吴青青, 黄卉, 郝淑贤, 岑剑伟, 魏涯, 相欢, 胡晓, 赵永强. 挂浆对罗非鱼片预制菜品质提升及蛋白质稳定性的影响[J]. 南方水产科学. DOI: 10.12131/20240100
引用本文: 吴青青, 黄卉, 郝淑贤, 岑剑伟, 魏涯, 相欢, 胡晓, 赵永强. 挂浆对罗非鱼片预制菜品质提升及蛋白质稳定性的影响[J]. 南方水产科学. DOI: 10.12131/20240100
WU Qingqing, HUANG Hui, HAO Shuxian, CEN Jianwei, WEI Ya, XIANG Huan, HU Xiao, ZHAO Yongqiang. Effect of hanging pulp on quality improvement and protein stability of prepared tilapia fillet[J]. South China Fisheries Science. DOI: 10.12131/20240100
Citation: WU Qingqing, HUANG Hui, HAO Shuxian, CEN Jianwei, WEI Ya, XIANG Huan, HU Xiao, ZHAO Yongqiang. Effect of hanging pulp on quality improvement and protein stability of prepared tilapia fillet[J]. South China Fisheries Science. DOI: 10.12131/20240100

挂浆对罗非鱼片预制菜品质提升及蛋白质稳定性的影响

Effect of hanging pulp on quality improvement and protein stability of prepared tilapia fillet

  • 摘要: 以罗非鱼 (Oreochromis mossambicus) 鱼片为原料的酸菜鱼产品是水产类预制菜的主要品种之一。为提升鱼片在复热时的质构稳定性,探讨了挂浆对鱼片品质和鱼肉蛋白稳定性的影响。通过添加淀粉、蛋清粉、花生油降低鱼片在复热过程中的蒸煮损失率,提升鱼片的质构特性,优化3类物质的添加量和工艺,以解决鱼片类预制菜在复热过程中易破碎的问题。结果表明,添加淀粉、蛋清粉和花生油均能抑制罗非鱼片的水分流失,降低蒸煮损失,提升质构特性,同时对汤汁浑浊度的影响较小。提高罗非鱼片煮制品质稳定性的最佳挂浆工艺为:淀粉添加量4.4%、蛋清粉添加量3.6%、花生油添加量1.4%、腌制时间13 min。鱼片在此条件下的综合得分(16.16±0.53)接近于预测值(16.70),说明工艺稳定可靠。与未挂浆鱼片相比,优化条件下鱼片煮制的质构硬度提高了74.2%,汤汁浑浊度降低了42.7%,蛋白质的α-螺旋和β-转角结构相对含量更多,结构更稳定,肌纤维间连接的紧密性更好,食用品质显著提升。

     

    Abstract: Pickled cabbage fish product made from tilapia (Oreochromis mossambicus) fillets is one of the main types of aquatic pre-made products. To enhance the textural stability of fish fillets during reheating, we discussed the effect of starching on the quality of fish fillets and the stability of fish proteins. By adding starch, egg white powder and peanut oil, the steaming loss rate of fish fillets during reheating was reduced, the texture characteristics of fish fillets were improved, and the amount and process of adding three types of substances were optimized to solve the problem of easy breakage of pre-made fish fillets during reheating. The results show that the addition of starch, egg white powder and peanut oil inhibited the water loss of tilapia fillets, reduced the cooking loss, and enhanced the textural properties, having a minimal impact on the turbidity of soup. The optimal starching process to improve the cooking quality stability of tilapia fillets was 4.4% starch addition, 3.6% egg white powder addition, 1.4% peanut oil addition, and a pickling time of 13 m. The synthesis score of fish fillets under these conditions (16.16±0.53) was close to the predicted value (16.70), indicating a stable and reliable process. Compared with the control group, the textural hardness of the fillets cooked under the optimized conditions increased by 74.2%, while the turbidity of soup decreased by 42.7%. The relative content of protein protein α-helix and β-turn structures was higher, the structure was more stable, the tightness of muscle fiber connections was better, and the edible quality was significantly improved.

     

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