反复冻融对鲶鱼鱼糜凝胶特性的影响

以鲶鱼鱼糜为研究对象,在鱼糜中加入TG酶、结冷胶和大豆分离蛋白作为抗冻剂,在温度为-18℃下冷冻后,分别做1,2,3,4次反复冻融处理,同时将未加抗冻剂的鱼糜也做反复冻融处理,对比加抗冻剂的鱼糜;将解冻的鱼糜制成火腿,以鲶鱼火腿产品的凝胶质构特性(弹性、黏聚性、硬度和咀嚼性)为考察指标,研究抗冻剂对反复冻融的鱼糜凝胶特性的影响。结果表明,随着冻融次数的增加,鱼糜凝胶质构特性和嫩度均降低;加抗冻剂的鱼糜比未加抗冻剂的鱼糜凝胶质构特性好。

The Effects of Repeated Freeze and Thaw on the Gel Properties of Catfish Surimi

In this thesis the catfish was used as the research object,the transglutaminase,gellan gum and soy protein isolate were added on the catfish surimi as anti-freeze agent,and the surinmi were frozen at - 18 ℃. Freezethaw cycles for 1,2, 3,4 times,and the surimi were frozen-thawed without anti-freeze agent in comparison with the surimi have anti- freeze agent. The ham were made from thawy surimi, the gel textural properties (springiness, cohesiveness, hardness, and chewiness) of catfish ham were used as indexes,and the effects of the anti-freeze agent on the gel properties of catfish surimi which have been repeated freeze and thaw were studied. The results showed that with the number of freeze- thawing cycle increased,the gel textural properties and tenderness of surimi were all decreased;The gel textural properties of the surimi with anti-freeze agent were better than the one without anti-freeze agent.