斩拌方式和氯化钠浓度对白鲢鱼糜品质特性的影响

Effects of Chopping Method and Sodium Chloride Concentration on the Quality Characteristics of Silver Carp Surimi

摘要:

以冷冻白鲢鱼糜为原料，研究真空斩拌（-0.06 MPa）条件下氯化钠浓度对白鲢鱼糜质量特性的影响，以期为真空斩拌技术在鱼糜制品加工中的应用提供理论依据。与常压斩拌相比，真空斩拌后的鱼糜蛋白的表面疏水性显著增加（p<0.05），二硫键含量降低（p<0.05），气泡的数量减少、直径减小；鱼糜凝胶的破断力和破断距离增加（p<0.05），持水性增加（p<0.05），而白度值降低（p<0.05）。在真空和常压斩拌条件下，随着氯化钠浓度的增加，斩拌后的鱼糜蛋白质的表面疏水性和二硫键含量显著增加（p<0.05），起泡性显著增强；制备的鱼糜凝胶的破断力和破断距离，随着氯化钠浓度的增加而显著增加（p<0.05），浓度超过1%后显著降低（p<0.05），持水性随着氯化钠浓度的增加显著增加（p<0.05）。常压斩拌条件下，鱼糜凝胶白度值随着氯化钠浓度的增加而显著增加（p<0.05）。而在真空斩拌条件下白度值逐渐降低（p<0.05）。

Abstract:

Frozen silver carp surimi was used as the raw material to study the effects of sodium chloride concentration on its quality characteristics when prepared under vacuum chopping (-0.06 MPa). Compared with samples prepared under atmospheric chopping, the surimi protein prepared under vacuum chopping had a significantly increased surface hydrophobicity (p<0.05), a decreased disulfide bond content (p<0.05), and decreased number and diameter of bubbles; the breaking force, penetration distance, and water-holding capacity of surimi gel increased (p<0.05), while whiteness decreased (p<0.05). Under atmospheric chopping and vacuum chopping, as sodium chloride concentration increased, the surface hydrophobicity, disulfide bond content, and foamability of surimi protein increased significantly (p<0.05). The breaking force and penetration distance of surimi gel increased with increasing sodium chloride concentration and then decreased significantly when the sodium chloride concentration was higher than 1% (p<0.05). The water-holding capacity increased significantly with increasing sodium chloride concentration (p<0.05). With increasing sodium chloride concentration, the whiteness values of surimi gel increased significantly and decreased gradually under atmospheric chopping (p<0.05) and vacuum chopping (p<0.05), respectively.