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首页> 外文期刊>Journal of Food Science >Gel properties of surimi from bighead carp (Aristichthys nobilis): influence of setting and soy protein isolate.
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Gel properties of surimi from bighead carp (Aristichthys nobilis): influence of setting and soy protein isolate.

机译：big鱼鱼糜的凝胶特性：凝结和大豆分离蛋白的影响。

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摘要

Effects of setting conditions and soy protein isolate (SPI) on the textural properties and microstructures of surimi produced from bighead carp were investigated. Incubation conditions were found to affect the breaking force and distance of bighead carp surimi. Optimum setting conditions were 35-40degC for 60 min. Cooking of surimi after incubation at 50degC for 30-120 min resulted in breaking force and distance that were inferior to those of surimi cooked without incubation. Incubation conditions were shown to alter the microstructure of bighead carp surimi gels, thus producing surimi with different gelling properties. Breaking force and distance of surimi gels decreased with increasing levels of SPI when incubated at 30degC or 40degC for 60 min before heating at 85degC for 30 min. The breaking force obtained for 90% surimi protein plus 10% SPI protein, however, was higher than that of surimi alone when incubated at 50degC for 60 min prior to heating at 85degC for 30 min.
机译：研究了设置条件和大豆分离蛋白（SPI）对big鱼鱼糜组织结构和微观结构的影响。发现孵化条件会影响big鱼鱼糜的破坏力和距离。最佳设定条件是35-40℃持续60分钟。在50°C孵育30-120分钟后煮鱼糜的结果，其断裂力和距离均低于未经保温的鱼糜。结果表明，温育条件会改变big鱼鱼糜凝胶的微观结构，从而产生具有不同胶凝特性的鱼糜。当在30°C或40°C孵育60分钟，然后在85°C加热30分钟之前，鱼糜凝胶的破坏力和距离随SPI水平的升高而降低。然而，当在50℃下孵育60分钟，然后在85℃下加热30分钟之前，90％鱼糜蛋白加10％SPI蛋白获得的断裂力高于单独的鱼糜。

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