超声波处理对不同盐添加量白鲢鱼糜凝胶特性的影响

Effects of Ultrasonic Treatment on Gel Properties of Silver Carp Surimi with Varying Salt Levels

摘要:

为改善低盐鱼糜制品凝胶品质，以白鲢鱼糜为原料，研究超声波处理功率对不同盐添加量（质量分数为3%和1.5%）鱼糜凝胶质构特性、凝胶强度、色泽、持水性的影响，并通过测定鱼糜蛋白溶解度、分子间作用力及红外光谱来探究超声波的作用机制。结果表明，随着超声波功率的增加，高盐、低盐处理鱼糜凝胶的硬度、弹性、凝胶强度均有所提高，超声功率为360 W处理的低盐鱼糜凝胶硬度、弹性与高盐鱼糜凝胶差异不显著。超声功率为360 W时，添加3%食盐和1.5%食盐的鱼糜持水性分别提高10.48%和22.08%。而超声波处理对高盐和低盐鱼糜凝胶的白度均无显著影响。溶解度、分子间作用力及红外光谱分析表明超声波处理能够提高鱼糜凝胶溶解度，降低体系中氢键含量，且经超声处理后鱼糜蛋白中α-螺旋含量减少，说明超声处理能够促进活性基团暴露，增强与水分子相互结合，提高鱼糜凝胶形成能力。该研究表明采用360 W超声功率处理可显著改善低盐鱼糜凝胶特性，有助于降低鱼糜制品中食盐的添加量，从而开发品质优良的低盐鱼糜产品。

Abstract:

The effects of ultrasonic power on the gel properties, including textural characteristics, gel strength, color, and water-holding capacity (WHC), of silver carp surimi with varying salt levels (3% and 1.5% m/m) were investigated to improve the gel properties of low-salt surimi. The influencing mechanism of ultrasonic treatment was investigated by determining the protein solubility, intermolecular interactions, and infrared spectrum of surimi gel. The results indicate that, as the ultrasonic power increases, the hardness, elasticity, and gel strength of surimi gel with varying salt levels increased. At an ultrasonic power of 360 W, no significant differences in the hardness and elasticity of the high- and low-salt surimi gels were apparent. The WHC of surimi gels containing 3% and 1.5% salt increased by 10.48% and 22.08%, respectively. Ultrasonication had no significant effect on the whiteness of high- and low-salt surimi gels. The solubility, intermolecular interaction, and infrared spectroscopy analyses reveal that ultrasonic treatment can increase the gel solubility and reduce the hydrogen bonds in surimi. The α-helix content of surimi protein decreases after ultrasonic treatment. The results indicate that ultrasonic treatment increases the exposure of active groups, promotes the interaction between active groups and water molecules, and improves the gel formation ability of surimi. This research demonstrates that the gel properties of lowsalt surimi can be significantly improved by ultrasonic treatment at 360 W, enabling the reduction of salt addition to surimi products and thus the development of low-salt, high-quality surimi products.