热处理条件对竹荚鱼鱼糜凝胶特性的影响-食品科学.PDFVIP

6 2010, Vol. 31, No. 01 食品科学 ※基础研究 1,2 2 陈海华 ，薛长湖 (1. 青岛农业大学食品科学与工程学院，山东青岛 266109 ；2. 中国海洋大学食品科学与工程学院，山东青岛 266003) ：研究加热条件对竹荚鱼鱼糜凝胶特性的影响，主要采用质构分析法、扫描电镜法、持水力、白度、TCA- 可溶性肽含量和鱼糜凝胶溶解度的测定等方法研究凝胶化温度、凝胶化时间和加热方式对竹荚鱼鱼糜凝胶特性的影 响。结果表明：凝胶化温度、凝胶化时间和加热方式影响竹荚鱼鱼糜的凝胶特性。竹荚鱼鱼糜凝胶的制备宜采用 30 ℃凝胶化5h 或40 ℃凝胶化4h ，然后90 ℃加热20min 的二段加热方式，竹荚鱼鱼糜形成了高度致密、均一的三 维网络结构。50～70 ℃凝胶化后，竹荚鱼鱼糜形成大小不一的凝胶孔洞，凝胶网络的致密性下降，呈现出明显的 凝胶劣化现象。 竹荚鱼鱼糜；加热条件；凝胶化；凝胶劣化；凝胶特性 Effects of Heating Conditions on Gel Properties of Horse Mackerel Surimi CHEN Hai-hua1,2 ，XUE Chang-hu2 (1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China； 2. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China) Abstract ：Effects of heating conditions, including setting temperature, setting time and heating method on the gel properties were investigated by texture analysis and determinations of whiteness, water-holding capacity, microstructure, TCA-soluble peptides content, protein solubility. Results showed that heating temperature, time and method all had a significant effect on the gel properties of horse mackerel surimi. The optimum condition for processing horse-mackerel surimi was a two-step heating method with setting at 30 ℃ for 5 h (or at 40 ℃ for 4 h) and then heating at 90 ℃ for 20 min, which resulted in the formation of high compacted and uniformed three dimensional network structure observed under scanning electronic microscopy (SEM). Horsen mackerel surimi gel showed a structure with aggregates of sparse packed spherical proteins, arranged in clusters when setting at 50 －70 ℃, which indicated the modori phenomena occurred. Key words