Citation: | YAN Dan, KONG Yunfei, SUN Yingming, et al. Effects of Liver Homogenate Addition on the Gel Properties of Surimi[J]. Science and Technology of Food Industry, 2023, 44(12): 55−61. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080278. |
[1] |
CHEN P J, TSENG J K, LIN Y L, et al. Protective effects of functional chicken liver hydrolysates against liver fibrogenesis: Antioxidation, anti-inflammation, and antifibrosis[J]. Journal of Agricultural and Food Chemistry,2017,65(24):4961−4969. doi: 10.1021/acs.jafc.7b01403
|
[2] |
王立, 张坤, 陈琳, 等. 动物肝脏蛋白资源开发利用的研究进展[J]. 食品工业科技,2017,38(19):311−315. [WANG L, ZHANG K, CHEN L, et al. Research progress on exploitation and utilization of animal liver protein resources[J]. Science and Technology of Food Industry,2017,38(19):311−315.
WANG L, ZHANG K, CHEN L, et al. Research progress on exploitation and utilization of animal liver protein resources[J]. Science and Technology of Food Industry, 2017, 38(19): 311-315.
|
[3] |
杨艳, 杨霞, 张岚, 等. 猪肉副产物发酵香肠的研制[J]. 食品与发酵科技,2017,53(1):123−126. [YANG Y, YANG X, ZHANG L, et al. Development of fermented sausage by-product of pork[J]. Food and Fermentation Technology,2017,53(1):123−126.
YANG Y, YANG X, ZHANG L, et al. Development of fermented sausage by-product of pork [J]. Food and Fermentation Technology, 2017, 53(1): 123-126.
|
[4] |
ZOU Y, LI P, ZHANG K, et al. Effects of ultrasound-assisted alkaline extraction on the physiochemical and functional characteristics of chicken liver protein isolate[J]. Poultry Science,2017,96:2975−2985. doi: 10.3382/ps/pex049
|
[5] |
LOPEZ-PEDROUSO M, BORRAJO P, PATEIRO M, et al. Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes[J]. Food Research International, 2020, 137: 109−389.
|
[6] |
严菁. 转谷氨酰胺酶对淡水鱼糜凝胶特性的影响[D]. 武汉: 华中农业大学, 2003.
YAN J. Effect of transglutaminase on gel properties of freshwater surimi [D]. Wuhan : Huazhong Agricultural University, 2003.
|
[7] |
赵梅荣, 刘良忠. 谷氨酰胺转氨酶对草鱼鱼糜品质的影响[J]. 食品科学,2006,12(27):170−174. [ZHAO M R, LIU L Z. Effect of L-glutamine transaminase on the quality of grass carp surimi[J]. Food Science,2006,12(27):170−174.
ZHAO M R, LIU L Z. Effect of L-Glutamine transaminase on the quality of grass carp surimi [J]. Food Science, 2006, 12(27): 170-174.
|
[8] |
洪鹏志, 章超桦, 郝记明, 等. TG酶制剂对鱼糜凝胶强度的影响[J]. 福建水产,2001,2:20−24. [HONG P Z, ZHANG C H, HAO J M, et al. Effect of TG enzyme preparation on gel strength of surimi[J]. Journal of Fujian Fisheries,2001,2:20−24.
HONG P Z, ZHANG C H, HAO J M, et al. Effect of TG enzyme preparation on gel strength of surimi[J]. Journal of Fujian Fisheries, 2001, 02: 20-24.
|
[9] |
朱亚军, 叶韬, 王云, 等. 添加圆苞车前子壳粉的鲢鱼糜凝胶工艺优化及其凝胶特性[J]. 水产学报,2021,45(7):1140−1150. [ZHU Y J, YE T, WANG Y, et al. Optimization of gel technology and gel properties of silver carp surimi with Plantago asiatica shell powder[J]. Journal of Fisheries of China,2021,45(7):1140−1150.
ZHU Y J, YE T, WANG Y, et al. Optimization of gel technology and gel properties of silver carp surimi with Plantago asiatica shell powder[J]. Journal of Fisheries of China, 2021, 45(7): 1140-1150.
|
[10] |
章超桦, 薛长湖. 水产食品学[M]. 北京: 中国农业出版社, 2010: 159−194.
