鲟鱼鱼糜漂洗工艺优化及其对品质的影响
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摘要
本研究以鲟鱼(Acipenser sinensis)肉为原料,通过正交实验对鲟鱼鱼糜的漂洗工艺进行了优化,对鱼糜漂洗前后的蛋白质含量及其组成、水分分布、凝胶性能等进行了研究。结果显示,鲟鱼鱼糜的最佳漂洗工艺为:水漂洗1次,盐水漂洗1次,盐的质量分数为0.25%,漂洗时间为1 min。鲟鱼鱼糜经漂洗后,其盐溶性蛋白比例显著升高(P<0.01);鱼糜中的水分受到的束缚力增加,自由度减小,形成了更为致密的凝胶网状结构;破断力、凹陷距离、凝胶强度、持水力、白度等表征凝胶性能和鱼糜品质的指标明显提升。研究表明,采用恰当的漂洗工艺可显著提高鲟鱼鱼糜的品质。
The surimi was prepared with sturgeon as raw material. An optimal rinsing process suitable for sturgeon was obtained through orthogonal optimization experiments. Orthogonal experiments were carried out using water rinse times, salt rinse times, salt concentration, and rinsing time as factors and gel strength as the detection index. To determine the quality changes before and after rinsing of sturgeon surimi, in combination with the optimal rinsing process, the protein content(biuret method), moisture distribution(nuclear magnetic resonance), breaking force, deformation, gel strength(texture analyzer), water holding capacity, and whiteness(colorimeter) were measured. The results showed that the optimal rinsing process for the sturgeon surimi was as follows: rinse once in distilled water(1 min each), rinse once in 0.25% salt water(1 min each), and the sturgeon surimi gel had the best gel strength. After the optimal rinsing process, the salt-soluble protein content increased significantly, while water-soluble and insoluble protein content decreased. The relative increase in protein content indicated that extra impurities were removed and myofibrils proteins aggregated by rinsing. Breaking force, deformation, and gel strength all increased significantly after rinsing, indicating that the surimi after rinsing had better gelling properties. In addition, the sturgeon surimi had better water retention and whiteness after rinsing, which indicated that rinsing facilitated the formation of a dense network of surimi and removed some of the colored impurities. Concurrently, the NMR spin-spin relaxation time measurement results showed that the water distribution of the rinsed sturgeon surimi tended to have a stronger binding force and a smaller degree of freedom. This indicated that after the best process rinsing, the sturgeon surimi formed a dense gel network structure. In summary, rinsing could significantly improve the quality of sturgeon surimi. The research results provide references for improving the rinsing process of sturgeon surimi and enhancing the quality of surimi.
The surimi was prepared with sturgeon as raw material. An optimal rinsing process suitable for sturgeon was obtained through orthogonal optimization experiments. Orthogonal experiments were carried out using water rinse times, salt rinse times, salt concentration, and rinsing time as factors and gel strength as the detection index. To determine the quality changes before and after rinsing of sturgeon surimi, in combination with the optimal rinsing process, the protein content(biuret method), moisture distribution(nuclear magnetic resonance), breaking force, deformation, gel strength(texture analyzer), water holding capacity, and whiteness(colorimeter) were measured. The results showed that the optimal rinsing process for the sturgeon surimi was as follows: rinse once in distilled water(1 min each), rinse once in 0.25% salt water(1 min each), and the sturgeon surimi gel had the best gel strength. After the optimal rinsing process, the salt-soluble protein content increased significantly, while water-soluble and insoluble protein content decreased. The relative increase in protein content indicated that extra impurities were removed and myofibrils proteins aggregated by rinsing. Breaking force, deformation, and gel strength all increased significantly after rinsing, indicating that the surimi after rinsing had better gelling properties. In addition, the sturgeon surimi had better water retention and whiteness after rinsing, which indicated that rinsing facilitated the formation of a dense network of surimi and removed some of the colored impurities. Concurrently, the NMR spin-spin relaxation time measurement results showed that the water distribution of the rinsed sturgeon surimi tended to have a stronger binding force and a smaller degree of freedom. This indicated that after the best process rinsing, the sturgeon surimi formed a dense gel network structure. In summary, rinsing could significantly improve the quality of sturgeon surimi. The research results provide references for improving the rinsing process of sturgeon surimi and enhancing the quality of surimi.
