含冷冻带鱼糜的复合鱼糜凝胶特性的研究
Science and Technology of Food Industry(2013)
Abstract
通过质构测定和SDS-PAGE方法,分析了冷冻带鱼糜加入到白鲢鱼糜后带鱼糜对复合鱼糜凝胶特性的影响。结果表明,非热处理带鱼糜可显著降低复合鱼糜的凝胶强度,而凝胶劣化特性则被显著提高;带鱼糜经热处理后使复合鱼糜的凝胶强度和凝胶劣化指数都得到明显改善;加入带鱼糜的蛋白酶提取液经55℃反应240min后肌球蛋白重链(Myosin Heavy Chains,MHC)全部消失。证明冷冻带鱼糜中含有蛋白酶能够降低复合鱼糜凝胶特性。
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Key words
gel properties,hairtail surimi,mixture surimi,MHC
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