张福荣，曾雪峰^*，陆丹丹

（贵州大学酿酒与食品工程学院，贵州贵阳 550025）

摘要：本文探究不同鲟鱼鱼糜添加量（0%、5%、10%和15%）对酸奶理化性质、质构特性、结构特性和感官特性的影响。结果表明：当鱼糜添加量为10%时，酸奶感官评分达到最大值，硬度、内聚性、弹性等也均达到最大值；与对照组相比，10%的鱼糜酸奶，酸度提升到89.92°T（P＜0.05），挥发性盐基氮（TVB-N）显著下降了23.41%（P＜0.05）；同时，扫描电子显微镜（SEM）显示其形成了致密的凝胶网络。SDS-PAGE表明酸奶蛋白质受到了强烈的水解，与TCA-可溶性肽分析结果相一致。傅里叶红外光谱（FT-IR）分析表明，与对照组相比，10%的鱼糜酸奶中蛋白β-折叠与无规则卷曲分别增加了13.32%和5.90%。因此，添加10%的鲟鱼鱼糜可提升酸奶的质地，赋予酸奶营养，改善酸奶品质。

关键词：鲟鱼鱼糜；酸奶；质构；蛋白质

中图分类号：TS252.54    文献标识码：A    文章编号：1674-506X（2022）01-0089-0008

Effect of Sturgeon Surimi on the Texture and Quality Characteristics of Yogurt

ZHANG Fu-rong, ZENG Xue-feng^*, LU Dan-dan

（School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China）

Abstract：In this study, the effects of different sturgeon surimi addition amounts (0%, 5%, 10%, 15%) on the physicochemical properties, texture properties, structural properties and sensory properties of yogurt were investigated. The results showed that when the addition amount of surimi was 10% the sensory score of yogurt reached the maximum value, and the hardness, cohesion and elasticity also reached the maximum value; compared with the control group, the acidity of 10% surimi yogurt increased to 89.92° T (P＜0.05), TVB-N decreased significantly by 23.41% (P＜0.05); meanwhile, SEM showed that it formed a dense gel network. SDS-PAGE showed that the yogurt protein was strongly hydrolyzed, which was consistent with the TCA-soluble peptide analysis. FT-IR analysis showed that compared with the control group, β-sheet and random coil in 10% surimi yogurt increased by 13.32% and 5.90%, respectively. Therefore, 10% addition of sturgeon surimi can enhance the texture of yogurt, impart nutrition to yogurt, and improve the quality of yogurt.

Keywords：sturgeon surimi; yogurt; texture; protein

doi：10.3969/j.issn.1674-506X.2022.01-013

收稿日期：2021-12-31

基金项目：国家自然科学基金（32060556），黔科合支撑［2019］2328，黔科合支撑［2019］2379

作者简介：张福荣（1996-），男，硕士研究生。研究方向：发酵工程。

*通信作者：曾雪峰（1973-），男，博士，教授，博士生导师。研究方向：发酵工程。

引用格式：张福荣,曾雪峰,陆丹丹.鲟鱼鱼糜对酸奶质构特性与品质的影响[J].食品与发酵科技,2022,58(1):89-96.