Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Hat Yai, Songkhla 90112, Thailand.
J Food Sci. 2009 Oct;74(8):C619-27. doi: 10.1111/j.1750-3841.2009.01322.x.
The effect of ethanolic kiam wood extract (EKWE) and commercial tannin (CT) on the gel properties of surimi produced from mackerel (Rastrelliger kanagurta) stored in ice for different times (0 to 12 d) was studied. During 12 d of iced storage, pH, total volatile base (TVB), trimethylamine (TMA), and trichloroacetic acid (TCA)-soluble peptide contents as well as thiobarbituric acid-reactive substances (TBARS) of mackerel mince increased while myosin heavy chain (MHC) band intensity decreased continuously (P < 0.05). The result suggested that deterioration, protein degradation, and lipid oxidation proceeded with increasing storage time. For corresponding surimi, TVB and TMA were almost removed and TBARS and TCA soluble peptide contents were decreased. Conversely, MHC became more concentrated. Decreases in gel-forming ability of surimi were observed when fish used as raw material were stored in ice for a longer time, regardless of EKWE or CT addition. Whiteness of surimi gel decreased and expressible moisture increased especially when the storage time increased. However, superior breaking force and deformation of surimi gel with 0.15% EKWE or 0.30% CT added, compared to those of the control gel were observed during the first 6 d of the storage. Thereafter, EKWE and CT had no gel enhancing effect on surimi. Therefore, freshness was a crucial factor determining gel enhancing ability of EKWE or CT toward mackerel surimi.
研究了醇提卡雅楝木材提取物（EKWE）和商业单宁（CT）对冰藏不同时间（0~12 d）马鲛鱼（Rastrelliger kanagurta）鱼糜凝胶特性的影响。在 12 d 的冰藏过程中，pH 值、总挥发性碱基（TVB）、三甲胺（TMA）和三氯乙酸（TCA）可溶性肽含量以及鱼肉糜的硫代巴比妥酸反应物（TBARS）含量持续增加（P < 0.05），肌球蛋白重链（MHC）带强度不断降低。结果表明，随着贮藏时间的增加，鱼糜发生了劣变、蛋白质降解和脂质氧化。对于相应的鱼糜，TVB 和 TMA 几乎被去除，TBARS 和 TCA 可溶性肽含量降低。相反，MHC 变得更加浓缩。无论添加 EKWE 还是 CT，随着原料鱼在冰中贮藏时间的延长，鱼糜的凝胶形成能力都有所下降。鱼糜凝胶的白度降低，可表达水分增加，尤其是随着贮藏时间的延长。然而，与对照凝胶相比，添加 0.15% EKWE 或 0.30% CT 的鱼糜凝胶具有更高的断裂力和变形性，在前 6 d 的贮藏期间观察到这种情况。此后，EKWE 和 CT 对鱼糜的凝胶增强作用不再明显。因此，新鲜度是决定 EKWE 或 CT 对马鲛鱼鱼糜凝胶增强能力的关键因素。
