5种淡水鱼鱼糜凝胶基本特性研究

刘芳芳; 林婉玲; 韩迎雪; 李来好; 李春生; 杨贤庆; 周文果

doi:10.12131/20200220

5种淡水鱼鱼糜凝胶基本特性研究

doi: 10.12131/20200220

刘芳芳^{1, 2, 3,},
林婉玲^{2, 4},
韩迎雪²,
李来好²,
李春生²,
杨贤庆²,
周文果^{1, 3, ,}

1.
农业农村部冷冻调理水产品加工重点实验室，福建厦门 361022
2.
中国水产科学研究院南海水产研究所/国家水产品加工技术研发中心，广东广州 510300
3.
福建安井食品股份有限公司，福建厦门 361022
4.
韩山师范学院食品工程与生物科技学院，广东潮州 521041

基金项目: 农业农村部冷冻调理水产品加工重点实验室开放课题基金 (KLRCAPP2018-04)；现代农业产业技术体系建设专项资金项目 (CARS-46)；中国水产科学研究院基本科研业务费资助项目 (2020TD69)；广东省现代农业产业技术体系创新团队建设专项资金 (2020KJ151)

详细信息

作者简介:
刘芳芳 (1993—)，女，硕士，从事水产品加工研究。E-mail: liuff2018@163

通讯作者:
周文果 (1973—)，男，高级工程师，从事鱼糜加工技术研究。E-mail: 626611138@qq.com

中图分类号: TS 254.1
计量
- 文章访问数: 19
- HTML全文浏览量: 8
- PDF下载量: 3
- 被引次数: 0
出版历程
- 收稿日期: 2020-10-22
- 修回日期: 2020-12-11
- 网络出版日期: 2021-01-20

Basic properties of surimi gel of five freshwater fish

Fangfang LIU^{1, 2, 3
,},
Wanling LIN^{2, 4},
Yingxue HAN²,
Laihao LI²,
Chunsheng LI²,
Xianqing YANG²,
Wenguo ZHOU^{1, 3
, ,}

1.
Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
2.
South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/National R&D Center for Aquatic Product Processing, Guangzhou 510300, China
3.
Fujian Anjoy Foods Co., Ltd., Xiamen 361022, China
4.
School of Life Sciences and Food Technology, Hanshan Normal University, Chaozhou 521041, China

摘要

摘要: 文章以凝胶特性、肌原纤维蛋白化学键以及脂质、磷脂含量等为指标，研究了5种淡水鱼 [ 黄颡鱼 (Pelteobagrus fulvidraco)、草鱼 (Ctenopharyngodon idellus)、鳙 (Aristichthys nobilis)、鲮 (Cirrhinus molitorella)、鲢 (Hypophthalmichthys molitrix)] 鱼糜第一段和第二段加热的凝胶性能变化。结果显示，第一段加热鱼糜的凝胶强度、硬度、咀嚼性、白度、持水性显著小于第二段 (P<0.05)，但凝胶弹性和内聚性差异不明显。表面疏水性均在第二段加热后显著增大，且增加程度差异显著 (P<0.05)；对于二硫键，鳙和黄颡鱼两段加热的凝胶样品差异不显著 (P>0.05)。第二段加热凝胶的脂质质量分数介于38.24~76.45 g·kg⁻¹，磷脂质量分数介于1.929~3.452 mg·g⁻¹。
- 淡水鱼类 /
- 鱼糜 /
- 加热 /
- 凝胶特性 /
- 磷脂 /
- 脂质
Abstract: To investigate the changes in the basic properties of surimi gel after the first and second heating stages, we studied the surimi gels of five kinds of freshwater fish (Pelteobagrus fulvidraco, Ctenopharyngodon idellus, Aristichthys nobilis, Cirrhinus molitorella, Hypophthalmichthys molitrix) by indices of gel properties, chemical bonds, lipid content, phospholipid content and so on. The results show that the gel strength, hardness, chewiness, whiteness and water holding capacity of the first heating surimi gel were significantly less than those of the second heating surimi gel (P<0.05), but there were no significant differences in the elasticity and cohesion. The surface hydrophobicity of the five kinds of fish surimi gels increased significantly after the second stage of heating, and the degree was significantly different (P<0.05). However, there was no significant difference in the disulfide bond content between the two heating stages of A. nobilis and P. fulvidraco (P>0.05). The lipid content of the second heating surimi gel ranged from 38.24 g·kg⁻¹ to 76.45 g·kg⁻¹, and the total phospholipid ranged from 1.929 mg·g⁻¹ to 3.452 mg·g⁻¹.
- Freshwater fish /
- Surimi /
- Heating /
- Gel properties /
- Phospholipids /
- Lipids

