卡拉胶和超高压对鱼糜凝胶性质的影响  

Effects of Ultra-high Pressure and Carrageenan on Gelling Properties of Surimi from Silver Carp,Hypophthalmichthys molitrix

作　　者：陆剑锋[1] 邵明栓[1] 林琳[1] 叶应旺[1] 陈从贵[1] 姜绍通[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,合肥230009

出　　处：《农业机械学报》2011年第12期164-170,共7页Transactions of the Chinese Society for Agricultural Machinery

基　　金：安徽省重大科技攻关专项(08010301078)

摘　　要：以白鲢鱼糜为研究对象,将卡拉胶添加其中,经超高压处理后,再经二段加热处理形成鱼糜凝胶,测定其凝胶强度、白度值、pH值,研究压力、保压时间和卡拉胶质量分数对白鲢鱼糜凝胶性质的影响。单因素实验表明,当压力大于300 MPa时凝胶强度显著下降;保压时间大于10 min,卡拉胶质量分数大于0.8%时凝胶强度变化不显著。通过正交实验确定了优化工艺条件为:压力300 MPa、保压时间10 min、卡拉胶质量分数0.8%。各因素对白鲢鱼糜凝胶强度影响程度由大至小依次为压力、保压时间、卡拉胶质量分数。研究结果表明,超高压处理协同添加卡拉胶能够促进白鲢鱼糜形成良好的凝胶。Surimi gel added with carrageenan from silver carp（Hypophthalmichthys molitrix） processed by ultra-high pressure（UHP） and a two-stage heat treatment was formed.The gel strength,whiteness and pH values were measured,respectively.The effects of pressure,time and carrageenan addition（mass percentage） on the gelling properties of silver carp surimi were studied.The single-factor experiments showed that gel strength decreased significantly when pressure was more than 300 MPa,while there was no significant change in gel strength when time and carrageenan addition were more than 10 min and 0.8%,respectively.The optimum conditions were optimized with orthogonal experiments as follows： pressure of 300 MPa,time of 10 min and carrageenan addition of 0.8%.UHP treatment conditions had an effect on gel strength in an order of pressure,time,carrageenan addition.This study indicated that UHP treatment with carrageenan addition could well modify the effect on the formation of silver carp surimi gel.

关 键 词：白鲢 超高压 卡拉胶 凝胶强度 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]