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李维,程荻,杨宏.二次加热处理对鲢鱼糜制品品质的影响[J].华中农业大学学报,2019,38(2):94-101
二次加热处理对鲢鱼糜制品品质的影响
Effects of secondary heat treatment on the quality of silver carp surimi products
投稿时间:2018-05-08  
DOI:
中文关键词:    鱼糜制品  二次加热  凝胶强度  持水性
英文关键词:silver carp  surimi products  secondary heat treatment  gel strength  water holding capacity
基金项目:“十二五”科技支撑计划项目(2012BAD27b03)
作者单位E-mail
李维 华中农业大学食品科学技术学院武汉430070 viv0630@163.com 
程荻 华中农业大学食品科学技术学院武汉430070  
杨宏 1.华中农业大学食品科学技术学院武汉430070 2.湖南文理学院水产高效健康生产湖南省协同创新中心常德 4150003.华中农业大学环境食品学教育部重点实验室武汉 430070 yangh@mail.hzau.edu.cn 
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中文摘要:
      通过测定二次加热处理前后鲢鱼糜制品的凝胶强度、持水性、白度、凝胶内部化学作用力、微观结构以及SDS PAGE各项指标,考察不同二次加热处理条件(70~100℃处理30 min和60 min)对鲢鱼糜制品品质的影响。结果表明,与对照组相比,随着二次加热处理温度的上升和时间的增加,鱼糜凝胶的凝胶强度、持水性、二硫键以及疏水相互作用均呈现先上升后下降的趋势,尤其是100℃加热60 min时其凝胶特性已被完全破坏。微观结构表明,当二次加热处理的温度高于80℃时,鱼糜凝胶内部的三维网状结构均遭到了一定程度的破坏,且随着二次加热处理温度的上升和时间的增加破坏程度加剧,这一结果和上述各指标的变化趋势一致。SDS PAGE电泳图谱结果表明,随着二次加热处理温度的升高,肌球蛋白重链(MHC)条带逐渐下降,当二次加热处理温度达到100℃时,MHC条带几乎消失。
英文摘要:
      The gel strength,water holding capacity,whiteness,interactions and microstructure of silver carp surimi gels were measured after secondary heating treatment.The effects of different secondary heating treatment conditions ( 70~100℃ for 30 min and 60 min ) on the quality of silver carp surimi gels were investigated.The results showed that the gel strength,water holding capacity and the contents of disulfide bonds and hydrophobic interactions of the surimi gels increased firstly and then decreased with the increase of the secondary heat treatment temperature and time compared with the control group.Especially for 60 minutes heating at 100℃,its gel properties were completely destroyed.When the temperature of the secondary heat treatment was higher than 80℃,the three dimensional network structure of the surimi gels were destroyed to a certain extent,and the degree of destruction increased with the increase of the secondary heat treatment temperature and time.This result was consistent with the trend of the above indicators.The results of SDS PAGE patterns showed that the myosin heavy chain (MHC) bands decreased gradually with the increase of the secondary heat treatment temperature and time.When the secondary heat treatment temperature reached 100℃,the MHC bands almost disappeared.It will provide a theoretical basis for further understanding the thermal stability of surimi based products.
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