渔业研究2024，Vol.46Issue(2)：111-120,10.DOI:10.14012/j.cnki.fjsc.2024.02.001
外源添加物对海湾扇贝肉糜凝胶特性及营养品质的影响
Influence of exogenous additives on the gelatinization characteristics and nutritional quality of bay scallop mince(Argopecten irradians)
摘要
Abstract
In order to develop high quality scallop mince products,this paper took frozen Argopecten irradians scallops as the raw material,and selects soybean isolate protein,hydroxypropyl cassava starch,carrageenan,and egg albumen to be added to the A.irradians mince,which explored the effects of exogenous additives on the gelatinization characteristics and nutritional quality of A.irradians mince.The results showed that 5%soy-bean isolate protein(Group B)and hydroxypropyl cassava starch(Group C)were effective in improving the textural properties when added to A.irradians mince respectively,and the latter was able to significantly im-prove the water-holding capacity of A.irradians mince products,but 8%egg albumen(Group D)or 0.6%carrageenan(Group E)decreased the hardness,cohesiveness,springiness,and water-holding capacity of A.irradians mince.The combination of exogenous additives(Group F:7%hydroxypropyl tapioca starch,1.0%carrageenan,Group G:8%hydroxypropyl cassava starch+1.5%carrageenan+5%egg albumen+4%soybean isolate protein)had a lesser effect on the fabrication structure of the A.irradians mince and was able to improve the water-holding capacity.Group F A.irradians mince products had higher sensory ratings in terms of flavor,color and histomorphology.The A.irradians mince products from groups C,F and G all had superior amino acid and fatty acid ratios,with significant differences in amino acid composition,and signifi-cantly higher unsaturated fatty acid contents than saturated fatty acids.The content of EPA+DHA accounted for 45.04%,44.74%and 30.87%of the total fatty acids,separately.It could be seen that the type and pro-portion of exogenous additives significantly affect the gelatinization behavior and nutritional quality of minced scallop meat in A.irradians,providing theoretical data for the subsequent development of scallop mince prod-ucts with different textural structures and cost levels.关键词
海湾扇贝/扇贝肉糜/质构/氨基酸/脂肪酸Key words
bay scallop(Argopecten irradians)/scallop mince/texture/amino acid/fatty acid分类
农业科技引用本文复制引用
黄思佳,孙诗雯,李萌..外源添加物对海湾扇贝肉糜凝胶特性及营养品质的影响[J].渔业研究,2024,46(2):111-120,10.基金项目
辽宁省教育厅面上项目(LJKMZ20221109) （LJKMZ20221109）
辽宁省旅顺区特色水产品高值化加工科技特派团项目(2022JH5/10400016) （2022JH5/10400016）
大连市高层次人才创新支持计划青年科技之星项目(2021RQ095) （2021RQ095）
