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首页> 外文期刊>日本水産学会誌 >Effects of egg white on the thermal gel-forming ability of pink shrimp Pandalus eous meat
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Effects of egg white on the thermal gel-forming ability of pink shrimp Pandalus eous meat

机译：蛋清对粉红虾熊甘露肉肉热凝胶成型能力的影响

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摘要

For effective utilization of irregular-sized and low-value pink shrimp Pandalus eous as a raw material of gel products, the thermal gel-forming ability of pink shrimp meat was improved by using egg white. The shrimp meat formed thermal gels in the presence of 5% egg white when heated at 50-90 degrees C, whereas suwari gel was not obtained when heated at 30 or 40 degrees C. SDS-PAGE patterns of the thermal gels showed that proteolysis such as myosin heavy chain degradation in the shrimp meat was well suppressed by the addition of egg white when heated at 60 degrees C; however, egg white had weak inhibitory effects on the proteolysis at 40 degrees C. These results indicated that the thermal gel-forming ability of pink shrimp meat was improved as a result of suppressing the proteolysis by the addition of egg white when heated at 50-90 degrees C. Therefore, it was concluded that direct heating is suitable for producing thermal gel products from pink shrimp meat with egg white.
机译：为了有效利用不规则和低价粉红色虾熊甘露山作为凝胶产品的原料，使用蛋清改善了粉红虾肉的热凝胶形成能力。 当在50-90摄氏度加热时，虾肉在5％蛋清中形成热凝胶，而当在30或40摄氏度的CDS-PAGE模式下加热时，不获得Suwari凝胶。热凝胶的SDS-PAGE模式显示出蛋白质解 由于在60摄氏度加热时，通过加入蛋白肌蛋白在虾肉中的重链降解很好地抑制了蛋白; 然而，蛋白在40℃下对蛋白水解的抑制作用较弱。这些结果表明，由于在50-加热时，通过加入蛋白抑制蛋白分解，改善了粉红色虾肉的热凝胶成矿能力。 因此，得出结论，直接加热适用于从粉红色虾肉生产热凝胶产品。

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  • 来源
    《日本水産学会誌》 |2015年第6期|共8页
  • 作者

    Takahashi Kigen; Itakura Mone; Amemiya Hirokazu; Okazaki Emiko; Ha Thi Nhu Nguyen; Osako Kazufumi;

  • 作者单位

    Tokyo Univ Marine Sci &

    Technol Dept Food Sci &

    Technol Minato Ku Tokyo 1088477 Japan;

    Tokyo Univ Marine Sci &

    Technol Dept Food Sci &

    Technol Minato Ku Tokyo 1088477 Japan;

    Toyo Suisan Kaisha Ltd Minato Ku Tokyo 1088501 Japan;

    Tokyo Univ Marine Sci &

    Technol Dept Food Sci &

    Technol Minato Ku Tokyo 1088477 Japan;

    Can Tho Univ Coll Aquaculture &

    Fisheries Can Tho 92000 Vietnam;

    Tokyo Univ Marine Sci &

    Technol Dept Food Sci &

    Technol Minato Ku Tokyo 1088477 Japan;

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  • 正文语种 jpn
  • 中图分类 水产、渔业;
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