ZHAN G H, XUE C H. Aquatic food[M]. Bei Jing: China Agriculture Press, 2010: 159−194.
|
[11] |
胡曼子, 周雨琪, 罗忆芝, 等. 巴河莲藕粉对白鲢鱼糜制品品质的影响[J]. 食品科技,2021,46(11):136−141. [HU M Z, ZHOU Y Q, LUO Y Z, et al. Effect of Bahe Lotus root powder on the quality of silver carp surimi[J]. Food Science and Technology,2021,46(11):136−141.
HU M Z, ZHOU Y Q, LUO Y Z, et al Effect of Bahe Lotus root powder on the quality of silver carp surimi[J]. Food Science and Technology, 2021, 46(11): 136-141.
|
[12] |
位绍红, 钱卓真, 汤水粉. 鱼糜制品及其加工原料中硼含量的本底值调查[J]. 渔业研究,2021,43(6):615−620. [WEI S H, QIAN Z Z, TANG S F. Investigation on the background value of boron content in surimi products and raw materials[J]. Journal of Fisheries Research,2021,43(6):615−620.
WEI S H, QIAN Z Z, TANG S F. Investigation on the background value of boron content in surimi products and raw materials[J]. Journal of Fisheries Research, 2021, 43(6): 615-620.
|
[13] |
方海砚, 苑歆, 刘友明, 等. 羟自由基氧化对鲢鱼糜凝胶品质的影响[J]. 华中农业大学学报,2019,38(6):9−17. [FANG H Y, YUAN Q, LIU Y M, et al. Effect of hydroxyl oxidation on gel properties of surimi from silver carp[J]. Journal of Huazhong Agricultural University,2019,38(6):9−17.
FANG H Y, YUAN Q, LIU Y M, et al. Effect of hydroxyl oxidation on gel properties of surimi from silver carp[J]. Journal of Huazhong Agricultural University, 2019, 38(6): 9-17.
|
[14] |
向晨曦, 徐新星, 刘康, 等. 葡萄糖酸内酯酸化处理对未漂洗鲟鱼糜凝胶特性的影响[J]. 食品工业科技,2021,42(22):99−104. [XIANG C X, XU X X, LIU K, et al. Effects of gluconolactone acidification on gel properties of unwashed sturgeon surimi[J]. Science and Technology of Food Industry,2021,42(22):99−104.
XIANG C X, XU X X, LIU K, et al. Effects of Gluconolactone acidification on gel properties of unwashed sturgeon surimi [J]. Science and Technology of Food Industry, 2021, 42(22): 99-104.
|
[15] |
FOLK J E, COLE P W. Mechanism of action of guinea pig liver transglutaminase[J]. The Journal of Biological Chemistry,1966,241(23):5518−5525. doi: 10.1016/S0021-9258(18)96373-8
|
[16] |
ZHOU Y Z, CHEN C G, CHEN X, et al. Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin[J]. Journal of Agricultural and Food Chemistry,2014,62(12):2655−2662. doi: 10.1021/jf405381z
|
[17] |
游刚, 张自然, 李莹, 等. 钙离子对仙草胶-鱼糜凝胶特性和体外消化性的影响[J]. 食品工业科技,2022,43(21):98−104. [YOU G, ZHANG Z R, LI Y, et al. Effect of Xiancao gum on gel properties and in vitro digestibility of starch-surimi[J]. Science and Technology of Food Industry,2022,43(21):98−104.
YOU G, ZHANG Z R, LI Y, et al. Effect of Xiancao gum on gel properties and in vitro digestibility of starch-surimi [J]. Science and Technology of Food Industry, 2022, 43(21): 98-104.
|
[18] |
VERBEKEN D, NEIRINCK N, MEEREN P V D, et al. Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins[J]. Meat Science,2005,70(1):161−166. doi: 10.1016/j.meatsci.2004.12.007
|
[19] |
林竹一. 基于低场核磁共振技术对保水剂影响马鲛鱼鱼糜品质机制的研究[D]. 大连: 大连工业大学, 2018.
