鱿鱼墨酪氨酸酶与单宁酸混合物对沙丁鱼鱼糜凝胶特性的影响
Effect of the mixtures of squid ink tyrosinase and tannic acid on properties of sardine surimi gel.
作者信息
Vate Naveen Kumar, Benjakul Soottawat
机构信息
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand.
出版信息
J Food Sci Technol. 2016 Jan;53(1):411-20. doi: 10.1007/s13197-015-1974-1. Epub 2015 Aug 10.
Effect of the mixture of squid ink tyrosinase (SIT) at 300 and 500 U/g protein and tannic acid (TA) at 0.5 and 1 % (based on protein) with different reaction times (90 and 180 min) on gel properties of sardine surimi was investigated. Surimi gel incorporated with mixture of SIT (500 U/g protein) and 1 % TA with a reaction time of 90 min had the highest breaking force and deformation (p < 0.05), in which the increases by 29.3 % and 11.9 % were observed, in comparison with the control. However, gels added with SIT/TA mixture had the lower whiteness, compared to the control (p < 0.05). Gel added with SIT/TA mixture showed more compact and finer network with higher connectivity of strands, compared to the control. This was coincidental with decreased expressible moisture content. Based on sensory evaluation, the highest overall likeness score was found in gel added with the mixture of SIT (500 U/g protein) and 1 % TA (p < 0.05). Therefore the mixture of tyrosinase from squid ink and tannic acid could be used as additives to improve the properties of surimi gel.
研究了鱿鱼墨酪氨酸酶（SIT）含量为300和500 U/g蛋白质、单宁酸（TA）含量为0.5%和1%（基于蛋白质）的混合物在不同反应时间（90和180分钟）对沙丁鱼鱼糜凝胶特性的影响。含有SIT（500 U/g蛋白质）和1%TA的混合物且反应时间为90分钟的鱼糜凝胶具有最高的破断力和变形量（p<0.05），与对照组相比，破断力和变形量分别增加了29.3%和11.9%。然而，与对照组相比，添加SIT/TA混合物的凝胶白度较低（p<0.05）。与对照组相比，添加SIT/TA混合物的凝胶显示出更致密、更细的网络，链的连通性更高。这与可表达水分含量的降低相一致。基于感官评价，添加SIT（500 U/g蛋白质）和1%TA混合物的凝胶总体相似度得分最高（p<0.05）。因此，鱿鱼墨酪氨酸酶和单宁酸的混合物可作为添加剂用于改善鱼糜凝胶的性能。
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