花椒水提物对鳜鱼鱼糜凝胶特性的影响

韦海秋; 杨明柳; 周迎芹; 方旭波; 陈小娥; 谢宁宁

doi:10.13386/j.issn1002-0306.2022070077

花椒水提物对鳜鱼鱼糜凝胶特性的影响

Effects of Aqueous Extract of Zanthoxylum bungeanum on Gel Properties of Mandarin Fish (Siniperca chuatsi) Surimi Gel

摘要

摘要: 为探索花椒水提物（Zanthoxylum bungeanum aqueous extract，ZBAE）对鳜鱼鱼糜凝胶特性的影响，研究ZBAE添加量为0、0.125%、0.25%、0.5%和1.0%时，该鱼糜凝胶持水性、凝胶强度、质构、白度、二级结构和微观结构的变化。结果表明，随着ZBAE添加量增加，持水性、凝胶强度、硬度和胶着性指标均呈现先增强再减弱的趋势，并且在0.25%时均达到最大值；傅里叶红外光谱检测表明，ZBAE的添加使α-螺旋、β-折叠和无规则卷曲的相对含量值呈现先上升后下降的趋势，其中，添加量为0.125%和0.25%时，分别对应β-折叠和α-螺旋的最高值；扫描电子显微镜结果显示，ZBAE添加量为0.25%时，该凝胶网络结构更致密，分形维数、孔隙率和孔数量均显著优于未添加组（P<0.05）；此外，低添加量（<0.25%）的花椒水提物能够提高鱼糜凝胶的感官品质。因此，ZBAE具有改善鱼蛋白凝胶特性的潜力。

Abstract: In this study, the effect of Zanthoxylum bungeanum aqueous extract (ZBAE) with the addition of 0, 0.125%, 0.25%, 0.5% and 1.0% on the characteristics of mandarin fish surimi gel, including water-holding capacity, gel strength, texture, whiteness, secondary structure and microstructure were performed. The results showed that the fish surimi gel's water-holding capacity, gel strength, hardness, and adhesion presented a trend of first increasing and then decreasing with the increasing of ZBAE, which had a maximum value of 0.25%. Also, FTIR analysis showed that α-helix, β-fold, and random coil structure exerted a trend of first increasing and then decreasing, and the content of β-fold and α-helix both reached the highest value at 0.125% and 0.25%, respectively. SEM results showed that when adding 0.25% ZBAE, the network structure was more ordered and denser than that of the non-addition group, and the fractal dimension, average diameter and water holes were also perfect. In addition, low addition (<0.25%) of Zanthoxylum bungeanum water extract could improve the sensory quality of surimi gel.