外源添加物对海湾扇贝肉糜凝胶特性及营养品质的影响

doi:10.14012/j.cnki.fjsc.2024.02.001

摘要/Abstract

摘要：

为开发高品质扇贝肉糜制品,本文以冷冻海湾扇贝(Argopecten irradians)贝柱为原料,选取大豆分离蛋白、羟丙基木薯淀粉、卡拉胶、蛋清添加至扇贝肉糜,探讨外源添加物对扇贝肉糜凝胶特性及营养品质的影响。结果表明,5%大豆分离蛋白(B组)和羟丙基木薯淀粉(C组 )能有效改善扇贝肉糜质构特性,且后者显著提高扇贝肉糜制品的持水性,但8%蛋清(D组)或0.6%卡拉胶(E组)会降低扇贝肉糜的硬度、内聚性、弹性和持水力;复配外源添加物[F组(7%羟丙基木薯淀粉+1.0%卡拉胶)和G组(8%羟丙基木薯淀粉+1.5%卡拉胶+5%蛋清+4%大豆分离蛋白)]对扇贝肉糜质构影响较小且能够提高持水性;F组感官评价较高;C、F、G组的扇贝肉糜制品均具有较优的氨基酸、脂肪酸配比,但氨基酸组成差异明显,不饱和脂肪酸含量显著高于饱和脂肪酸,EPA+DHA含量分别占总脂肪酸的45.04%、44.74%和30.87%。由此可知,外源添加物的种类和添加比例会显著影响海湾扇贝肉糜的凝胶特性和营养品质,为后续开发不同质构和成本等级的扇贝肉糜制品提供了理论数据。

关键词: 海湾扇贝, 扇贝肉糜, 质构, 氨基酸, 脂肪酸

Abstract:

In order to develop high quality scallop mince products, this paper took frozen Argopecten irradians scallops as the raw material, and selects soybean isolate protein, hydroxypropyl cassava starch, carrageenan, and egg albumen to be added to the A.irradians mince, which explored the effects of exogenous additives on the gelatinization characteristics and nutritional quality of A.irradians mince.The results showed that 5% soybean isolate protein (Group B) and hydroxypropyl cassava starch (Group C) were effective in improving the textural properties when added to A.irradians mince respectively, and the latter was able to significantly improve the water-holding capacity of A.irradians mince products, but 8% egg albumen (Group D) or 0.6% carrageenan (Group E) decreased the hardness, cohesiveness, springiness, and water-holding capacity of A.irradians mince. The combination of exogenous additives (Group F: 7% hydroxypropyl tapioca starch, 1.0% carrageenan,Group G: 8% hydroxypropyl cassava starch+1.5% carrageenan+5% egg albumen+4% soybean isolate protein) had a lesser effect on the fabrication structure of the A.irradians mince and was able to improve the water-holding capacity. Group F A.irradians mince products had higher sensory ratings in terms of flavor, color and histomorphology. The A.irradians mince products from groups C, F and G all had superior amino acid and fatty acid ratios, with significant differences in amino acid composition, and significantly higher unsaturated fatty acid contents than saturated fatty acids. The content of EPA+DHA accounted for 45.04%, 44.74% and 30.87% of the total fatty acids, separately. It could be seen that the type and proportion of exogenous additives significantly affect the gelatinization behavior and nutritional quality of minced scallop meat in A.irradians, providing theoretical data for the subsequent development of scallop mince products with different textural structures and cost levels.

Key words: bay scallop(Argopecten irradians), scallop mince, texture, amino acid, fatty acid

中图分类号:

S917.4

黄思佳, 孙诗雯, 李萌. 外源添加物对海湾扇贝肉糜凝胶特性及营养品质的影响[J]. 渔业研究, 2024, 46(2): 111-120.

HUANG Sijia, SUN Shiwen, LI Meng. Influence of exogenous additives on the gelatinization characteristics and nutritional quality of bay scallop mince(Argopecten irradians)[J]. Journal of Fisheries Research, 2024, 46(2): 111-120.

图/表 7

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评分项目 Scoring items	分值Score
评分项目 Scoring items	0~4	4~6	6~8	8~10
组织形态 Organizational pattern	表面粗糙、结构松散、有孔洞	表面较光滑、结构较松散、有孔洞	表面较光滑、结构致密、有小气孔	表面光滑、结构致密均匀、无气孔
风味Flavor	无咸鲜味、腥味较重	咸鲜味较淡、略有腥味	咸鲜味淡、无腥味	咸鲜味明显、无腥味
色泽Color and luster	黄色、无光泽	黄色、光泽较差	白色、光泽较差	白色、光泽正常
弹性Springiness	弹性差	弹性一般	弹性适中	弹性较好
咀嚼性Chewiness	咀嚼性较差	咀嚼性一般	咀嚼性较好	咀嚼性良好
硬度Hardness	柔软	柔润	较脆	较硬

