PDF(Pubmed)
Abstract：
To study the use of partial or total potassium bicarbonate (PBC) to replace sodium tripolyphosphate (STPP) on reduced-phosphate silver carp batters, all the batters were composed of silver carp surimi, pork back fat, ice water, spices, sugar, and sodium chloride. Therein, the sample of T1 contained 4 g/kg STPP; T2 contained 1 g/kg PBC, 3 g/kg STPP; T3 contained 2 g/kg PBC, 2 g/kg STPP; T4 contained 3 g/kg PBC, 1 g/kg STPP; T5 contained 4 g/kg PBC, and they were all produced using a bowl chopper. The changes in pH, whiteness, water- and oil-holding capacity, gel and rheological properties, as well as protein conformation were investigated. The pH, cooking yield, water- and oil-holding capacity, texture properties, and the G\' values at 90 °C of the reduced-phosphate silver carp batters with PBC significantly increased (p < 0.05) compared to the sample without PBC. Due to the increasing pH and enhanced ion strength, more β-sheet and β-turns structures were formed. Furthermore, by increasing PBC, the pH significantly increased (p < 0.05) and the cooked silver carp batters became darkened. Meanwhile, more CO2 was generated, which destroyed the gel structure, leading the water- and oil-holding capacity, texture properties, and G\' values at 90 °C to be increased and then decreased. Overall, using PBC partial as a substitute of STPP enables reduced-phosphate silver carp batter to have better gel characteristics and water-holding capacity by increasing its pH and changing its rheology characteristic and protein conformation.
摘要：
研究用部分或全部碳酸氢钾(PBC)代替三聚磷酸钠(STPP)对还原磷酸银鲤鱼面糊的作用,所有的面糊都是由鲤鱼鱼糜组成的，猪肉背脂肪，冰水,香料,糖,还有氯化钠.其中,样品T1含4g/kgSTPP；T2含1g/kgPBC，3g/kgSTPP；T3含2g/kgPBC，2g/kgSTPP；T4含3g/kgPBC，1g/kgSTPP；T5含4g/kgPBC，它们都是用碗碟刀制作的。pH值的变化,白度,持水和持油能力，凝胶和流变特性，以及蛋白质构象进行了研究。pH值,烹饪产量，持水和持油能力，纹理属性,与不含PBC的样品相比，含PBC的还原磷酸银鲤鱼面糊在90°C的G'值显着增加（p<0.05）。由于pH值的增加和离子强度的增强，形成更多的β-折叠和β-转角结构。此外，通过增加PBC，pH值显着增加（p<0.05），煮熟的silver鱼面糊变黑。同时,产生了更多的二氧化碳，破坏了凝胶结构，领先的持水和持油能力，纹理属性,90°C时的G\'值增加，然后减少。总的来说,使用PBC部分代替STPP，通过增加pH值，改变其流变学特性和蛋白质构象，使还原磷酸银糊状物具有更好的凝胶特性和保水能力。
