磷酸盐对梅鱼(collichthys niveatus)鱼糜质构的影响  

Effects of Phosphates on the Texture of Black-gill Bighead Croaker(Collichthys niveatus) Surimi

作　　者：宋广磊 戴志远 

机构地区：[1]浙江工商大学水产品加工研究所

出　　处：《食品与发酵工业》2007年第4期38-41,共4页Food and Fermentation Industries

摘　　要：运用质构剖面分析法,以质构剖面分析参数——硬度、弹性、咀嚼性、胶黏性和脆性为指标,研究磷酸盐对鱼糜质构的影响。结果表明:三聚磷酸钠、焦磷酸钠对控制鱼糜的质构具有较好的作用,六偏磷酸钠次之。添加三聚磷酸钠、焦磷酸钠和六偏磷酸钠的样品与空白对照样品在硬度、咀嚼性、胶黏性、脆性上存在显著差异(P≤0.05);同时3种磷酸盐也对提高鱼糜的贮藏特性也具有明显作用。The effects of phosphates on the texture of surimi was studied through measuring the parameters of hardness, springness, chewiness, adhensiveness, and fracturability of the texture. The results showed that the three phosphates can effectively improve the texture of surimi at the different level. The order according to the effects was Sodiun Tripolyphosphate, Sodium Pyrophosphate and Sodium Hexmetaphosphate. The samples showed significant difference （P 40.05）between treatment samples and controls. The three phosphates can also greatly improve the storage endurance of surimi.

关 键 词：鱼糜 质构剖面分析 蛋白质冷冻变性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]