LIN Z Y. Study on the effect of water retaining agent on the quality of mackerel surimi based on low field NMR [D]. Dalian: Dalian Polytechnic University, 2018.
|
[20] |
LI F T, ZHAO J X, HUANG J, et al. Improvement of the quality of surimi products with over-drying potato starches[J]. Journal of Food Quality, 2017: 1-5.
|
[21] |
刘富康. 解冻方式对冷冻鱼糜蛋白特性和凝胶形成能力的影响[D]. 上海: 上海海洋大学, 2018.
LIU F K. Effects of thawing methods on the properties and gel-forming ability of frozen surimi protein [D]. Shanghai: Shanghai Ocean University, 2018.
|
[22] |
XIONG G Y, GAO X Q, ZHENG H B, et al. Comparison on the physico-chemical and nutritional qualities of normal and abnormal colored fresh chicken liver[J]. Animal Science,2017,88(6):893−899. doi: 10.1111/asj.12719
|
[23] |
RAWDKUEN S, BENJAKUL S, VISESSANGUAN W, et al. Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties[J]. Food Research International,2004,37(2):156−165. doi: 10.1016/j.foodres.2003.09.014
|
[24] |
张梦玲, 张晋, 熊善柏, 等. 转谷氨酰胺酶及其在鱼糜制品加工中的应用[J]. 食品研究与开发,2016,37(24):190−195. [ZHANG M L, ZHANG J, XIONG S B, et al. Transglutaminase and its application in the processing of surimi[J]. Food Research and Development,2016,37(24):190−195.
ZHANG M L, ZHANG J, XIONG S B, et al. Transglutaminase and its application in the processing of surimi [J]. Food Research and Development, 2016, 37(24): 190-195.
|
[25] |
李琳, 代媛媛, 李美莹, 等. TG酶复合物对巴沙鱼鱼丸品质特性的影响[J]. 保鲜与加工,2022,22(6):72−80. [LI L, DAI Y Y, LI M Y, et al. Effect of TG enzyme complex on quality characteristics of fish balls[J]. Storage and Process,2022,22(6):72−80.
LI L, DAI Y Y, LI M Y, et al. Effect of TG enzyme complex on quality characteristics of fish balls[J]. Storage and Process, 2022, 22(6): 72-80.
|
[26] |
罗通彪. 大豆分离蛋白对鱼糜凝胶特性的影响[J]. 食品工程,2015(4):37−40. [LUO T B. Effect of soy protein isolate on gel properties of surimi[J]. Food Engineering,2015(4):37−40.
LUO T B. Effect of soy protein isolate on gel properties of surimi[J]. Food Engineering, 2015(4): 37-40.
|
[27] |
林端权. 复合植物蛋白对鱼糜凝胶特性影响的研究[D]. 福州: 福建农林大学, 2017.
LIN D Q. Effect of complex plant protein on gel properties of surimi [D]. Fuzhou: Fujian Agriculture and Forestry University, 2017.
|
[28] |
STEEN L, GLORIEUX S, GOEMAERE O, et al. Functional properties of pork liver protein fractions[J]. Food & Bioprocess Technology,2016,9:970−980.
|
[29] |
MI H, ZHAO Y, LI Y, et al. Combining effect of soybean protein isolate and transglutaminase on the gel properties of Zhikong scallop (Chlamys farreri) adductor muscle[J]. LWT,2021,138:110727. doi: 10.1016/j.lwt.2020.110727
|
[30] |
鲍佳彤, 杨淇越, 宁云霞, 等. 非肌肉蛋白对未漂洗革胡子鲶鱼鱼糜凝胶特性的影响[J]. 食品工业科技,2020,41(20):46−53, 71. [BAO J T, YANG Q Y, NING Y X, et al. Effect of non-muscle protein on gel properties of unwashed grouper surimi[J]. Science and Technology of Food Industry,2020,41(20):46−53, 71.
