摘要
为改善秘鲁鱿鱼鱼糜凝胶品质,分析紫菜粉添加量对鱿鱼鱼糜凝胶感官评分、色泽、凝胶强度、持水性、微观结构及其肌原纤维蛋白组成和二级结构的影响,探究紫菜粉改善鱿鱼鱼糜凝胶品质的机理。结果表明:紫菜粉对鱿鱼鱼糜凝胶白度影响显著,添加后鱿鱼鱼糜凝胶色泽偏黄绿色;随着紫菜粉添加量的增加,鱿鱼鱼糜凝胶强度和持水性显著增加,并在添加量0.4%~0.6%时达到最大值,随后凝胶强度开始下降,持水性无显著变化;与对照组相比,添加0.4%~0.6%紫菜粉后,凝胶化鱼糜和鱼糜凝胶中的肌原纤维蛋白的α-螺旋增加,β-折叠下降,紫菜粉能降低肌原纤维蛋白α-螺旋转变为β-折叠的程度,加固凝胶网络结构,提升鱿鱼鱼糜凝胶强度和持水性。结论:适宜的紫菜粉添加量(0.4%~0.6%)通过影响鱿鱼鱼糜凝胶特性及其肌原纤维蛋白二级结构,改善鱿鱼鱼糜凝胶品质。
In order to improve the gel quality of giant squid(Dosidicus gigas) surimi and illustrate the underlying mechanism, this study determined the effects of laver powder addition on the sensory quality, whiteness, gel strength, waterholding capacity(WHC), microstructure and the conformation and secondary structure of myofibrillar protein(MP) in giant squid surimi. The results showed that laver powder had a significant effect on the whiteness of surimi gel, which made the surimi gel turn slightly yellow-green. The gel strength and WHC of surimi gel significantly increased with increasing addition of laver powder up to 0.4%–0.6%, and then declined and did not change significantly, respectively. Furthermore, compared with the control group, the addition of 0.4%–0.6% laver powder caused an increase in the α-helix content and a decrease in the β-sheet content of MP in the surimi gel. Laver powder could reduce the transformation from α-helix to β-sheet in MP, as well as strengthen the three-dimensional network structure of surimi gel and improve the gel strength and WHC. In conclusion, appropriate laver powder addition(0.4%–0.6%) could significantly affect the gel characteristics and secondary structure of MP in giant squid surimi, thereby improving product quality.
作者
徐安琪
杨镕
朱煜康
盛珍珍
宋琳璐
贾茹
黄涛
杨文鸽
XU Anqi;YANG Rong;ZHU Yukang;SHENG Zhenzhen;SONG Linlu JIA Ru;HUANG Tao;YANG Wenge(Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province,College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315211,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第2期46-52,共7页
Food Science
基金
国家重点研发计划重点专项(2018YFD0901105)
浙江省大学生科技创新项目(2019R405062)
宁波大学SRIP项目(2019SRIP3606)。
关键词
秘鲁鱿鱼
紫菜粉
肌原纤维蛋白
凝胶特性
二级结构
Dosidicus gigas
laver powder
myofibrillar protein
gel properties
secondary structure
