水产学报2026，Vol.50Issue(9)：101-116,16.DOI:10.11964/jfc.20260615629
脆肉与普通罗非鱼复配对鱼糜凝胶品质的影响
Effects of compound of crisped tilapia and common tilapia on surimi gel quality
摘要
Abstract
Tilapia(Oreochromis sp.)is one of the most productive and widely consumed aquaculture species worldwide,with China's breeding output exceeding 1.89 million tons in 2024.Surimi from common tilapia suffers from weak gel strength and rapid quality deterioration during storage,failing to meet market demands of medium-to-high-end surimi products.Crisp tilapia,a special variant cultivated with broad bean feeding,possesses much denser muscle fibers and serves as an ideal raw material for elastic surimi.Nevertheless,surimi solely made from crisp tilapia exhibits excessive hardness,unbalanced flavor and high manufacturing costs.Blending two types of tilapia surimi enables complementary performance in texture and flavor,yet the quality regulation rules and the conformational evolution of myofibrillar protein in this mixed system remain unclear.Common tilapia surimi is limited by poor gel strength and unstable storage quality,while pure crisp tilapia surimi is associated with high costs and overly rigid texture.This work aims to explore the synergistic effect and underlying mechanism of blended tilapia surimi for overall quality improvement.Surimi gels were manufactured at mass ratios of common tilapia to crisp tilapia(10:0,8:2,7:3,6:4,5:5,0:10).A series of indicators were comprehensively characterized,including gel strength,water holding capacity(WHC),water distribution,dynamic rheological behaviors,sensory attributes,electronic tongue and nose signals,volatile flavor profiles,and myofibrillar protein conformation.The results showed that an increased proportion of crisp tilapia remarkably elevated gel strength,WHC,and the ratio of immobilized water,along with enhanced storage and loss moduli.The abundance of flavor compounds gradually increased,with growing contents of aldehydes,unsaturated alcohols,and character-istic esters.The 5:5 blending group achieved the optimal balanced performance in terms of texture,water retention,and flavor harmony.Notably,the protein in this group exhibited a higher β-sheet content,a reduced proportion of random coil,and moder-ate intrinsic fluorescence intensity,indicating the ordered rearrangement of the secondary and tertiary structures of myofibrillar protein.The 5:5 compounding strategy compensates for the defects of single raw materials by reconstructing myofibrillar pro-tein conformation,optimizing water distribution,and regulating key volatile compounds,which serves as an effective pro-cessing technique for producing high-quality tilapia surimi.This study provides theoretical support and technical references for the efficient utilization of raw materials,product quality upgrading,and differentiated market development in the tilapia pro-cessing industry.关键词
脆肉罗非鱼/鱼糜/凝胶强度/风味特性/蛋白构象Key words
crisp tilapia/surimi/gel strength/flavor characteristics/protein conformation分类
农业科技引用本文复制引用
谢洁如,唐晓莉,阮景刚,王琳,李川,张龙腾,朱露露,符娜,何燕富..脆肉与普通罗非鱼复配对鱼糜凝胶品质的影响[J].水产学报,2026,50(9):101-116,16.基金项目
国家自然科学基金青年科学基金(32401989) （32401989）
海南省重点研发专项(ZDYF2024XDNY258,ZDYF2025GXJS195) （ZDYF2024XDNY258,ZDYF2025GXJS195）
海南省国际科技合作研发项目(GHYF2024022) Youth Science Fund Project of National Natural Science Foundation of China(32401989) （GHYF2024022）
Key Research and Development Projects of Hainan Province(ZDYF2024XDNY258,ZDYF2025GXJS195) （ZDYF2024XDNY258,ZDYF2025GXJS195）
International Science and Tech-nology Cooperation Research and Development Project of Hainan Province(GHYF2024022) （GHYF2024022）
