高压与热结合处理对鱼糜凝胶质构特性的影响  

The Effect of Combined Processes of High Pressure and Heat on Surimi Gel Texture

作　　者：郝磊勇[1] 李汴生[1] 阮征[1] 叶久东[1] 

机构地区：[1]华南理工大学轻工食品学院

出　　处：《食品与发酵工业》2005年第7期35-38,共4页Food and Fermentation Industries

摘　　要：将高压处理(400MPa和600MPa,40℃,15min)作为鱼糜“凝胶化”的另一种方法,与热处理凝胶化(40℃,75min)比较,然后都作后热处理(90℃,25min)。研究了不同处理方法所得凝胶的质构特性(包括凝胶强度分析TPA和持水性),结果表明,600MPa压力凝胶化再后热处理样品质构特性均不及热处理,而400MPa压力凝胶化再后热处理样品比典型热处理样品表现出更好的质构特性:(1)凝胶强度提高了36·1%;(2)硬度提高13·7%;(3)压出水分含量减少6·0%。而且,400MPa压力凝胶化时间仅为典型热力凝胶化的1/5。所以,400MPa压力凝胶化再后热处理可以作为传统热处理方法的替代方法。Bighead carp surimi gel was made by high pressure （400MPa and 600MPa, 40℃ , 15 min） followed by heating processing （90℃ , 25min）. Gel strength, TPA and Water-holding capacity were analyzed. A better results was obtained at pressure at 400 MPa rather than of 600MPa, the gel strength and hardness increased by 36.1% and 13.7%, respecively, and the dissociated water induced by pressure decreased by 6.0% with processing time decreased by 80 %. The conclusion was that high pressure processing （400MPa, 15min） can replace heat processing （40℃ , 75min）.

关 键 词：高压 鱼糜 质构 凝胶强度 TPA 持水性 凝胶化时间 质构特性 高压处理 400MPa 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]