作　　者： (马瑶兰）; (熊善柏）; (尹涛）; (尤娟）; (胡杨）;

机构地区： 华中农业大学食品科学技术学院、国家大宗淡水鱼加工技术研发分中心（武汉）,湖北武汉430070

出　　处： 《现代食品科技》 2017年第8期182-187,共6页

摘　　要： 以冷冻白鲢鱼糜为原料,研究真空斩拌(-0.06 MPa)条件下氯化钠浓度对白鲢鱼糜质量特性的影响,以期为真空斩拌技术在鱼糜制品加工中的应用提供理论依据。与常压斩拌相比,真空斩拌后的鱼糜蛋白的表面疏水性显著增加(p<0.05),二硫键含量降低(p<0.05),气泡的数量减少、直径减小;鱼糜凝胶的破断力和破断距离增加(p<0.05),持水性增加(p<0.05),而白度值降低(p<0.05)。在真空和常压斩拌条件下,随着氯化钠浓度的增加,斩拌后的鱼糜蛋白质的表面疏水性和二硫键含量显著增加(p<0.05),起泡性显著增强;制备的鱼糜凝胶的破断力和破断距离,随着氯化钠浓度的增加而显著增加(p<0.05),浓度超过1%后显著降低(p<0.05),持水性随着氯化钠浓度的增加显著增加(p<0.05)。常压斩拌条件下,鱼糜凝胶白度值随着氯化钠浓度的增加而显著增加(p<0.05)。而在真空斩拌条件下白度值逐渐降低(p<0.05)。 Frozen silver carp surimi was used as the raw material to study the effects of sodium chloride concentration on its quality characteristics when prepared under vacuum chopping（-0.06 MPa）. Compared with samples prepared under atmospheric chopping, the surimi protein prepared under vacuum chopping had a significantly increased surface hydrophobicity（p〈0.05）, a decreased disulfide bond content（p〈0.05）, and decreased number and diameter of bubbles; the breaking force, penetration distance, and water-holding capacity of surimi gel increased（p〈0.05）, while whiteness decreased（p〈0.05）. Under atmospheric chopping and vacuum chopping, as sodium chloride concentration increased, the surface hydrophobicity, disulfide bond content, and foamability of surimi protein increased significantly（p〈0.05）. The breaking force and penetration distance of surimi gel increased with increasing sodium chloride concentration and then decreased significantly when the sodium chloride concentration was higher than 1%（p〈0.05）. The water-holding capacity increased significantly with increasing sodium chloride concentration（p〈0.05）. With increasing sodium chloride concentration, the whiteness values of surimi gel increased significantly and decreased gradually under atmospheric chopping（p〈0.05） and vacuum chopping（p〈0.05）, respectively.

关 键 词： 真空斩拌 鱼糜 氯化钠 蛋白结构 质量特性