可溶性褐藻膳食纤维对低盐鱼糜制品物理特性的影响
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摘要
为考察可溶性褐藻膳食纤维(Soluble brown seaweed dietary fiber,SBF)应用于低盐鱼糜制品的适宜添加量,研究0%～1.5%浓度范围内,SBF对低盐鲢鱼(Hypophthalmichthys molitrix)制品蒸煮损失、凝胶持水力、质构特性(硬度、咀嚼性、内聚性、粘附性、胶黏性、弹性)和热物性(热扩散率、热阻率、热传导率、比热)的影响。结果显示:随着SBF浓度的增加,鱼糜制品的蒸煮损失显著下降(p <0.05),硬度、弹性、咀嚼性和粘附性表现出极显著增大(p <0.01); SBF浓度0.75%～1.5%范围内,凝胶持水力显著提高(p <0.05);添加SBF对鱼糜制品的内聚性、胶黏性和热阻率有不同程度的增大作用;对热扩散率、热传导率和比热有不同程度的降低。SBF可作为良好的膳食纤维来源添加到低盐鲢鱼鱼糜制品中,添加量<1%时,产品硬度在适宜的范围内。
To investigate the suitable addition amount of soluble brown seaweed dietary fiber( SBF) for low-salt surimi products,this article investigated the effects of 0% ～ 1.5% concentrations of SBF on cooking loss,water-holding capacity,texture properties( hardness,chewiness,cohesiveness,adhesivity,springness) and thermal physical properties( thermal diffusivity,thermal resistivity,thermal conductivity,specific heat) of low salt Hypophthalmichthys molitrix surimi products. The results showed that,with the increase of the concentration of SBF,cooking loss significantly decreased( p < 0.05); hardness,elasticity,mastic ability and adhesiveness showed significant increase( p < 0.05); In the range of 0.75 ～ 1.5% SBF concentration,WHC significantly increased( p < 0.01); the addition of SBF could increase the cohesion,adhesiveness and thermal resistance and reduce the heat diffusion rate,heat conduction rate and specific heat of products to varying degrees.SBF could be added to low-salt silver carp surimi products as a good source,and the hardness of products was within the appropriate range when the amount of addition was less than 1%.
To investigate the suitable addition amount of soluble brown seaweed dietary fiber( SBF) for low-salt surimi products,this article investigated the effects of 0% ～ 1.5% concentrations of SBF on cooking loss,water-holding capacity,texture properties( hardness,chewiness,cohesiveness,adhesivity,springness) and thermal physical properties( thermal diffusivity,thermal resistivity,thermal conductivity,specific heat) of low salt Hypophthalmichthys molitrix surimi products. The results showed that,with the increase of the concentration of SBF,cooking loss significantly decreased( p < 0.05); hardness,elasticity,mastic ability and adhesiveness showed significant increase( p < 0.05); In the range of 0.75 ～ 1.5% SBF concentration,WHC significantly increased( p < 0.01); the addition of SBF could increase the cohesion,adhesiveness and thermal resistance and reduce the heat diffusion rate,heat conduction rate and specific heat of products to varying degrees.SBF could be added to low-salt silver carp surimi products as a good source,and the hardness of products was within the appropriate range when the amount of addition was less than 1%.
引文
[1]中国渔业统计年鉴[M].北京:中国农业出版社,2015.
[2]中国渔业统计年鉴[M].北京:中国农业出版社,2016.
[3]袁美兰,赵利,卢琴韵,等.不同品种淡水鱼加工鱼糜的适应性[J].食品科技,2014,39(5):135-139.
[4]胡新颖.鲢鱼骨骼肌丝氨酸蛋白酶抑制剂的纯化、性质鉴定及对肿瘤细胞增殖的影响[D].北京:中国农业大学,2005.
[5]Liu D,Kanoh S,Niwa E.Effect of L-lysine on the elasticity of kamaboko prepared by setting the paste of Alaska pollack[J].Nippon Suisan Gakkaishi,1995,61,608-611.
[6]Cando D,Herranz B,Borderías A J,et al.Different additives to enhance the gelation of surimi gel with reduced sodium content[J].Food Chemistry,2016,196(1):791-799.
[7]刘海梅,刘茹,熊善柏,等.变性淀粉对鱼糜制品凝胶特性的影响[J].华中农业大学学报,2007(1):116-119.
