漂洗条件对鲢鱼糜蛋白质冷冻变性的影响  

EFFECT OF WASHING ON FREEZING DENATURATION OF PROTENIN IN SILVER CARP SURIMI

作　　者：汪之和[1] 王慥[1] 

机构地区：[1]上海水产大学食品学院,200090

出　　处：《上海水产大学学报》1999年第3期210-214,共5页Journal of Shanghai Fisheries University

基　　金：农业部青年科技基金!渔85-93-青-10

摘　　要：本文研究了漂洗次数，漂洗液pH值，不同漂洗溶液和漂洗工艺等漂洗条件对鲢蛋白质冷冻变性的影响。从经济效益和产品质量等因素考虑，冷冻鱼糜生产中一般采用3～5次中性溶液漂洗为宜，可先采用含0．1％柠檬酸钠溶液，再采用0．15％CaC12溶液进行漂洗，漂洗后加入蔗糖和山梨醇等抗冻剂冻藏，这样可有效地降低鲢鱼糜在冻藏中蛋白质变性的程度。The effect of number of washing operation, pH and kind of washing solution,and washing technique on freezing denaturation of protein in silver carp surimi was studied in this paper. Taking the factors of economy, efficiency and quantity of products into consideration, it was suggested to wash surimi 3 to 5 times by using 0. 1% citric acid solution first and then by CaC12 0. 15% solution. Thus, the extent of freezing denaturation of protein in surimi could be effectively decreased when a certain amount of cryoprotectants such as sucrose and dorbital was added into surimi after washing.

关 键 词：鲢鱼 鱼糜 漂洗工艺 蛋白质变性 冷冻变性 

分 类 号：S985.1[农业科学—捕捞与储运] TS254.4[农业科学—水产科学]