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当前位置: 首页 > 文章 > 超高压对秘鲁鱿鱼肌原纤维蛋白凝胶特性的影响 中国水产科学 2010,17 (5) 1107-1114
Position: Home > Articles > Effect of ultra-high pressure on Gel properties of myofibril of jumbo squid,Dosidicus gigas Journal of Fishery Sciences of China 2010,17 (5) 1107-1114

超高压对秘鲁鱿鱼肌原纤维蛋白凝胶特性的影响

作  者：
陆海霞;张蕾;李学鹏;励建荣
单  位：
浙江省食品安全重点实验室;浙江工商大学食品与生物工程学院
关键词：
超高压;秘鲁鱿鱼;肌原纤维蛋白;凝胶特性
摘  要：
秘鲁鱿鱼(Dosidicus gigas)是一种高产量、低价格、低品质的海洋渔业资源,由于其肉质粗糙,还有酸、苦、涩等不良风味,使秘鲁鱿鱼的资源化利用成为一个难点问题。本研究以秘鲁鱿鱼为研究对象,通过测定肌原纤维蛋白凝胶的硬度、弹性、电泳图谱等,研究了超高压对其凝胶特性的影响,并比较了其与热诱导凝胶的差异。结果表明,超高压300MPa、10min时,秘鲁鱿鱼肌原纤维蛋白凝胶弹性达到最大值1.43;超高压300MPa、25min时凝胶弹性为1.42;超高压400MPa、25min时凝胶硬度达到最大值52.5g;300MPa、保压25min时凝胶强度达到最高值68.4g。不添加TG-B型谷氨酰胺转氨酶(TGase)时,秘鲁鱿鱼肌原纤维难以形成热诱导凝胶;添加了2%TGase的热诱导凝胶硬度较高,可达到74.74g,但凝胶弹性仅为0.90,凝胶强度为67.0g,与超高压诱导凝胶的强度相近。研究表明,超高压具有促进凝胶形成和改善凝胶特性尤其是凝胶弹性的作用,可以成为替代热处理的一种秘鲁鱿鱼鱼糜制品生产的新技术。
译  名：
Effect of ultra-high pressure on Gel properties of myofibril of jumbo squid,Dosidicus gigas
作  者：
LU Haixia,ZHANG Lei,LI Xuepeng,LI Jianrong(College of Food Science and Biotechnology,Zhejiang Gongshang University;Food Safety Key Lab of Zhejiang Province,Hangzhou 310035,China)
关键词：
ultra-high pressure;Dosidicus gigas;myofibril;gel property
摘  要：
Ultra-high pressure is a food processing method that can give some new texture characters to finished product.Jumbo squid,Dosidicusgigas is a marine fishery resource with high yield,low price and low quality.It's difficult to utilize this resource because its meat is very coarse with some bad flavor such as acid,bitter and acerbity.The effects of ultra-high pressure and heat on gel properties of Jumbo squid myofibril were studied in term of hardness and elasticity by using SDS-PAGE electrophoresis in this study.The results showed gel elasticity of jumbo squid myofibril reached the max of 1.43 when ultra-high pressure were 300MPa and was kept for 10 min.Gel elasticity was 1.42 when ultra-high pressure was kept for 25 min at the same pressure.Gel hardness reached the max of 52.5g when ultra-high pressure were kept for 25 min at 400MPa.Gel strength achieved the max of 68.4 when ultra-high pressure were kept for 25 min at 300MPa.Heat induced gel were difficult to form without adding transglutaminas(eTGase).Gel hardness reached 74.74g for heat induced gel with 2%TGase addition,while gel elasticity was just 0.90 and gel strength was 67.0g.The strength of heat induced gel was a little lower than that of ultra-high pressure induced gel.These results indicated that ultra-high pressure could induce gel forming and improve gel properties,which could be a substitute technique for heat inducement in surimi product processing.

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