HTML全文

表 1 5种淡水鱼第一段和第二段加热鱼糜凝胶的凝胶强度

Table 1. Gel strength of first and second heated surimi gels of five kinds of freshwater fish

鱼种 Fish species	第一段加热 (40 ℃/30 min) First stage heating	第二段加热 (40 ℃/30 min+90 ℃/30 min) Second stage heating
草鱼 C. idellus	82.14±2.86^aA	261.73±14.09^cB
鲮 C. molitorella	154.24±33.89^dA	232.26±20.29^bcB
鳙 A. nobilis	129.78±20.04^cdA	337.55±14.58^dB
黄颡鱼 P. fulvidraco	91.50±14.54^abA	138.55±10.77^aB
鲢 H. molitrix	103.77±10.15^bcA	351.18±24.66^dB
注：同列不同大写字母表示差异显著 (P<0.05)，同行不同小写字母表示差异显著 (P<0.05)；表3、表5、表6和表7同此 Note: Different uppercase and lowercase letters indicate significant difference within the same row and the same line, respectively (P<0.05). The same case in Table 3, Table 5, Table 6 and Table 7.

下载: 导出CSV

表 2 5种淡水鱼第一段和第二段加热鱼糜凝胶的质构特性

Table 2. Texture characteristics of first and second heated surimi gels of five freshwater fish

加热阶段 Heating stage	鱼种 Fish species	硬度 Hardness/g	弹性 Springiness/mm	咀嚼性 Chewiness/mJ	内聚性 Cohesiveness
第一段加热 (40 ℃/30 min) First stage heating	草鱼 C. idellus	44.57±2.75^dA	4.63±0.07^aA	1.20±0.16^aA	0.59±0.02^aA
	鲮 C. molitorella	83.55±12.08^bA	4.52±0.10^aA	2.02±0.38^bA	0.54±.05^aA
	鳙 A. nobilis	74.29±6.62^bA	4.45±0.20^aA	1.87±0.18^bA	0.57±0.03^aA
	黄颡鱼 P. fulvidraco	54.50±5.52^cA	4.44±0.08^aA	1.34±0.17^aA	0.56±0.03^aA
	鲢 H. molitrix	153.40±11.74^aA	4.34±0.21^aA	1.32±0.15^aA	0.56±0.06^aA
第二段加热 (40 ℃/30 min+90 ℃/30 min) Second stage heating	草鱼 C. idellus	144.38±2.78^bB	4.68±0.07^aA	3.38±0.07^aB	0.51±0.01^aB
	鲮 C. molitorella	132.95±10.16^abB	4.73±0.03^aB	3.37±0.30^aB	0.55±0.02^bA
	鳙 A. nobilis	198.38±6.29^dB	4.86±0.48^aA	5.30±0.21^cB	0.56±0.03^bA
	黄颡鱼 P. fulvidraco	193.50±5.77^dB	4.82±0.05^aB	5.13±0.19^cB	0.56±0.02^bA
	鲢 H. molitrix	165.88±10.85^cB	4.70±0.08^aB	4.21±0.31^bB	0.55±0.02^bA
注：不同大写字母表示同种鱼不同加热阶段差异显著 (P<0.05)，不同小写字母表示不同鱼相同加热阶段差异显著 (P<0.05)；表4同此 Note: Different uppercase letters indicate significant difference in different heating stages for the same fish (P<0.05), and different lowercase letters indicate significant difference in the same heating stage for different fish (P<0.05). The same case in Table 4.

