渔业研究2024，Vol.46Issue(5)：480-489,10.DOI:10.14012/j.jfr.2024055
罗非鱼质构重组产品凝胶特性及加工品质优化研究
Study on gel properties and processing quality optimization of tilapia texture restructured product
摘要
Abstract
[Objective]China is rich in freshwater fish resources,and freshwater fish has become an important raw material for the production of restructured fish products.However,the gel properties of freshwater fish mince is lower than sea fish,and the surimi industry urgently needs technological upgrades.By studying the addition methods of exogenous additives and optimizing the formulation of additives,high-quality restructured fish products with good gel properties could be obtained.It will develop the products quality and improve the com-prehensive utilization of processing by-products such as fillets and minced fish from tilapia.[Methods]This study utilized the technology of tilapia restructuring with tilapia(Oreochromis niloticus ♀×O.aureus ♂)fil-lets and minced meat as raw materials,with texture characteristics,water retention,gel strength and sensory evaluation as indicators.The effects of fish meat addition morphology and exogenous additive addition meth-ods on product quality were studied.On the basis of single factor experiment of exogenous additives,the tex-ture recombination conditions of tilapia were optimized through orthogonal experiment.The primary and sec-ondary order of the influence of various factors on the strength of gel was analyzed,and the optimal production process was determined by comprehensive balance analysis.[Results]The addition method and amount of fish fillet,minced fish and exogenous additives could affect the quality of tilapia texture recombination products.The study revealed that incorporating transglutaminase(TG),sodium caseinate,and salt into both fillet pieces and trimmings prior to blending led to enhancements in the textural characteristics and gel strength of the restruc-tured tilapia texture products.The reconstructed product exhibited favorable sensory evaluations in terms of tis-sue morphology,flavor,taste,and acceptance,closely mirroring the sensory qualities of whole fish fillets.The inclusion levels of TG enzyme,sodium alginate and sodium caseinate all had a marked influence on the gel properties and texture characteristics of the restructured product.The optimal formula for the restructured tilapia texture product was:a TG enzyme addition of 3%,sodium alginate addition of 0.2%,and a sodium caseinate ad-dition of 2%,resulting in a gel strength of 316.52 g·cm for the restructured product.[Conclusion]Exogenous additives can significantly improve the gel strength and texture characteristics of tilapia restructured fish meat and improve the product quality.[Significance]Using tilapia processing by-products as raw materials for high-value comprehensive processing and utilization can improve the utilization rate of raw materials.This optim-ized formulation addresses the issue of low gelation properties in restructured tilapia texture products,signific-antly enhancing the gel characteristics and quality of the product,and providing a theoretical basis for the devel-opment of high-quality surimi products.关键词
罗非鱼/质构重组/品质变化/配方Key words
tilapia/texture restructuring/quality change/formulation分类
农业科技引用本文复制引用
林莉莉,黄卉,马海霞,杨少玲,邓建朝,陈胜军..罗非鱼质构重组产品凝胶特性及加工品质优化研究[J].渔业研究,2024,46(5):480-489,10.基金项目
国家特色淡水鱼产业技术体系建设专项(CARS-46) （CARS-46）
中国水产科学研究院基本科研业务费项目(2023TD74) （2023TD74）
广州市科技计划项目(2023B03J1263) （2023B03J1263）
广东省科技计划项目(2023B0202010015) （2023B0202010015）
