真空斩拌和钙离子浓度对白鲢鱼糜胶凝特性的影响
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摘要
本文研究了真空和钙离子对白鲢鱼糜胶凝特性的影响,以期为高品质鱼糜制品的加工提供理论依据。结果如下:随着钙离子浓度增加,常压斩拌的鱼糜凝胶的破断力呈现出先增大后减小、然后增大再减小的趋势,两个峰值对应的浓度分别为20 mmol/kg和40 mmol/kg;蛋白的交联程度逐渐从18.08%增加到30.98%,在钙离子浓度高于30 mmol/kg后逐渐降低并达到最小值14.54%;微观结构从无特征性结构转变为连续的网络结构、再转变为分散的聚集体。真空条件下,鱼糜凝胶特性值(破断力、和蛋白交联度)和微观结构随钙离子浓度变化的趋势与常压条件下相同,但是峰值或转变点所对应的钙离子浓度均低10 mmol/kg。真空和常压条件下,持水性随着钙离子浓度增加均逐渐从80.74%和82.27%分别降低到62.09%和67.23%,白度值逐渐从79.11和79.10分别增加到83.80和83.15。结果表明,真空具有降低钙离子影响鱼糜胶凝特性"效应浓度"的作用。
Gelling properties of silver carp surimi as influenced by vacuum and calcium ion concentration were investigated for the production high-quality surimi products.As concentration of calcium chloride increased,breaking forces of surimi gels prepared under atmospheric pressure fluctuated,which increased and then decreased twice(p<0.05).The calcium ion concentrations corresponding to the two peaks were 20 mmol/kg and 40 mmol/kg.Cross-linking degree of surimi gels increased from 18.08% to 30.98%,and then decreased gradually after 30 mmol/kg and finally reached the minimum value of 14.54%.Microstructure was in irregular form firstly,and then changed to a continuous network followed by scattered aggregations.Under vacuum chopping,changes in characteristic values of surimi gel,including breaking force and cross-linking degree,were similar to those under atmospheric pressure.However,calcium ion concentrations corresponding to the peaks and turnover were lower by 10 mmol/kg.Under both chopping conditions,water holding capacities of surimi gels decreased from 80.74% and 82.27% to 62.09% and 67.23%,respectively.And their whiteness were increased from 79.11 and 79.10 to 83.80 and 83.15,respectively.Results indicated that vacuum changed the gelling properties of surimi by decreasing calcium ion concentrations.
Gelling properties of silver carp surimi as influenced by vacuum and calcium ion concentration were investigated for the production high-quality surimi products.As concentration of calcium chloride increased,breaking forces of surimi gels prepared under atmospheric pressure fluctuated,which increased and then decreased twice(p<0.05).The calcium ion concentrations corresponding to the two peaks were 20 mmol/kg and 40 mmol/kg.Cross-linking degree of surimi gels increased from 18.08% to 30.98%,and then decreased gradually after 30 mmol/kg and finally reached the minimum value of 14.54%.Microstructure was in irregular form firstly,and then changed to a continuous network followed by scattered aggregations.Under vacuum chopping,changes in characteristic values of surimi gel,including breaking force and cross-linking degree,were similar to those under atmospheric pressure.However,calcium ion concentrations corresponding to the peaks and turnover were lower by 10 mmol/kg.Under both chopping conditions,water holding capacities of surimi gels decreased from 80.74% and 82.27% to 62.09% and 67.23%,respectively.And their whiteness were increased from 79.11 and 79.10 to 83.80 and 83.15,respectively.Results indicated that vacuum changed the gelling properties of surimi by decreasing calcium ion concentrations.