引文
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Fang B,Wang ZH,Shi WZ.Effects of rinsing times on the flavor compounds of bream surimi.Science and Technology of Food Industry,2018,39(1):11-21[方兵,汪之和,施文正.漂洗次数对鳊鱼鱼糜风味物质的影响.食品工业科技,2018,39(1):11-21]
Gornall AG,Bardawill CJ,David MM.Determination of serum proteins by means of the biuret reaction.Journal of Biological Chemistry,1949,177(2):751-766
Guo P,Li C,Shen XR,et al.Golden pompano fish and tilapia fish skin gelatin improving quality of tilapia surimi.Transactions of the Chinese Society of Agricultural Engineering,2016,32(S2):406-411[郭培,李川,申铉日,等.金鲳鱼肉和罗非鱼皮明胶改善罗非鱼碎肉鱼糜品质.农业工程学报,2016,32(S2):406-411]
Kang GH,Yang HS,Jeong JY,et al.Gel color and texture of surimi-like pork from muscles at different rigor states post-mortem.Asian Australasian Journal of Animal Sciences,2007,20(7):1127-1134
Liu Q,Kong BH,Han JC,et al.Effects of superchilling and cryoprotectants on the quality of common carp(Cyprinus carpio)surimi:Microbial growth,oxidation,and physiochemical properties.LWT-Food Science and Technology,2014,57(1):165-171
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Lu H.Protein oxidation,cathepsins activity and the quality changes of bighead carp(Aristichthys nobilis)during low-temperature storage.Doctoral Dissertation of China Agricultural University,2017[卢涵.鳙鱼肉低温贮藏过程中蛋白氧化、组织蛋白酶活性与品质变化规律的研究.中国农业大学博士研究生学位论文,2017]
Qiao CP,Yi SM,Yu YM,et al.Effect of zinc ions in rinsing solution on gel properties of silver carp surimi.Food Science,2017,38(19):12-17[乔翠平,仪淑敏,余永名,等.漂洗过程中锌离子对鲢鱼鱼糜凝胶特性的影响.食品科学,2017,38(19):12-17]
Song QH,Zhao YF.Analysis of freshwater fish processing industry in China.Scientific Fish Farming,2014,30(9):12-14[宋迁红,赵永锋.我国淡水鱼加工产业浅析.科学养鱼,2014,30(9):12-14]
Sun B,Zhao Y,Yu J,et al.The combined efficacy of superchilling and high CO2 modified atmosphere packaging on shelf life and quality of swimming crab(Portunus trituberculatus).Journal of Aquatic Food Product Technology,2017,26(6):655-664
Sakamoto H,Kumazawa Y,Toiguchi S,et al.Gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture.Journal of Food Science,1995,60(2):300-304
Sánchez-González I,Carmona P,Moreno P,et al.Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy.Food Chemistry,2008,106(1):56-64
Tornberg E.Effects of heat on meat proteins-Implications on structure and quality of meat products.Meat Science,2005,70(3):493-508
Wu RF,Zhao L,Yuan ML,et al.Quality change of surimi of four major chinese carps before and after rinsing.Food Science,2014,35(9):132-136[吴润锋,赵利,袁美兰,等.漂洗前后四大家鱼鱼糜品质的变化.食品科学,2014,35(9):132-136]
Wang MN,Xiong SB,Yin T,et al.Effects of wine grape pomace on sensory qualities and physical characteristics of cookies.Journal of Food Science and Technology,2017,35(5):61-65[王蒙娜,熊善柏,尹涛,等.白鲢鱼糜斩拌工艺参数优化研究.食品科学技术学报,2017,35(5):61-65]
Xu YA,Chen SP,Wu JN,et al.Study on extraction of chondroitin sulfate from Aumr sturgeon.Progress in Fishery Sciences,2011,32(3):121-129[许永安,陈守平,吴靖娜,等.鲟鱼硫酸软骨素的制备工艺研究.渔业科学进展,2011,32(3):121-129]
