超声波辅助凝胶化对罗非鱼糜凝胶性能的影响

分析了超声波辅助凝胶化对罗非鱼鱼糜凝胶强度的影响,发现在鱼糜低温（40℃）凝胶化时用不同功率和频率的超声波处理对鱼糜凝胶的强度有显著提高(p<0.05)。其中功率100W，频率28kHz的超声波对凝胶的强度提高最显著。超声波处理也提高了凝胶的压出水分。电泳图(SDS-PAGE)和电镜图(SEM)显示，超声波处理对鱼糜凝胶强度有显著提高的可能原因是超声波促进了蛋白质分子间的交联和交叠。响应面分析结果显示，超声波辅助凝胶化的最优条件为58℃凝胶化13min；用所建立的数学模型预测凝胶化温度和时间，结果显示与40℃凝胶化20min的常用凝胶化条件相比，超声波辅助凝胶化可以缩短凝胶化时间。

Ultrasound Assisted Gelling of Tilapia (Sarotherodon nilotica) Surimi

Effect of ultrasound assisted gelling of tilapia (Sarotherodon nilotica) surimi was investigated. Different ultrasonic power and frequencies were used to treat surimi sol when it was gelling at 40℃, the result showed the process increased the gel strength and expressible moisture of surimi gels significantly (p<0.05). Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and scanning electron microscopy (SEM) suggested that the possible reason of ultrasound assisted gelling resulted in a higher gel strength and expressible moisture was ultrasound induced the interactions between the myofibrillar proteins. The response surface analysis showed that the optimal gelling temperature and time of ultrasound assisted gelling was 58 ℃ gelling for 13 min, and the setting time was abbreviated comparing with the normal setting temperature 40 ℃for 20 min.