Κ-卡拉胶、复合磷酸盐和蛋清粉对高水分鱼丸水分和质构特性的影响
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摘要
文章以持水力、蒸煮损失、贮藏析水率、低场核磁T2横向弛豫时间及峰比例、全质构和凝胶特性等为指标,考察了κ-卡拉胶、复合磷酸盐和蛋清粉对高水分鱼丸水分和质构特性的影响。结果发现,κ-卡拉胶和蛋清粉能显著提高鱼丸的持水力,同时减少了鱼丸的蒸煮损失和贮藏析水率。复合磷酸盐对鱼丸蒸煮损失没有显著影响,但复合磷酸盐添加量为0.3%时,鱼丸贮藏7 d后的析水率最低为0.93%。在3种外源添加物的作用下,增强了凝胶内部结合水和不易流动水的稳定性,结合水和自由水的含量也略有增多,但不易流动水的比例却减少了。3种外源添加物均能显著提高鱼丸的硬度和咀嚼性,但对凝胶特性的改善效果不显著,其中κ-卡拉胶对鱼丸硬度、咀嚼性和弹性的影响最明显。扫描电子显微镜的结果显示,3种添加物均能减小鱼糜凝胶三维网状结构间的间隙,使结构更加紧密,其中κ-卡拉胶和蛋清粉的效果最明显。
In this paper, the water holding capacity(WHC), cooking loss, the rate of water loss in storage,T2 transverse relaxation time, T2 peak ratio at low field, texture and gel properties of the surimi gels were used as indicators to investigate the effect of κ-carrageenan, composite phosphate and egg white powder on water and texture characteristics of high moisture fish balls. The results showed that the effects ofκ-carrageenan and egg white powder were the most significant, which significantly improved the WHC of the fish balls, reduced the cooking loss and the rate of water loss in storage. The effect of composite phosphate on cooking loss and WHC was not significant. However, when added with 0.3% compound phosphate, the fish balls had the lowest rate of water loss in storage, which was nearly 0.93% after 7 days.Under the function of the three additives, the stability of bound water and non-flowable water trapped in the gels went up, and the amount of bound water and free water also increased, whereas the ratio of nonflowable water decreased. Except for the κ-carrageenan groups and the 3% egg white powder group,the fluidity of free water in the gels also enhanced. All the three additives could significantly enhance the hardness and chewiness of the fish balls, but the improvement of the gel properties was not dramatically,and κ-carrageenan had most influence on the hardness, chewiness and elasticity of the fish balls. The results of scanning electron microscopy showed that the gaps between the three-dimensional network structure of the surimi gels were shrinked and the structure was more compact under the function of additives, besides the effect of κ-carrageenan and egg white powder was pretty obvious.
In this paper, the water holding capacity(WHC), cooking loss, the rate of water loss in storage,T2 transverse relaxation time, T2 peak ratio at low field, texture and gel properties of the surimi gels were used as indicators to investigate the effect of κ-carrageenan, composite phosphate and egg white powder on water and texture characteristics of high moisture fish balls. The results showed that the effects ofκ-carrageenan and egg white powder were the most significant, which significantly improved the WHC of the fish balls, reduced the cooking loss and the rate of water loss in storage. The effect of composite phosphate on cooking loss and WHC was not significant. However, when added with 0.3% compound phosphate, the fish balls had the lowest rate of water loss in storage, which was nearly 0.93% after 7 days.Under the function of the three additives, the stability of bound water and non-flowable water trapped in the gels went up, and the amount of bound water and free water also increased, whereas the ratio of nonflowable water decreased. Except for the κ-carrageenan groups and the 3% egg white powder group,the fluidity of free water in the gels also enhanced. All the three additives could significantly enhance the hardness and chewiness of the fish balls, but the improvement of the gel properties was not dramatically,and κ-carrageenan had most influence on the hardness, chewiness and elasticity of the fish balls. The results of scanning electron microscopy showed that the gaps between the three-dimensional network structure of the surimi gels were shrinked and the structure was more compact under the function of additives, besides the effect of κ-carrageenan and egg white powder was pretty obvious.
引文
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[13]杨慧娟,于小波,胡忠良,等.低场核磁共振技术研究超高压处理对乳化肠质构和水分分布的影响[J].食品工业科技,2014,35(4):96﹣100.
[14]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,2008,228(4):665﹣670.
