食品科学2017，Vol.38Issue(19)：12-17,6.DOI:10.7506/spkx1002-6630-201719003
漂洗过程中锌离子对鲢鱼鱼糜凝胶特性的影响
Effect of Zinc Ions in Rinsing Solution on Gel Properties of Silver Carp Surimi
摘要
Abstract
The effect of zinc ions in rinsing solution on gel properties of silver carp surimi including gel strength,waterholding capacity,cooking loss percentage,whiteness,texture properties,moisture distribution,microstructure,and protein molecular mass distribution was investigated.It turned out that rinsing with zinc solution greatly improved the properties of surimi gel compared with water and 0.15％ (m/m) NaC1 solution.The highest deformation (8.47 mm),gel strength (2 325.90 g·mm) and chewiness (2 752.12 g·mm) were observed at a zinc concentration of 6 μmol/L.Breaking force of surimi gel rinsed with 6 μmol/L zinc ion was 274.74 g,which was increased by 14.95％ compared with the control rinsed with water.In addition,the maximum water-holding capacity was obtained (83.13％),accompanied by the minimum cooking loss percentage and transverse relaxation time (T23) (9.39％ and 45.47 ms,respectively) and increased whiteness.Zinc ions led to cross-linking of myosin heavy chain into large aggregates,making the gel microstructure more compact and even.关键词
锌离子/漂洗/鲢鱼鱼糜/微观结构/凝胶特性Key words
zinc ion/rinsing/silver carp surimi/microstructure/gel properties分类
轻工纺织引用本文复制引用
乔翠平,熊善柏,仪淑敏,余永名,李学鹏,朱文慧,励建荣,邵俊花,张智铭,郁晓君..漂洗过程中锌离子对鲢鱼鱼糜凝胶特性的影响[J].食品科学,2017,38(19):12-17,6.基金项目
国家自然科学基金面上项目(31571868) （31571868）
辽宁省教育厅重点实验室基础研究项目(LZ2015002) （LZ2015002）
泰山学者蓝色产业领军人才团队支撑计划项目(鲁政办字(2015) 19号) （鲁政办字(2015）
中国博士后科学基金项目(2016M592021) （2016M592021）
