添加低值蛋白的罗非鱼鱼糜凝胶研究及品质改良
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摘要
罗非鱼产量剧增与罗非鱼产品单一、利润率低之间的矛盾日益突出，本文通过研究罗非鱼鱼糜凝胶特性，以期开发能够连续化、自动化生产的鱼糜制品，缓解该矛盾。首先以新鲜罗非鱼鱼肉为原料，通过质构分析、感官评价等分析手段研究了主要的加工条件对鱼糜凝胶特性的影响，对罗非鱼鱼糜凝胶生产工艺进行了初步优化；其次探讨了非肌肉蛋白质对鱼糜凝胶品质的影响，从而提高出品率，并以淀粉、亲水胶体等食品辅配料对添加了非肌肉蛋白质鱼糜凝胶品质的改良，从而拓展罗非鱼产品途径，减低生产成本，提高经济利益。主要研究结论如下：
（1）鱼糜加工过程中，漂洗、擂溃等主要加工条件以及加工过程中加盐量、鱼糜含水量等条件对鱼糜凝胶品质影响显著，经过初步选择，罗非鱼糜宜采用5倍冰水漂洗一次，加盐量为2.5%，鱼糜含水量为82%，擂溃时间为3min，并且采用二段法加热，第一段温度为40±2℃下加热30min，第二段温度为85~90℃下加热20min。
（2）总混合物含水量为82%的前提下，非肌肉蛋白质和常用淀粉的加入均会显著降低罗非鱼肉鱼糜凝胶强度，且随着添加量的增大而呈线性下降。咸蛋清对比谷朊粉和大豆分离蛋白能显著增加鱼糜凝胶白度，且当添加量达到蛋白质量比为5/15时，平均凝胶强度仍高于1000g·cm，当添加量控制在蛋白质量比为2/15之内时，所得咸蛋清鱼糜凝胶仍具有良好的质构和口感。
（3）咸蛋清的加入会降低罗非鱼糜凝胶的凝胶强度和持水力，为弥补以上不足，采用常用淀粉和亲水胶体等对咸蛋清鱼糜凝胶进行改良。不考虑混合物总含水量时，随着玉米淀粉添加量的增大，鱼糜凝胶破断强度、持水力显著提高，而凹陷深度显著下降。当玉米淀粉添加量为12%时，鱼糜凝胶弹性和硬度达到一定的平衡，持水力强。κ-卡拉胶和魔芋胶以质量比为2:1混合后，当添加量为0.1%时，鱼糜凝胶强度、胶着性、咀嚼性、弹性和持水力均有显著提高。而复合磷酸盐添加量为0.1%时，也能有效改善鱼糜凝胶品质。
（4）通过L9(34)正交实验和综合平衡法，确定各辅配料添加量的最优组合为：咸蛋清15%，玉米淀粉14%，复配胶0.05%，复合磷酸盐0.1%。验证实验表明，最优组合的凝胶强度均高于正交试验9组中的任一组，相比纯鱼肉制作的鱼糜凝胶，最优组合的鱼糜凝胶弹性上和硬度上均可满意。
With the rapid development of aquaculture of Tilapia, there prompted a need to the valueadded product for the local economy in response to the high tilapia production. Processingconditions were optimized for tilapia surimi gel added with different food ingredients andadditives. The resultant gel quality was investigated by texture analysis and sensory evaluationThe main results were as follows:
(1) The optimized processing conditions for control gel were: wash once with ice water andthe water-surimi ratio was five to one; moisture content of surimi was82%before blending andNaCl concentration was2.5%; the mixture was blended for3min and heated from40°C/30minto90°C/20min.
(2) Addition of non-muscle protein or starch affected the gel strength of tilapia surimi, withthe increase of non-muscle protein or starch content, the gel strength decreased significantlyfollowing a negative non-linear pattern. Salted egg white enhanced the whiteness of surimi gelsignificantly compare to wheat gluten and soy protein isolate. Gel strength was still acceptablewhen salted egg white added to the maximum amount.The gel quality and flavor of tilapia surimiwere satisfactory when the mass ratio of salted egg protein addition to total protein of mixturewas less than2/15.
(3) With the increase of corn starch content, the breaking force and water retention propertyof surimi gel increased, but the deformation decreased significantly, without considering thewater content of total mixture. Gel springness and hardness were optimal and the waterrentention was improved when corn starch content was12%. Gel strength, gumminess,chewiness and springiness were improved when the ratio of κCG and KGM was2:1and theaddition level was0.1%. Gel quality was also improved when the addition of phosphatecompounds (the ratio of sodium tripolyphosphate, sodium pyrophosphate and sodiumhexametaphosphate was2:2:1) was0.1%.
