木薯淀粉对栉孔扇贝闭壳肌凝胶特性的改善作用

为了解决扇贝产品单一,精深加工比例低的问题,以栉孔扇贝闭壳肌为研究对象,对其营养成分进行了测定,并研究了不同添加量的木薯淀粉对扇贝肉糜凝胶强度、质构特性、持水性、白度、蛋白组成及微观结构的影响。结果表明,栉孔扇贝闭壳肌中水分、粗蛋白、粗脂肪和灰分质量分数分别为82.15%、16.23%、2.05%和1.24%,除色氨酸外,16种水解氨基酸的总量为13.204%。随着木薯淀粉添加量的增加,扇贝闭壳肌肉糜的凝胶强度、持水性、硬度和咀嚼度呈现先升高后降低的趋势,但对其弹性、黏聚性和白度没有显著性影响。电泳图谱结果表明,添加质量分数为1%的木薯淀粉,贝糜凝胶蛋白中肌球蛋白重链的条带最窄,说明淀粉可促进贝糜蛋白的交联；光学显微镜和扫描电镜结果表明,木薯淀粉添加量为1%或2%时,贝糜凝胶的网络结构更为致密,孔洞更小。本研究表明,栉孔扇贝是一种高蛋白的水产资源,可用来生产贝肉糜凝胶,且1%的木薯淀粉添加量对贝糜凝胶品质具有较好的改善作用。希望本研究能为扇贝精深加工提供一定的理论依据。

Improvement of Cassava Starch on Gel Properties of Adductor Muscle Puree from Chlamys farreri

In order to solve the problem of single scallop product and low proportion of deep processing, the nutritional composition of adductor muscle from Chlamys farreri was determined, and the effects of cassava starch with different concentration on the gel strength, texture properties, water holding capacity (WHC), whiteness, protein pattern and microstructure of scallop puree were studied in this paper. The results showed that the content of water, crude protein, crude fat and ash in adductor muscle from Chlamys farreri was 82.15%, 16.23%, 2.05% and 1.24%, respectively. The total amount of hydrolyzed amino acids except tryptophan was 13.204%. The gel strength, WHC, hardness and chewiness of Chlamys farreri puree increased and then decreased with the addition of cassava starch increasing, but there was no significant difference in the springiness, cohesiveness and whiteness of the Chlamys farreri puree. The electrophoresis pattern showed that the bond of myosin heavy chain was the narrowest in sample containing 1% cassava starch, suggesting starch promoted the cross-linking of the Chlamys farreri puree protein. Optical microscopy and scanning electron microscopy indicated that a denser network structure with smaller pores was formed when cassava starch was added to 1% or 2%. Therefore, Chlamys farreri is a high-protein aquatic resource, which can be used to produce scallop gel, and 1% cassava starch has a good improvement on the quality of Chlamys farreri gel. This paper can provide a theoretical basis for deep processing of scallops.