【作者】 张莉莉； 李兆杰； 薛勇； 崔宏博； 王超； 薛长湖；

【Author】 ZHANG Li-li,LI Zhao-jie,XUE Yong,CUI Hong-bo,WANG Chao,XUE Chang-hu* (College of Food Science and Engineering,Ocean University of China,Qingdao266003,Shandong,China)

【机构】 食品科学与工程学院中国海洋大学；

【摘要】 斑点叉尾鮰属于低值水产品原料,产量大,鱼肉中脂肪含量高。本文探讨了斑点叉尾鮰的肌肉蛋白质理化特性及凝胶特性,以及产品开发思路,为工业化生产提供理论依据。通过研究确定了斑点叉尾鮰乳化鱼糜及制品生产工艺:斑点叉尾鮰→采肉→脱脂→脱水→乳化→盐擂→成形→凝胶化→加热→冷却→成品。结果表明,采用乳化工艺生产的斑点叉尾鮰鱼糜的凝胶强度和凹陷深度均明显高于普通工艺生产的鱼糜。SDS-PAGE结果表明蛋白质条带随温浴时间发生变化,不同温度条件下降解速度不同,4℃条件下MHC降解较缓慢;30℃降解随时间变化趋势增强;60℃时降解较为明显,温浴2h后,MHC已全部消失。更多还原

【Abstract】 letalurus Punetaus are low aquatic raw materials.Its production is very large and its fat content in flesh is quite high.This paper discussed the physicochemical properties and gel characteristics of letalurus Punetaus muscle protein and also discussed how to develop new products so as to provide a theoretical basis for industrial production. According to the research,the technology of emulsified surimi and relevant product of letalurus Punetaus was as follows:letalurus Punetaus→adopting flesh→dehydrating fat→dehydrating water→emulsifying→chopping with salt→forming→gelation→heating→cooling→finished product. The results also showed that the gel strength and depth of depression of letalurus Punetaus surimi with emulsion technology were significantly higher than that with normal process.SDS-PAGE results showed that the protein bands changed with the incubation time and degraded with different speeds at different temperatures.MHC degraded slowly under the conditions of 4℃.At 30℃the degradation trend increased with time.At 60℃the degradation was relatively evident.After incubating for 2h,MHC all disappeared.更多还原