肉类研究Issue(6)：5-8,4.
鲶鱼肌浆蛋白对鲶鱼鱼糜凝胶性的影响
Influence of Catfish Sarcoplasmic Proteins on Gel Characteristics of Catfish Surimi
摘要
Abstract
Catfish sarcoplasmic proteins (CSP) containing 16.1%water were extracted from the rinsing water of catfish surimi by isoelectric point precipitation (pH 3.0-7.0). To investigate the effect of CSP addition on the TPA (texture profile analysis) parameters, shear force, gel strength and color parameters of catfish surimi, seven experimental groups were set up by adding different amounts of the extracted CSP:(1) control, surimi+0%CSP+2%salt+0.2%phosphate;groups 2 through 7, surimi+0-5%CSP+2%salt+0.2%phosphate+0.5%transglutaminase (TG), respectively. Results showed that the hardness, springiness, chewiness and gel strength of catfish surimi steadily increased with increasing amount of added CSP, reaching maximum levels at an addition level of 4%and then showing a downward trend at 5%. Adding CSP had a little influence on the adhesiveness of surimi (P>0.05), and no significant effect on surimi gel color (P>0.05).关键词
鲶鱼肌浆蛋白/鱼糜/回收利用/凝胶特性Key words
catfish sarcoplasmic protein (CSP)/surimi/extraction/gel properties分类
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李鹏,郭耀华,马媛,刘晓华,肖艳,马俪珍..鲶鱼肌浆蛋白对鲶鱼鱼糜凝胶性的影响[J].肉类研究,2014,(6):5-8,4.基金项目
天津市科委科技支撑项目 （）
