CaCl_2协同可得然胶对高温鱼糜凝胶特性的影响
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摘要
高温(>100℃)处理会导致鱼糜制品凝胶品质发生劣化。以白鲢鱼糜为原料,通过测定鱼糜凝胶的质构特性、凝胶强度、持水性、白度和流变特性,研究可得然胶和氯化钙协同作用对121℃高温处理鱼糜凝胶品质的影响。结果表明,可得然胶的添加能够明显改善高温鱼糜制品凝胶劣化现象,氯化钙协同作用可进一步提高鱼糜制品的硬度、凝胶强度、白度和储能模量。当可得然胶添加量为0.4%,氯化钙添加量为0.6%时,所制得高温处理鱼糜制品具有较好的凝胶品质和热稳定性。
Gel properties of surimi products could be deteriorated when suffering high temperature(>100 ℃) treatment. Taking silver carp surimi as raw materials, to investigate the synergistic effects of calcium chloride and curdlan on gel properties of surimi products at 121 ℃, textural properties, gel strength, water holding capacity(WHC), whiteness and rheological properties were determined. The results showed that addition of curdlan could significantly improve the gel properties of high-temperature treated surimi products. The addition of calcium chloride could further increase the hardness, gel properties, whiteness and storage modulus of surimi products treated by high temperature. When the contents of curdlan and calcium chloride in surimi products were 0.4% and 0.8%, the quality and heat stability were improved.
Gel properties of surimi products could be deteriorated when suffering high temperature(>100 ℃) treatment. Taking silver carp surimi as raw materials, to investigate the synergistic effects of calcium chloride and curdlan on gel properties of surimi products at 121 ℃, textural properties, gel strength, water holding capacity(WHC), whiteness and rheological properties were determined. The results showed that addition of curdlan could significantly improve the gel properties of high-temperature treated surimi products. The addition of calcium chloride could further increase the hardness, gel properties, whiteness and storage modulus of surimi products treated by high temperature. When the contents of curdlan and calcium chloride in surimi products were 0.4% and 0.8%, the quality and heat stability were improved.
引文
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[16]丁丽丽,郭宏明,吴俊,等.可得然胶在淡水鱼糜制品中的应用研究[J].食品工业科技,2015,17:262-274.
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[22]LIU Q,BAO H,XI C,et al.Rheological characterization of tuna myofibrillar protein in linear and nonlinear viscoelastic regions[J].Journal of Food Engineering,2014,121(1):58-63.
[23]MLEKO S,FOEGEDING E A.Ph induced aggregation and weak gel formation of whey protein polymers[J].Journal of Food Science,2000,65(1):139-143.
[24]YIN T,PARK J W.Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi[J].Food Chemistry,2014,150(2):463-468.
[25]于楠楠.盐和多糖对鱼糜凝胶形成的影响与机制[D].无锡:江南大学,2017.
[2]ZHANG L,ZHANG F,WANG X.Effects of hydrolyzed wheat gluten on the properties of high-temperature(100℃)treated surimi gels[J].Food Hydrocolloids,2015,45:196-202.
[3]ZHAN X B,LIN C C H,ZHANG H T.Recent advances in curdlan biosynthesis,biotechnological production,and applications[J].Applied Microbiology and Biotechnology,2012,93(2):525-531.
[4]GAGNON M,LAFLEUR M.From curdlan powder to the triple helix gel structure:an attenuated total reflectioninfrared study of the gelation process[J].Applied Spectroscopy,2007,61:374-378.
[5]DING Y,LIU Y,YANG H,et al.Effects of CaCl2 on chemical interactions and gel properties of surimi gels from two species of carps[J].European Food Research and Technology,2011,233(4):569-576.
[6]ARFAT Y A,BENJAKUL S.Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevally[J].Food Chemistry,2013,141(3):2848-2857.
[7]ZHANG T,XUE Y,LI Z,et al.Effects of deacetylation of konjac glucomannan on alaska pollock surimi gels subjected to high-temperature(120℃)treatment[J].Food Hydrocolloids,2015,43:125-131.
[8]HU Y,LIANG H,XU W,et al.Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein[J].Food Hydrocolloids,2016,52(3):213-220.
[9]马瑶兰,熊善柏,尤娟,等.加热模式和可得然胶对白鲢鱼糜胶凝特性的影响[J].现代食品科技,2017,33(4):222-228.
[10]XIAO M,JIANG M F,WU K.Investigation on curdlan dissociation by heating in water[J].Food Hydrocolloids,2017,70:57-64.
[11]韩静文,姜启兴,许艳顺,等.可得然胶对高温杀菌鱼糜凝胶特性的影响[J].食品与机械,2018,34(4):37-41,98.
[12]DEVATKAL S,MENDIRATTA S K.Use of calcium lactate with salt-phosphate and alginate-calcium gels in restructured pork rolls[J].Meat Science,2001,58(4):371-379.
[13]MA F,CHEN C G,SUN G J.Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum[J].Innovative Food Science and Emerging Technologies,2012,14:31-37.
[14]刘文娟,陈瑶,姜晴晴,等.可得然胶对带鱼肌肉蛋白凝胶特性的影响[J].现代食品科技,2014,30(9):126-133.
[15]HU Y Q.Enhancement of the gelation properties of hairtail(Trichiurus haumela)muscle protein with curdlan and transglutaminase[J].Food Chemistry,2015,176:115-122.
[16]丁丽丽,郭宏明,吴俊,等.可得然胶在淡水鱼糜制品中的应用研究[J].食品工业科技,2015,17:262-274.
[17]HONG G P,CHIN K B.Evaluation of sodium alginate and glucono-delta-lactone levels on the cold-set gelation of porcine myofibrillar proteins at different salt concentrations[J].Meat Science,2010,85(2):201.
[18]DAN J,HUANG Q,XIONG S.Chemical interactions and gel properties of black carp actomyosin affected by MTGase and their relationships[J].Food Chemistry,2015,196:1180-1187.
[19]MARTíNEZ-ALVAREZ O,GóMEZ-GUILLéN C.Influence of mono-and divalent salts on water loss and properties of dry salted cod fillets[J].LWT-Food Science and Technology,2013,53(2):387-394.
[20]WANG P P.Protein functionality in food systems[M].Marcel Dekker,1994:383-434.
[21]吴涛.草鱼加工关键技术的研究与开发[D].杭州:浙江大学,2008.
[22]LIU Q,BAO H,XI C,et al.Rheological characterization of tuna myofibrillar protein in linear and nonlinear viscoelastic regions[J].Journal of Food Engineering,2014,121(1):58-63.
[23]MLEKO S,FOEGEDING E A.Ph induced aggregation and weak gel formation of whey protein polymers[J].Journal of Food Science,2000,65(1):139-143.
[24]YIN T,PARK J W.Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi[J].Food Chemistry,2014,150(2):463-468.
[25]于楠楠.盐和多糖对鱼糜凝胶形成的影响与机制[D].无锡:江南大学,2017.
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