Jafarpour A, Gorczyca E M
Food Sciences, School of Applied Sciences, RMIT University, Melbourne, Victoria, 3001 Australia.
J Food Sci. 2008 Nov;73(9):E415-24. doi: 10.1111/j.1750-3841.2008.00937.x.
The demand for surimi and kamaboko is increasing in the world at the same time as the supply of the fish traditionally used has declined. In an effort to increase the range and hence supply of fish used, factors increasing the quality of surimi and kamaboko from common carp were investigated. The best surimi and kamaboko characteristics were produced by a modified conventional method (MCM) rather than traditional method (TM), alkaline-aided method (AAM), and pH modified method (PMM). MCM processing used centrifugation instead of decanting and filtering to optimize dewatering and remove the sarcoplasmic proteins (Sp-P). The temperature sweep test, at the end of sol-gel transition stage (at 75 degrees C), showed significantly (P < 0.05) greater G' for the kamaboko from MCM than that from other methods tested. Furthermore, the greatest and the least gel strengths were obtained with MCM and TM kamaboko, respectively. The protein recovery was about 67%, 74%, 87%, and 92% for TM, AAM, MCM, and PMM, respectively. TM and MCM resulted in the removal of Sp-P as determined by SDS-PAGE. The superiority of MCM kamaboko gel characteristics was supported by scanning electron micrographs (SEM) of the gel, which showed a significantly (P < 0.05) greater number of polygonal structures than for the TM kamaboko, which had the fewest and largest polygonal structures. The pH-shifting methods improved the textural quality of the resultant kamaboko compared with TM. However, a simple modification (centrifugation compared with decanting) by MCM in the surimi process can further improve the quality of the surimi and kamaboko gels. Furthermore, because it removed Sp-P and still preserved gel strength, it suggests that Sp-P are not required for gel strength.
在传统用于制作鱼糜和鱼糕的鱼类供应减少的同时，全球对鱼糜和鱼糕的需求却在增加。为了扩大用于制作鱼糜和鱼糕的鱼类品种从而增加供应，对提高鲤鱼制作鱼糜和鱼糕质量的因素进行了研究。改良传统方法（MCM）制作出的鱼糜和鱼糕特性最佳，优于传统方法（TM）、碱辅助方法（AAM）和pH值改良方法（PMM）。MCM加工过程采用离心分离而非倾析和过滤来优化脱水并去除肌浆蛋白（Sp-P）。在溶胶-凝胶转变阶段结束时（75摄氏度）进行的温度扫描测试显示，MCM制作的鱼糕的G'值显著高于（P < 0.05）其他测试方法制作的鱼糕。此外，MCM和TM制作的鱼糕分别获得了最大和最小的凝胶强度。TM、AAM、MCM和PMM的蛋白质回收率分别约为67%、74%、87%和92%。通过SDS-PAGE测定，TM和MCM能够去除Sp-P。凝胶的扫描电子显微镜（SEM）图像支持了MCM制作的鱼糕凝胶特性的优越性，该图像显示其多边形结构数量显著多于（P < 0.05）TM制作的鱼糕，TM制作的鱼糕多边形结构数量最少且最大。与TM相比，pH值改变方法改善了最终鱼糕的质地质量。然而，MCM在鱼糜制作过程中进行的简单改良（离心分离与倾析相比）可以进一步提高鱼糜和鱼糕凝胶的质量。此外，由于它去除了Sp-P但仍保留了凝胶强度，这表明凝胶强度并不需要Sp-P。
