Liu Ru, Zhao Siming, Regenstein Joe M, Liu Qing, Yang Hong, Xiong Shanbai
College of Food Science and Technology, Huazhong Agricultural Univ, Wuhan, Hubei Province, 430070, P. R. China.
Natl. R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province, 430070, P. R. China.
J Food Sci. 2016 Feb;81(2):C301-7. doi: 10.1111/1750-3841.13188. Epub 2016 Jan 8.
The gel properties of silver carp/pork mince mixtures were investigated as well as the protein structural changes and interactions during gelling using rheology, SEM, and FT-Raman spectroscopy. The breaking force values for gels containing 0% to 40% pork was significantly lower (P < 0.05) compared with gels containing 50% to 100% pork. Gels containing 70% to 100% pork had significantly higher (P < 0.05) breaking force values compared with gels containing 50% to 60% pork. Deformation values were more mixed. Dynamic rheological data suggested that mixing fish and pork at 3:7 could strengthen the gel network. The addition of 40% pork or above, significantly decreased (P < 0.05) the water retention of the gels compared with the 100% fish gels. The dimensional ordering of gels was also reduced by addition of pork. The reduced ordering was one of the reasons for the low water retention for fish/pork mixed gels. Raman spectral analysis confirmed that mixing fish and pork in 7:3 and 3:7 ratios could promote hydrophobic interactions such as bringing tyrosine residues into the intermolecular interface. The interactions in the 3:7 fish/pork mixed gels were favorable for forming a stronger gel. However, the interactions in the 7:3 fish/pork mixed gels were adverse. The water retention of gels was related to both molecular interactions and secondary structures of protein as well as the microstructure of the gels.
研究了鲢鱼/猪肉糜混合物的凝胶特性，以及凝胶化过程中蛋白质的结构变化和相互作用，采用了流变学、扫描电子显微镜（SEM）和傅里叶变换拉曼光谱（FT - Raman）技术。与含有50%至100%猪肉的凝胶相比，含有0%至40%猪肉的凝胶的断裂力值显著较低（P < 0.05）。与含有50%至60%猪肉的凝胶相比，含有70%至100%猪肉的凝胶具有显著更高（P < 0.05）的断裂力值。变形值则较为复杂。动态流变学数据表明，以3:7的比例混合鱼肉和猪肉可以增强凝胶网络。与100%鱼肉凝胶相比，添加40%或以上的猪肉会显著降低（P < 0.05）凝胶的保水性。添加猪肉也会降低凝胶的尺寸有序性。有序性降低是鱼肉/猪肉混合凝胶保水性低的原因之一。拉曼光谱分析证实，以7:3和3:7的比例混合鱼肉和猪肉可以促进疏水相互作用，例如使酪氨酸残基进入分子间界面。3:7鱼肉/猪肉混合凝胶中的相互作用有利于形成更强的凝胶。然而，7:3鱼肉/猪肉混合凝胶中的相互作用则是不利的。凝胶的保水性与蛋白质的分子相互作用、二级结构以及凝胶的微观结构有关。