[15]王丹,姜启兴,许艳顺,等.鱼糕质构的仪器分析与感官评定间的相关性[J].食品与机械,2016,(4):24﹣27.
[16]周蕊,曾庆孝,朱志伟,等.淀粉对罗非鱼鱼糜凝胶品质的影响[J].现代食品科技,2008,24(8):759﹣762.
[17]王艳霞,张金丽,张瑞婷,等.鱼种和亲水胶体对鱼糜制品凝胶性质的影响[J].食品工业科技,2016,37(2):143﹣147.
[18]Foegeding E A,Ramsey S R.Rheological and water﹣holding properties of gelled meat batters containing lota carrageenan,kappa carrageenan or xanthan gum[J].Journal of Food Science,2010,52(3):549﹣553.
[19]陈从贵,姜绍通,张慧旻,等.高静压与к-卡拉胶对低脂猪肉凝胶保水和质构的影响[J].农业工程学报,2007,23(10):35﹣40.
[2]Annamaria F A,Isabel H,María H C,et al.Changes of the water﹣holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods[J].Food science and technology international=Ciencia y tecnologia de los alimentos internacional,2015,22(1):68.
[3]Panyathitipong W,Puechkamut Y.Effect of tofu powder and carrageenan on functionality and physical characteristics of surimi emulsion gel[J].Kasetsart Journal Natural Sciences,2010,44(4):671﹣679.
[4]Singh A,Korasapati N R,Juneja V K,et al.Effect of phosphate and meat(pork)types on the germination and outgrowth of Clostridium perfringens spores during abusive chilling[J].J Food Prot,2010,73(73):879﹣887.
[5]Hunt A,Park J W,Handa A.Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins[J].Journal of Food Science,2010,74(9):C683﹣C692.
[6]李睿智,王嵬,仪淑敏,等.白鲢鱼鱼糜凝胶过程中水分及凝胶特性的变化[J].现代食品科技,2016,(5):91﹣97.
[7]Verbeken D,Neirinck N,Pvander M,et al.Influence of kappa﹣carrageenan on the thermal gelation of salt﹣soluble meat proteins[J].Meat Science,2005,70(1):161﹣166.
[8]张瑞婷,张其标,郝更新,等.添加亲水胶体制备低强度的鱼糜制品及其特性的研究[J].食品工业科技,2015,36(21):88﹣92.
[9]Tabilo M G,Barbosa C G V.Pressurized and heat﹣treated surimi gels as affected by potato starch and egg white:microstructure and water﹣holding capacity[J].LWT﹣Food Science and Technology,2005,38(1):47﹣57.
[10]闫晓蕾,郇延军,孙冬梅,等.4种无磷持水物质对低温熏煮香肠持水性的影响[J].食品工业科技,2012,33(4):360﹣364.
[11]张静静.羟丙基木薯淀粉在鱼丸中应用的研究[D]:济南:齐鲁工业大学,2014.
[12]Goh K S,Bhat R,Karim A A.Probing the sol﹣gel transition of egg white proteins by pulsed﹣NMRmethod[J].European Food Research&Technology,2009,228(3):367﹣371.
[13]杨慧娟,于小波,胡忠良,等.低场核磁共振技术研究超高压处理对乳化肠质构和水分分布的影响[J].食品工业科技,2014,35(4):96﹣100.
[14]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,2008,228(4):665﹣670.
[15]王丹,姜启兴,许艳顺,等.鱼糕质构的仪器分析与感官评定间的相关性[J].食品与机械,2016,(4):24﹣27.
[16]周蕊,曾庆孝,朱志伟,等.淀粉对罗非鱼鱼糜凝胶品质的影响[J].现代食品科技,2008,24(8):759﹣762.
[17]王艳霞,张金丽,张瑞婷,等.鱼种和亲水胶体对鱼糜制品凝胶性质的影响[J].食品工业科技,2016,37(2):143﹣147.
[18]Foegeding E A,Ramsey S R.Rheological and water﹣holding properties of gelled meat batters containing lota carrageenan,kappa carrageenan or xanthan gum[J].Journal of Food Science,2010,52(3):549﹣553.
[19]陈从贵,姜绍通,张慧旻,等.高静压与к-卡拉胶对低脂猪肉凝胶保水和质构的影响[J].农业工程学报,2007,23(10):35﹣40.