肉类研究2025，Vol.39Issue(5)：20-27,8.DOI:10.7506/rlyj1001-8123-20241110-298
不同盐类对鱼糜凝胶过程及特性的影响
Influence of Different Salts on the Gelation Process and Properties of Surimi
苏海旭 1夏忠悦 2邓莎 1刘思雨 1许訢彧 1吕远平1
作者信息
- 1. 四川大学轻工科学与工程学院,四川 成都 610065
- 2. 新希望乳业股份有限公司,四川 成都 610000
- 折叠
摘要
Abstract
This study investigated the effects of different types(KCl,NaCl,and CaCl2)and concentrations(five ionic strengths)of salt on the gel properties of surimi.The results indicate that KCl and NaCl were more effective than CaCl2 in improving the gel properties of surimi.As the KCl,NaCl,and CaCl2 concentrations increased,the gel strength,water-holding capacity,and textural properties of surimi increased but declined when the CaCl2 concentration exceeded 1.89%.The KCl,NaCl,and CaCl2 concentrations that resulted in maximum storage modulus were 2.55%,5%,and 1.89%,respectively.K+and Na+promoted the conformational transition of surimi proteins from α-helix to β-sheet,while Ca2+tended to convert α-helix into random coil and β-turn structures.Meanwhile,among all NaCl concentrations tested,3%NaCl resulted in the highest content of ionic bonds in surimi gels.The contents of both hydrogen bonds and ionic bonds increased with KCl concentration up to 5.09%and CaCl2 concentration up to 1.27%and then declined.Additionally,addition of KCl or NaCl resulted in higher levels of hydrophobic interaction and a higher relative content of immobilized water than did CaCl2 addition,indicating increased water-holding capacity of surimi gels.This study provides a reference for improving the gel properties of surimi and exploring salt substitute formulations in the food industry.关键词
鱼糜/盐/离子强度/凝胶性质/肌原纤维蛋白Key words
surimi/salt/ionic strength/gel properties/myofibrillar protein分类
轻工业引用本文复制引用
苏海旭,夏忠悦,邓莎,刘思雨,许訢彧,吕远平..不同盐类对鱼糜凝胶过程及特性的影响[J].肉类研究,2025,39(5):20-27,8.
