羧甲基琼胶对罗非鱼鱼糜凝胶性能的影响

戚勃; 杨少玲; 王悦齐; 胡晓; 杨贤庆; 潘创; 李来好; 王露楠

doi:10.12131/20210311

羧甲基琼胶对罗非鱼鱼糜凝胶性能的影响

doi: 10.12131/20210311

戚勃^{1, 2,},
杨少玲^{1, 2, ,},
王悦齐¹,
胡晓¹,
杨贤庆¹,
潘创¹,
李来好¹,
王露楠¹

1.
中国水产科学研究院南海水产研究所/农业农村部水产品加工重点实验室，广东广州 510300
2.
大连工业大学/海洋食品精深加工关键技术省部共建协同创新中心，辽宁大连 116034

基金项目: 国家重点研发计划项目 (2019YFD0901905)；财政部和农业农村部国家现代农业产业技术体系资助 (CARS-46, CARS-50)；中国水产科学研究院基本科研业务费专项资金 (2020TD69)；中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金资助 (2021SD06)

详细信息

作者简介:
戚勃：戚　勃 (1978—)，男，副研究员，硕士，从事海藻加工与利用研究。E-mail: qibo780210@163.com

通讯作者:
杨少玲 (1979—)，女，副研究员，硕士，从事水产品加工与质量安全研究。E-mail: shaoling278@163.com

中图分类号: TS 201.7
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- 被引次数: 0
出版历程
- 收稿日期: 2021-10-25
- 修回日期: 2021-12-10
- 录用日期: 2022-01-03
- 网络出版日期: 2022-01-13
- 刊出日期: 2022-04-05

Effect of carboxymethyl agar on gel properties of tilapia surimi

QI Bo^{1, 2
,},
YANG Shaoling^{1, 2
, ,},
WANG Yueqi¹,
HU Xiao¹,
YANG Xianqing¹,
PAN Chuang¹,
LI Laihao¹,
WANG Lunan¹

1.
South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Product Processing, Guangzhou 510300, China
2.
Dalian Polytechnic University/Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China

摘要

摘要: 以罗非鱼 (Oreochromis niloticus×O. areus) 鱼糜为原料，通过向鱼糜中添加不同剂量的羧甲基琼胶 (Carboxymethyl agar, CMA)，并测定鱼糜凝胶的强度、持水性、质构特性、色泽、蛋白化学组成和微观结构等指标，研究了CMA对鱼糜凝胶性能的影响。结果表明，添加量为0.5%~2.0%时，CMA可显著提高鱼糜的凝胶强度 (P<0.05)，最高达70.7%；1.5%~2.5%的CMA可显著提高凝胶持水性 (P<0.05)；添加量为1.5%~2.0%时，CMA对鱼糜凝胶的质构特性具有良好的改善效果；添加量为0.5%时，CMA对鱼糜凝胶具有显著的增白效果 (P<0.05)；CMA对鱼糜蛋白化学作用力具有显著影响 (P<0.05)，适量添加可以破坏离子键，促进氢键、疏水键和二硫键的形成，促使鱼糜发生胶凝化；SDS-PAGE电泳和扫描电镜分析结果显示，CMA促使了肌球蛋白重链 (Myosin heavy chain, MHC) 之间的交联，添加1.5%的CMA可使鱼糜凝胶形成均匀、致密的网络结构。总之，罗非鱼鱼糜中添加1.0%~1.5%的CMA，改变了鱼糜的持水性、化学作用力和蛋白质的聚集性，增强了蛋白质的交联作用，改进了鱼糜凝胶的网络结构，从而提升了鱼糜的凝胶性能。
- 羧甲基琼胶 /
- 罗非鱼鱼糜 /
- 凝胶特性 /
- 持水性 /
- 质构特性
Abstract: We added different doses of carboxymethyl agar (CMA) to tilapia (Oreochromis niloticus×O. areus) surimi to investigate the effects of CMA on the gel properties of tilapia surimi based on the indexes such as surimi gel strength, water holding capacity, texture characteristics, color, protein chemical composition and microstructure. The results show that CMA could significantly increase the gel strength of surimi gel with the addition of 0.5%−2.0% CMA (P<0.05), reaching the maximum value of 70.7%. The water holding capacity, texture characteristics and whiteness could be improved significantly by adding 1.5%−2.5%, 1.5%−2.5% and 0.5% CMA, respectively (P<0.05). CMA had a significant effect on the chemical force of surimi protein (P<0.05), showing that moderate addition of CMA destroyed the ionic bond, promoted the formation of hydrogen bond, hydrophobic bond and disulfide bond, and promoted the gelation of surimi. SDS-PAGE electrophoresis and scanning electron microscopy analysis show that CMA promoted the cross-linking of myosin heavy chains (MHC), and the addition of 1.5% CMA could make the surimi gel form a uniform and dense network structure. In conclusion, moderate addition of CMA to tilapia surimi affected the water absorption, chemical force and protein thermal aggregation behavior of the surimi, enhanced the crosslinking effect of protein, improved the network structure of surimi gel, and reformed the gel properties of surimi.
- Carboxymethyl agar /
- Tilapia surimi /
- Gel property /
- Warter holding capacity /
- Texture characteristics

