鱿鱼与白鲢鱼混合比例对鱼糜制品凝胶特性的影响研究

为了改善鱿鱼与白鲢鱼混合鱼糜制品的凝胶特性,本研究通过鱼糜制品的感官评价、凝胶强度、持水性、白度、水分分布、肌原纤维蛋白凝胶电泳和光学显微镜观察等指标,分析鱿鱼与白鲢鱼混合比例对鱼糜制品凝胶特性的影响。结果表明,当鱿鱼与白鲢鱼混合比例为3∶4时,凝胶特性最好,其中鱼糜凝胶的凝胶强度及持水性较混合比例为5∶2时分别提高了42.74%和2.93个百分点;感官评价总分、白度值显著高于其他混合比例（P<0.05）,分别为76.3和72.3,不易流动水相对含量显著高于其他混合比例（P<0.05）,且该比例下鱼糜凝胶网络结构致密均一,对水分的束缚能力强。肌原纤维蛋白电泳结果显示,混合比例为3∶4时,肌球蛋白重链交联程度高,形成了大分子聚集体。综上,当鱿鱼与白鲢鱼混合比例为3∶4时,可明显改善混合鱼糜制品的凝胶品质。本研究结果为提高鱿鱼鱼糜制品的凝胶品质及生产研发提供了一定的理论依据。

Effect of Mixing Ratio of Squid and Silver Carp on Gel Properties of Surimi Products

To improve the gel properties of squid and silver carp blended surimi products,this study analyzed the effects of mixing ratio of squid and silver carp on the gel properties of surimi products by sensory evaluation, gel strength, water holding capacity, whiteness, water distribution, myofibrillar gel electrophoresis and optical microscope observation. The results showed that the gel properties were the best when the mixing ratio of squid and silver carp was 3∶4.Compared with the ratio of 5∶2, the gel strength and water holding capacity increased by 42.74% and 2.93 percentage points, respectively. The total sensory evaluation and whiteness were significantly higher than those of other ratios （P<0.05）, which were 76.37 and 72.30 respectively. Moreover, the relative content of immobilized water was significantly higher than that of other ratios（P<0.05）. In addition, the structure of surimi gel network was dense and uniform, and the ability to bind water becomes strong at this ratio. As indicated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis （SDS-PAGE） at the mixing ratio of 3∶4, the myosin heavy chain （MHC） was highly crosslinked and formed macromolecular aggregates. In conclusion, when the mixing ratio of squid and silver carp was 3∶4, the gel quality of mixed surimi products could be improved obviously. The results can provide a theoretical basis for improving the gel properties and production of squid surimi products.