3种鱿鱼鱼糜凝胶品质比较

doi:10.13652/j.spjx.1003.5788.2022.80434

首页 > 过刊浏览>2023年第39卷第2期 >31-36. DOI:10.13652/j.spjx.1003.5788.2022.80434

3种鱿鱼鱼糜凝胶品质比较
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                        10.13652/j.spjx.1003.5788.2022.80434
                    
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作者单位:(1. 上海海洋大学食品学院，上海 201306;2. 中国水产科学研究院东海水产研究所，上海 200090;3. 上海水产品加工及贮藏工程技术研究中心，上海 201306;4. 农业部水产品贮藏保鲜质量安全风险评估实验室〔上海〕，上海 201306)
作者简介:张奇秀，女，上海海洋大学在读硕士研究生。
通讯作者:包海蓉（1969—），女，上海海洋大学副教授，博士。E-mail：hrbao@shou.edu.cn
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基金项目:国家重点研发计划“蓝色粮仓科技创新”专项（编号：2020YFD0901203）

Comparison of the quality of surimi gel from three squid species

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(1. School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;2. East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China;3. Shanghai Engineering Research Center of Aquatic-Processing and Preservation, Shanghai 201306, China;4. Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation 〔Shanghai〕, Ministry of Agriculture, Shanghai 201306, China)

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摘要:

目的：寻找更优质的鱿鱼鱼糜制品原料。方法：以秘鲁鱿鱼、北太平洋鱿鱼、阿根廷鱿鱼为研究对象，通过比较3种鱿鱼鱼糜的凝胶强度、持水性、蒸煮损失、流变特性、化学作用力等指标，研究其凝胶特性差异。结果：3种鱼糜的凝胶强度、持水性由高到低依次为阿根廷鱿鱼>秘鲁鱿鱼>北太平洋鱿鱼，蒸煮损失则反之。动态流变温度扫描显示，3种鱼糜的储能模量（G′）均随温度先降低至最小值(45 ℃)，然后升高至最大值(75 ℃)后再次降低，当温度达到90 ℃时，阿根廷鱿鱼鱼糜的G′较另两种鱿鱼鱼糜更高。阿根廷鱿鱼鱼糜的离子键、氢键、疏水相互作用显著强于其他两种鱿鱼鱼糜。结论：阿根廷鱿鱼鱼糜的凝胶品质最佳，是鱿鱼鱼糜的最佳原料品种；生产中需要根据3种鱿鱼鱼糜的不同特点利用辅助手段来提高其凝胶品质。

Abstract:

Objective: This study aimed to help with determination of optimal raw materials for squid surimi products. Methods: The differences in gel strength, water-holding capacity, cooking loss, rheological properties and chemical interaction force of surimi gels, obtained from three species of squid, were evaluated. Results: The gel strength and water-holding capacity of the three species of surimi gel were in descending order as follows: Illex argentinus>Dosidicus gigas>Ommastephes bartrami, while the cooking loss was the opposite. The dynamic rheological temperature scan showed that the energy storage modulus(G′) of the three kinds of surimi decreased with temperature to a minimum value of 45 ℃, then increased to a maximum value of 75 ℃ and decreased again. The G′ of Illex argentinus surimi was higher than the other two kinds of squids when the second stage heating at 90 ℃.The ionic bonding, hydrogen bonding, and hydrophobic interactions of Illex argentinus surimi gel were significantly stronger than the other two kinds of squids. Conclusion: Illex argentinus surimi is the best raw material for squid surimi products; and the production needs to use auxiliary means to improve the gel quality according to the different characteristics of the three kinds of squid surimi.

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张奇秀,郭全友,陈婷婷,等.3种鱿鱼鱼糜凝胶品质比较[J].食品与机械,2023,39(2):31-36.
ZHANG Qi-xiu, GUO Quan-you, CHEN Ting-ting, et al. Comparison of the quality of surimi gel from three squid species[J]. Food & Machinery,2023,39(2):31-36.

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收稿日期:2022-06-14
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在线发布日期: 2023-04-25
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