镜鲤鱼鱼糜肠发酵过程中品质特性及凝胶特性的变化

摘要

Mirror carp surimi sausage was fermented using Pediococcus pentosaceus and the effect of fermentation time on quality properties which included pH,TA,color and relaxation time and gel properties were investigated to determine the optimized fermentation condition:ferment at 25 ℃ for 48 h.In this condition,carp surimi sausage formed compact fibrous network with higher gel strength (972.73 g × cm),which lead to a superior sensory quality.Meanwhile the ratio of hydrogen bonds,ionic bonds in mirror carp surimi sausage decreased significantly (p ＜ 0.05)from 34.47％ and 22.26％ to 8.67％ and 4.19％.Gel strength and hydrophobic interactions,disulphide bonds and non-disulphide were increased during fermentation under this condition as well.The content of disulfide bonds increased significantly from the initial 5.93 μmol/g to 11.93 μmol/g (p＜0.05).Results showed that gelation of fermented surimi was mainly caused by organic acids produced during fermentation,hydrophobic interactions,disulphide bonds and non-disulphide covalent bonds were mainly responsible for the formation of gel network of fermented mirror carp surimi sausage,and hydrophobic interactions were particularly important during the initial stage of gel forming.Extensive formation of disulphide bonds and non-disulphide covalent bonds occurred during the later stage of fermentation,intensifying the gel network.%以镜鲤鱼鱼糜为主要发酵原料,戊糖片球菌为发酵菌株,研究发酵过程中镜鲤鱼鱼糜肠品质特性和凝胶特性的变化.通过对镜鲤鱼鱼糜肠的pH、酸度、颜色、弛豫时间等理化特性研究,确定了镜鲤鱼鱼糜肠在25℃发酵48 h有很好的品质特性;且镜鲤鱼鱼糜肠发酵48 h后可形成致密的凝胶结构,凝胶强度高达972.73 g×cm.镜鲤鱼鱼糜在肠发酵过程中,蛋白的氢键、离子键断裂数量显著(p＜0.05),由开始发酵时的34.47％和22.26％分别下降到8.67％和4.19％;而疏水作用、二硫键及非二硫键含量随发酵时间延长而显著(p＜0.05)上升,凝胶强度也随之增强,二硫键由最初的5.93 μmol/g升至11.93 μmol/g.因此,发酵过程有利于诱导鱼糜蛋白凝胶形成,疏水作用维系发酵前期鱼糜蛋白间的作用力,二硫键以及非二硫共价键是维系发酵过程后期蛋白三维立体网络凝胶的作用力.