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Position: Home > Articles > Effect of Fish Bone Powder on Gel Properties of Nemipterus virgatus Surimi FOOD SCIENCE 2017,38 (9) 1-7

鱼骨粉对金线鱼糜凝胶特性的影响

作  者：
仪淑敏;李欢;陈思;朱文慧;李学鹏;励建荣;李钰金
单  位：
中国海洋大学食品科学与工程学院;渤海大学食品科学与工程学院
关键词：
鱼糜;鱼骨粉;凝胶特性;横向弛豫时间
摘  要：
以狭鳕鱼鱼骨为研究对象,采用球磨机制备微细鱼骨粉,测定其粒度、化学组成、表面元素和微观结构;并分析鱼骨粉的添加量对金线鱼糜凝胶白度、凝胶强度、质构特性、水分横向弛豫时间T_2、持水性及微观结构作用的变化规律。结果表明:鱼骨粉氨基酸种类齐全,钙、磷含量丰富,且比例接近人体骨骼的钙磷比;单因素试验结果显示鱼骨粉添加量为0.75%时,鱼糜的凝胶特性最好,但是添加1.00%和0.75%的鱼骨粉对鱼糜凝胶特性的影响不显著,结合微观结构,选择1.00%为鱼骨粉的适宜添加量,在有效改善鱼糜凝胶特性的同时提高鱼糜制品的钙含量。
译  名：
Effect of Fish Bone Powder on Gel Properties of Nemipterus virgatus Surimi
作  者：
YI Shumin;LI Huan;CHEN Si;ZHU Wenhui;LI Xuepeng;LI Jianrong;LI Yujin;National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Food Safety Key Laboratory of Liaoning Province,College of Food Science and Engineering,Bohai University;College of Food Science and Engineering,Ocean University of China;Shandong Institute of Marine Food Nutrition,Taixiang Group;
关键词：
surimi;;fish bone powder;;gel properties;;transverse relaxation time
摘  要：
In this research, Alaska pollock fish bone powder was prepared using a ball mill, and its particle size, chemical composition, surface elements and microstructure were determined. Furthermore, the effect of addition of different amounts of the fish bone powder on whiteness, gel strength, texture properties, transverse relaxation time T_2, water-binding capacity and microstructure of Nemipterus virgatus surimi gel was analyzed. The results showed that the fish bone powder contained a variety of amino acids, and was rich in calcium and phosphate, with a calcium to phosphate ratio similar to that of human bones. One-factor-at-a-time experiments indicated that the surimi with 0.75% fish bone powder added had the best gel properties, and no significant difference was observed compared with addition of 1.00% fish bone powder. Addition of 1.00% fish bone powder was found to appropriate taking into account microstructure, which could effectively improve the gel properties of the surimi, and at the same time enhance the calcium content.

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