鱼糜凝胶形成方法及其凝胶特性影响因素的研究进展
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摘要
鱼糜是一种新型的水产调理食品原料,其凝胶特性决定着制品品质的优劣,改善鱼糜凝胶特性是加工优质鱼糜制品的基础。本文针对热诱导凝胶、酸致凝胶、发酵鱼糜凝胶、超声波辅助形成凝胶和超高压技术等几种形成鱼糜凝胶的方法进行综述,并总结了鱼种、漂洗工艺、擂溃、添加物等影响鱼糜凝胶特性的因素。旨在为鱼糜制品的加工提供进一步的参考。
Surimi is a new type of aquatic food conditioning food. Its gel properties determine the quality of the product. Improving the gel properties of surimi is the basis for processing high quality surimi products. Several methods for forming surimi gels,such as heat-induced gels,acid-induced gels,fermented surimi gels,ultrasonic assisted gels formation,and ultra-high pressure techniques,were reviewed in this article. And the factors affecting the gel properties of the surimi,such as fish species,rinsing process,mashing,and additives,were summarized. It is intended to provide further reference for the processing of surimi products.
Surimi is a new type of aquatic food conditioning food. Its gel properties determine the quality of the product. Improving the gel properties of surimi is the basis for processing high quality surimi products. Several methods for forming surimi gels,such as heat-induced gels,acid-induced gels,fermented surimi gels,ultrasonic assisted gels formation,and ultra-high pressure techniques,were reviewed in this article. And the factors affecting the gel properties of the surimi,such as fish species,rinsing process,mashing,and additives,were summarized. It is intended to provide further reference for the processing of surimi products.
引文
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[2]梁燕,周爱梅,郭宝颜,等. 超高压对草鱼鱼糜凝胶特性的影响及其机理初探[J]. 食品工业科技,2015,36(1):86-90.
[3]叶川. 微波处理与卡拉胶对低盐白鲢鱼糜凝胶特性的影响[D].合肥:合肥工业大学,2016.
[4]密更,闫宏伟,沈琳,等.有机酸诱导和热诱导形成的秘鲁鱿鱼香肠的品质比较[J/OL].食品科学:1-8[2018-10-15].
[5]许艳顺. 发酵鲢鱼鱼糜凝胶形成及其机理研究[D]. 无锡:江南大学,2010.
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[7]Zhang Z,Yang Y,Tang X,et al. Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure[J]. Food Chemistry,2015,188:111-118.
[8]Truong B Q,Buckow R,Stathopoulos C E,et al. Advances in high-pressure processing of fish muscles[J]. Food Engineering Reviews,2015,7(2):109-129.
[9]陈艳,丁玉庭,邹礼根,等. 鱼糜凝胶过程的影响因素分析[J].食品研究与开发,2003(24):12-15.
[10]付湘晋,许时婴,王璋.微波加热法制备白鲢鱼低盐鱼糜凝胶[J].中国食品学报,2010,10(3):52-57.
[11]王文勇,张英慧.响应面法研究加热工艺对下脚料鱼糜凝胶的影响[J].食品研究与开发,2017,38(19):85-91.
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[17]Bung-Orn H,Bok C K. Evaluation of acid-treated fish sarcoplasmic proteins on physicochemical and rheological characteristics of pork myofibrillar protein gel mediated by microbial transglutaminase[J]. Korean Journal for Food Science of Animal Resources,2015,35(1):50-57.
[18]游刚,牛改改. 复合乳酸菌发酵六齿金线鱼肉的挥发性风味成分探究[J].食品与发酵工业,2016,42(1):167-173.
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[22]张崟,曾庆孝,朱志伟,等. 超声波辅助凝胶化对罗非鱼鱼糜凝胶性能的影响[J]. 华南理工大学学报:自然科学版,2009,37(4):138-142.
[23]李斌,陈海琴,赵建新,等. 超声辅助凝胶化对鲢鱼糜凝胶特性的影响[J]. 食品与发酵工业,2015,41(6):65-69.
[24]Liang Y,Guo B,Zhou A,et al. Effect of high pressure treatment on gel characteristics and gel formation mechanism of bighead carp(Aristichthys nobilis)surimi gels:Effect of high pressure treatment on gel characteristics and gel formation mechanism[J]. Journal of Food Processing & Preservation,2017,41.
