低值鱼蛋白组织化模拟食品的研究  

Utilization of Low Value Fish Protein Textured by Extrusion Cooking as Imitated Seafood Products

作　　者：王毳[1] 刘俊荣[1] 刘臣[1] 李岩[1] 岳福鹏[1] 

机构地区：[1]大连水产学院食品工程系,辽宁大连116023

出　　处：《水产科学》2008年第1期17-19,共3页Fisheries Science

基　　金：科技部科技成果转化项目(05ENF212100065);国家"948"农业科学技术项目(2006-G41/2006-G40)

摘　　要：利用热塑挤压技术将低值鱼肉挤压重组,以重组产物为基料进行模拟食品研发。从基料复水、入味方法、干燥条件、山梨糖醇和蔗糖添加量等方面来确定中间水分模拟肉类食品工艺条件。试验结果表明,基料经100℃热水复水15 m in,选用佃煮法入味后在80℃条件下干燥3 h,添加山梨糖醇5%,蔗糖12%时可制得弹性好、风味优良的中间水分模拟肉类食品。Imitated seafood products are developed based on the textured low value fish protein by extrusion cooking. The ingredients including main additives sorbitol and saccharose and processing parameters including rehydrating, flavoring and drying were adjusted to investigate the sensory properties and water activity of the imitated sea- food products. The results showed that good texture and flavor imitated seafood products were obtained in the pro- cessing procedure at 100℃, 15 min rehydrating, 80 ℃ 3 h drying, and flavor braising and supplementation with 5% sorbitol and 12% sucrose.

关 键 词：组织化鱼蛋白 模拟食品 水分活度 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]