陈美花,岑幸镁,李金成,李佳燕,黄诗婷,蓝尉冰,牛改改

• 1:北部湾大学食品工程学院
• 2:北部湾大学北部湾海产健康养殖与绿色加工实验室
• 3:北部湾大学(广西壮族自治区海洋食品营养与加工技术创新工程研究中心)
• 4:北部湾大学(广西高校北部湾海产品高值化利用与预制食品重点实验室)

摘要(Abstract)：

为探究甘蔗多酚-豌豆分离蛋白复合物(sugarcane polyphenol-pea protein isolate complex, SP-PPI)对虾糜凝胶特性和贮藏品质的影响，将0.25%、0.50%、0.75%、1.00%的甘蔗多酚(sugarcane polyphenols, SP)与1.0%的改性豌豆分离蛋白(pea protein isolate, PPI)复配为SP-PPI,添加至虾糜中制备凝胶，以阳性对照组(PPI+BHT(butylated hydroxytoluene)+STPP(sodium tripolyphosphate))和空白组(PPI)为参照，分析凝胶特性(凝胶出品率、凝胶强度、蒸煮损失率、质构特性、色泽、感官评分)与贮藏品质指标(pH值、硫代巴比妥酸(thiobarbituric acid, TBA)值、菌落总数、挥发性盐基氮(volatile basic nitrogen, TVB-N)值)。结果表明，SP-PPI显著改善了虾糜的凝胶特性与贮藏稳定性，效果优于阳性对照组；0.50%SP-PPI组的效果最优，与阳性对照组相比，其凝胶出品率(96.07%)、凝胶强度(6 312.33 g·mm)、弹性(0.910)、咀嚼性(954.67 g)、综合感官评分(8.14分)分别提升了6.03%、59.85%、5.81%、134.75%、31.61%,蒸煮损失率(8.31%)降低了9.28%;贮藏第9天时，该组的色差ΔE、TBA值、菌落总数、TVB-N值分别降低了15.88%、33.94%、1.61%、21.15%。该研究可为开发兼具优异凝胶特性、长效贮藏稳定性和清洁标签属性的水产肉糜制品提供创新策略。

关键词(KeyWords)： 虾糜;甘蔗多酚;豌豆分离蛋白;凝胶特性;贮藏品质

Abstract:

Keywords:

基金项目(Foundation): 广西自然科学基金资助项目(2023GXNSFBA026244);; 北部湾大学大学生创新创业训练计划资助项目(S202411607201,S202411607209,202511607010,S202511607186)

作者(Author): 陈美花,岑幸镁,李金成,李佳燕,黄诗婷,蓝尉冰,牛改改

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