【作者】 李岩；

【导师】 米红波； 季广仁；

【作者基本信息】 渤海大学 ， 农业硕士（食品加工与安全）（专业学位）， 2020， 硕士

【摘要】 栉孔扇贝是我国三大经济养殖贝类之一,贝柱营养丰富,味道鲜美,深受人们的喜爱。目前扇贝主要以鲜销或冷冻干制为主,精深加工产品较少,难以满足消费者的需求。而鱼糜制品具有食用方便,营养美味等特点,近些年在食品工业中占据越来越重要的位置,发展潜力巨大。栉孔扇贝闭壳肌水分含量高、凝胶性能差,一定程度影响了扇贝肉糜制品的开发。因此,本论文分析了大豆分离蛋白(SPI)和谷胺转氨酰胺酶(TG酶)对栉孔扇贝闭壳肌凝胶特性的影响,并初步确定了扇贝香肠的配方,为扇贝新型食品的研发提供依据。主要结论如下:(1)添加SPI能提高贝糜的凝胶强度与持水性,改善贝糜的质构特性,当SPI添加量为2%时,贝糜的凝胶强度、持水性、硬度和咀嚼性达到最大值;电泳图谱表明SPI会使肌球蛋白重链(MHC)条带加深,抑制贝肉内源酶对肌原纤维蛋白的降解作用;光学显微镜和扫描电镜图表明SPI添加量为2%或3%时,贝糜凝胶的网络结构更为致密,孔洞更小。添加SPI对贝糜白度有降低作用,在实际应用中不宜大量添加。(2)添加TG酶可显著提高贝糜的凝胶强度(p<0.05),改善贝糜的质构特性,但对贝糜白度无影响。电泳图谱表明TG酶可以促进贝糜蛋白的交联,当TG酶添加量为0.4%时,贝糜凝胶强度、持水性、硬度和咀嚼性均达到最大值,组织结构更加紧密。(3)复合添加SPI与TG酶试验组的凝胶强度、持水性和质构特性等均高于单独添加的试验组。电泳图谱结果表明TG酶会促进SPI与贝糜蛋白的交联,抵消过量SPI的负面作用。组织微观结构表明复配使用后对贝糜网络结构改善效果最佳。同时,添加4%SPI与0.4%TG酶的贝糜凝胶强度最大,凝胶特性最好。(4)适量的金线鱼糜,鸡肉糜和木薯淀粉均能改善扇贝香肠的凝胶强度、质构特性、白度以及感官评分,通过测定凝胶强度结合感官评价,优化了扇贝香肠的基础配方,即:扇贝肉糜36%、金线鱼糜22%、纯净水16%、鸡肉糜11%、木薯淀粉3%、SPI 3%、绵白糖2.5%、料酒2.5%、食盐2%、味精1.3%、去腥粉0.4%、TG酶0.3%。更多还原

【Abstract】 Chlamys farreri is one of the three economically cultivated shellfish in China.The nutritious and tasty shellfish is deeply loved by people.At present,scallops are mainly sold in the form of fresh and freeze-dried products,and there are fewer deeply processed products,which are difficult to meet consumer demand.Surimi products are easy to eat and nutritious.They have become more and more important in the food industry in recent years with huge potential.The high moisture content and poor gelling properties of the scallop closed muscles have affected the development of scallop meat products to some extent.Therefore,the effects of soy protein isolate(SPI)and glutamine transaminase(TGase)on the gel properties of closed shell muscle from Chlamys farreri were analyzed,and the formula of scallop sausages was initially determined,which provides a basis for the development of new scallop foods.The main conclusions are as follows:(1)The addition of SPI could increase the gel strength and water holding capacity,and improve the texture characteristics of the Chlamys farreri meat.When the amount of SPI is2%,the gel strength,water holding capacity,hardness and the chewiness reached the maximum value.The electrophoresis spectrum showed that the myosin heavy chain(MHC)band was deep and the degradation of myofibrillar protein by endogenous enzymes in shellfish was inhibited when SPI was added.The results of light microscopy and scanning electron microscopy suggested that when SPI was added at 2% or 3%,the structure of gel was denser and the pores were smaller.The addition of SPI had a reducing effect on the whiteness of Chlamys farreri meat,and it should not be added in large quantities in practical applications.(2)The addition of TGase could significantly increase the gel strength(p < 0.05)and improve the texture characteristics,but it had no effect on the whiteness of Chlamys farreri meat.The electrophoresis spectrum showed that TGase could promote the cross-linking of scallop protein.When the TGase was added at 0.4%,the gel strength,water holding capacity,hardness,and chewiness of the Chlamys farreri meat reached the maximum,and the network structure is closer.(3)The gel strength,water holding capacity and texture characteristics of the experimental group supplemented with SPI and TGase were higher than those of the experimental group added separately.The results of electrophoresis spectrum showed that TGase could promote the cross-linking of SPI and scallop protein and offset the negative effect of excessive SPI.The microstructure showed that the optimal effect was achieved when SPI and TGase was combined.Moreover,the gel strength of Chlamys farreri meat reached to the maximum value and the gel characteristics were optimal when 4% SPI and0.4% TGase was added.(4)The Nemipterus virgatus surimi,chicken meat and cassava starch could improve gel strength,texture characteristics,whiteness and sensory score of scallop sausage.The basis formula of scallop sausage was optimized by measuring gel strength in combination with sensory evaluation,namely: 36% scallop meat,22% Nemipterus virgatus surimi,16%water,11% chicken meat,3% cassava starch,3% SPI,2.5% soft sugar,2.5% cooking wine,2% salt,1.3% monosodium glutamate,0.4% deodorized powder,0.3% TGase.更多还原