史氏鱘被消費者廣泛接受,為了將其魚肉進(jìn)一步加工成魚糜產(chǎn)品,需要去除魚的厚皮、骨頭、粘液、臭味、肌漿蛋白和不良物質(zhì),將獲得的白色肌肉作為進(jìn)一步加工的主要成分。據(jù)報道,預(yù)加熱可以改善魚糜的凝膠性質(zhì),使得最終形成的凝膠具有更高的質(zhì)構(gòu)性能和彈性。然而,魚的種類不同則預(yù)加熱響應(yīng)也不同,目前尚無研究表明史氏鱘魚糜的凝膠特性和預(yù)加熱響應(yīng)間的關(guān)系。近來,低鹽的健康膳食理念被廣泛關(guān)注,使得降低魚糜中的鹽含量成為重要的研究課題。鈉攝入過多（>2克/天,相當(dāng)于每天5克鹽/天）不僅容易造成高血壓,而且會增加因中風(fēng)和因心血管疾病而過早死亡的風(fēng)險�；谝陨犀F(xiàn)狀,本研究的目的是:（1）研究在高溫預(yù)加熱條件下史氏鱘魚糜的凝膠特性,并評估史氏鱘魚糜凝膠的常規(guī)特性和質(zhì)量,確定是否可以將其用于制備魚糜。（2）本研究旨在將鹽從常規(guī)濃度(30 g kg^-1)降到低濃度(3 g kg^-1),從而制備更健康的魚糜產(chǎn)品,同時,通過添加一些潛在的、有益健康的和易獲得的添加劑（卵磷脂,L-精氨酸,L-組氨酸）來增強低鹽魚糜的凝膠性能。該研究得到的主要結(jié)果如下:1.結(jié)果表明,當(dāng)預(yù)加熱溫度為... 

【文章來源】：江蘇大學(xué)江蘇省

【文章頁數(shù)】：112 頁

【學(xué)位級別】：碩士

【文章目錄】：
ABSTRACT
摘要
CHAPTERⅠ GENERAL INTRODUCTION
    1.1 BACKGROUND AND LITERATURE REVIEW
        1.1.1 Amur Sturgeon
        1.1.2 Surimi
        1.1.3 Reduced-salt Surimi
        1.1.4 Functional Role of Salt on Surimi Processing
        1.1.5 Gel Properties as Surimi Quality Indicators
        1.1.6 Additives to Enhance Gel Properties of Reduced-salt Surimi
    1.2 SIGNIFICANCE OF PRESENT STUDY
    1.3 RESEARCH OBJECTIVES AND CONTENTS
CHAPTER Ⅱ Assessing Gel Properties of Amur Sturgeon(Acipenser schrenckii)Surimi Prepared by High-temperature Setting(40℃) at Different Durations
    2.1 INTRODUCTION
    2.2 MATERIALS AND METHODS
        2.2.1 Preparation of Surimi Gel
        2.2.2 Trichloroacetic Acid(TCA)Soluble Peptides
        2.2.3 Forces in Protein Gels
        2.2.4 Gel Strength
        2.2.5 Texture Profile Analysis(TPA)
        2.2.6 Water Holding Capacity(WHC)and Cooking Loss(CL)
        2.2.7 Color
        2.2.8 Microstructures
        2.2.9 Sensory Evaluation
        2.2.10 Statistical Analysis
    2.3 RESULTS AND DISCUSSIONS
        2.3.1 TCA-soluble Peptides
        2.3.2 Forces in Protein Gels
        2.3.3 Gel Strength
        2.3.4 Texture Profile Analysis(TPA)
        2.3.5 WHC and CL
        2.3.6 Color
        2.3.7 Microstructures
        2.3.8 Sensory Evaluation
        2.3.9 Surimi Yields
    2.4 CONCLUSIONS
CHAPTER Ⅲ Gel Properties of Amur Sturgeon(Acipenser schrenckii)Surimi Fortified by Lecithin at Reduced-salt and Regular-salt Conditions
    3.1 INTRODUCTION
    3.2 MATERIALS AND METHODS
        3.2.1 Preparation of Surimi Gel
        3.2.2 Molecular Forces
        3.2.3 Protein Secondary Structures
        3.2.4 Rheological Properties
        3.2.5 Gel Strength
        3.2.6 Texture Profile Analysis
        3.2.7 Water Holding Capacity(WHC)
        3.2.8 Whiteness
        3.2.9 Microstructures
        3.2.10 Statistical Analysis
    3.3 RESULTS AND DISCUSSIONS
        3.3.1 Molecular Forces
        3.3.2 Protein Secondary Structures
        3.3.3 Rheological Properties
        3.3.4 Gel Strength
        3.3.5 Textural Properties Analysis
        3.3.6 Water Holding Capacity(WHC)
        3.3.7 Whiteness
        3.3.8 Microstructures
    3.4 CONCLUSIONS
CHAPTER Ⅳ Enhanced Physical Properties of Reduced-salt Surimi Gels from Amur Sturgeon(Acipenser schrenckii)by L-Arginine and L-Histidine
    4.1 INTRODUCTION
    4.2 MATERIALS AND METHODS
        4.2.1 Materials
        4.2.2 Manufacture of Surimi Gels
        4.2.3 Solubility
        4.2.4 Gel Strength and Texture Profile Analysis(TPA)
        4.2.5 Water Holding Capacity(WHC)and Cooking Loss(CL)
        4.2.6 Color
        4.2.7 pH
        4.2.8 Dynamic Rheology
        4.2.9 Product Yield and Moisture
        4.2.10 Sensory Evaluation
        4.2.11 Statistical Analysis
    4.3 RESULTS AND DISCUSSIONS
        4.3.1 Solubility
        4.3.2 Gel Strength
        4.3.3 TPA
        4.3.4 Water Holding Capacity(WHC),Cooking Loss(CL),and pH Values
        4.3.5 Color
        4.3.6 Dynamic Rheology
        4.3.7 Sensory Evaluation
        4.3.8 Product Yield
    4.4 CONCLUSIONS
CHAPTER Ⅴ Concluding Remarks and Future Outlook
    5.1 Concluding Remarks
    5.2 Future Outlook
CHAPTER Ⅵ Recent Developments of Health Beneficial Additives and Processing Alternatives Used on Surimi:A Brief Review
    6.1 INTRODUCTION
    6.2 HEALTH BENEFICIAL AND NATURAL ADDITIVES ON SURIMI
        6.2.1 Plant-derived oils
        6.2.2 Natural additives rich in antioxidants
        6.2.3.Natural additives rich inω-3 PUFAs
        6.2.4.Natural additives rich in fibers
        6.2.5.Seaweed-derived hydrocolloids
        6.2.6.Alternative protease inhibitors
    6.3 RECENT DEVELOPMENT OF PROCESSING ALTERNATIVES
        6.3.1.High-pressure processing(HPP)
        6.3.2 High-temperature treatment
        6.3.3 Chopping
        6.3.4 Washing treatment
        6.3.5 Alternative heating methods
        6.3.6 Electron irradiation
    6.4 CONCLUSIONS
REFERENCES
ACKNOWLEDGEMENT
LIST OF AUTHOR’S PUBLICATIONS



本文編號：3294174