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Position: Home > Articles > Effect of Zinc Ions in Rinsing Solution on Gel Properties of Silver Carp Surimi FOOD SCIENCE 2017 (19) 12-17

漂洗过程中锌离子对鲢鱼鱼糜凝胶特性的影响

作  者：
乔翠平;仪淑敏;余永名;李学鹏;朱文慧;励建荣;邵俊花;张智铭;郁晓君;熊善柏
单  位：
华中农业大学食品科学技术学院;辽宁安井食品有限公司;渤海大学食品科学与工程学院辽宁省食品安全重点实验室生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
关键词：
锌离子;漂洗;鲢鱼鱼糜;微观结构;凝胶特性
摘  要：
以鲢鱼鱼糜为研究对象,通过测定凝胶强度、持水性、蒸煮损失率、色度、质构特性、水分分布状态、微观结构和蛋白质分子质量分布指标,分析了漂洗过程中锌离子对鲢鱼鱼糜凝胶特性的影响。结果表明,用含有锌离子的漂洗液漂洗较用清水漂洗和质量分数0.15%Na Cl漂洗对鲢鱼鱼糜凝胶性能有较大改善,其中,当锌离子浓度为6μmol/L时,鲢鱼鱼糜凝胶的凹陷距离、凝胶强度和咀嚼度均处于最大值(8.47 mm、2 325.90 g·mm、2 752.12 g·mm);破断力为274.74 g,较清水漂洗提高了14.95%;该浓度条件下凝胶对水的束缚能力增强,持水性达到最大值(83.13%),并且蒸煮损失率和横向弛豫时间T23为最小值(分别为9.39%、45.47 ms);白度得到提升。在锌离子的作用下,肌球蛋白重链通过交联作用形成较大聚集体,且凝胶微观结构均匀致密。
译  名：
Effect of Zinc Ions in Rinsing Solution on Gel Properties of Silver Carp Surimi
作  者：
QIAO Cuiping;YI Shumin;YU Yongming;LI Xuepeng;ZHU Wenhui;LI Jianrong;SHAO Junhua;ZHANG Zhiming;YU Xiaojun;XIONG Shanbai;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;Liaoning Anjoy Food Co.Ltd.;College of Food Science and Technology,Huazhong Agricultural University;
关键词：
zinc ion;;rinsing;;silver carp surimi;;microstructure;;gel properties
摘  要：
The effect of zinc ions in rinsing solution on gel properties of silver carp surimi including gel strength, waterholding capacity, cooking loss percentage, whiteness, texture properties, moisture distribution, microstructure, and protein molecular mass distribution was investigated. It turned out that rinsing with zinc solution greatly improved the properties of surimi gel compared with water and 0.15%(m/m) Na Cl solution. The highest deformation(8.47 mm), gel strength(2 325.90 g·mm) and chewiness(2 752.12 g·mm) were observed at a zinc concentration of 6 μmol/L. Breaking force of surimi gel rinsed with 6 μmol/L zinc ion was 274.74 g, which was increased by 14.95% compared with the control rinsed with water. In addition, the maximum water-holding capacity was obtained(83.13%), accompanied by the minimum cooking loss percentage and transverse relaxation time(T23)(9.39% and 45.47 ms, respectively) and increased whiteness. Zinc ions led to cross-linking of myosin heavy chain into large aggregates, making the gel microstructure more compact and even.

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