提高复合鱼糜制品凝胶强度的工艺研究
摘要
鱼糜制品脂肪和胆固醇含量低,蛋白质易于消化吸收,无骨刺,深受广大消费者喜爱。并且鱼糜制品不受原料大小限制,通常使用低值鱼加工而成,原料附加价值较高。本论文以低值冷冻鱼糜为主要原料,研究添加三种非肌肉蛋白和胡萝卜汁、转谷氨酰胺酶、淀粉对鱼糜制品品质的影响,得出最佳添加工艺。在最佳工艺条件下,分析复合鱼糜制品和传统鱼糜制品的重要组成成分和主要风味成分,对两者的品质和风味差别进行分析比较,并测定复合鱼糜制品在不同温度下30天内的品质变化。具体研究内容如下所示：
(I)添加一定量的三种非肌肉蛋白都可以增强鱼糜制品的凝胶强度和持水性能,但都会导致鱼糜制品的自度下降,且蛋白自身的味道会降低鱼糜独特的香味。通过响应面实验对添加工艺进行优化,得出添加量的最佳组合为：SPI9.7%, GP9.9%, WPC7.6%。乳化可以显著提高鱼糜制品的凝胶强度,乳化的最佳油水添加量为：汕10%,水10%。
(2)添加胡萝卜汁、转谷氨酰胺酶和淀粉都可以增强鱼糜制品的凝胶强度和口感。但是,添加胡萝卜汁会导致持水性下降；添加转谷氨酰胺酶对持水性影响不显著；添加淀粉可以显著的提高鱼糜制品的持水性。通过响应面实验对添加工艺进行优化,得出添加量的最佳组合为：胡萝卜汁13%、转谷氨酰胺酶2U/g、淀粉20%。
(3)复合鱼糜制品的脂肪酸主要为不饱和脂肪酸,含量占72.00%,且DHA和EPA的含量较高;水分和灰分含量为64.76%和1.24%,低于传统鱼糜制品的含量75.68%和1.65%；粗蛋白和粗脂肪含量为21.32%和3.76%,高于传统鱼糜制品的含量16.92%和I.36%；总糖含量为11.34%,高于传统鱼糜制品的含量7.26%；胆固醇含量为16.74%,是低胆固醇食品,而传统鱼糜制品胆固醇含量为22.11%。传统鱼糜制品中烷烃化合物的含量要高于复合鱼糜制品,分别为30.19%和23.62%；传统鱼糜制品中含氮化合物、醛类化合物和酯类化合物含量较高,分别达到10.54%、10.46%和8.62%;复合鱼糜制品中脂类化合物、含氮化合物和醛类化合物含量较高,分别达到9.83%,8.45%和8.02%；传统鱼糜制品不含呋喃类化合物。胡萝卜汁和非矶肉蛋白改变鱼糜制品本身的风味组成,令鱼糜制品呈现新的风味物质,拥有独特的风味。
(4)冻藏可以有效地抑制复合鱼糜制品的腐败变质并防止微生物生长和蛋白质分解,但凝胶强度在储藏期前15显著下降,之后趋于平缓绥。经过30天的储藏期,冻藏鱼糜制品术出现明显的腐败现象。
Surimi products with low fat and cholesterol contain abundance of protein which can easily digested by consumers. What's more, surimi products are usually producted by low-value fish for unlimited by raw materials'size. This thesis use frozen surimi from low value fish as raw material to research the effect of adding three non-muscle proteins as well as carrot juice, transglutamnase and starch on the quality of surimi products, and obtain the optimum adding process. Then the main components and flavor of surimi-based products in optimum technics are analyzed and compared with the traditional surimi products. During30days, the surimi-based products are put in different temperature to measure the changes of their quality. The main contents of this research are as follows:
(1) The addition of tree non-muscle proteins can enhance the gel strength and reduce the expressible moisture of surimi-based products. But it will decrease the whiteness and the smell of protein will cover the unique flavor of surimi. Then the optimum process is obtained by using response surface methodology. The best combination of three non-muscle proteins is9.7%SPI,9.9%GP and7.6%WPC. Emulsion can also significantly improve the gel strength of surimi-based products, and the best oil-water emulsion content is10%oil and10%water.
(2) The addition of carrot juice, transglutaminase and starch can enhance the gel strength and texture of surimi products. However, adding carrot juice will increase the expressible, mosture; adding transglutaminase will be not obviously effect the expressible moisture; and adding starch can significantly reduce the expressible moisture of surimi-based products. The optimum process is obtained by using response suface methodology. The best combination of three additive is13%carrot juice,2U/g trans-glutaminase, and20%starch.
(3) Compound of fatty acids in surimi-based products ia mainly unsaturated fatty acids which account for72%, and surimi-based products have a highe level of DHA and EPA; the contents of moisture and ash in surimi-based products are64.76%and1.24%, and lower than those in the traditional surimi products of which the contents are75.68%and1.65%. The contents of crude protein and crude fat in surmi-based products are21.32%and3.76%, and higher than those in the traditional surimi products of which the contents were16.92%and1.36%. The content of total sugar is11.34%, and higher than its in the traditional surimi products of which the content is7.26%. The surimi-based products is a low cholesterol food for the content of cholesterol is16.74%, but the content of cholesterol content in traditional surimi products is22.11%. The level of alkane compounds contnent in the traditional surimi products is30.19%, and higher than its in the surimi-based products of which the content is23.62%. The contents of Nitrogen compounds, Aldehydes and Esters in traditional surimi products are much larger than others, resching10.54%,10.46%and8.62%. While the level of Lipid Compounds, Nitrogen Compounds and Aldehydes content in surimi-based product is higher, resching9.83%,8.45%and8.02%. What's more, the traditional surimi products do not contain Furan. Carrot juice and non-muscle proteins change the flavor of surimi products, what make the surimi had a unique flavor.