引文
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[15]王蒙娜,熊善柏,尹涛,等.白鲢鱼糜斩拌工艺参数优化研究[J].食品科学技术学报,2017,35(5):61-65WANG Meng-na,XIONG Shan-bai,YIN Tao,et al.Study on parameters optimization of chopping process for silver carp surimi[J].Journal of Food Science and Technology,2017,35(5):61-65
[16]马瑶兰,熊善柏,尤娟,等.加热模式和可得然胶对白链鱼糜胶凝特性的影响[J].现代食品科技.2017,33(4):224-228MA Yao-lan,XIONG Shan-bai,YOU Juan,et al.Effects of heating methods and curdlan on the gelation properties of silver carp surimi gels[J].Modern Food Science and Technology,2017,33(4):224-228
[17]Yin,T.,Park,J W,Xiong,S B.Effects of micron fish bone with different particle size on the properties of silver carp(Hypophthalmichthys molitrix)surimi gels[J].Journal of Food Quality,2017,2017:1-8
[18]Park JW.Functional protein additives in surimigels[J].Journal of Food Science,1994,59(3):525-527
[19]Jia D,Huang Q L,Xiong S B,et al.Chemical interactions and gel properties of black carp actomyosin affected by MTGase and their relationships[J].Food Chemistry,2016,196:1180-1187
[20]Benjakul S,Visessanguan W,Pecharat S.Suwari gel properties as affected by transglutaminase activator and inhibitors[J].Food Chemistry,2004,85(1):91-99
[21]Arakawa T,Timasheff S N.Mechanism of protein salting in and salting out by divalent cation salts:balance between hydration and salt binding[J].Biochemistry,1984,23:5912-5923
[22]Hemung B O,Yongsawatdigul J.Ca2+affects physicochemical and conformational changes of threadfin bream myosin and actin in a setting model[J].Journal of Food Science,2005,70(8):455-460
[23]Cao L W,Su S S,Regenstein J M,et al.Ca2+induced conformational changes of myosin from silvercarp(Hypophthalmichthys molitrix)in gelation[J].Food Biophysics,2015,10:447-455
[24]Ahmad M U,Tashiro Y,Matsukawa S,et al.Gelation mechanism of surimi studied by 1H NMR relaxation measurements[J].Journal of Food Science,2007,72(6):362-367
[25]Han M,Zhang Y,Fei Y,et al.Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel[J].European Food Research and Technology,2009,228(4):665-670
[26]Maltais A,Remondetto G E,Gonzalez R,et al.Formation of soy protein isolate cold-set gels:protein and salt effects[J].Journal of Food Science,2005,70(1):67-73
[27]Yin T,Reed Z H,Park J W.Gelling properties of surimi as affected by the particle size of fish bone[J].LWT-Food Science&Technology,2014,58,412-416
[28]Yin,T,Park,J W.Effects of nano-scaled fish bone on the gelation properties of Alaska Pollock surimi[J].Food Chemistry,2014,150,463-468
[29]尹涛,刘庆,熊善柏,等.纳米鱼骨增强鱼肉肌动球蛋白凝胶强度的机制研究[J].食品科学技术学报.2017,35(1):28-34YIN Tao,LIU Qing,XIONG Shan-bai,et al.Mechanism on nano fish bone improving gel strength of fish atomyosin[J].Journal of Food Science and Technology,2017,35(1):28-34
[30]Kishi H,Nozawa H,Seki N.Reactivity of muscle transglutaminase on carp myofibrils and myosin B[J].Nippon Suisan Gakkaishi,1991,57:1203-1210
[31]王金余,刘承初,赵善贞,等.白鲢鱼糜肌球蛋白交联反应和凝胶化最适条件的研究[J].食品科学,2008,29(11):223-227WANG Jin-yu,LIU Chen-chu,ZHAO Shan-zhen,et al.Optimal conditions for maximal cross-linkage of myosin heavy chain(MHC)and gelation of surimi product from silver carp(Hypophthalmichtys molitrix L.)[J].Food Science,2008,29(11):223-227
[2]Park JW.Surimi and surimi seafood[M].3th ed.Boca Raton,Fla:CRC Press,Taylor&Francis Group,2014,101-139
[3]Yongsawatdigul J,Sinsuwan S.Aggregation and conformational changes of tilapia actomyosin as affected by calcium ion during setting[J].Food Hydrocolloid,2007,21(3):359-367
[4]Jia D,You J,Hu Y,et al.Effect of CaCl2 on denaturation and aggregation of silver carp myosin during setting[J].Food Chemistry,2015,185:212-218
[5]Ding Y,Liu Y,Yang H,et al.Effects of CaCl2 on chemical interactions and gel properties of surimi gels from two species of carps[J].European Food Research and Technology,2011,233(4):569-576
[6]Lee N,Park J W.Calcium compounds to improve gel functionality of pacific whiting and Alaska pollock surimi[J].Journal of Food Science,1998,63(6):969-974
[7]刘海梅,熊善柏,谢笔钧.钙离子对白鲢鱼糜热诱导凝胶化的影响[J].食品科学,2006,27:87-90LIU Hai-mei,XIONG shan-bai,XIE bi-jun.Effects of Ca2+on heat-induced gelation of silver carp surimigel[J].Food Science,2006,27:87-90
[8]An Y,Liu Q,Xie Y,et al.Aggregation and conformational changes of silver carp myosin as affected by ultrasound-calcium combination system[J].Journal of the Science of Food and Agriculture,2018
