漂洗条件对鱼肉猪肉复合制品凝胶特性及色泽的影响  

Effect of washing on gel properties and color of fish and pork composite gel product

作　　者：李丹丹[1] 王卫芳[1] 熊善柏[1] 

机构地区：[1]华中农业大学食品科学技术学院,武汉430070

出　　处：《肉类工业》2006年第7期11-14,共4页Meat Industry

基　　金：湖北省农产品加工重大专项(2002200513205);武汉市农产品加工重大专项(2002200513205)

摘　　要：研究了漂洗液种类、漂洗方式、漂洗液pH值及漂洗时间对鱼肉猪肉复合制品凝胶强度、色泽的影响。试验结果表明,鱼肉用清水漂洗,猪肉用pH 11的碳酸钠溶液漂洗,可显著提高复合凝胶制品(产品)的破断强度、凹陷深度和凝胶强度,并改善产品的色泽。漂洗过程中,慢速搅拌2min,静置5min即可达到明显改善品质的效果。Effects of washing solution varieties, pH and washing mode, washing time on gel strength and color of fish and pork composite gel product were studied. Breaking force, deformation, gel strength was greatly increased through washing fish with tap water and pork with sodium carbonate solution （pH11）, and the redness of the produet was redueed significantly. The qualities of the product can be improved obviously by stirring slowly for two minutes and depositing for five minutes during washing.

关 键 词：鱼肉 猪肉 漂洗方式 凝胶强度 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程] TS254.1[轻工技术与工程—食品科学与工程]