下载: 导出CSV

表 3 5种淡水鱼第一段和第二段加热鱼糜凝胶的持水性

Table 3. Water holding capacity of first and second heated surimi gels of five freshwater fish %

鱼种 Fish species	第一段加热 (40 ℃/30 min) First stage heating	第二段加热 (40 ℃/30 min+90 ℃/30 min) Second stage heating
草鱼 C. idellus	67.00±1.41^cA	88.44±0.47^abB
鲮 C. molitorella	57.55±0.78^aA	90.41±3.02^abB
鳙 A. nobilis	70.45±0.92^cA	86.59±0.82^aB
黄颡鱼 P. fulvidraco	61.55±0.64^bA	88.11±1.41^abB
鲢 H. molitrix	63.10±1.28^bA	89.30±1.70^abB

下载: 导出CSV

表 4 5种淡水鱼第一段和第二段加热鱼糜凝胶的白度

Table 4. Whiteness of first and second heated surimi gels of five freshwater fish

加热阶段 Heating stage	鱼种 Fish species	明度 L^*	红度 a*	黄度 b^*	白度 W
第一段加热 (40 ℃/30 min) First stage heating	草鱼 C. idellus	74.78±0.19^aA	−3.20±0.07^bA	12.51±0.02^dA	71.67±0.19^aA
	鲮 C. molitorella	80.48±0.41^dA	−6.09±0.01^dA	8.93±0.06^aA	77.68±0.35^cA
	鳙 A. nobilis	79.34±0.27^cA	−1.73±0.41^aA	15.59±0.26^eA	73.81±0.22^bA
	黄颡鱼 P. fulvidraco	76.38±0.07^bA	−4.38±0.00^cA	10.37±0.03^bA	73.83±0.07^bA
	鲢 H. molitrix	85.78±0.93^eA	−6.38±0.08^eA	11.70±0.49^cA	80.50±0.41^dA
第二段加热 (40 ℃/30 min+90 ℃/30 min) Second stage heating	草鱼 C. idellus	92.10±0.16^cB	−5.65±0.05^cB	11.66±0.24^bB	84.82±0.12^eB
	鲮 C. molitorella	86.59±0.09^aB	−6.91±0.01^eB	10.55±0.04^aB	81.59±0.06^bB
	鳙 A. nobilis	88.10±0.06^bB	−3.32±0.06^aB	16.54±0.04^dB	79.36±0.04^aB
	黄颡鱼 P. fulvidraco	88.60±0.39^bB	−5.00±0.17^bB	11.32±0.24^bB	83.17±0.21^dB
	鲢 H. molitrix	89.82±0.05^cB	−6.50±0.12^dA	12.15±0.04^cA	82.86±0.01^cB

下载: 导出CSV

表 5 5种淡水鱼第一段和第二段加热鱼糜凝胶的化学键

Table 5. Chemical bonds of first and second heated surimi gels of five freshwater fish

鱼种 Fish species	二硫键 Protein disulfide bond/(mol·10⁻⁵ g)		表面疏水性 Surface hydrophobicity
鱼种 Fish species	第一段加热 First stage heating	第二段加热 Second stage heating	第一段加热 First stage heating	第二段加热 Second stage heating
鲮 C. molitorella	3.38±0.13^cA	3.63±0.01^cB	310.67±12.99^bA	532.56±0.46^aB
鲢 H. molitrix	3.48±0.02^cA	3.76±0.16^cdB	350.77±8.45^cA	578.56±5.96^bB
草鱼 C. idellus	3.10±0.11^bA	3.40±0.03^bB	329.01±7.07^bA	573.27±2.59^bB
鳙 A. nobilis	3.79±0.10^dA	3.78±0.05^dA	500.77±14.12^dA	640.98±10.87^dB
黄颡鱼 P. fulvidraco	2.83±0.35^abA	3.01±0.09^aA	210.34±5.11^aA	602.22±13.23^cB

下载: 导出CSV

表 6 5种淡水鱼第二段加热鱼糜凝胶脂质含量

Table 6. Lipid content of second heated surimi gels of five freshwater fish g·kg⁻¹

鱼种 Fish species	草鱼 C. idellus	鲮 C. molitorella	鳙 A. nobilis	黄颡鱼 P. fulvidraco	鲢 H. molitrix
脂质质量分数 Lipid content	47.12±1.10^b	38.24±2.51^a	46.24±1.25^b	76.45±6.35^c	43.78±4.01^ab

