Quality and Economic Feasibility Study on the Gel Products of Minced Surimi of Chub Mackerel and Cod-1

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基本資料

Project title

Code/計畫編號

86食品會報13(3)

Translated Name/計畫中文名

鯖魚和鱈魚混合魚漿及其煉製品的生產和經濟性評估-1

Project Coordinator/計畫主持人

Cheng-Ming Chang

Funding Organization/主管機關

Council of Agriculture,Executive Yuan

Co-Investigator(s)/共同執行人

龔鳴盛

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=326707

Year

1997

Start date/計畫起

01-07-1996

Expected Completion/計畫迄

01-06-1997

Bugetid/研究經費

491千元

ResearchField/研究領域

食品科技(農)

本研究兼併利用示差掃描熱量分析儀(DSC)和熱掃描剛性測定儀(Thermal scanning rigidity meter;TSRM),對鯖魚和鱈魚2.5% NaCl水洗魚漿在靜置操作和隨後的蒸煮操作中的蛋白質組態、黏彈性及物性變化進行監測,加上以物性分析儀(Texture meter;TM)對它們魚糕產品的膠強度進行分析後,證實可有效建立起一套鑑識魚漿靜置操作的促進凝膠機制和效果的技術。並發現這兩種魚漿具有不同的靜置促凝膠機制。其中,鯖魚魚漿在靜置中,TSRM測得的G'值不變,證明靜置不會有網狀凝膠結構的形成;其DSC圖譜證實靜置中魚漿蛋白質會由自由態的A和M形成接枝型大分子的AM complex,與TSRM觀察到G 值上升反映黏度增高及大分子形成的結果相符合。鱈魚漿在靜置中,TSRM的G'值明顯上升而G 值下降,反映可能是TGase催化的一種架橋凝膠作用在靜置中發生。其DSC圖譜在靜置前後也會有明顯變化。以TSRM及TM測定魚漿蒸煮成魚糕物性變化,證實鯖魚及鱈魚兩種魚漿在25.degree.C下靜置2小時引發上述兩種促膠作用,分別會令其魚糕膠強度由500和387g-cm提昇到615和2166g-cm。此結果證明靜置操作對此兩種魚漿的加工上皆屬必要,可提昇魚糕品質及原料使用上的經濟性;而且靜置操作對能形成靜置架橋的鱈魚漿,較僅能形成AM complex的鯖魚魚漿對魚糕膠強度提昇的效果為佳。< 此外,在混合魚漿的研究中,發現以少量鯖魚加入鱈魚漿中,就會發生明顯抑制鱈魚漿靜置凝膠的效應,顯示鯖魚魚漿中應存在有抑制鱈魚TGase架橋作用的因子。因此,此項藉低價魚漿添加到高價鱈魚漿以降低成本的方法,尚待進一步研究突破。The combined uses of DSC and TSRM in monitoring the myofibullar protein changes in terms of thermodynamic and viscoelasticity data during setting and cooking operations in surimi manufacture, in addition the use of food texture meter (TM) in monitoring the texture quality changes of their cooked gel products, were proven useful in exploring the nature of gelation. Two different setting mechanisms were thus elucidated for 2.5% NaCl added water-washed surimi prepared from mackerel and alaska pollack. In the case of mackerel surimi setting, that no significant change in TSRM G' values was found reflected no gel-network formation, however a clear change of myofibullar protein configurations from dissociated A (actin) and M (myosin) to a macromolecular AM complex was evidenced both by the change of DSC thermograms and by the increasing of TSRM G" values. Whereas in the setting of pollack surimi, gel network formation possibly induced by its TGase activity was evidenced by TSRM, showing a significant G' value increasing and a G" value falling. There is significant change in DSC was observed too. The difference of their setting effects could also be evidenced by examining the texture of properties cooked gels; after 2hrs setting of surimi at 25.degree.C, the gel strength increased from 500 and 381 g-am to 615 and 2166 g-cm for mackerel and pollack, respectively. This reflected a much greater gel-promoting effect could be resulted from setting of pollack surimi which was capable to form TGase crosslinking than that of mackerel which could only forming an AM complex formation. Nevertheless a proper setting operation was proven to be desirable in these fish-gel productions.< In the study on the applicability of their mixed surimi, it was found that the addition of a small amount of mackerel surimi to pollack surimi could induce significant inhibition on the setting efficiency. This result reflected that there was an unknown TGase inhibiting factor existing in mackerel surimi. Therefore, the cost-down approach by using cheap mackerel surimi to blend with high-quality/high-price pollack surimi was not successful and required further investigations and improvement.

Keyword(s)

鯖魚
鱈
魚漿
加工
品質
Mackerel
Cod
Surimi
Processing
Quality

DSpace CRIS

Quality and Economic Feasibility Study on the Gel Products of Minced Surimi of Chub Mackerel and Cod-1

基本資料

Description