微波加热法制备白鲢鱼低盐鱼糜凝胶  

Study on the Preparation of Low Salt Surimi Gel From Silver Carp by Microwave Heating

作　　者：付湘晋[1,2] 许时婴[2] 王璋[2] 

机构地区：[1]中南林业科技大学食品学院,长沙410000 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《中国食品学报》2010年第3期52-57,共6页Journal of Chinese Institute Of Food Science and Technology

摘　　要：低盐食品的发展前景被普遍看好,然而传统的水浴加热法制备的低盐鱼糜凝胶质量很差。本文采用微波加热改善鲢鱼低盐鱼糜(1% NaCl)凝胶的质量。微波加热可显著提高低盐鱼糜凝胶的强度和持水性,降低失水率。适宜的低盐鱼糜胶凝制备条件是:微波功率15W/g鱼糜(中档),加热60s,此时低盐鱼糜凝胶的强度达(2077±25.5)g·cm,凝胶的网状结构明显。微波加热胶凝时,凝胶中心温度快速越过"凝胶劣化区"。因此用微波加热制备的低盐鱼糜凝胶的质量显著优于水浴加热法制备的低盐鱼糜凝胶。Low salt food is promising.However,the quality of low salt surimi gel produced by traditional water-bath heating is very poor.The main aim of present study is improving the quality of low salt surimi gel （1% NaCl） using the microwave heating.The highest strength 〔（2 077±25.5） g·cm〕 of low salt surimi gel heated by microwave was obtained at middle power intensity （15 W/g surimi） for 60 s.Microwave heating low salt gel was formed a clear three-dimension network,and the gel centre temperature can passed the ＇modori temperture＇ faster than that of water bath heated gel.Therefore the quility of surimi gel prepared by microwave heating is superier to that prepared by water bath heating obviously.

关 键 词：白鲢鱼 微波加热 低盐凝胶 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]