不同鸡肉与金线鱼糜混合比例香肠的凝胶品质对比

Comparison of Gelation Properties on Different proportions of Chicken - Nemipterus-virgatus Surimi Mixture Sausage

摘要:

本文以鸡肉和金线鱼鱼糜为原料，按照不同比例进行混合（m鸡肉：m金线鱼糜分别为1:1、3:1、5:1、7:1，空白组为鸡肉香肠和金线鱼肠），研究了金线鱼-鸡肉香肠的凝胶特性。结果表明：鸡肉与鱼糜的比例为5:1时金线鱼-鸡肉香肠的凝胶强度高于其他组；相比纯鸡肉香肠和金线鱼肉香肠分别提高了12.71%、6.03%。当鸡肉与鱼糜的比例为5:1时，样品内部的不易流动水含量最高；与其他样品相比，此比例下孔洞的形状较为平整、圆滑；微观三维结构更为致密、均匀；肌原纤维蛋白重链条带在此比例下颜色较浅，此时蛋白质聚集程度较强。鸡肉与鱼糜的比例为7:1时金线鱼-鸡肉香肠的持水性最高，比鱼肉香肠提高了8.22%；鸡肉香肠的白度值比金线鱼肉香肠高23.51%，而随着鸡肉含量占比的上升白度值从65.37上升至75.71。综上所述，在鸡肉与金线鱼糜的比例为5:1时样品的凝胶品质最好。

Abstract:

In this paper, mix with different proportions (M chicken: M Nemipterus virgatus surimi were 1:1, 3:1, 5:1, 7:1; and the blank group was chicken sausage and Nemipterus-virgatus sausage), the gel propreties of Nemipterus virgatus-chicken sausage were studied. The results showed that the gel strength of the sausage with the proportion of chicken and surimi (5:1) was the highest, and was improved by 12.71% and 6.03% respectively, compared with the chicken sausage and fish sausage. When the proportion of chicken and surimi was 5:1, compared with chicken sausage and fish sausage, the content of non-mobile water in the sample of 5:1 was the highest, and the relaxation time (T22) was 14.83 ms shorter than that of pure Nemipterus virgatus sausage. Compared with other samples, the shape of the hole under this ratio was smooth. The microstructure was denser and more uniform. The myofibrin aggregation was stronger. When the proportion of chicken and surimi was 3:1, the water holding capacity of Nemipterus virgatus-chicken sausage was the highest, which was 8.22% higher than that of fish sausage. The whiteness of chicken sausage was 23.51% higher than that of Nemipterus virgatus sausage. The whiteness increased from 65.37 to 75.71 as the proportion of chicken increased. The gel propreties of the sample was the best when the ratio of chicken to fish surimi was 5:1.