鹰嘴豆分离蛋白对黄河鲤鱼鱼丸凝胶品质的影响

刘骁; 王营娟; 赵电波; 赵卫东; 栗俊广; 董秀萍; 白艳红

doi:10.13386/j.issn1002-0306.2020050154

鹰嘴豆分离蛋白对黄河鲤鱼鱼丸凝胶品质的影响

1. 郑州轻工业大学食品与生物工程学院, 河南省冷链食品质量与安全控制重点实验室, 河南省食品生产与安全协同创新中心, 河南郑州 450000;
2. 大连工业大学食品学院, 国家海洋食品工程技术研究中心, 辽宁大连 116034

基金项目:

河南省科技攻关(202102110295,192102110106)。

国家重点研发计划(2016YFD04004)

详细信息

作者简介:
刘骁(1987-),男,博士,讲师,研究方向:水产品加工与贮藏,E-mail:2016032@zzuli.edu.cn。

通讯作者:
白艳红(1975-),女,博士,教授,研究方向:食品加工与质量安全控制,E-mail:baiyanhong212@163.com。

中图分类号: TS251.1
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出版历程
- 收稿日期: 2020-05-14
- 网络出版日期: 2020-11-29
- 刊出日期: 2020-11-14

Effect of Chickpea Protein Isolate on the Gel Quality of Yellow River Carp (Cyprinus carpio) Fish Balls

1. Henan Province Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, China;
2. National Engineering Research Center of Seafood, College of Food Science, Dalian Polytechnic University, Dalian 116034, China

摘要

摘要: 研究鹰嘴豆分离蛋白对黄河鲤鱼鱼丸凝胶品质的影响。将不同比例(2%、4%和6%,w/w)鹰嘴豆分离蛋白(Chickpea protein isolate,CPI)添加到低盐黄河鲤鱼鱼丸,测定其凝胶强度、白度、离心损失、水分分布、流变特性和微观结构等指标。结果表明:CPI的添加能够增强低盐(1% NaCl)鱼丸凝胶特性和保水性。与低盐鱼丸相比,当CPI添加量为4%时低盐鱼丸的离心损失最小、自由水比例最低(P<0.05);CPI添加量为6%时低盐鱼丸的凝胶强度最大,与2% NaCl鱼丸相比凝胶强度无显著差异(P>0.05),且储能模量(G')较高,扫描电镜发现其凝胶微观结构较为致密均匀;CPI的添加会导致鱼丸白度的下降(P<0.05),但白度值均都保持在70以上。添加6%的CPI能够有效地提升低盐鱼丸凝胶品质,为低盐淡水鱼糜制品的生产提供了理论依据。
- 鹰嘴豆分离蛋白 /
- 黄河鲤鱼 /
- 鱼糜制品 /
- 凝胶品质
Abstract: The aim of this work was to investigate the influences of chickpea protein isolate (CPI) on the gel quality of low salt Yellow River carp fish balls. The low-salt Yellow River carp fish balls were mixed with chickpea protein isolate (CPI) at different proportions (2%, 4% and 6%, w/w), then the gel strength, whiteness, centrifugal loss, water distribution, rheological properties and microstructure were measured. The addition of CPI could improve the gel properties and water holding capacity offish balls. The fish balls added with 4% CPI had the least centrifugal loss and ratio of free water compared to low-salt (1% NaCl) fish balls. The fish balls (1% NaCl) mixed with 6% CPI had the largest gel strength low salt (1% NaCl), which was not statistically different with that of fish balls samples with 2% NaCl (P>0.05).The storage modulus (G') of fish balls (1% NaCl) mixed with 6% CPI was relatively high. The scanning electron microscopy revealed that the microstructures of the gels of fish balls (1% NaCl) mixed with 6% CPI were dense and uniform. The addition of CPI could lead to the increase in the whiteness of fish balls (P<0.05), which all over 70. In summary, the addition of 6% CPI could effectively improve the gel quality of low-salt fish balls. This work would provide a theoretical basis for the production of low-salt freshwater fish surimi products.
- chickpea protein isolate /
- Yellow River carp /
- surimi product /
- gel quality

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