[8]竹下瑞惠,大泉澈,赤羽羲章,等.スケトウタラリ身の二段加热グルの物性に及ばすグルコ酸トリウムの影響[J].日本水産學會志(JPN),2000,66(3):291-297.
[9]Zeng H,Chen J W,Zhai J L,et al.Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoots dietary fiber[J].Food Science and Technology,2016,73:425-431.
[10]Juliana M,Guedes-Oliveira,Raquel L,et al.Washed cashew apple fiber(Anacardium occidentale L.)as fat replacer in chicken patties[J].LWT-Food Science and Technology,2016,71:268-273.
[11]张琳,汤丹,高红亮,等.魔芋多糖在富含膳食纤维鱼丸中的应用研究[J].食品工业科技,2012,33(14):299-302.
[12]Cardoso C,Mendes R,Pedro S,et al.Quality changes during storage of fish sausages containing dietary fiber[J].Journal of Aquatic Food Product Technology,2008,17(1):73-95.
[13]Cardoso C,Mendes R,Nunes M L.Dietary fibers effect on the textural properties of fish heat-induced gels[J].Journal of Aquatic Food Product Technology,2007,16(3):19-30.
[14]Shahin R,Mohamed K,Francisco J,et al.Application of seaweeds to develop new food products with enhanced shelf-life,quality and heathy-related beneficial properties[J].Food Research International,2017,99(3):1066-1083.
[15]王亚芳,张海霞,汪秋宽,等.几种褐藻多糖硫酸酯粗提物的降血脂作用[J].食品科技,2015,40(2):247-253.
[16]Fatimah A,Ugochukwu A,Reza T.Physicochemical properties of Alaska pollock(Theragra chalcograma)surimi gels with oat bran[J].LWT-Food Science and Technology,2016,66:41-47.
[17]朱玉安,刘友明,张秋亮,等.加热方式对鱼糜制品特性的影响[J].食品科学,2011,32(3):107-110.
[18]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.
[19]张莉莉,张涛,姜晓明,等.水分状态对鱼糜凝胶高温处理热稳定性的影响[J].食品发酵工业,2013,39(2):56-61.
[20]李来好.海藻膳食纤维的提取、毒理和功能特性的研究[D].青岛:中国海洋大学,2005.
[21]Macc R,Yen C H,Alexander M.Evaluation of alkaline electrolyzed water to replace traditional phosphate enhancemen solutions:Effects on water holding capacity,tenderness,and sensory characteristics[J].Meat Science,2017,123:211-218.
[22]López-López I,Cofrades S,Yakan A,et al.Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-inwater emulsion[J].Meat Science,2010,43:1244-1254.
[23]Kim H W,Danika K M,Yong J L.Effects of soy hull pectin and insoluble fiber on physic chemical and oxidative characteristics of fresh and frozen/thawed beef patties[J].Meat Science,2016,117:63-67.
[24]陈培基,李来好,李刘冬,等.二种褐藻膳食纤维的功能活化及其生理功能的比较[J].食品科学,2005,26(1):226-230.
[25]王珍.热加工方式对燕麦全谷可溶性膳食纤维理化及功能特性影响研究[D].郑州:郑州轻工业学院,2016.
[26]吴涛,茅林春,冯武.壳聚糖对白鲢鱼丸热凝胶特性及脂质氧化的影响[J].湖北农业科学,2011,50(2):368-372.
[27]俞微微.计算猪肉、牛肉和鳕鱼的热物理性质的经验公式[J].大连水产学院学报,2000,15(1):50-54.
[28]Abu Dagga Y,Kolbe E.Thermophysical properties of surimi paste at cooking temperatures[J].Journal of Food Engineering,1997,32:325-337.
[29]Belibagli K B.Thermophysical properties of silver hake and mackerel surimi at cooking temperatures[J].Journal of Food Engineering,2003,60(4):439-448.
[2]中国渔业统计年鉴[M].北京:中国农业出版社,2016.
[3]袁美兰,赵利,卢琴韵,等.不同品种淡水鱼加工鱼糜的适应性[J].食品科技,2014,39(5):135-139.
[4]胡新颖.鲢鱼骨骼肌丝氨酸蛋白酶抑制剂的纯化、性质鉴定及对肿瘤细胞增殖的影响[D].北京:中国农业大学,2005.