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[26]Ahmad M U,Tashiro Y,Matsukawa S,et al. Comparison of gelation mechanism of surimi between heat and pressure treatment by using rheological and NMR relaxation measurements[J]. Journal of Food Science,2004,69(9):E497-E501.
[27]Zhu Z,Lanier T C,Farkas B E,et al. Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock(Theragra chalcogramma)surimi[J]. Journal of Food Engineering,2014,131:154-160.
[28]岳开华,黄永春,张业辉,等. 超高压处理对海鲈鱼鱼糜凝胶特性的影响[J]. 广东农业科学,2016,43(1):111-116.
[29]Herranz B,Tovar C A,Borderias A J,et al. Effect of high-pressure and/or microbial transglutaminase on physicochemical,rheological and microstructural properties of flying fish surimi[J].Innovative Food Science & Emerging Technologies,2013,20(4):24-33.
[30]曲楠. 鱼糜凝胶性能研究进展(英文)[J]. 肉类研究,2009(10):80-84.
[31]欧阳杰,林蔚,蔡淑君,等. 斑点叉尾鮰下脚料鱼糜加工漂洗工艺研究[J]. 安徽农业科学,2010,38(26):14446-14448.
[32]曹燕,程裕东,王锡昌,等. 加热方式对白鲢鱼糜类素材凝胶形成能力的影响(英文)[J]. 上海水产大学学报,2003(S1):78-85.
[33]彭瑶,钟秋平. 漂洗工艺对罗非鱼鱼糕凝胶特性的影响[J]. 食品研究与开发,2015(12):51-54.
[34]彭瑶. 罗非鱼糕调理食品关键技术的研究[D]. 海口:海南大学,2016.
[35]李贤. 破碎方式对鱼糜凝胶特性的影响[D].武汉:华中农业大学,2014.
[36]刘淑华,陈兴才,门金秋. 漂洗和擂溃工艺对鳙鱼鱼糜凝胶强度的影响[J]. 福建农林大学学报:自然科学版,2007,36(2):176-179.
[37]柳丽宁,翁武银,大迫一史. 淀粉和鱼糜品质对鱼糜凝胶性质的影响[J]. 食品工业科技,2016,37(11):80-84.
[38]Barrera A M,RamíRez J A,González-Cabriales J J,et al. Effect of pectins on the gelling properties of surimi from silver carp[J]. Food Hydrocolloids,2002,16(5):441-447.
[39]涂晓琴. 豆渣对白鲢鱼糜凝胶特性及冻融稳定性的影响[D].武汉:华中农业大学,2013.
[40]Sun F,Huang Q,Hu T,et al. Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp[J]. International Journal of Biological Macromolecules,2014,64(2):17-24.
[41]Feng,J H,Cao,A L,Cai,L Y,et al. Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase[J].LWT-Food Science and Technology,2018:1-8.
[42]Choi Y M,Jung K C,Jo H M,et al. Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage[J]. Meat Science,2014,96(1):21-25.
[43]Desmond E. Reducing salt:A challenge for the meat industry[J]. Meat Science,2006,74(1):188-196.
[44]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.
[45]An Y,Liu Q,Xie Y,et al. Aggregation and conformational changes of silver carp myosin as affected by the ultrasound-calcium combination system[J]. Journal of the Science of Food and Agriculture,2018,98(14):5335-5343.
[46]Cao L,Su S,Regenstein J M,et al. Ca2+-induced conformational changes of myosin from silver carp(Hypophthalmichthys molitrix)in gelation[J]. Food Biophysics,2015,10(4):447-455.
[47]吴雪微. 常温即食鲢鱼糜制品的加工技术研究[D].无锡:江南大学,2017.
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[2]梁燕,周爱梅,郭宝颜,等. 超高压对草鱼鱼糜凝胶特性的影响及其机理初探[J]. 食品工业科技,2015,36(1):86-90.
[3]叶川. 微波处理与卡拉胶对低盐白鲢鱼糜凝胶特性的影响[D].合肥:合肥工业大学,2016.
[4]密更,闫宏伟,沈琳,等.有机酸诱导和热诱导形成的秘鲁鱿鱼香肠的品质比较[J/OL].食品科学:1-8[2018-10-15].
