Effect of Chickpea Protein Isolate on the Gel Quality of Yellow River Carp (Cyprinus carpio) Fish Balls
-
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。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.
-
Keywords:
- chickpea protein isolate /
- Yellow River carp /
- surimi product /
- gel quality
-
期刊类型引用(14)
1. 杨永学，孙晓璐. 基于GC-IMS技术的精酿龙井茶啤酒酿造过程中挥发性风味物质分析. 延边大学农学学报. 2025(01): 87-93 . 
百度学术
2. 韦金雁，卢志金，韩佳临，刘兴胥，马婷婷. 不同基酒添加对百香果增味精酿啤酒风味影响的对比研究. 食品安全导刊. 2025(09): 109-111+128 . 百度学术
3. 何猛超，邬子璇，西玉玲，张德中，陈玉莲，李坤，井会涵，王鸿博，刘海坡，陈杉彬，韩兴林. 通过外源添加芽孢杆菌提升北方地区高温大曲的品质. 食品工业科技. 2024(01): 145-154 . 本站查看
4. 黄书源，张立强，冉茂芳，魏阳，涂荣坤，杨平，王松涛，宋萍，沈才洪. 不同原料添加提升曲药酱香风味的研究. 中国酿造. 2024(05): 41-46 . 百度学术
5. 刘倩，白艳龙，贾建华，肖琳，王晓娟，周小龙，邱然. 基于GC-MS和GC-IMS技术比较不同种类麦芽的挥发性物质. 食品工业科技. 2024(14): 215-223 . 本站查看
6. 邓仕彬，蔡伊萍，林坍霖，李思瑶. 果酿啤酒的酿造工艺和品质研究进展. 中国酿造. 2023(02): 16-21 . 百度学术
7. 宋艺君，庞来祥，袁筱，庞柏均，郭涛. GC-IMS法比较不同酒龄猕猴桃酒特征香气物质差异. 食品与生物技术学报. 2023(02): 58-65 . 百度学术
8. 罗跃中，匡燕，李忠英，姚琦. 响应面法优化黄桃精酿啤酒发酵工艺. 武汉轻工大学学报. 2023(06): 99-105 . 百度学术
9. 田林平，张琪，李瑞，任小林. 正丁醇处理对‘粉红女士’苹果贮藏期间挥发性物质的影响. 食品工业科技. 2022(18): 337-345 . 本站查看
10. 邬子璇，杨洋，李美吟，陈礼嘉，许驰，张春艳，林园，王健. 气相色谱-离子迁移谱法结合多元统计学分析不同陈酿时间白兰地的挥发性香气成分差异. 食品安全质量检测学报. 2022(18): 5795-5803 . 百度学术
11. 龚霄，陈廷慧，胡小军，范威威，李亚军，赵新强. 基于GC-IMS技术的百香果果啤风味分析. 食品与机械. 2022(11): 46-52+75 . 百度学术
12. 方灵，孔宝玉，韦航，颜孙安，刘文静，司瑞茹，史梦竹，梁启富，任丽花，傅建炜. 不同发育阶段黄金百香果挥发性成分差异性研究. 果树学报. 2022(12): 2376-2389 . 百度学术
13. 李林波，杭金龙，张士双，杨天佑，王宝石，张明霞. 精酿果啤的酿造工艺及风味影响因素的研究进展. 食品与发酵工业. 2022(24): 337-345 . 百度学术
14. 涂京霞，杨青，王玉海，张智皓，陈明. 果酿啤酒酿造工艺与品质的研究. 中外酒业. 2022(21): 28-33 . 百度学术
其他类型引用(2)
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
- 被引次数: 16
下载:
