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中国精品科技期刊2020
阳胜男,牟黠,赵世林,等. 电场辅助漂洗对鲢鱼糜组分溶出及凝胶性能的影响[J]. 华体会体育,2024,45(24):233−242. doi: 10.13386/j.issn1002-0306.2024020072.
引用本文: 阳胜男,牟黠,赵世林,等. 电场辅助漂洗对鲢鱼糜组分溶出及凝胶性能的影响[J]. 华体会体育,2024,45(24):233−242. doi: 10.13386/j.issn1002-0306.2024020072.
YANG Shengnan, MOU Xia, ZHAO Shilin, et al. Effect of Electric Field-assisted Washing on the Dissolution of Components and Gel Properties of Silver Carp Surimi[J]. Science and Technology of Food Industry, 2024, 45(24): 233−242. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024020072.
Citation: YANG Shengnan, MOU Xia, ZHAO Shilin, et al. Effect of Electric Field-assisted Washing on the Dissolution of Components and Gel Properties of Silver Carp Surimi[J]. Science and Technology of Food Industry, 2024, 45(24): 233−242. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024020072.

电场辅助漂洗对鲢鱼糜组分溶出及凝胶性能的影响

Effect of Electric Field-assisted Washing on the Dissolution of Components and Gel Properties of Silver Carp Surimi

  • 摘要: 本文研究了电场对鲢鱼糜组分溶出效果及凝胶性能的影响,并采用响应面分析法以优化电场辅助的节水漂洗工艺。结果表明:利用电场辅助漂洗可有效促进鱼糜脂肪、灰分及水溶性蛋白的溶出,使盐溶性蛋白得以富集,并通过抑制蛋白酶活性减缓了凝胶劣化,同时激活了转谷氨酰胺酶(transglutaminase,TGase),提高鱼糜凝胶强度。电场辅助节水漂洗最优工艺参数为:电场电压56 V、漂洗鱼水质量比1:3、漂洗时间3 min,在此条件下鱼糜实际盐溶性蛋白含量达到8.67 g/100 g鱼糜,蛋白酶活性为6.48 U/mg pro。相较于传统漂洗方式,该漂洗工艺显著(P<0.05)提高了鱼糜凝胶的白度、弹性、凝胶强度及持水性等性能,并使漂洗用水量减少40%,为电场技术在鱼糜节水漂洗中的应用提供了新思路。

     

    Abstract: In this study, the effect of electric field on the component dissolution and gel properties of silver carp surimi was investigated. The optimal process for electric field-assisted water-saving washing of surimi was obtained through response surface experimental design. The results showed that the electric field technology could effectively promote the solubilization of fat, ash and water-soluble proteins and the enrichment of salt-soluble proteins in surimi. Moreover, this technology significantly reduced gel degradation and increased the gel strength by inhibiting protease activity and activating transglutaminase (TGase). The optimal process parameters for electric field-assisted washing of surimi were as follows: Electric field voltage 56 V, fish-water mass ratio 1:3, washing time 3 min. The salt-soluble protein content was 8.67 g/100 g surimi, while the protease activity was 6.48 U/mg protein under these conditions. Meanwhile, this technology significantly increased the whiteness, elasticity, gel strength and water holding capacity of surimi gels (P<0.05), while reducing water consumption by 40%. This provides a new idea for the application of electric field in water-saving washing of surimi.

     

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