Wang Yafei, Wang Xufeng, Lin Chuntong, Yu Mengqin, Chen Shanshan, Guo Jingke, Rao Pingfan, Miao Song, Liu Shutao
College of Biological Science and Engineering Fuzhou University Fuzhou China.
Joint Centre for Food and Nutrition Research SIBS, CAS-Zhejiang Gongshang University Hangzhou China.
Food Sci Nutr. 2021 Jul 19;10(2):329-341. doi: 10.1002/fsn3.2462. eCollection 2022 Feb.
In order to elucidate the substantial effect and underlying mechanism of endogenous collagen on the texture development of fish balls, the structural and gelling properties of eel muscle collagen (EMC) under different heat treatments, as well as their effects on texture of eel ball, were investigated. EMC resulted in significant improvement of eel ball texture via gelling ability, filler effect, and interaction with starch. Under mild heating below 90°C for 30 min, the structural and physicochemical changes of EMC varied gradually, resulting in improved storage modulus of starch-containing myofibrillar gel, a mimic of eel ball. However, overheating (100°C, 30 min) induced EMC degradation and significantly decreased the gel formation and the improvements in textural properties. Supplementation of EMC to eel balls significantly improved its gel strength, springiness, cohesiveness, and chewiness, as well as uniformity and tightness of the microstructure. These results suggest the texture development of eel ball can be regulated by heat-induced structural changes, as well as structure-function relationship of collagen, compared with previous studies on myofibrillar proteins and exogenous gelatin; and they may provide texture-related insights to the quality control of fish balls and diverse heat-treated products of surimi containing collagen.
为了阐明内源性胶原蛋白对鱼丸质地形成的实质影响及潜在机制，研究了不同热处理条件下鳗鱼肉胶原蛋白（EMC）的结构和凝胶特性，以及它们对鳗鱼肉丸质地的影响。EMC通过凝胶化能力、填充效应以及与淀粉的相互作用，显著改善了鳗鱼肉丸的质地。在90°C以下温和加热30分钟时，EMC的结构和物理化学变化逐渐变化，导致含淀粉肌原纤维凝胶（鳗鱼肉丸的模拟物）的储能模量提高。然而，过度加热（100°C，30分钟）会导致EMC降解，并显著降低凝胶形成及质地特性的改善。向鳗鱼肉丸中添加EMC可显著提高其凝胶强度、弹性、内聚性和咀嚼性，以及微观结构的均匀性和紧实度。与之前关于肌原纤维蛋白和外源性明胶的研究相比，这些结果表明鳗鱼肉丸的质地形成可通过热诱导的结构变化以及胶原蛋白的结构-功能关系来调节；它们可能为鱼丸及含胶原蛋白的各种热处理鱼糜制品的质量控制提供与质地相关的见解。
