斑点叉尾鮰下脚料鱼糜加工漂洗工艺研究  

Study of Rinsing Process of Ictalurus punctatus Leftovers Surimi

作　　者：欧阳杰[1] 林蔚[1] 蔡淑君[1] 郑晓伟[1] 沈建[1] 

机构地区：[1]中国水产科学研究院渔业机械仪器研究所农业部渔业装备与工程重点开放实验室,上海200092

出　　处：《安徽农业科学》2010年第26期14446-14448,共3页Journal of Anhui Agricultural Sciences

基　　金：农业部渔业装备与工程重点开放实验室开放课题(2009008)

摘　　要：[目的]为了优化漂洗工艺,提高鱼糜品质。[方法]以斑点叉尾鮰鱼片加工下脚料为原料加工鱼糜,取肉后分别用纯净水(A)、0.15%NaCl(B)、0.25%NaHCO3(C)、0.15%CaCl2(D)、0.10%柠檬酸钠(E)1次漂洗,再用纯净水2次漂洗,然后离心,以白度、凝胶强度、脱脂率、脱水效果作为评价指标。[结果]无论采用哪种漂洗液,都是一次漂洗对鱼糜白度的影响最大,其中0.10%柠檬酸钠漂洗后的鱼糜白度最高,0.25%NaHCO3漂洗后的鱼糜凝胶强度最大;脱脂效果为离心>1次漂洗>2次漂洗,0.25%NaHCO3漂洗的鱼糜脱脂效果最好,0.15%CaCl2漂洗后的鱼糜脱水效果最好。[结论]0.25%NaHCO3溶液漂洗10min→纯净水漂洗5min→离心5min的漂洗效果最好。这是一种适合斑点叉尾鮰鱼糜加工的高效漂洗方法。[Objective]The research aimed to optimize the rinsing process,improve the quality of the surimi.[Method] The Ictalurus punctatus leftovers were used to process surimi,after meat separating,purified water,0.15%NaCl,0.25%NaHCO3,0.15%CaCl2,0.10%sodium citrate were used for the first rinsing respectively,the purified water was used for the second rinsing,then centrifugated,The whiteness,gel strength,degreasing rate,dehydrating effect were used as the indices.[Result] Using whatever rinsing solution,the first rinsing had the biggest effect on the whiteness.Rinsing with 0.10% sodium citrate had a maximal whiteness.Rinsing with 0.25%NaHCO3 had a biggest gel strength.The degreasing effect was centrifugation〉first rinsing〉second rinsing.Rinsing with 0.25% NaHCO3 had a best degreasing effect.Rinsing with 0.15% CaCl2 had a best dehydrating effect.[Conclusion]The process rinsing with 0.25%NaHCO3 for 10 min→rinsing with purified water for 5 min→dehydrating 5min has best rinsing effect,which is a suitable surimi rinsing method for Ictalurus punctatus leftovers.

关 键 词：斑点叉尾鮰 下脚料 鱼糜 漂洗 离心 脱脂 

分 类 号：S965.128[农业科学—水产养殖]