食品工业科技2025，Vol.46Issue(9)：52-64,13.DOI:10.13386/j.issn1002-0306.2024040324
芹菜可溶性膳食纤维的性质及其协同TG酶改善未漂洗金线鱼鱼糜凝胶特性
Properties of Celery Soluble Dietary Fiber and Its Synergistic Effect with TG Enzyme to Improve Gel Properties of Nemipterus virgatus Unrinsed Surimi
摘要
Abstract
Addressing the issue of poor gelation and easy deterioration of unrinsed surimi,the basic properties(average particle size,solubility,water holding capacity,oil holding capacity,swelling capacity),antioxidant properties(DPPH radical scavenging activity,·OH scavenging activity,reducing power)and structural properties(infrared spectroscopy,microstructure)of celery soluble dietary fibers(SDF),were determined after extraction.The effects of different amounts of SDF(0,0.1％,0.3％,0.5％,0.7％,0.9％)and TGase on the gelation properties(water holding capacity,steaming loss,moisture distribution,gel strength,hardness,elasticity,adhesion,chewiness,microstructure)of unrinsed surimi were studied.The results showed that the average particle size of SDF was 11.35 μm,compared with the control group,the solubility,water-holding capacity,oil-holding capacity and swelling capacity of SDF were more improved,and it had a degree of antioxidant capacity,and it was arranged in a large and loose space.With the addition of SDF and TGase,the water holding capacity,gel strength and texture of unrinsed surimi gel showed a trend of increasing and then decreasing,however,the change in steaming loss was first decreased and then increased,all of which reached the maximum or minimum in the TG-UW-0.5％,at this point,the water holding capacity was 78.07％,the steaming loss was 6.65％,the free water content on the surface was 0.95％,and the gel strength was 288.95 g·cm,and the hardness,elasticity,gumminess and chewiness were 3485.87 g,0.83,1891.19,and 1565.33 g,respectively.The surface of surimi gel showed uniformity and denseness with good gelation properties.The synergistic effect of SDF and TGase in improving the gel properties of unrinsed surimi provides a theoretical basis for the application of both in unrinsed surimi products and the development of low-fat surimi products.关键词
未漂洗鱼糜/芹菜/可溶性膳食纤维/TG酶/凝胶特性Key words
unrinsed surimi/celery/soluble dietary fiber/TGase/gel properties分类
轻工纺织引用本文复制引用
童胜男,王金梅,马兴胜,仪淑敏,李学鹏,励建荣,季广仁..芹菜可溶性膳食纤维的性质及其协同TG酶改善未漂洗金线鱼鱼糜凝胶特性[J].食品工业科技,2025,46(9):52-64,13.基金项目
国家自然科学基金(32272256). （32272256）
