一种新的鱼体分割方式对白鲢鱼鱼糜鱼糕品质的影响

摘要

提出一种新的鱼体分割方式:从肋骨与脊骨连接处切开,把鱼体分割成腹部和背部两部分,比较了白鲢鱼腹部鱼肉与背部鱼肉鱼糜鱼糕品质.结果表明,背部鱼肉加工的鱼糜凝胶强度显著高于腹部鱼肉鱼糜(P<0.05),60℃保温处理使腹部鱼肉鱼糕凝胶强度下降更多;但两种鱼糕的白度、保水性没有显著差异;加热模式相同时,腹部鱼肉鱼糜鱼糕肽含量、 总-巯基含量高于背部鱼肉鱼糜鱼糕;十二烷基硫酸钠-变性凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)表明,背部鱼肉鱼糜胶凝过程中发生了更多交联.%It proposed a new method of fish flesh segmentation, cut the fish from the joints of the ribs and the spine, and divide the fish into two parts:the back flesh and the abdominal flesh. Furthermore, the kamaboko quality made from the back flesh muscle and the abdominal flesh muscle of silver carp were compared. The results showed that the kamaboko made from back flesh had significantly higher (P<0.05) gel strength than that of abdominal flesh surimi. Heating at 60 ℃ decreased the gel strength more for abdominal flesh surimi. However, there were no significantly difference at whiteness and water holding capability (WHC) for the kamaboko made from the two kinds of flesh. The content of TCA-peptide and total-SH group of kamaboko made from abdominal flesh was higher than that of back flesh at the same heating model. The sodium dodecyl sulfate-Polyacrylamide gel electrophoresis(SDS-PAGE) showed that more crosslink formed in kamaboko of back flesh muscle surimi during gelation.