下载: 导出CSV

表 7 5种淡水鱼第二段加热鱼糜凝胶的磷脂组成及含量

Table 7. Phospholipid composition and content of second heated surimi gels of five freshwater fish mg·g⁻¹

磷脂 Phospholipid	草鱼 C. idellus	鲮 C. molitorella	鳙 A. nobilis	黄颡鱼 P. fulvidraco	鲢 H. molitrix
磷脂酰乙醇胺 PE	1.824±0.003^d	1.408±0.002^b	1.590±0.02^c	1.115±0.006^a	1.095±0.006^a
磷脂酰肌醇 PI	0.579±0.002^d	0.404±0.007^b	0.214±0.002^a	0.517±0.009^c	0.397±0^b
磷脂酰丝氨酸 PS	0.137±0.002^d	0.103±0.007^c	0.048±0^a	0.133±0.009^d	0.095±0.006^b
磷脂酰胆碱 PC	0.835±0.002^e	0.584±0.008^d	0.457±0.009^c	0.189±0.004^a	0.304±0.003^b
鞘磷脂 SM	0.078±0.002^c	0.087±0.001^d	0.034±0.004^a	0.047±0.002^b	0.038±0.003^a
总磷脂 Total phospholipids	3.452±0.006^e	2.587±0.004^d	2.338±0.035^c	2.00±0.009^b	1.929±0.003^a

下载: 导出CSV

参考文献(31)

