期刊论文

Effects of silver carp hydrolysate on quality and in vitro protein digestibility of freeze-thawed surimi products

中文

食品与机械

1003-5788

2018

34

10

118-123

10.13652/j.issn.1003-5788.2018.10.025

31571867:国家自然科学基金 2017JJ2269:湖南省自然科学基金 2017JJ2270:湖南省自然科学基金 14B009:湖南省教育厅优秀青年项目

本校为第一机构

选择复合蛋白酶水解鲢鱼制酶解产物,以添加了商业抗冻剂(商抗,4%蔗糖+4%山梨醇)的鱼糜制品作对照,综合评价添加了鲢鱼酶解产物的鱼糜制品冻融前后品质及其蛋白质体外消化率的变化。试验结果表明:冻融后,鱼糜制品中添加2%的酶解产物可以增加鱼糜凝胶持水性,降低蒸煮损失,并且不会导致鱼糜制品带上酶解产物本身的淡黄色;同时,2%酶解产物添加组能有效减缓鱼糜制品凝胶强度、硬度和弹性的降低及其蛋白质消化率的下降程度;2%酶解产物添加组在冻融前后感官评分均较高,酶解产物的添加避免了商业抗冻剂给产品带来的明显甜味。研究表明,鲢鱼酶解产物可作为潜在的抗冻剂应用于鱼糜及其制品的工业化生产。

To investigate the effects of silver carp hydrolysate on the quality and in vitro protein digestibility of surimi products.Different amounts(0%,2%,4%,6%)of silver carp hydrolysate were added to surimi products.The qualities(including cooking loss,water retention, whiteness,gel strength,hardness,elasticity and sensory evaluation) and in vitro protein digestibility of the products after freeze-thaw treatments were investigated,and the surimi products added with traditional cryoprotectant(4%sucrose+4%sorbitol)as the comparison.The addition of 2% hydrolysate can increase water holding and decrease...