羟自由基氧化对鲢鱼糜凝胶品质的影响
Effect of hydroxyl radical oxidation on gel properties of surimi from silver carp

以冷冻鲢鱼糜为研究对象，用芬顿体系（H2O2的浓度分别为0.1,1.0,5.0,10.0和50.0 mmol/L）产生不同浓度的羟基自由基对其进行模拟氧化，研究冷冻鱼糜贮藏过程中氧化程度对鱼糜品质的影响。结果表明：随着H2O2浓度的增大，鱼糜的破断力、凹陷深度、凝胶强度和持水性都呈现先增加后降低的趋势，在H2O2浓度为1.0 mmol/L时均达到最大值；鱼糜凝胶水分状态分布中T22峰面积也在H2O2浓度为1.0 mmol/L时达到最大值；Ca2+ ATPase活性随着H2O2浓度的增大呈现先显著增大后降低的趋势；鱼糜凝胶的扫描电镜图片显示，适度氧化（H2O2浓度为0.1~1.0 mmol/L）的鱼糜凝胶拥有更加致密的网络结构，具有较小的孔隙，而过度氧化（H2O2浓度为10~50 mmol/L）又会导致网络结构的破坏。
Surimi from silver carp were oxidized in a hydroxyl radical generating systems (the concentration of H2O2 were 0.1,1.0,5.0,10.0 and 50.0 mmol/L,respectively),and the effects of oxidization on gel properties of surimi were investigated. The results showed that the breaking force,penetration distance,gel strength and water holding capacity of surimi gels increased firstly and decreased afterwards with the increase of H2O2 concentration. The maximum values were obtained at the H2O2 concentration of 1.0 mmol/L,indicating that moderate oxidation could improve the gel properties and the water holding capacity. At the same time,the T22 peak area in the moisture distribution also reached a maximum at the H2O2 concentration of 1.0 mmol/L. In addition,the activity of Ca2+ ATPase significantly increased and followed by a decrease with the increase of H2O2 concentration. And the SEM result showed that moderate oxidation (0.1~1.0 mmol/L H2O2) could improve surimi gel network structure,whereas excessive oxidation would lead to the destruction of the network structure