(4) Freezer storage can effectively prevent the surimi-based products from spoilage and inhibit microbe growth and protein degradation. But in15days of the storage period, the gel strength of surimi-based products decreased significantly, but turned to flatten later. The surimi-based products do not obvious decay during the storage lasting30days.
(I)添加一定量的三种非肌肉蛋白都可以增强鱼糜制品的凝胶强度和持水性能,但都会导致鱼糜制品的自度下降,且蛋白自身的味道会降低鱼糜独特的香味。通过响应面实验对添加工艺进行优化,得出添加量的最佳组合为：SPI9.7%, GP9.9%, WPC7.6%。乳化可以显著提高鱼糜制品的凝胶强度,乳化的最佳油水添加量为：汕10%,水10%。
(2)添加胡萝卜汁、转谷氨酰胺酶和淀粉都可以增强鱼糜制品的凝胶强度和口感。但是,添加胡萝卜汁会导致持水性下降；添加转谷氨酰胺酶对持水性影响不显著；添加淀粉可以显著的提高鱼糜制品的持水性。通过响应面实验对添加工艺进行优化,得出添加量的最佳组合为：胡萝卜汁13%、转谷氨酰胺酶2U/g、淀粉20%。
(3)复合鱼糜制品的脂肪酸主要为不饱和脂肪酸,含量占72.00%,且DHA和EPA的含量较高;水分和灰分含量为64.76%和1.24%,低于传统鱼糜制品的含量75.68%和1.65%；粗蛋白和粗脂肪含量为21.32%和3.76%,高于传统鱼糜制品的含量16.92%和I.36%；总糖含量为11.34%,高于传统鱼糜制品的含量7.26%；胆固醇含量为16.74%,是低胆固醇食品,而传统鱼糜制品胆固醇含量为22.11%。传统鱼糜制品中烷烃化合物的含量要高于复合鱼糜制品,分别为30.19%和23.62%；传统鱼糜制品中含氮化合物、醛类化合物和酯类化合物含量较高,分别达到10.54%、10.46%和8.62%;复合鱼糜制品中脂类化合物、含氮化合物和醛类化合物含量较高,分别达到9.83%,8.45%和8.02%；传统鱼糜制品不含呋喃类化合物。胡萝卜汁和非矶肉蛋白改变鱼糜制品本身的风味组成,令鱼糜制品呈现新的风味物质,拥有独特的风味。
(4)冻藏可以有效地抑制复合鱼糜制品的腐败变质并防止微生物生长和蛋白质分解,但凝胶强度在储藏期前15显著下降,之后趋于平缓绥。经过30天的储藏期,冻藏鱼糜制品术出现明显的腐败现象。
Surimi products with low fat and cholesterol contain abundance of protein which can easily digested by consumers. What's more, surimi products are usually producted by low-value fish for unlimited by raw materials'size. This thesis use frozen surimi from low value fish as raw material to research the effect of adding three non-muscle proteins as well as carrot juice, transglutamnase and starch on the quality of surimi products, and obtain the optimum adding process. Then the main components and flavor of surimi-based products in optimum technics are analyzed and compared with the traditional surimi products. During30days, the surimi-based products are put in different temperature to measure the changes of their quality. The main contents of this research are as follows:
(1) The addition of tree non-muscle proteins can enhance the gel strength and reduce the expressible moisture of surimi-based products. But it will decrease the whiteness and the smell of protein will cover the unique flavor of surimi. Then the optimum process is obtained by using response surface methodology. The best combination of three non-muscle proteins is9.7%SPI,9.9%GP and7.6%WPC. Emulsion can also significantly improve the gel strength of surimi-based products, and the best oil-water emulsion content is10%oil and10%water.
(2) The addition of carrot juice, transglutaminase and starch can enhance the gel strength and texture of surimi products. However, adding carrot juice will increase the expressible, mosture; adding transglutaminase will be not obviously effect the expressible moisture; and adding starch can significantly reduce the expressible moisture of surimi-based products. The optimum process is obtained by using response suface methodology. The best combination of three additive is13%carrot juice,2U/g trans-glutaminase, and20%starch.
(3) Compound of fatty acids in surimi-based products ia mainly unsaturated fatty acids which account for72%, and surimi-based products have a highe level of DHA and EPA; the contents of moisture and ash in surimi-based products are64.76%and1.24%, and lower than those in the traditional surimi products of which the contents are75.68%and1.65%. The contents of crude protein and crude fat in surmi-based products are21.32%and3.76%, and higher than those in the traditional surimi products of which the contents were16.92%and1.36%. The content of total sugar is11.34%, and higher than its in the traditional surimi products of which the content is7.26%. The surimi-based products is a low cholesterol food for the content of cholesterol is16.74%, but the content of cholesterol content in traditional surimi products is22.11%. The level of alkane compounds contnent in the traditional surimi products is30.19%, and higher than its in the surimi-based products of which the content is23.62%. The contents of Nitrogen compounds, Aldehydes and Esters in traditional surimi products are much larger than others, resching10.54%,10.46%and8.62%. While the level of Lipid Compounds, Nitrogen Compounds and Aldehydes content in surimi-based product is higher, resching9.83%,8.45%and8.02%. What's more, the traditional surimi products do not contain Furan. Carrot juice and non-muscle proteins change the flavor of surimi products, what make the surimi had a unique flavor.
(4) Freezer storage can effectively prevent the surimi-based products from spoilage and inhibit microbe growth and protein degradation. But in15days of the storage period, the gel strength of surimi-based products decreased significantly, but turned to flatten later. The surimi-based products do not obvious decay during the storage lasting30days.
引文
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