Yu YM,Li XL,Liu YT,et al.Effect of magnesium chloride concentration in washing water on the gel properties of silver carp surimi.Science and Technology of Food Industry,2016,37(7):322-327[余永名,李晓丽,刘宇彤,等.漂洗液中氯化镁浓度对鲢鱼鱼糜凝胶特性的影响.食品工业科技,2016,37(7):322-327]
Yang WG,Zhang W,Wang XF,et al.Effect of salt solution rinse on properties of hairtail surimi gel by low-field nuclear magnetic resonance.Transactions of the Chinese Society of Agricultural Engineering,2016,32(7):263-269[杨文鸽,张问,王小飞,等.用低场核磁共振研究盐溶液漂洗对带鱼鱼糜凝胶品质的影响.农业工程学报,2016,32(7):263-269]
Zhu L,Jin DL,Li X,et al.Effect of rinsing by different solutions on the quality of fresh water fish surimi.Food Science and Technology,2018,43(1):129-133[朱琳,金达丽,李星,等.不同溶液漂洗处理对淡水鱼糜品质的影响.食品科技,2018,43(1):129-133]
Zhou XH.Status analysis of sturgeon caviar industry.Chinese Journal of Fisheries,2015,28(4):48-52[周晓华.鲟鱼子酱产业现状分析.水产学杂志,2015,28(4):48-52]
Zhang LL,Xue Y,Xu J,et al.Effects of high-temperature treatment(≥100℃)on Alaska Pollock(Theragra chalcogramma)surimi gels.Journal of Food Engineering,2013,115(1):115-120
Zhang T,Xue Y,Li ZJ,et al.Effects of deacetylation of konjac glucomannan on alaska pollock surimi gels subjected to high-temperature(120℃)treatment.Food Hydrocolloids,2015,43:125-131
Chaijan M,Benjakul S,Visessanguan W,et al.Physicochemical properties,gel-forming ability and myoglobin content of sardine(Sardinella gibbosa)and mackerel(Rastrelliger kanagurta)surimi produced by conventional method and alkaline solubilisation process.European Food Research and Technology,2006,222(1-2):58-63
Fang B,Wang ZH,Shi WZ.Effects of rinsing times on the flavor compounds of bream surimi.Science and Technology of Food Industry,2018,39(1):11-21[方兵,汪之和,施文正.漂洗次数对鳊鱼鱼糜风味物质的影响.食品工业科技,2018,39(1):11-21]
Gornall AG,Bardawill CJ,David MM.Determination of serum proteins by means of the biuret reaction.Journal of Biological Chemistry,1949,177(2):751-766
Guo P,Li C,Shen XR,et al.Golden pompano fish and tilapia fish skin gelatin improving quality of tilapia surimi.Transactions of the Chinese Society of Agricultural Engineering,2016,32(S2):406-411[郭培,李川,申铉日,等.金鲳鱼肉和罗非鱼皮明胶改善罗非鱼碎肉鱼糜品质.农业工程学报,2016,32(S2):406-411]
Kang GH,Yang HS,Jeong JY,et al.Gel color and texture of surimi-like pork from muscles at different rigor states post-mortem.Asian Australasian Journal of Animal Sciences,2007,20(7):1127-1134
Liu Q,Kong BH,Han JC,et al.Effects of superchilling and cryoprotectants on the quality of common carp(Cyprinus carpio)surimi:Microbial growth,oxidation,and physiochemical properties.LWT-Food Science and Technology,2014,57(1):165-171
Lin LS,Fang H,Pan YP,et al.Discussion on industrialization development of sturgeon caviar processing in China.Progress in Fishery Sciences,2010,31(5):117-121[林连升,方辉,潘咏平,等.我国鲟鱼籽酱加工产业化开发.渔业科学进展,2010,31(5):117-121]
Lu H.Protein oxidation,cathepsins activity and the quality changes of bighead carp(Aristichthys nobilis)during low-temperature storage.Doctoral Dissertation of China Agricultural University,2017[卢涵.鳙鱼肉低温贮藏过程中蛋白氧化、组织蛋白酶活性与品质变化规律的研究.中国农业大学博士研究生学位论文,2017]
