漂洗方式对低盐罗非鱼鱼糜凝胶性能的影响

Gel properties of low salt tilapia surimi prepared by different washing processes

摘要:

以低盐罗非鱼鱼糜为原料，研究了不同漂洗方式对鱼糜凝胶特性的影响。结果表明：漂洗对低盐罗非鱼鱼糜的品质有较大影响。传统漂洗方式下的鱼糜凝胶具有最大凝胶强度，碱盐水洗和未漂洗鱼糜凝胶的强度分别次之，TCA可溶性肽的含量和鱼糜凝胶的蛋白溶解率则依次增大。聚丙烯酰胺凝胶电泳（SDS PAGE）图谱显示传统漂洗方式制备的鱼糜拥有较宽的肌球蛋白重链和肌动蛋白谱带，且拥有更加致密、均一的超微结构。因此，传统漂洗方式的应用可以显著提高低盐罗非鱼鱼糜凝胶制品的品质。

Abstract:

The gelation properties of low salt tilapia surimi produced by different washing processes were investigated. The result showed that washing had great effects on the gelling properties of low salt tilapia surimi. The highest gel strength was obtained by conventional washing treatment, followed by alkaline saline washing method and the unwashed method, respectively. The higher gel forming ability was generally associated with both the lowered TCA soluble peptide content and the protein solubility of all kinds of surimi gels. The SDS polyacrylamide gel electrophoresis (SDS PAGE) revealed the higher myosin heavy chain (MHC) band intensity in conventional washing process. Microstructure of gels that received washing treatments showed more compacted network structure than the unwashed one. Therefore, the application of conventional water washing treatment could effectively improve the properties of low salt gel products from tilapia.