漂洗方式对鲢鱼鱼糜凝胶劣化性能的影响-河南农业科学.PDF

※基础研究 食品科学 2010, Vol. 31, No. 21 89 刘 茹 1,2 ，钱 曼 1,2 ，雷跃磊1,2 ，熊善柏1,2, * (1.华中农业大学食品科学技术学院，湖北 武汉 430070 ； 2. 国家大宗淡水鱼加工技术研发分中心(武汉) ，湖北 武汉 430070) ：以新鲜鲢鱼为原料，研究不同漂洗方式下鱼糜凝胶劣化性能，并通过内源性蛋白酶活性的变化来分析其 凝胶劣化。结果表明：鱼糜凝胶劣化程度与漂洗方式有关，盐水漂洗可有效地去除鱼糜中的蛋白酶，抑制凝胶劣 化，从而形成较理想的凝胶品质；酸洗最不易除去内源性蛋白酶，并且还可能导致部分蛋白质的酸变性，形成的 鱼糜凝胶性能最差，不适于鲢鱼鱼糜的加工。鱼糜凝胶劣化与其内源性蛋白酶密切相关，在热处理前若蛋白质已 变性会增大凝胶劣化的程度。 ：鲢鱼鱼糜；漂洗；凝胶劣化；凝胶品质；内源性蛋白酶 Effect of Rinsing Mode on Modori of Silver Carp Surimi LIU Ru1,2 ，QIAN Man1,2 ，LEI Yue-lei 1,2 ，XIONG Shan-bai 1,2,* (1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China； 2. The Sub Centre (Wuhan) of National Technology and RD of Staple Freshwater Fish Processing, Wuhan 430070, China) Abstract ：The effect of four rinsing modes (with saline, acid, alkaline or plain waters) on the modori and endogenous protease activity of silver carp surimi was investigated in this work. Modori depended on rinsing solution type. Rinsing with salt water could remove effectively endogenous protease and inhibit modori. Acidic water was not an ideal rinsing solution for the removal of endogenous protease. Rinsing with acidic water resulted in the poorest gel properties due to acidic denaturation of some proteins among these four rinsing modes and therefore, was unsuitable for processing silver carp surimi. In conclusion, modori is closely related to endogenous protease and protein denaturation before heating would augment modori. Key words ：silver carp surimi ；rinsing ；modori ；gel property ；endogenous protease 中图分类号：TS254.4 文献标识码：A 文章编号：1002-6630(2010)21-0089-05 鱼糜制品是全球生产、消费量最大的水产食品之 鱼属于易凝胶劣化鱼种[4] ，目