食品工业科技2017，Vol.38Issue(24)：89-94,6.DOI:10.13386/j.issn1002-0306.2017.24.018
镜鲤鱼鱼糜肠发酵过程中品质特性及凝胶特性的变化
Variation of quality and gel property of mirror carp surimi sausage during fermentation
摘要
Abstract
Mirror carp surimi sausage was fermented using Pediococcus pentosaceus and the effect of fermentation time on quality properties which included pH,TA,color and relaxation time and gel properties were investigated to determine the optimized fermentation condition:ferment at 25 ℃ for 48 h.In this condition,carp surimi sausage formed compact fibrous network with higher gel strength (972.73 g × cm),which lead to a superior sensory quality.Meanwhile the ratio of hydrogen bonds,ionic bonds in mirror carp surimi sausage decreased significantly (p ＜ 0.05)from 34.47％ and 22.26％ to 8.67％ and 4.19％.Gel strength and hydrophobic interactions,disulphide bonds and non-disulphide were increased during fermentation under this condition as well.The content of disulfide bonds increased significantly from the initial 5.93 μmol/g to 11.93 μmol/g (p＜0.05).Results showed that gelation of fermented surimi was mainly caused by organic acids produced during fermentation,hydrophobic interactions,disulphide bonds and non-disulphide covalent bonds were mainly responsible for the formation of gel network of fermented mirror carp surimi sausage,and hydrophobic interactions were particularly important during the initial stage of gel forming.Extensive formation of disulphide bonds and non-disulphide covalent bonds occurred during the later stage of fermentation,intensifying the gel network.关键词
镜鲤鱼鱼糜肠/发酵/品质特性/凝胶特性Key words
mirror carp surimi sausage/ferment/quality property/gel property分类
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王博,章智华,王浩,郑幸子,董依迪,夏秀芳..镜鲤鱼鱼糜肠发酵过程中品质特性及凝胶特性的变化[J].食品工业科技,2017,38(24):89-94,6.基金项目
黑龙江应用技术研究与开发计划重大项目(GA15B302) （GA15B302）
黑龙江省博士后资助项目(LBH-15013). （LBH-15013）