[5]许艳顺. 发酵鲢鱼鱼糜凝胶形成及其机理研究[D]. 无锡:江南大学,2010.
[6]Zhou A,Lin L,Liang Y,et al. Physicochemical properties of natural actomyosin from threadfin bream(Nemipterus spp.)induced by high hydrostatic pressure[J]. Food Chemistry,2014,156:402-407.
[7]Zhang Z,Yang Y,Tang X,et al. Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure[J]. Food Chemistry,2015,188:111-118.
[8]Truong B Q,Buckow R,Stathopoulos C E,et al. Advances in high-pressure processing of fish muscles[J]. Food Engineering Reviews,2015,7(2):109-129.
[9]陈艳,丁玉庭,邹礼根,等. 鱼糜凝胶过程的影响因素分析[J].食品研究与开发,2003(24):12-15.
[10]付湘晋,许时婴,王璋.微波加热法制备白鲢鱼低盐鱼糜凝胶[J].中国食品学报,2010,10(3):52-57.
[11]王文勇,张英慧.响应面法研究加热工艺对下脚料鱼糜凝胶的影响[J].食品研究与开发,2017,38(19):85-91.
[12]Cao H,Fan D,Jiao X,et al. Effects of microwave combined with conduction heating on surimi quality and morphology[J]. Journal of Food Engineering,2018,228:1-11.
[13]Tadpitchayangkoon P,Park J W,Yongsawatdigul J. Gelation characteristics of tropical surimi under water bath and ohmic heating[J]. LWT-Food Science and Technology,2012,46(1):97-103.
[14]Hoon Moon J,Byong Yoon W,Park J W. Assessing the textural properties of Pacific whiting and Alaska pollock surimi gels prepared with carrot under various heating rates[J]. Food Bioscience,2017,20:12-18.
[15]Xu Y,Jiang Q,Xia W. Effect of glucono-δ-lactone acidification and heat treatment on the physicochemical properties of silver carp mince[J]. LWT-Food Science and Technology,2011,44(9):1952-1957.
[16]漆嫚. 酸-热诱导罗非鱼肌肉蛋白凝胶形成及机理的研究[D].湛江:广东海洋大学,2013.
[17]Bung-Orn H,Bok C K. Evaluation of acid-treated fish sarcoplasmic proteins on physicochemical and rheological characteristics of pork myofibrillar protein gel mediated by microbial transglutaminase[J]. Korean Journal for Food Science of Animal Resources,2015,35(1):50-57.
[18]游刚,牛改改. 复合乳酸菌发酵六齿金线鱼肉的挥发性风味成分探究[J].食品与发酵工业,2016,42(1):167-173.
[19]陈晓倩,吴祖芳,翁佩芳.棒状乳杆菌发酵秘鲁鱿鱼糜凝胶特性的变化及其形成机理[J/OL].食品科学:1-8[2018-10-15].
[20]王洋,桂萌,韦云路,等. 复合发酵剂在新型快速发酵鲟鱼肠中的应用[J]. 食品科技,2015(3):141-147.
[21]Awad T S,Moharram H A,Shaltout O E,et al. Applications of ultrasound in analysis,processing and quality control of food:A review[J]. Food Research International,2012,48(2):410-427.
[22]张崟,曾庆孝,朱志伟,等. 超声波辅助凝胶化对罗非鱼鱼糜凝胶性能的影响[J]. 华南理工大学学报:自然科学版,2009,37(4):138-142.
[23]李斌,陈海琴,赵建新,等. 超声辅助凝胶化对鲢鱼糜凝胶特性的影响[J]. 食品与发酵工业,2015,41(6):65-69.
[24]Liang Y,Guo B,Zhou A,et al. Effect of high pressure treatment on gel characteristics and gel formation mechanism of bighead carp(Aristichthys nobilis)surimi gels:Effect of high pressure treatment on gel characteristics and gel formation mechanism[J]. Journal of Food Processing & Preservation,2017,41.
[25]Liu R,Wang N,Li Q,et al. Comparative studies on physicochemical properties of raw and hydrolyzed oat β-glucan and their application in low-fat meatballs[J]. Food Hydrocolloids,2015,51:424-431.
