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当前位置: 首页 > 文章 > 几种添加剂对鳙鱼鱼糜凝胶特性的影响 食品科学 2004,25 (8) 50-54
Position: Home > Articles > Effects of Reducing Agents and Calcium Compounds on the Gel Properties of Bighead (Aristichthy nobilis) Surimi FOOD SCIENCE 2004,25 (8) 50-54

几种添加剂对鳙鱼鱼糜凝胶特性的影响

作  者：
周爱梅;潘珂;黄文华;刘欣;陈永泉
单  位：
华南理工大学食品与生物工程学院;华南农业大学食品学院
关键词：
还原剂;钙盐;鳙鱼鱼糜;凝胶特性
摘  要：
研究了抗坏血酸、半胱氨酸两种还原剂及乳酸钙、葡萄糖酸钙两种钙盐对鳙鱼鱼糜凝胶特性的影响,检测指标包括破断强度、凹陷深度、凝胶强度、持水性和白度,并采用电镜扫描观察凝胶的微观结构,同时采用SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE)分析相关机理。结果表明,这四种物质都可显著提高鳙鱼鱼糜的凝胶能力,其最适添加浓度依次为0.05%、0.1%、0.1%、0.05%,相应的鱼糜凝胶强度依次为917.8、893.3、851.9和679.9g·cm,分别是对照样的1.97、1.92、1.77和1.42倍;在颜色和白度方面,四种物质对鳙鱼鱼糜凝胶都不会产生不利影响。SDS-PAGE分析表明,四种物质对肌球蛋白重链没有影响,而电镜分析表明四种物质都可促进鳙鱼鱼糜形成比较致密、均匀的凝胶网络结构。以上结果说明四种物质都是鳙鱼鱼糜的良好品质改良剂,可在实际生产中推广应用。
译  名：
Effects of Reducing Agents and Calcium Compounds on the Gel Properties of Bighead (Aristichthy nobilis) Surimi
作  者：
ZHOU Ai-mei1,2,PAN Ke2,HUANG Wen-hua2,LIU Xin2,CHEN Yong-quan2(1.College of Food and Biotechnology, South China University of Technology, Guangzhou 510640, China;2.College of Food Science, South China Agricultural University, Guangzhou 510642, China)
关键词：
reducing agent;calcium compounds;bighead surimi;gel properties
摘  要：
The effects of two reducing agents including ascorbic acid and cysteine and two calcium compounds including calciumlactate and calcium gluconate on the gel properties of bighead surimi were investigated. The breaking force,. deformation, gelstrength, water-holding ability, and whiteness were used as assay indicators together with the analysis of the microstructure ofthe gels with scanning electron microscopy. Also, SDS-polyacrylamide gel electrophoresis (SDS-PAGE) was used to analyzethe relevant mechanisms. The results showed that the addition of these four substances could enhance the gel-forming ability ofbighead surimi. The optimal concentrations of these additives were 0.05%, 0.1%, 0.1%, and 0.05% respectively, under which thegel strengths of bighead surimi gels were 917.8, 893.3, 851.9 and 679.9g·cm, or about 1.97, 1.92, 1.77 and 1.42 times of thecontrol respectively. Furthermore these compounds had no adverse effect on the color and whiteness of the product. SDS-PAGEassay indicated that these four compounds had no effect on the myosin heavy chain while scanning electron microscopyindicated that the addition these additives could make bighead surimi form firm and uniform gel network. The above resultsshowed that these four additives were good quality-enhancing compounds for bighead surimi, which could be used in practicalapplications.

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