发芽糙米匀浆对带鱼鱼糜凝胶特性的影响
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S986.1

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辽宁省教育厅面上项目(LJKMZ20221486);辽宁省海洋经济发展专项(辽财指环[2022]33号)。


Effects of germinated brown rice slurry on the gel properties of hairtail surimi
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    摘要:

    为了更好地丰富老年食品市场,满足吞咽困难群体多样化需求,以带鱼鱼糜为原料,探究了发芽糙米匀浆对带鱼鱼糜凝胶特性的影响。通过测定凝胶强度、全质构、持水性、动态流变学、白度、水分状态分布、蛋白二级结构、微观结构、体外消化率、国际吞咽障碍食物标准(international dysphagia diet standardisation initiative, IDDSI)等级等指标,研究发芽糙米匀浆对带鱼鱼糜凝胶品质的影响。结果表明,发芽糙米匀浆的加入使带鱼鱼糜的凝胶强度从(649.91±64.35) g·mm显著降低到(480.93±98.84)g·mm(P < 0.05);与空白组相比,糙米添加组的硬度、胶着度和咀嚼性均显著降低(P < 0.05),具体来说,硬度从(585.63±61.35)降低到(399.87±51.23),胶着度从(81.14±10.23)降低到(50.16±7.13),咀嚼性从(30.14±5.00)降低到(18.31±3.97);白度值影响不显著(P > 0.05);持水性从(77.92%±0.73%)显著增加到(81.92%±1.40%)( P < 0.05),糙米匀浆的加入改变了水的状态分布,增强蛋白与水的结合;体外消化模拟结果显示,发芽糙米匀浆显著提高了带鱼鱼糜的体外消化率和胃蛋白酶消化率(P < 0.05)。与空白组相比,添加糙米匀浆的鱼糜凝胶网络结构更加疏松,鱼糜凝胶中肌原纤维蛋白的α-螺旋结构含量从(47.12%±1.09%)显著增加到(52.74%±1.65%)(P < 0.05),β-折叠结构含量从(25.67%±0.84%)显著降低到(20.99%±0.65%)(P < 0.05)。IDDSI等级测定结果表明空白组为6级,糙米添加组为5级。此外,糙米添加组中检测出多种清香味物质,其中醛类、酮类、醇类和酯类化合物显著增加(P < 0.05),而烷烃类化合物显著降低(P < 0.05)。综合各项指标得出,添加适量的发芽糙米匀浆可以软化带鱼鱼糜的凝胶特性。该研究结果可为鱼糜类老年食品的研发提供理论依据与参考。

    Abstract:

    A full analysis was conducted to investigate the impact of germinated brown rice slurry on the gel properties of hairtail surimi. The potential benefits were also addressed for the dysphagia in the elderly. Some parameters were then measured to determine the gel strength, texture profile, water-holding capacity, dynamic rheology, whiteness, water state distribution, protein secondary structure, microstructure, in vitro digestibility, and International Dysphagia Diet Standardization Initiative (IDDSI) level. The results demonstrated that there was a significant impact of germinated brown rice slurry on the gel strength of hairtail surimi. Moreover, the gel strength of hairtail surimi was reduced from (649.91±64.35) to (480.93±98.84) g·mm (P<0.05), indicating a substantial reduction. The gel strength was reduced to make the swallowing easier and safer, which was beneficial for individuals with dysphagia. Furthermore, the brown rice slurry shared a significant impact on various textural properties, such as hardness, cohesiveness, and chewiness. The brown rice group exhibited a significant decrease in hardness (from 585.63±61.35 to 399.87±51.23), cohesiveness (from 81.14±10.23 to 50.16±7.13), and chewiness (from 30.14±5.00 to 18.31±3.97) (P<0.05), compared with the control group. The germinated brown rice slurry was then incorporated into the hairtail surimi, resulting in a softer and more easily chewable product. Interestingly, there was no significant effect on the whiteness value, despite these changes observed in the texture properties. The visual appearance of hairtail surimi failed to alter using germinated brown rice slurry. Furthermore, an augmentation in the water-holding capacity was observed after the addition of germinated brown rice slurry to hairtail surimi. The water-holding capacity exhibited a significant increase from (77.92%±0.73) to (81.92%±1.40) (P<0.05). The brown rice slurry was incorporated to induce the distribution of water states, thereby enhancing the protein-water binding. As such, the moisture was retained within the commonly-used product during cooking or processing, in order to prepare the meals for individuals with dysphagia. A more porous network structure was found to form the surimi gel after the addition of brown rice, compared with the control group. This structure was attributed to the unique properties of brown rice, such as the high fiber content and water absorption. The high porosity greatly contributed to the open gel matrix for better water retention. Furthermore, there were outstanding changes in the protein structure within the surimi gel. The α-helix structure content of myofibrillar protein significantly increased from (47.12%±1.09) to (52.74%±1.65) after the incorporation of brown rice (P<0.05). The functionality of protein was enhanced for the gel-forming ability. There was a significant decrease in the β-sheet structure content from (25.67%±0.84) to (20.99%±0.65) after the addition of brown rice into the surimi gel (P<0.05). A softer texture then improved the tenderness, due to the decreased protein aggregation. Meanwhile, the IDDSI level was determined to evaluate these structural effects on the practical applications in both groups. According to the IDDSI standards, the brown rice group reached level 5 consistency, representing the texture of a mildly thick liquid diet. While the control group achieved level 6 consistency, indicating the texture of a moderately thick liquid diet. In addition to structural modifications, aroma compounds also exhibited notable differences between both groups after sensory analysis. The inclusion of germinated brown rice slurry led to significant increases in the various aroma compounds, including aldehydes, ketones, alcohols, and esters (P<0.05). There was a positive contribution towards flavor perception. Therefore, the germinated brown rice slurry was incorporated to enhance the textural attributes for the overall sensory, in order to enrich the aroma profiles. An optimal amount of germinated brown rice slurry can be expected to soften the gel characteristics of hairtail surimi. These findings can provide theoretical support and reference for the development of surimi-based elderly food products.

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步营,程亚佳,厉寒,朱文慧,励建荣,李学鹏,季广仁.发芽糙米匀浆对带鱼鱼糜凝胶特性的影响[J].农业工程学报,2024,40(18):292-301. DOI:10.11975/j. issn.1002-6819.202403161

BU Ying, CHENG Yajia, LI Han, ZHU Wenhui, LI Jianrong, LI Xuepeng, JI Guangren. Effects of germinated brown rice slurry on the gel properties of hairtail surimi[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2024,40(18):292-301. DOI:10.11975/j. issn.1002-6819.202403161

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  • 收稿日期:2024-03-22
  • 最后修改日期:2024-06-04
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  • 在线发布日期: 2024-09-11
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