抗冻剂在冷冻鱼糜生产中的应用  

Research of Cryoprotectant in the Frozen surimi Production

作　　者：谢超[1] 陶莉[1] 

机构地区：[1]浙江海洋学院食品与药学学院医学院,浙江舟山316004

出　　处：《食品与发酵工业》2008年第9期93-95,共3页Food and Fermentation Industries

基　　金：2008年浙江省科技攻关项目(No.2008C22020)

摘　　要：研究了不同抗冻剂对冷冻鱼糜性能的影响。实验结果表明,添加抗冻剂低聚糖、蔗糖、山梨醇可以有效地防止鱼糜在冷冻过程中蛋白发生变性,并能提高冷冻鱼糜的凝胶强度,混合磷酸盐能有效的提高冷冻鱼糜的保水性。通过试验得出,4种抗冻剂的优化配比是:低聚糖4%,山梨醇2%,蔗糖1%,混合磷酸盐0.3%,生产的冷冻鱼糜凝胶强度最高可达14 148.1 g/cm2。To improve the quality of freezing surimi and increase its economic value, this article studied the influence of differ Cryoprotectants in Frozen surimi. Research showed that increasing antifreeze agents such as oligosaccharides, sorhitol and sucrose could resist denaturalization of protein in surimi effectively. Mixed phosphate improved the water-holding capability of surimi. The best combination condition for the four kinds of antifreeze was： oligosaccharides was 4%, sorbitol was 2% ,sucrose was 1% ,mixed phosphate was 0.3% respectively. Under this condition, the gel strength was up to 14148.1 g/cm^2.

关 键 词：冷冻鱼糜 抗冻剂 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]