食品工业科技2013，Vol.34Issue(13)：70-74,5.
含冷冻带鱼糜的复合鱼糜凝胶特性的研究
Study on gel properties of mixture surimi containing frozen hairtail surimi
摘要
Abstract
The hairtail surimi was added to sliver carp surimi to study its effect on the gel properties of mixture surimi through the measurement of texture and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE).The results showed that the gel strength significantly reduced while the modori index increased with the addition of non-heated hairtail surimi.However,the gel strength and modori index were markedly improved when hairtail surimi was heated.In the SDS-PAGE experiment the bands of myosin heavy chains completely disappeared under 55℃ for 240min by the addition of protease extract from hairtail surimi.These results indicated that there was protease in frozen hairtail surimi,which could reduce the gel properties of mixture surimi.关键词
冷冻带鱼糜/复合鱼糜/凝胶特性/肌球蛋白重链Key words
hairtail surimi/ mixture surimi/ gel properties/ MHC分类
轻工纺织引用本文复制引用
巫朝华,周文果,张婷,陈艺勤,姚雅娴,刘西之,赵建新,黄建联..含冷冻带鱼糜的复合鱼糜凝胶特性的研究[J].食品工业科技,2013,34(13):70-74,5.基金项目
"十二五"国家科技支撑计划项目(2012BAD28B05) （2012BAD28B05）
农业部科技成果转化资金项目(2012GB2C410514) （2012GB2C410514）
厦门市重大产业技术攻关项目(3502220121034). （3502220121034）
