斩拌加盐量对白鲢鱼糜物理特性的影响  

Effect of chopping salt concentration on physical properties of silver carp surimi

作　　者：翁世兵 林琳[1] 张静雅[1] 焦道龙[1] 彭吉霞[1] 叶应旺[1] 姜绍通[1] 陆剑锋[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：《肉类工业》2010年第10期25-28,共4页Meat Industry

基　　金：安微省重大科技攻关专项(08010301078)

摘　　要：斩拌是鱼糜制品生产中最重要的工序之一。本研究以生鲜鲢鱼糜和冷冻鲢鱼糜为原料,考察了加工过程中斩拌加盐量对生鲜鱼糜凝胶和冷冻鱼糜凝胶强度、保水性、折曲试验及蒸煮损失的影响。研究表明,冷冻鱼糜适宜的斩拌加盐量为1.6%左右(<2.0%),而生鲜鱼糜的适宜加盐量需高于冷冻鱼糜0.4%左右(约2%)。Chopping is one of the most critical procedures to manufacture surimi products.In this paper,the effects of different chopping salt concentration on physical properties of fresh and frozen surimi from silver carp（Hypophthalmichthys molitrix）,including gel strength,water-holding capacity（WHC）,bending test and cooking loss,were investigated.It indicated that the appropriate chopping salt concentration of frozen surimi was about 1.6%（2.0%）,while the appropriate chopping salt concentration of fresh surimi was nearly 0.4%,which was higher than that of frozen surimi（approximately 2%）.

关 键 词：白鲢 鱼糜 斩拌 凝胶特性 保水性 折曲试验 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]