BAO J N, YANG QIYUE, NING YUNXIA, et al. Effect of non-muscle protein on gel properties of unwashed grouper surimi [J]. Science and Technology of Food Industry, 2020, 41(20): 46-53+71.
|
[31] |
崔旭海, 毕海丹, 崔晓莹, 等. 不同食用蛋白的添加对鲤鱼鱼糜流变和凝胶特性的影响[J]. 食品工业科技,2018,39(16):195−200, 225. [CUI X H, BI H D, CUI X Y, et al. Effects of different dietary proteins on rheological and gel properties of carp surimi[J]. Science and Technology of Food Industry,2018,39(16):195−200, 225.
CUI X H, BI H D, CUI X Y, et al. Effects of different dietary proteins on rheological and gel properties of carp surimi [J]. Science and Technology of Food Industry, 2018, 39(16): 195-200+225.
|
[32] |
WANG H, LUO Y, ERTBJERG P. Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef[J]. Food Chemistry,2017,230:475−481. doi: 10.1016/j.foodchem.2017.03.073
|
[33] |
阙凤, 高天麒, 汪超, 等. 不同糖类对草鱼鱼糜凝胶的影响[J]. 食品工业科技,2022,43(5):48−55. [QUE F, GAO T Q, WANG C, et al. Effect of different saccharides on gel of grass carp surimi[J]. Science and Technology of Food Industry,2022,43(5):48−55.
QUE F, GAO T Q, WANG C, et al. Effect of different saccharides on gel of grass carp surimi[J]. Science and Technology of Food Industry, 2022, 43(5): 48-55.
|
[34] |
程梦颖, 张海萍, 刘友明, 等. 葡萄糖氧化酶对鲢鱼糜凝胶特性的影响[J]. 食品工业科技,2022,43(9):101−107. [CHENG M Y, ZHANG H P, LIU Y M, et al. Effect of glucose oxidase on gel properties of silver carp surimi[J]. Science and Technology of Food Industry,2022,43(9):101−107.
CHENG M Y, ZHANG H P, LIU Y M, et al. Effect of glucose oxidase on gel properties of silver carp surimi[J]. Science and Technology of Food Industry, 2022, 43(9): 101-107.
|
[35] |
杨天, 耿文豪, 郑志红, 等. 褐藻寡糖对鲢鱼鱼糜稳定性、分子间作用力及肌原纤维蛋白结构的影响[J]. 肉类研究,2021,35(7):1−8. [YANG T, GENG W H, ZHENG Z H, et al. Effects of alginate oligosaccharides on stability, intermolecular force and myofibrillar protein structure of silver carp surimi[J]. Meat Research,2021,35(7):1−8.
YANG T, GENG W H, ZHENG Z H, et al. Effects of alginate oligosaccharides on stability, intermolecular force and myofibrillar protein structure of silver carp surimi [J]. Meat Research, 2021, 35(7): 1-8.
|
[36] |
JIANG S T, HSIEH J F, HO M L, et al. Microbial transglutaminase affects gel properties of golden threadfin-bream and pollack surimi[J]. Journal of Food Science,2000,65(4):694−699. doi: 10.1111/j.1365-2621.2000.tb16074.x
|
[37] |
JAFARPOUR A, GORCZYCA E M. Characteristics of sarcoplasmic proteins and their interaction with surimi and kamaboko gel[J]. Journal of Food Science,2009,74(1):16−22.
|
[1] | “The full text download” [J]. Science and Technology of Food Industry, 2023, 44(17). |
[2] | “The full text download”[J]. Science and Technology of Food Industry, 2023, 44(2). |
[3] | “The full text download”[J]. Science and Technology of Food Industry, 2022, 43(21). |
[4] | “The full text download”[J]. Science and Technology of Food Industry, 2022, 43(16): 1-1. |
[5] | “The full text download”[J]. Science and Technology of Food Industry, 2022, 43(13). |
[6] | “The full text download”[J]. Science and Technology of Food Industry, 2022, 43(12). |
[7] | “The full text download”[J]. Science and Technology of Food Industry, 2022, 43(11). |
[8] | “The full text download”[J]. Science and Technology of Food Industry, 2022, 43(10). |
[9] | “The full text download”[J]. Science and Technology of Food Industry, 2022, 43(8). |
[10] | “The full text download”[J]. Science and Technology of Food Industry, 2022, 43(7). |