[1]	郭梦, 武瑞赟, 马俪珍, 等. 鱼糜制品及其凝胶特性研究进展[J]. 中国水产, 2020(2): 83-85.
[2]	仪淑敏, 姬颖, 姜天舒, 等. 鳀鱼鱼肉与白鲢鱼鱼糜混合热聚集行为分析[J]. 食品工业科技, 2020, 41(14): 8-14.
[3]	吴满刚. 脂肪和淀粉对肌原纤维蛋白凝胶性能的影响机理[D]. 无锡: 江南大学, 2010: 2-10.
[4]	BARBUT S, MITTAL G S. Rheological and gelation properties of meat batters prepared with three chloride salts[J]. J Food Sci, 1988, 53(5): 1296-1299. doi: 10.1111/j.1365-2621.1988.tb09261.x
[5]	张志宇, 王卫, 李翔, 等. 功能性肉制品研究及其开发进展[J]. 成都大学学报, 2009, 28(1): 9-12.
[6]	周绪霞, 陈红, 陈婷, 等. 脂质对食品中蛋白质凝胶特性的影响及其作用机制[J]. 核农学报, 2018, 32(9): 1808-1813. doi: 10.11869/j.issn.100-8551.2018.09.1808
[7]	DEBUSCA A, TAHERGORABI R, BEAMER S K, et al. Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute[J]. Food Chem, 2013, 141(1): 201-208. doi: 10.1016/j.foodchem.2013.02.111
[8]	ZHOU X, JIANG S, ZHAO D, et al. Changes in physicochemical properities and protein structure of surimi enhanced with camellia tea oil[J]. LWT, 2017, 84: 562-571. doi: 10.1016/j.lwt.2017.03.026
[9]	GUIDO S, TON V V, MARTEIN C S, et al. Deformation and fracture of emulsion-filled gels: effect of gelling agent concentration and oil droplet size[J]. Food Hydrocoll, 2009, 23(7): 1853-1863. doi: 10.1016/j.foodhyd.2009.03.002
[10]	EYMARD S, CARCOU T E, ROCHET M-J, et al. Development of lipid oxidation during manufacturing of horse mackerel surimi[J]. J Sci Food Agr, 2005, 85(10): 1750-1756. doi: 10.1002/jsfa.2145
[11]	PARK J D. Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax) [D]. Oregon: Oregon State University, 2008: 1-4.
[12]	AMJAD B, SOOTTAWAT B. Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds[J]. Food Chem, 2009, 113(1): 61-70. doi: 10.1016/j.foodchem.2008.07.039
[13]	LIU Q, KONG B, HAN J, et al. Effects of superchilling and cryoprotectants on the quality of common carp (Cyprinus carpio) surimi: microbial growth, oxidation, and physiochemical properties[J]. LWT, 2014, 57(1): 165-171. doi: 10.1016/j.lwt.2014.01.008
[14]	BALANGE A K, BENJAKUL S. Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi[J]. LWT, 2009, 42(6): 1059-1064. doi: 10.1016/j.lwt.2009.01.013
[15]	姚慧, 祁雪儿, 毛俊龙, 等. 三种鱿鱼冻藏过程中肌原纤维蛋白功能特性变化[J/OL]. 食品科学: 1-10 [2020-08-05].http://kns.cnki.net/kcms/detail/11.2206.TS.20200803.1503.078.html.
[16]	王仕钰. 微波对鸡胸肉糜凝胶特性的影响研究[D]. 广州: 华南理工大学, 2013: 45.
[17]	FOLCH J, LEES M, STANLEY G H S. A simple method for the isolation and purification of total lipid from animal tissue[J]. J Mater Chem, 1957, 22(226): 497-509.
[18]	韩迎雪, 林婉玲, 杨少玲, 等. 5种鲈形目淡水鱼肌肉脂肪酸及磷脂组成的研究[J]. 南方水产科学, 2019, 15(1): 85-92.
[19]	尹贝贝, 蒋爱民, 栗俊广, 等. 三种常见海水鱼鱼糜凝胶特性比较研究[J]. 食品与机械, 2014, 30(1): 25-28.
[20]	刘友明. 鲢鱼和草鱼肌原纤维蛋白的聚集及鱼糜凝胶特性的研究[D]. 武汉: 华中农业大学, 2010: 83-85.
[21]	孙静文. 不同漂洗对草鱼和白鲢鱼糜蛋白及其凝胶性能的影响[D]. 武汉: 华中农业大学, 2016: 35-55.
[22]	李睿智, 王嵬, 仪淑敏, 等. 白鲢鱼鱼糜凝胶过程中水分及凝胶特性的变化[J]. 现代食品科技, 2016, 32(5): 91-97.
[23]	BJOVIC B, BOLUMAR T, HEINZ V, et al. Quality considerations with high pressure processing of fresh and value added meat products[J]. Meat Sci, 2012, 92(3): 280-289. doi: 10.1016/j.meatsci.2012.04.024
[24]	廖慧琦, 吕春霞, 陆益钡, 等. 食盐浓度对养殖大黄鱼鱼糜凝胶特性的影响[J/OL]. 食品与发酵工业: 1-8[2020-08-10]. https://doi.org/10.13995/j.cnki.11-1802/ts.023745.
[25]	KO W C, YU C C, HSU K C. Changes in conformation and sulfhydryl groups of tilapia actomyosin by thermal treatment[J]. LWT, 2007, 40(8): 1316-1320. doi: 10.1016/j.lwt.2006.10.002
[26]	贾丹. 青鱼肌肉蛋白质及其凝胶特性的研究[D]. 武汉: 华中农业大学, 2016: 41-51.
[27]	于传龙, 王嵬, 乔翠平, 等. 金线鱼-白鲢鱼混合鱼糜凝胶蛋白质构象和作用力的研究[J]. 食品安全质量检测学报, 2020, 11(22): 8200-8209.
[28]	CHAN J K, GILL T A, PAULSON A T. The dynamics of thermal denaturation of fish myosins[J]. Food Res Int, 1992, 25(2): 117-123. doi: 10.1016/0963-9969(92)90152-U
[29]	贾丽娜. 魔芋葡甘聚糖和脂肪影响罗非鱼肌原纤维蛋白凝胶性能的研究[D]. 上海: 上海海洋大学, 2015: 27-40.
[30]	KONNO K, NARAOKA H, AKAMATSU K. Suppressive effect of phosphatidylcholine on the thermal gelation of Alaska pollack surimi[J]. J Agr Food Chem, 1998, 46(4): 1262-1267. doi: 10.1021/jf970700w
[31]	王霞. 我国主要海水鱼特征脂质和鱼糜凝胶特性的相关性研究[D]. 广州: 广东药科大学, 2020: 27-37.