[9]马瑶兰,熊善柏,胡杨,等.斩拌方式和氯化钠浓度对白鲢鱼糜胶凝特性的影响[J].现代食品科技,2017,33(8):182-187MA Yao-lan,XIONG Shan-bai,HU Yang,et al.Effects of chopping method and sodium chloride concentration on the quality characteristics of silver carp surimi[J].Modern Food Science and Technology,2017,33(8):182-187
[10]Ma Y L,Xiong S B,You J,et al.Effects of vacuum chopping on physicochemical and gelation properties of myofibrillar proteins from silver carp(Hypophthalmichthys molitrix)[J].Food Chemistry,2018,245,557-563
[11]Li M,Zhu KX,Peng J,et al.Delineating the protein changes in Asian noodles induced by vacuum mixing[J].Food Chemistry,2014,143:9-16
[12]徐薇薇,王振宇,倪娜,等.羊肉脉动真空腌制工艺参数优化及腌制模型建立[J].食品科学,2015,36:29-33XU Wei-wei,WANG Zhen-yu,NI Na,et al.Optimization of salting of lamb meat under pulsed vacuum pressure by response surface methodology[J].Food Science,2015,36:29-33
[13]刘承,周永昌.低盐高效,低温真空动态腌制淡水鱼加工技术研究[J].肉类工业,2016,5:26-30LIU Chen,ZHOU Yong-chang.Study on processing technology of low salt,high efficiency and low temperature vacuum dynamic curing fresh water fish[J].Meat Science,2016,5:26-30
[14]Wang Z,Xu W,Kang N,et al.Microstructural,protein denaturation and water holding properties of lamb under pulse vacuum brining[J].Meat Science,2016,113:132-138
[15]王蒙娜,熊善柏,尹涛,等.白鲢鱼糜斩拌工艺参数优化研究[J].食品科学技术学报,2017,35(5):61-65WANG Meng-na,XIONG Shan-bai,YIN Tao,et al.Study on parameters optimization of chopping process for silver carp surimi[J].Journal of Food Science and Technology,2017,35(5):61-65
[16]马瑶兰,熊善柏,尤娟,等.加热模式和可得然胶对白链鱼糜胶凝特性的影响[J].现代食品科技.2017,33(4):224-228MA Yao-lan,XIONG Shan-bai,YOU Juan,et al.Effects of heating methods and curdlan on the gelation properties of silver carp surimi gels[J].Modern Food Science and Technology,2017,33(4):224-228
[17]Yin,T.,Park,J W,Xiong,S B.Effects of micron fish bone with different particle size on the properties of silver carp(Hypophthalmichthys molitrix)surimi gels[J].Journal of Food Quality,2017,2017:1-8
[18]Park JW.Functional protein additives in surimigels[J].Journal of Food Science,1994,59(3):525-527
[19]Jia D,Huang Q L,Xiong S B,et al.Chemical interactions and gel properties of black carp actomyosin affected by MTGase and their relationships[J].Food Chemistry,2016,196:1180-1187
[20]Benjakul S,Visessanguan W,Pecharat S.Suwari gel properties as affected by transglutaminase activator and inhibitors[J].Food Chemistry,2004,85(1):91-99
[21]Arakawa T,Timasheff S N.Mechanism of protein salting in and salting out by divalent cation salts:balance between hydration and salt binding[J].Biochemistry,1984,23:5912-5923
[22]Hemung B O,Yongsawatdigul J.Ca2+affects physicochemical and conformational changes of threadfin bream myosin and actin in a setting model[J].Journal of Food Science,2005,70(8):455-460
[23]Cao L W,Su S S,Regenstein J M,et al.Ca2+induced conformational changes of myosin from silvercarp(Hypophthalmichthys molitrix)in gelation[J].Food Biophysics,2015,10:447-455
[24]Ahmad M U,Tashiro Y,Matsukawa S,et al.Gelation mechanism of surimi studied by 1H NMR relaxation measurements[J].Journal of Food Science,2007,72(6):362-367
[25]Han M,Zhang Y,Fei Y,et al.Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel[J].European Food Research and Technology,2009,228(4):665-670
[26]Maltais A,Remondetto G E,Gonzalez R,et al.Formation of soy protein isolate cold-set gels:protein and salt effects[J].Journal of Food Science,2005,70(1):67-73
[27]Yin T,Reed Z H,Park J W.Gelling properties of surimi as affected by the particle size of fish bone[J].LWT-Food Science&Technology,2014,58,412-416
[28]Yin,T,Park,J W.Effects of nano-scaled fish bone on the gelation properties of Alaska Pollock surimi[J].Food Chemistry,2014,150,463-468
[29]尹涛,刘庆,熊善柏,等.纳米鱼骨增强鱼肉肌动球蛋白凝胶强度的机制研究[J].食品科学技术学报.2017,35(1):28-34YIN Tao,LIU Qing,XIONG Shan-bai,et al.Mechanism on nano fish bone improving gel strength of fish atomyosin[J].Journal of Food Science and Technology,2017,35(1):28-34
[30]Kishi H,Nozawa H,Seki N.Reactivity of muscle transglutaminase on carp myofibrils and myosin B[J].Nippon Suisan Gakkaishi,1991,57:1203-1210
[31]王金余,刘承初,赵善贞,等.白鲢鱼糜肌球蛋白交联反应和凝胶化最适条件的研究[J].食品科学,2008,29(11):223-227WANG Jin-yu,LIU Chen-chu,ZHAO Shan-zhen,et al.Optimal conditions for maximal cross-linkage of myosin heavy chain(MHC)and gelation of surimi product from silver carp(Hypophthalmichtys molitrix L.)[J].Food Science,2008,29(11):223-227