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中国精品科技期刊2020
张一鸣,李思仪,沈晓溪,等. 加热方式对混合鱼糜凝胶特性的影响[J]. 食品工业科技,2021,42(19):64−69. doi: 10.13386/j.issn1002-0306.2021010197.
引用本文: 张一鸣,李思仪,沈晓溪,等. 加热方式对混合鱼糜凝胶特性的影响[J]. 食品工业科技,2021,42(19):64−69. doi: 10.13386/j.issn1002-0306.2021010197.
ZHANG Yiming, LI Siyi, SHEN Xiaoxi, et al. Effect of Heating Method on the Characteristics of Mixed Chyme Gel[J]. Science and Technology of Food Industry, 2021, 42(19): 64−69. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010197.
Citation: ZHANG Yiming, LI Siyi, SHEN Xiaoxi, et al. Effect of Heating Method on the Characteristics of Mixed Chyme Gel[J]. Science and Technology of Food Industry, 2021, 42(19): 64−69. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010197.

加热方式对混合鱼糜凝胶特性的影响

Effect of Heating Method on the Characteristics of Mixed Chyme Gel

  • 摘要: 本文以鲢鱼和鳕鱼为原料制成混合鱼糜,采用5种加热方式(水浴二段加热、微波加热、水浴微波联用、蒸汽加热、高压熟制)对混合鱼糜进行热处理。以鱼糜凝胶强度、持水力、白度以及质构特性为检测指标,通过SDS-PAGE凝胶电泳和扫描电镜检测方法,研究不同加热方式对混合鱼糜的凝胶特性的影响。结果表明:不同加热方式对混合鱼糜凝胶特性的影响不同。相比传统水浴二段加热,微波加热,蒸汽加热和高压熟制法,水浴微波联用法制备的混合鱼糜凝胶强度为2979.47 g·cm,持水力为94.33%,白度为83.75,硬度、弹性、胶粘性和咀嚼性显著提高(P<0.05),扫描电镜图显示水浴微波联用法制备的鱼糜凝胶三维网状结构紧密,凝胶孔洞较小且表面平滑,结合SDS-PAGE凝胶电泳分析得出,加热会影响混合鱼糜凝胶中蛋白质成分降解,而水浴微波联用法制得的混合鱼糜凝胶的主要蛋白质成分保留较多。

     

    Abstract: In this paper, silver carp and cod were used as raw materials to make mixed surimi. Five heating methods (water bath two stage heating, microwave heating, water bath microwave combination, steam heating, high pressure ripening) were used to heat the mixed surimi. By SDS-PAGE gel electrophoresis and scanning electron microscopy, the effects of different heating methods on the gel properties of mixed surimi gel were studied. The results showed that different heating methods had different effects on the characteristics of mixed surimi gel. The strength of mixed surimi gel was 2979.47 g·cm compared with that of traditional water bath two-stage heating, microwave heating, steam heating and high pressure curing method, water bath microwave combined method was 94.33%, whiteness was 83.75, hardness, elasticity and chewiness were significantly improved (P<0.05). Scanning electron microscopy (SEM) showed that the three-dimensional network structure of surimi gel prepared by microwave coupling in water bath was tight, the pores of the gel were small and the surface was smooth. Combined with SDS-PAGE gel electrophoresis analysis, heating can affect the degradation of protein components in mixed surimi gel, while the main protein components of mixed surimi gel obtained by microwave coupling in water bath remain more.

     

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