(4) The optimum addition levels of salted egg white, corn starch, κCG and KGMcompound(2:1, w/w), phosphate compound were determined by orthogonal test and the optimumaddition levels were15%,14%,0.05%and0.1%respectively. The gel properties and flavor ofthe mixture at the optimal conditions were satisfied compare to pure tilapia surimi.
（1）鱼糜加工过程中，漂洗、擂溃等主要加工条件以及加工过程中加盐量、鱼糜含水量等条件对鱼糜凝胶品质影响显著，经过初步选择，罗非鱼糜宜采用5倍冰水漂洗一次，加盐量为2.5%，鱼糜含水量为82%，擂溃时间为3min，并且采用二段法加热，第一段温度为40±2℃下加热30min，第二段温度为85~90℃下加热20min。
（2）总混合物含水量为82%的前提下，非肌肉蛋白质和常用淀粉的加入均会显著降低罗非鱼肉鱼糜凝胶强度，且随着添加量的增大而呈线性下降。咸蛋清对比谷朊粉和大豆分离蛋白能显著增加鱼糜凝胶白度，且当添加量达到蛋白质量比为5/15时，平均凝胶强度仍高于1000g·cm，当添加量控制在蛋白质量比为2/15之内时，所得咸蛋清鱼糜凝胶仍具有良好的质构和口感。
（3）咸蛋清的加入会降低罗非鱼糜凝胶的凝胶强度和持水力，为弥补以上不足，采用常用淀粉和亲水胶体等对咸蛋清鱼糜凝胶进行改良。不考虑混合物总含水量时，随着玉米淀粉添加量的增大，鱼糜凝胶破断强度、持水力显著提高，而凹陷深度显著下降。当玉米淀粉添加量为12%时，鱼糜凝胶弹性和硬度达到一定的平衡，持水力强。κ-卡拉胶和魔芋胶以质量比为2:1混合后，当添加量为0.1%时，鱼糜凝胶强度、胶着性、咀嚼性、弹性和持水力均有显著提高。而复合磷酸盐添加量为0.1%时，也能有效改善鱼糜凝胶品质。
（4）通过L9(34)正交实验和综合平衡法，确定各辅配料添加量的最优组合为：咸蛋清15%，玉米淀粉14%，复配胶0.05%，复合磷酸盐0.1%。验证实验表明，最优组合的凝胶强度均高于正交试验9组中的任一组，相比纯鱼肉制作的鱼糜凝胶，最优组合的鱼糜凝胶弹性上和硬度上均可满意。
With the rapid development of aquaculture of Tilapia, there prompted a need to the valueadded product for the local economy in response to the high tilapia production. Processingconditions were optimized for tilapia surimi gel added with different food ingredients andadditives. The resultant gel quality was investigated by texture analysis and sensory evaluationThe main results were as follows:
(1) The optimized processing conditions for control gel were: wash once with ice water andthe water-surimi ratio was five to one; moisture content of surimi was82%before blending andNaCl concentration was2.5%; the mixture was blended for3min and heated from40°C/30minto90°C/20min.
(2) Addition of non-muscle protein or starch affected the gel strength of tilapia surimi, withthe increase of non-muscle protein or starch content, the gel strength decreased significantlyfollowing a negative non-linear pattern. Salted egg white enhanced the whiteness of surimi gelsignificantly compare to wheat gluten and soy protein isolate. Gel strength was still acceptablewhen salted egg white added to the maximum amount.The gel quality and flavor of tilapia surimiwere satisfactory when the mass ratio of salted egg protein addition to total protein of mixturewas less than2/15.
(3) With the increase of corn starch content, the breaking force and water retention propertyof surimi gel increased, but the deformation decreased significantly, without considering thewater content of total mixture. Gel springness and hardness were optimal and the waterrentention was improved when corn starch content was12%. Gel strength, gumminess,chewiness and springiness were improved when the ratio of κCG and KGM was2:1and theaddition level was0.1%. Gel quality was also improved when the addition of phosphatecompounds (the ratio of sodium tripolyphosphate, sodium pyrophosphate and sodiumhexametaphosphate was2:2:1) was0.1%.
(4) The optimum addition levels of salted egg white, corn starch, κCG and KGMcompound(2:1, w/w), phosphate compound were determined by orthogonal test and the optimumaddition levels were15%,14%,0.05%and0.1%respectively. The gel properties and flavor ofthe mixture at the optimal conditions were satisfied compare to pure tilapia surimi.
引文
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