溶性蛋白含量、白度分别为2585.10 g·mm、29.73 mg/mL、72.62%,比单一的罗非鱼鱼糜分别提高了27.3%、63.8%、5.2%,而巯基含量无显著影响。因此,添加25%海鲈鱼能够较大程度地提高罗非鱼鱼糜的凝胶特性,为罗非鱼混合鱼糜制品的开发奠定了基础。

Research on gel properties of tilapia and sea fish mixed surimi

By researching the gel properties of tilapia surimi,five kinds of sea surimi(sea bass,yellow croaker,golden pompano,red fish,mackerel)and kite cuttlefish surimi to screen the surimi that had great gel properties,then complexing it with tilapia surimi to improve the gel properties of tilapia mixed surimi. Comparing the gel properties(gel strength,whiteness,salt soluble protein content,sulfydryl content)of five kinds of sea surimi and kite cuttlefish surimi,the sea bass surimi had better gel properties,which had 4569.27 g·mm of gel strength and 48.17 mg/mL of the content of salt soluble protein. Mixing sea bass and tilapia,when adding 25% of sea bass,the gel strength,content of salt soluble protein,whiteness of mixed surimi were 2585.10 g·mm,29.73 mg/mL,72.62%,comparing with the single tilapia surimi,that were improved by the percentage of 27.3%,63.8%,5.2%,but the sulfydryl content had no significant effect. Therefore,the addition of 25% sea bass can greatly improve the gel properties of tilapia surimi,which laid a foundation for the development of the tilapia mixed surimi products.