【摘要】 采用不同杀菌值的热杀菌处理,研究对罗非鱼鱼糜肠的质构指标和化学作用力指标的影响。通过控制在3,5,7 min的杀菌值(F值),比较杀菌后罗非鱼鱼糜肠的凝胶强度、持水性,以及鱼糜肠凝胶中巯基(-SH)含量、可利用赖氨酸含量,以及离子键、氢键、疏水相互作用的变化。结果显示,罗非鱼鱼糜肠的凝胶强度、持水性均随F值增加而均匀下降,且均比杀菌前有显著下降(p<0.05)。二硫键、ε-(γ-谷氨酰基)赖氨酸共价键和疏水相互作用是维持鱼糜凝胶结构主要化学作用力,其下降程度与上述质构指标的变化趋势相符,故此3种化学作用力在高温处理后均受到破坏,是导致上述质构指标变劣的原因,也间接反映了鱼糜凝胶网络结构在高温下受到破坏。更多还原

【Abstract】 The effects of different sterilization conditions on texture indicators and chemical bonding indicators of tilapia sausage are studied. The lethality values are controlled at 3,5,7 min,and the changes of gel strength,water holding capacity,content of-SH and available lysine,and the content of ionic bonding,hydrogen bonding and hydrophobic interaction are compared with the samples before sterilization. Results show that the gel strength and water holding capacity all decreas uniformly with the increasing of lethality value,and has significant reduction after sterilization(p<0.05). The disulfide bond,ε-(γ-glutamyl) lysine bond and hydrophobic interaction are the main chemical bonding maintaining surimi gel structure at high temperature conditions and the decreasing tendency is consistent with the texture indicators. Therefore,the above three kinds of chemical bonding are damaged in the high temperature treatment,which are the reason for the texture indicators becoming poor,and reflect indirectly that the three dimensional network of surimi gel is destroyed.更多还原