[26]Ahmad M U,Tashiro Y,Matsukawa S,et al. Comparison of gelation mechanism of surimi between heat and pressure treatment by using rheological and NMR relaxation measurements[J]. Journal of Food Science,2004,69(9):E497-E501.
[27]Zhu Z,Lanier T C,Farkas B E,et al. Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock(Theragra chalcogramma)surimi[J]. Journal of Food Engineering,2014,131:154-160.
[28]岳开华,黄永春,张业辉,等. 超高压处理对海鲈鱼鱼糜凝胶特性的影响[J]. 广东农业科学,2016,43(1):111-116.
[29]Herranz B,Tovar C A,Borderias A J,et al. Effect of high-pressure and/or microbial transglutaminase on physicochemical,rheological and microstructural properties of flying fish surimi[J].Innovative Food Science & Emerging Technologies,2013,20(4):24-33.
[30]曲楠. 鱼糜凝胶性能研究进展(英文)[J]. 肉类研究,2009(10):80-84.
[31]欧阳杰,林蔚,蔡淑君,等. 斑点叉尾鮰下脚料鱼糜加工漂洗工艺研究[J]. 安徽农业科学,2010,38(26):14446-14448.
[32]曹燕,程裕东,王锡昌,等. 加热方式对白鲢鱼糜类素材凝胶形成能力的影响(英文)[J]. 上海水产大学学报,2003(S1):78-85.
[33]彭瑶,钟秋平. 漂洗工艺对罗非鱼鱼糕凝胶特性的影响[J]. 食品研究与开发,2015(12):51-54.
[34]彭瑶. 罗非鱼糕调理食品关键技术的研究[D]. 海口:海南大学,2016.
[35]李贤. 破碎方式对鱼糜凝胶特性的影响[D].武汉:华中农业大学,2014.
[36]刘淑华,陈兴才,门金秋. 漂洗和擂溃工艺对鳙鱼鱼糜凝胶强度的影响[J]. 福建农林大学学报:自然科学版,2007,36(2):176-179.
[37]柳丽宁,翁武银,大迫一史. 淀粉和鱼糜品质对鱼糜凝胶性质的影响[J]. 食品工业科技,2016,37(11):80-84.
[38]Barrera A M,RamíRez J A,González-Cabriales J J,et al. Effect of pectins on the gelling properties of surimi from silver carp[J]. Food Hydrocolloids,2002,16(5):441-447.
[39]涂晓琴. 豆渣对白鲢鱼糜凝胶特性及冻融稳定性的影响[D].武汉:华中农业大学,2013.
[40]Sun F,Huang Q,Hu T,et al. Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp[J]. International Journal of Biological Macromolecules,2014,64(2):17-24.
[41]Feng,J H,Cao,A L,Cai,L Y,et al. Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase[J].LWT-Food Science and Technology,2018:1-8.
[42]Choi Y M,Jung K C,Jo H M,et al. Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage[J]. Meat Science,2014,96(1):21-25.
[43]Desmond E. Reducing salt:A challenge for the meat industry[J]. Meat Science,2006,74(1):188-196.
[44]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.
[45]An Y,Liu Q,Xie Y,et al. Aggregation and conformational changes of silver carp myosin as affected by the ultrasound-calcium combination system[J]. Journal of the Science of Food and Agriculture,2018,98(14):5335-5343.
[46]Cao L,Su S,Regenstein J M,et al. Ca2+-induced conformational changes of myosin from silver carp(Hypophthalmichthys molitrix)in gelation[J]. Food Biophysics,2015,10(4):447-455.
[47]吴雪微. 常温即食鲢鱼糜制品的加工技术研究[D].无锡:江南大学,2017.
[48]Luo Y,Shen H,Pan D,et al. Gel properties of surimi from silver carp(Hypophthalmichthys molitrix)as affected by heat treatment and soy protein isolate[J]. Food Hydrocolloids,2008,22(8):1513-1519.
[49]Shi J,Luo Y,Shen H,et al. Gel properties of surimi from silver carp(Hypophthalmichthys molitrix):Effects of whey protein concentrate,CaCl2,and setting condition[J]. Journal of Aquatic Food Product Technology,2014,23(5):489-497.
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