真空斩拌和钙离子浓度对白鲢鱼糜胶凝特性的影响

Effects of Vacuum Chopping and Calcium Ion Concentration on Gelling Properties of Silver Carp Surimi

摘要:

本文研究了真空和钙离子对白鲢鱼糜胶凝特性的影响，以期为高品质鱼糜制品的加工提供理论依据。结果如下：随着钙离子浓度增加，常压斩拌的鱼糜凝胶的破断力呈现出先增大后减小、然后增大再减小的趋势，两个峰值对应的浓度分别为20 mmol/kg和40 mmol/kg；蛋白的交联程度逐渐从18.08%增加到30.98%，在钙离子浓度高于30 mmol/kg后逐渐降低并达到最小值14.54%；微观结构从无特征性结构转变为连续的网络结构、再转变为分散的聚集体。真空条件下，鱼糜凝胶特性值（破断力、和蛋白交联度）和微观结构随钙离子浓度变化的趋势与常压条件下相同，但是峰值或转变点所对应的钙离子浓度均低10 mmol/kg。真空和常压条件下，持水性随着钙离子浓度增加均逐渐从80.74%和82.27%分别降低到62.09%和67.23%，白度值逐渐从79.11和79.10分别增加到83.80和83.15。结果表明，真空具有降低钙离子影响鱼糜胶凝特性“效应浓度”的作用。

Abstract:

Gelling properties of silver carp surimi as influenced by vacuum and calcium ion concentration were investigated for the production high-quality surimi products. As concentration of calcium chloride increased, breaking forces of surimi gels prepared under atmospheric pressure fluctuated, which increased and then decreased twice (p<0.05).The calcium ion concentrations corresponding to the two peaks were 20 mmol/kg and 40 mmol/kg. Cross-linking degree of surimi gels increased from 18.08% to 30.98%, and then decreased gradually after 30mmol/kg and finally reached the minimum value of 14.54%. Microstructure was in irregular form firstly, and then changed to a continuous network followed by scattered aggregations. Under vacuum chopping, changes in characteristic values of surimi gel, including breaking force and cross-linking degree, were similar to those under atmospheric pressure. However, calcium ion concentrations corresponding to the peaks and turnover were lower by 10 mmol/kg. Under both chopping conditions, water holding capacities of surimi gels decreased from 80.74% and 82.27% to 62.09% and 67.23%, respectively. And their whiteness were increased from 79.11 and 79.10 to 83.80 and 83.15, respectively. Results indicated that vacuum changed the gelling properties of surimi by decreasing calcium ion concentrations.