通过添加不同的添加剂提高低盐史氏鲟鱼糜的凝胶特性及预加热响应

发布时间：2021-07-21 03:04

　　史氏鲟被消费者广泛接受,为了将其鱼肉进一步加工成鱼糜产品,需要去除鱼的厚皮、骨头、粘液、臭味、肌浆蛋白和不良物质,将获得的白色肌肉作为进一步加工的主要成分。据报道,预加热可以改善鱼糜的凝胶性质,使得最终形成的凝胶具有更高的质构性能和弹性。然而,鱼的种类不同则预加热响应也不同,目前尚无研究表明史氏鲟鱼糜的凝胶特性和预加热响应间的关系。近来,低盐的健康膳食理念被广泛关注,使得降低鱼糜中的盐含量成为重要的研究课题。钠摄入过多（>2克/天,相当于每天5克盐/天）不仅容易造成高血压,而且会增加因中风和因心血管疾病而过早死亡的风险。基于以上现状,本研究的目的是:（1）研究在高温预加热条件下史氏鲟鱼糜的凝胶特性,并评估史氏鲟鱼糜凝胶的常规特性和质量,确定是否可以将其用于制备鱼糜。（2）本研究旨在将盐从常规浓度(30 g kg^-1)降到低浓度(3 g kg^-1),从而制备更健康的鱼糜产品,同时,通过添加一些潜在的、有益健康的和易获得的添加剂（卵磷脂,L-精氨酸,L-组氨酸）来增强低盐鱼糜的凝胶性能。该研究得到的主要结果如下:1.结果表明,当预加热温度为... 

【文章来源】：江苏大学江苏省

【文章页数】：112 页

【学位级别】：硕士

【文章目录】：
ABSTRACT
摘要
CHAPTERⅠ GENERAL INTRODUCTION
    1.1 BACKGROUND AND LITERATURE REVIEW
        1.1.1 Amur Sturgeon
        1.1.2 Surimi
        1.1.3 Reduced-salt Surimi
        1.1.4 Functional Role of Salt on Surimi Processing
        1.1.5 Gel Properties as Surimi Quality Indicators
        1.1.6 Additives to Enhance Gel Properties of Reduced-salt Surimi
    1.2 SIGNIFICANCE OF PRESENT STUDY
    1.3 RESEARCH OBJECTIVES AND CONTENTS
CHAPTER Ⅱ Assessing Gel Properties of Amur Sturgeon(Acipenser schrenckii)Surimi Prepared by High-temperature Setting(40℃) at Different Durations
    2.1 INTRODUCTION
    2.2 MATERIALS AND METHODS
        2.2.1 Preparation of Surimi Gel
        2.2.2 Trichloroacetic Acid(TCA)Soluble Peptides
        2.2.3 Forces in Protein Gels
        2.2.4 Gel Strength
        2.2.5 Texture Profile Analysis(TPA)
        2.2.6 Water Holding Capacity(WHC)and Cooking Loss(CL)
        2.2.7 Color
        2.2.8 Microstructures
        2.2.9 Sensory Evaluation
        2.2.10 Statistical Analysis
    2.3 RESULTS AND DISCUSSIONS
        2.3.1 TCA-soluble Peptides
        2.3.2 Forces in Protein Gels
        2.3.3 Gel Strength
        2.3.4 Texture Profile Analysis(TPA)
        2.3.5 WHC and CL
        2.3.6 Color
        2.3.7 Microstructures
        2.3.8 Sensory Evaluation
        2.3.9 Surimi Yields
    2.4 CONCLUSIONS
CHAPTER Ⅲ Gel Properties of Amur Sturgeon(Acipenser schrenckii)Surimi Fortified by Lecithin at Reduced-salt and Regular-salt Conditions
    3.1 INTRODUCTION
    3.2 MATERIALS AND METHODS
        3.2.1 Preparation of Surimi Gel
        3.2.2 Molecular Forces
        3.2.3 Protein Secondary Structures
        3.2.4 Rheological Properties
        3.2.5 Gel Strength
        3.2.6 Texture Profile Analysis
        3.2.7 Water Holding Capacity(WHC)
        3.2.8 Whiteness
        3.2.9 Microstructures
        3.2.10 Statistical Analysis
    3.3 RESULTS AND DISCUSSIONS
        3.3.1 Molecular Forces
        3.3.2 Protein Secondary Structures
        3.3.3 Rheological Properties
        3.3.4 Gel Strength
        3.3.5 Textural Properties Analysis
        3.3.6 Water Holding Capacity(WHC)
        3.3.7 Whiteness
        3.3.8 Microstructures
    3.4 CONCLUSIONS
CHAPTER Ⅳ Enhanced Physical Properties of Reduced-salt Surimi Gels from Amur Sturgeon(Acipenser schrenckii)by L-Arginine and L-Histidine
    4.1 INTRODUCTION
    4.2 MATERIALS AND METHODS
        4.2.1 Materials
        4.2.2 Manufacture of Surimi Gels
        4.2.3 Solubility
        4.2.4 Gel Strength and Texture Profile Analysis(TPA)
        4.2.5 Water Holding Capacity(WHC)and Cooking Loss(CL)
        4.2.6 Color
        4.2.7 pH
        4.2.8 Dynamic Rheology
        4.2.9 Product Yield and Moisture
        4.2.10 Sensory Evaluation
        4.2.11 Statistical Analysis
    4.3 RESULTS AND DISCUSSIONS
        4.3.1 Solubility
        4.3.2 Gel Strength
        4.3.3 TPA
        4.3.4 Water Holding Capacity(WHC),Cooking Loss(CL),and pH Values
        4.3.5 Color
        4.3.6 Dynamic Rheology
        4.3.7 Sensory Evaluation
        4.3.8 Product Yield
    4.4 CONCLUSIONS
CHAPTER Ⅴ Concluding Remarks and Future Outlook
    5.1 Concluding Remarks
    5.2 Future Outlook
CHAPTER Ⅵ Recent Developments of Health Beneficial Additives and Processing Alternatives Used on Surimi:A Brief Review
    6.1 INTRODUCTION
    6.2 HEALTH BENEFICIAL AND NATURAL ADDITIVES ON SURIMI
        6.2.1 Plant-derived oils
        6.2.2 Natural additives rich in antioxidants
        6.2.3.Natural additives rich inω-3 PUFAs
        6.2.4.Natural additives rich in fibers
        6.2.5.Seaweed-derived hydrocolloids
        6.2.6.Alternative protease inhibitors
    6.3 RECENT DEVELOPMENT OF PROCESSING ALTERNATIVES
        6.3.1.High-pressure processing(HPP)
        6.3.2 High-temperature treatment
        6.3.3 Chopping
        6.3.4 Washing treatment
        6.3.5 Alternative heating methods
        6.3.6 Electron irradiation
    6.4 CONCLUSIONS
REFERENCES
ACKNOWLEDGEMENT
LIST OF AUTHOR’S PUBLICATIONS



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