低值淡水鱼鱼糜制品凝胶强度的研究  

Study on the Gel Strength of Low Value Freshwater Fish Surimi

作　　者：高翔[1] 王蕊[1] 刘后祥 

机构地区：[1]江苏食品职业技术学院 [2]江苏省宿迁市双湖蟹业有限公司,江苏宿迁223700

出　　处：《食品与发酵工业》2010年第6期53-56,共4页Food and Fermentation Industries

基　　金：淮安市科技局资助项目(HAG08057);宿迁市双湖蟹业有限公司资助项目(JSSP0902)

摘　　要：凝胶强度是衡量淡水鱼鱼糜制品品质的一项关键指标,对淡水鱼鱼糜添加内源性转谷氨酰胺酶(TGase)、CaCl2、蛋清、山药进行凝胶实验,结果表明:鲢鱼鱼糜制品中添加30UTGase凝胶强度增加1.7倍,添加0.5%CaCl2增加1.3倍,添加3%蛋清、20%山药分别增加7%与5%;TGase与钙具有协同效应;对添加TGase、CaCl2、蛋清、山药进行正交试验,综合淡水鱼鱼糜制品凝胶强度与感官品质两方面因素,TGase、CaCl2、蛋清、山药添加量分别为50U、0.5%、4%、20%效果最好。Gel strength is a key index of assessing the quality of freshwater fish surimi. The effects of transglutaminase （TGase） , CaCl2, albumen, and Rhizoma dioscoreae on the gel strength of surimi were investigated. The results showed that the gel strength of Aristchthys nobilis surimi was increased to 170% , 130% , 7% , and 5% , respectively; synergistic effects existed in TGase and calcium. According to orthogonal experiment, the optimum conditions for surimi, based on the combined effects on gel strength and sensory quality were ： TGase 50U, CaCl2 0.5 % , egg albumen 4 % , and Rhizoma dioscoreae 20 %.

关 键 词：低值淡水鱼 鱼糜制品 凝胶强度 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]