鱼肉脱脂对双轴挤压组织化的影响  

EFFECT OF DEFATTING PROCESSES ON THE TEXTURIZATION OF FISH PROTEIN USING A TWIN SCREW EXTRUDER

作　　者：刘俊荣[1] 汪秋宽[1] 叶于明[1] 姚远[2] 

机构地区：[1]大连水产学院机械工程系,116023 [2]无锡轻工业大学食品学院,214036

出　　处：《水产学报》1999年第3期283-289,共7页Journal of Fisheries of China

基　　金：农业部重点科研究资助

摘　　要：鲱经采肉、脱脂等处理后，与大豆分离蛋白混合经双轴挤出机共同挤出，套筒温度为１６０ ℃，送料速度３３ｋｇｈ ，螺轴转速１２０ｒｍｉｎ 。实验结果表明，脂肪含量为２８ ％ ，１６ ％ （ 干基） 的两种脱脂鱼肉，呈现出优越的组织化性能。挤出物呈多孔膨松结构，并且具有类似畜肉的韧性和咀嚼感。电子显微镜扫描结果显示。Minced meat from herring was defatted,then extruded by a twin screw extruder together with soybean protein isolate.This operation was carried out at a feed rate of 33kg/h,a screw speed of 120r/min and a barrel temperature of 160℃.The results indicated that the defatted fish meat with fat contents of 2 8% and 1 6%(dry base)respectively showed better texturization properties.The extrudates appear a sponge structure,and have the chewiness properties of meat.The results of scanning electron micrograph show that the fine structure of extrudates consists of a well aligned fibrous structure,and the fibers parallel to the entrusion direction.

关 键 词：鱼肉蛋白质 脱脂 组织化 挤压 咀嚼性能 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]