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- 2018
凝胶化温度对大黄鱼鱼糜凝胶性质的影响
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Abstract:
考察了凝胶化温度对大黄鱼鱼糜凝胶特性的影响.结果显示，大黄鱼鱼糜的凝胶强度、硬度和咀嚼性等随着凝胶化温度的升高而逐渐降低，温度为35℃时最大，分别为787.26 g/cm2、1 870 N和1 309 mJ；（35~45）℃制备的鱼糜凝胶保水性较好；温度45℃时，鱼糜呈现的白度效果最好，为72.09；通过SDS-PAGE电泳、微观结构及傅立叶红外变换光谱结果可知，随着温度升高，MHC条带颜色逐渐变浅，鱼糜凝胶网络结构趋于错杂无序，凝胶热稳定性逐渐增强，其变性程度越大，鱼糜中蛋白分子内和分子间的氢键减弱.凝胶化温度为35℃制得的鱼糜凝胶产品功能特性较好.
In a study reported in this paper the effects of gelation temperature on the gelling properties of myofibrillar protein in large yellow croaker (Pseduosciaena croeca) were investigated. The results showed that the gel strength, hardness and chewiness of the large yellow croaker surimi decreased gradually with the increase in gelation temperature, being 787.26 g/cm, 1 870 N and 1 309 mJ, respectively, at 35℃. The water holding capacity of surimi gel prepared at 35-45℃ was good, with no significant difference (p>0.05). At 45℃, the whiteness of the surimi was the best (72.09). The results of SDS-PAGE electrophoresis, microstructure and Fourier transform infrared spectroscopy showed that the color of MHC bands became lighter with the increase of temperature, the network structure of the surimi gel tended to be disordered, and the thermal stability of the gel was gradually enhanced. The greater the degree of degeneration, the weaker the intramolecular and intermolecular hydrogen bonds in the surimi. In summary, the surimi gel product prepared at a gelation temperature of 35℃ had good functional properties
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