Qiao CP,Yi SM,Yu YM,et al.Effect of zinc ions in rinsing solution on gel properties of silver carp surimi.Food Science,2017,38(19):12-17[乔翠平,仪淑敏,余永名,等.漂洗过程中锌离子对鲢鱼鱼糜凝胶特性的影响.食品科学,2017,38(19):12-17]
Song QH,Zhao YF.Analysis of freshwater fish processing industry in China.Scientific Fish Farming,2014,30(9):12-14[宋迁红,赵永锋.我国淡水鱼加工产业浅析.科学养鱼,2014,30(9):12-14]
Sun B,Zhao Y,Yu J,et al.The combined efficacy of superchilling and high CO2 modified atmosphere packaging on shelf life and quality of swimming crab(Portunus trituberculatus).Journal of Aquatic Food Product Technology,2017,26(6):655-664
Sakamoto H,Kumazawa Y,Toiguchi S,et al.Gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture.Journal of Food Science,1995,60(2):300-304
Sánchez-González I,Carmona P,Moreno P,et al.Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy.Food Chemistry,2008,106(1):56-64
Tornberg E.Effects of heat on meat proteins-Implications on structure and quality of meat products.Meat Science,2005,70(3):493-508
Wu RF,Zhao L,Yuan ML,et al.Quality change of surimi of four major chinese carps before and after rinsing.Food Science,2014,35(9):132-136[吴润锋,赵利,袁美兰,等.漂洗前后四大家鱼鱼糜品质的变化.食品科学,2014,35(9):132-136]
Wang MN,Xiong SB,Yin T,et al.Effects of wine grape pomace on sensory qualities and physical characteristics of cookies.Journal of Food Science and Technology,2017,35(5):61-65[王蒙娜,熊善柏,尹涛,等.白鲢鱼糜斩拌工艺参数优化研究.食品科学技术学报,2017,35(5):61-65]
Xu YA,Chen SP,Wu JN,et al.Study on extraction of chondroitin sulfate from Aumr sturgeon.Progress in Fishery Sciences,2011,32(3):121-129[许永安,陈守平,吴靖娜,等.鲟鱼硫酸软骨素的制备工艺研究.渔业科学进展,2011,32(3):121-129]
Yu YM,Li XL,Liu YT,et al.Effect of magnesium chloride concentration in washing water on the gel properties of silver carp surimi.Science and Technology of Food Industry,2016,37(7):322-327[余永名,李晓丽,刘宇彤,等.漂洗液中氯化镁浓度对鲢鱼鱼糜凝胶特性的影响.食品工业科技,2016,37(7):322-327]
Yang WG,Zhang W,Wang XF,et al.Effect of salt solution rinse on properties of hairtail surimi gel by low-field nuclear magnetic resonance.Transactions of the Chinese Society of Agricultural Engineering,2016,32(7):263-269[杨文鸽,张问,王小飞,等.用低场核磁共振研究盐溶液漂洗对带鱼鱼糜凝胶品质的影响.农业工程学报,2016,32(7):263-269]
Zhu L,Jin DL,Li X,et al.Effect of rinsing by different solutions on the quality of fresh water fish surimi.Food Science and Technology,2018,43(1):129-133[朱琳,金达丽,李星,等.不同溶液漂洗处理对淡水鱼糜品质的影响.食品科技,2018,43(1):129-133]
Zhou XH.Status analysis of sturgeon caviar industry.Chinese Journal of Fisheries,2015,28(4):48-52[周晓华.鲟鱼子酱产业现状分析.水产学杂志,2015,28(4):48-52]
Zhang LL,Xue Y,Xu J,et al.Effects of high-temperature treatment(≥100℃)on Alaska Pollock(Theragra chalcogramma)surimi gels.Journal of Food Engineering,2013,115(1):115-120
Zhang T,Xue Y,Li ZJ,et al.Effects of deacetylation of konjac glucomannan on alaska pollock surimi gels subjected to high-temperature(120℃)treatment.Food Hydrocolloids,2015,43:125-131