[5]Liu D,Kanoh S,Niwa E.Effect of L-lysine on the elasticity of kamaboko prepared by setting the paste of Alaska pollack[J].Nippon Suisan Gakkaishi,1995,61,608-611.
[6]Cando D,Herranz B,Borderías A J,et al.Different additives to enhance the gelation of surimi gel with reduced sodium content[J].Food Chemistry,2016,196(1):791-799.
[7]刘海梅,刘茹,熊善柏,等.变性淀粉对鱼糜制品凝胶特性的影响[J].华中农业大学学报,2007(1):116-119.
[8]竹下瑞惠,大泉澈,赤羽羲章,等.スケトウタラリ身の二段加热グルの物性に及ばすグルコ酸トリウムの影響[J].日本水産學會志(JPN),2000,66(3):291-297.
[9]Zeng H,Chen J W,Zhai J L,et al.Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoots dietary fiber[J].Food Science and Technology,2016,73:425-431.
[10]Juliana M,Guedes-Oliveira,Raquel L,et al.Washed cashew apple fiber(Anacardium occidentale L.)as fat replacer in chicken patties[J].LWT-Food Science and Technology,2016,71:268-273.
[11]张琳,汤丹,高红亮,等.魔芋多糖在富含膳食纤维鱼丸中的应用研究[J].食品工业科技,2012,33(14):299-302.
[12]Cardoso C,Mendes R,Pedro S,et al.Quality changes during storage of fish sausages containing dietary fiber[J].Journal of Aquatic Food Product Technology,2008,17(1):73-95.
[13]Cardoso C,Mendes R,Nunes M L.Dietary fibers effect on the textural properties of fish heat-induced gels[J].Journal of Aquatic Food Product Technology,2007,16(3):19-30.
[14]Shahin R,Mohamed K,Francisco J,et al.Application of seaweeds to develop new food products with enhanced shelf-life,quality and heathy-related beneficial properties[J].Food Research International,2017,99(3):1066-1083.
[15]王亚芳,张海霞,汪秋宽,等.几种褐藻多糖硫酸酯粗提物的降血脂作用[J].食品科技,2015,40(2):247-253.
[16]Fatimah A,Ugochukwu A,Reza T.Physicochemical properties of Alaska pollock(Theragra chalcograma)surimi gels with oat bran[J].LWT-Food Science and Technology,2016,66:41-47.
[17]朱玉安,刘友明,张秋亮,等.加热方式对鱼糜制品特性的影响[J].食品科学,2011,32(3):107-110.
[18]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.
[19]张莉莉,张涛,姜晓明,等.水分状态对鱼糜凝胶高温处理热稳定性的影响[J].食品发酵工业,2013,39(2):56-61.
[20]李来好.海藻膳食纤维的提取、毒理和功能特性的研究[D].青岛:中国海洋大学,2005.
[21]Macc R,Yen C H,Alexander M.Evaluation of alkaline electrolyzed water to replace traditional phosphate enhancemen solutions:Effects on water holding capacity,tenderness,and sensory characteristics[J].Meat Science,2017,123:211-218.
[22]López-López I,Cofrades S,Yakan A,et al.Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-inwater emulsion[J].Meat Science,2010,43:1244-1254.
[23]Kim H W,Danika K M,Yong J L.Effects of soy hull pectin and insoluble fiber on physic chemical and oxidative characteristics of fresh and frozen/thawed beef patties[J].Meat Science,2016,117:63-67.
[24]陈培基,李来好,李刘冬,等.二种褐藻膳食纤维的功能活化及其生理功能的比较[J].食品科学,2005,26(1):226-230.
[25]王珍.热加工方式对燕麦全谷可溶性膳食纤维理化及功能特性影响研究[D].郑州:郑州轻工业学院,2016.
[26]吴涛,茅林春,冯武.壳聚糖对白鲢鱼丸热凝胶特性及脂质氧化的影响[J].湖北农业科学,2011,50(2):368-372.
[27]俞微微.计算猪肉、牛肉和鳕鱼的热物理性质的经验公式[J].大连水产学院学报,2000,15(1):50-54.
[28]Abu Dagga Y,Kolbe E.Thermophysical properties of surimi paste at cooking temperatures[J].Journal of Food Engineering,1997,32:325-337.
[29]Belibagli K B.Thermophysical properties of silver hake and mackerel surimi at cooking temperatures[J].Journal of Food Engineering,2003,60(4):439-448.