评分项目 Scoring items	分值Score
评分项目 Scoring items	0~4	4~6	6~8	8~10
组织形态 Organizational pattern	表面粗糙、结构松散、有孔洞	表面较光滑、结构较松散、有孔洞	表面较光滑、结构致密、有小气孔	表面光滑、结构致密均匀、无气孔
风味Flavor	无咸鲜味、腥味较重	咸鲜味较淡、略有腥味	咸鲜味淡、无腥味	咸鲜味明显、无腥味
色泽Color and luster	黄色、无光泽	黄色、光泽较差	白色、光泽较差	白色、光泽正常
弹性Springiness	弹性差	弹性一般	弹性适中	弹性较好
咀嚼性Chewiness	咀嚼性较差	咀嚼性一般	咀嚼性较好	咀嚼性良好
硬度Hardness	柔软	柔润	较脆	较硬

组别 Groups	硬度/N Hardness	内聚性 Cohesiveness	弹性/mm Springiness	咀嚼性/mJ Chewiness
A	16.80 ± 2.43^bc	0.76 ± 0.01^ab	4.23 ± 0.14^b	9.39 ± 1.66^b
B	20.40 ± 1.61^a	0.75 ± 0.00^ab	4.51 ± 0.34^ab	11.64 ± 1.04^a
C	17.53 ± 1.17^b	0.76 ± 0.02^ab	5.01 ± 0.63^a	10.11 ± 1.08^ab
D	14.27 ± 0.12^d	0.71 ± 0.01^c	3.92 ± 0.25^b	6.87 ± 0.26^c
E	14.77 ± 0.85^cd	0.72 ± 0.01^c	4.30 ± 0.23^b	7.09 ± 0.51^c
F	16.23 ± 0.76^bcd	0.77 ± 0.00^a	4.96 ± 0.42^a	9.12 ± 0.57^b
G	16.33 ± 0.78^bcd	0.73 ± 0.04^bc	4.04 ± 0.08^b	8.75 ± 0.86^b

组别 Groups	硬度/N Hardness	内聚性 Cohesiveness	弹性/mm Springiness	咀嚼性/mJ Chewiness
A	16.80 ± 2.43^bc	0.76 ± 0.01^ab	4.23 ± 0.14^b	9.39 ± 1.66^b
B	20.40 ± 1.61^a	0.75 ± 0.00^ab	4.51 ± 0.34^ab	11.64 ± 1.04^a
C	17.53 ± 1.17^b	0.76 ± 0.02^ab	5.01 ± 0.63^a	10.11 ± 1.08^ab
D	14.27 ± 0.12^d	0.71 ± 0.01^c	3.92 ± 0.25^b	6.87 ± 0.26^c
E	14.77 ± 0.85^cd	0.72 ± 0.01^c	4.30 ± 0.23^b	7.09 ± 0.51^c
F	16.23 ± 0.76^bcd	0.77 ± 0.00^a	4.96 ± 0.42^a	9.12 ± 0.57^b
G	16.33 ± 0.78^bcd	0.73 ± 0.04^bc	4.04 ± 0.08^b	8.75 ± 0.86^b

氨基酸 Amino acids	组别Groups
氨基酸 Amino acids	C	F	G
天冬氨酸Asp^*	3.69±0.00^b	3.24±0.03^c	4.01±0.04^a
苏氨酸Thr^★*	1.52±0.01^a	1.34±0.02^b	1.54±0.01^a
丝氨酸Ser^*	1.60±0.02^b	1.39±0.01^c	1.78±0.01^a
谷氨酸Glu^*	8.02±0.04^a	7.15±0.08^b	8.29±0.07^a
甘氨酸Gly^*	5.72±0.04^a	5.31±0.06^b	4.59±0.04^c
丙氨酸Ala^*	2.29±0.01^a	2.03±0.02^c	2.15±0.02^b
缬氨酸Val^★*	1.49±0.01^b	1.33±0.02^c	1.67±0.01^a
异亮氨酸Ile^★*	1.54±0.01^b	1.34±0.02^c	1.66±0.02^a
亮氨酸Leu^★*	2.82±0.02^b	2.44±0.03^c	2.93±0.02^a
酪氨酸Tyr^*	1.03±0.07^b	0.97±0.01^b	1.22±0.02^a
苯丙氨酸Phe^★	1.35±0.01^b	1.18±0.01^c	1.61±0.02^a
组氨酸His^*	0.86±0.00^b	0.75±0.01^c	1.00±0.00^a
赖氨酸Lys^★*	2.94±0.01^a	2.54±0.01^c	2.80±0.03^b
精氨酸Arg^★*	3.34±0.06^a	2.94±0.03^b	3.20±0.04^a
脯氨酸Pro^*	1.01±0.02^b	0.91±0.02^c	1.32±0.02^a
胱氨酸Cys	0.80±0.02^a	0.72±0.02^a	0.73±0.02^a
蛋氨酸Met^★*	1.05±0.01^a	0.94±0.01^b	0.94±0.02^b
TAA	41.06±1.94^a	36.49±1.75^b	41.42±1.86^a
EAA	16.04±0.88^a	14.03±0.76^b	16.34±0.81^a
FAA	38.91±2.00^a	34.59±1.81^b	39.09±1.92^a
EAA/TAA/%	39.07±0.45^b	38.45±0.43^c	39.44±0.44^a
FAA/TAA/%	94.76±1.03^b	94.79±1.03^a	94.37±1.03^c