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Fisheries of Heilongjiang
2024
(3)
243-249
不同类型蛋白对白令海狭鳕鱼糜凝胶特性的影响
作 者：
钟毅;王得发;陈丽
单 位：
江苏海洋大学海洋科学与水产学院
关键词：
白令海狭鳕(Theragra;chalcogramma)鱼糜;金线鱼(Nemipterus;virgatus);蛋清蛋白;大豆蛋白粉;凝胶特性
摘 要：
研究金线鱼(Nemipterus virgatus)、蛋清蛋白、大豆蛋白粉、南美白对虾(Litopenaeus vannamei)和鲢(Hypophthalmichthys molitrix)5种不同类型蛋白的肉类添加对白令海狭鳕(Theragra chalcogramma)鱼糜凝胶性能的影响.在鱼糜中分别添加1%、3%、5%、7%、9%的金线鱼、蛋清蛋白、大豆蛋白粉、南美白对虾和鲢鱼肉以制备鱼糜凝胶制品并测定其白度、持水性、凝胶强度等品质指标.研究结果表明,适量添加金线鱼、乳清蛋白和大豆蛋白粉能有效地改善鱼糜的凝胶强度和持水性,但大豆蛋白粉的添加会降低鱼糜白度.乳清蛋白的添加对鱼糜的凝胶强度和持水性的提高效果最好,添加量为3%时达到最大值,分别为12301.34 g·mm和73.21%,蒸煮损失率仅为12.6%,说明该比例的添加可以最大程度地提高白令海狭鳕鱼糜凝胶的品质.在实际鱼糜制品的生产中,应根据产品的特征选择适合的蛋白种类和合理的添加量,来提高鱼糜制品的品质.该研究为白令海狭鳕鱼糜制品的开发提供理论依据与参考.
译 名：
Effects of different types of proteins on gel properties of Theragra chalcogramma
单 位：
School of Marine Science and Aquatic Sciences,Jiangsu Ocean University,Lianyungang 222000,Jiangsu China
关键词：
Theragra chalcogramma surimi%Nemipterus virgatus%egg white protein%soybean protein powder%gel properties
摘 要：
For the study of 5 different types of protein Nemipterus virgatus,egg white protein,soy protein powder,Litopenaeus vannamei and Hypophthalmichthys molitrix in meat,Theragra chalcogramma was added effect of Theragra chalcogramma surimi gel properties,The surimi was supplemented with 1%,3%,5%,7%and 9%Nemipterus virgatus,egg white protein,soy protein powder,Litopenaeus vannamei and Hypophthalmichthys molitrix,respectively Fish meat of Hypophthalmichthys molitrix was prepared as surimi gel products,and the quality indexes such as whiteness,water retention and gel strength were measured.The results showed that appropriate addition of Nemipterus virgatus,whey protein and soy protein powder could effectively improve the gel strength and water retention of surimi,but the addition of soy protein powder could reduce the whiteness of surimi.The addition of whey protein has the best effect on the improvement of gel strength and water retention of surimi,and the maximum value is 12301.34 g·mm and 73.21%respectively when the addition amount is 3%,and the cooking loss rate is only 12.6%.The results indicated that the addition of the ratio could improve the quality of Theragra chalcogramma surimi gel to the greatest extent.In the actual production of surimi products,we should choose suitable protein types and reasonable amounts according to the characteristics of products to improve the quality of surimi products.This study provides theoretical basis and reference for the development of Theragra chalcogramma surimi products.
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