漂洗和擂溃工艺对鳙鱼鱼糜凝胶强度的影响  

Effect of washing and blending on the gel strength of aristichthy nobilis surimi

作　　者：刘淑华[1] 陈兴才[1] 门金秋[1] 

机构地区：[1]福州大学生物科学与工程学院,福建福州350002

出　　处：《福建农林大学学报（自然科学版）》2007年第2期176-179,共4页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：福建省自然科学基金资助项目(Z0516004)

摘　　要：研究了漂洗和擂溃工艺对鳙鱼鱼糜凝胶强度的影响,得出鳙鱼鱼糜凝胶强度较大的漂洗工艺为:先用清水漂洗2次再用2.5 g.L-1盐水漂洗3次,每次漂洗水量为鱼肉质量的6倍,漂洗时间3 min,漂洗水温10-14℃,漂洗水pH在8附近.擂溃工艺为:擂溃温度15℃左右,擂溃时间20-30 min.The effect of washing and blending on the gel strength of aristiehthy nobilis surimi was investigated by testing the gel strength of the surimi gels. The results showed that, the better washing conditions of aristiehthy nobilis surimi was firstly washing surimi two times with pure water, then three times with salt water of 2.5 g · L^-1 ; during the process the water was six times of surimi mass, the duration was 3 minutes, the temperature was 10 - 14 ℃, the pH was around 8. The optimum blending conditions were the temperature at about 15 ℃ and duration of 20 -30 min.

关 键 词：鳙鱼 鱼糜 漂洗 擂溃 凝胶强度 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]