斩拌初始温度对白鲢鱼糜物理特性的影响  

Effect of Initial Chopping Temperature on Physical Properties of Surimi from Silver Carp

作　　者：焦道龙[1] 陆剑锋[1] 张伟伟[1] 林琳[1] 翁世兵 姜绍通[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2009年第23期101-104,共4页Food Science

基　　金：安徽省"十一五"重大科技攻关专项(08010301078)

摘　　要：斩拌是鱼糜制品生产中最重要的工序之一。以生鲜鱼糜和冷冻鱼糜为原料,考察加工过程中斩拌初始温度对生鲜鱼糜凝胶和冷冻鱼糜凝胶强度、保水性、折曲实验及色度的影响。结果表明:从凝胶强度的观点看,生鲜鱼糜斩拌适宜初始温度为5～15℃,从保水性的观点看,适宜初始温度为5～20℃;而冷冻鱼糜的适宜温度范围分别在1～15℃和5～20℃。综合考虑,5～15℃为鱼糜的最适斩拌初始温度。Chopping is one of the most critical procedures for surimi products. In this paper, fresh surimi and frozen surimi was used as raw materials to investigate the effect of initial chopping temperature on physical properties including gel strength, water-holding capacity （WHC）, bending test and color of surimi from silver carp （Hypophthalmichthys molitrix）. Results indicated that the appropriate initial chopping temperature of fresh surimi was 5 -15 ℃ to provide good gel strength and 5 -20 ℃ to exhibit excellent WHC; however, the optimal initial chopping temperatures of frozen surimi were 1-15℃ and 5-20℃ to gel strength and WHC, respectively. Taken comprehensive consideration, the optimal initial chopping temperature of surimi was 5 -15 ℃.

关 键 词：白鲢鱼糜 斩拌 温度 凝胶特性 保水性 折曲实验 色度 

分 类 号：S984.1[农业科学—捕捞与储运]