HTML全文

图 1 羧甲基琼胶对鱼糜凝胶强度和持水性的影响

Figure 1. Effect of CMA on gel strength and water holding capacity of surimi

下载: 全尺寸图片幻灯片

图 2 羧甲基琼胶对鱼糜蛋白化学作用力的影响

Figure 2. Effect of CMA on chemical force of surimi

下载: 全尺寸图片幻灯片

图 3 羧甲基琼胶对鱼糜蛋白组成的影响

Figure 3. Effect of CMA on protein composition of surimi

下载: 全尺寸图片幻灯片

图 4 羧甲基琼胶对鱼糜微观结构的影响 (10 000×)

Figure 4. Effect of CMA on microstructure of surimi (10 000×)

下载: 全尺寸图片幻灯片

表 1 羧甲基琼胶对鱼糜凝胶质构特性的影响

Table 1. Effect of CMA on textural properties of surimi gels

添加量 Addition/%	硬度 Hardness/g	弹性 Springness/mm	内聚性 Cohesiveness	咀嚼性 Chewiness/mJ
0	2 521.00±35.84^e	4.98±0.09^c	0.80±0.03^a	105.37±4.69^d
0.5	2 644.17±122.54^e	5.28±0.10^b	0.82±0.04^a	120.02±9.78^cd
1.0	3 149.67±27.87^d	5.45±0.09^ab	0.82±0.03^a	138.66±7.11^bc
1.5	3 656.00±46.53^c	5.54±0.09^a	0.82±0.04^a	155.57±12.93^ab
2.0	4 256.83±123.59^b	5.25±0.12^b	0.79±0.04^a	173.20±6.45^a
2.5	4 505.00±56.83^a	4.54±0.18^d	0.65±0.07^b	130.19±15.05^c
注：同列不同字母间差异显著 (P<0.05)；表2同此。 Note: Different letters within the same column indicate significant difference (P<0.05); the same case in Table 2.

下载: 导出CSV

表 2 羧甲基琼胶对鱼糜色泽的影响

Table 2. Effect of CMA on color of surimi gels

添加量 Addition/%	亮度 L^*	红绿色度 a^*	黄蓝色度 b^*	白度 W_H
0	74.18±0.26^b	−3.12±0.07^c	3.68±0.23^c	73.73±0.24^b
0.5	76.33±0.47^a	−2.96±0.11^b	4.38±0.09^b	75.75±0.46^a
1.0	74.25±0.27^b	−2.95±0.07^b	4.48±0.03^b	73.70±0.27^b
1.5	73.44±0.67^b	−2.82±0.04^ab	4.36±0.31^b	72.94±0.61^b
2.0	72.51±0.50^c	−2.80±0.07^a	4.23±0.21^b	72.05±0.50^c
2.5	71.33±0.31^d	−3.29±0.06^d	6.24±0.03^a	70.47±0.30^d

下载: 导出CSV

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