加热方式对鱼糜凝胶特性的影响  

Effect of Heating Methods on Gel Properties of Silver Carp Fish Surimi

作　　者：朱玉安[1,2] 刘友明[1,2] 张秋亮[1,2] 赵思明[1,2] 熊善柏[1,2] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]国家大宗淡水鱼加工技术研发分中心,湖北武汉430070

出　　处：《食品科学》2011年第23期107-110,共4页Food Science

基　　金：国家自然科学基金项目(31000797);国家现代农业产业技术体系建设专项(CARS-46-23)

摘　　要：以鲢鱼糜为原料,研究蒸制、煮制及微波加热对鱼糜凝胶品质的影响,采用分形分析鱼糜凝胶微观结构,并初步探讨鱼糜微观结构与鱼糜凝胶特性的相关性。结果表明:加热方式显著影响鱼糜凝胶的硬度、咀嚼性、凝胶强度、破断强度和微观结构参数(P≤0.05),对内聚性、凹陷深度、持水性有一定影响。相关性分析表明:分形维数较大和平均当量直径较小时,鱼糜凝胶的硬度、咀嚼性、凝胶强度、破断强度、凹陷深度和持水性都较大。The effects of different heating methods such as steaming,hot-water heating and microwave heating on gel properties of silver carp surimi were investigated in this paper.Using fractal analysis,the correlation between fish surimi gel characteristics and microstructure was also explored.The results showed that：（1） heating methods had a significant effect on microstructure and texture of fish surimi（P ≤ 0.05） and microwave heating could provide more uniform and compact structure;（2） heating methods had a significant effect on fractal dimension and pore diameter（P≤ 0.05）,and the fractal dimension for silver carp surimi was determined to be 2.7-2.9 and the average pore diameter ranges from 0.1 to 0.3 μm;（3） larger fractal dimension and smaller pore equivalent diameter could provide higher hardness,chewiness,gel strength,breaking force,deformation and water retention.Therefore,fractal dimension and pore equivalent diameter can well reflect the microstructure of surimi.

关 键 词：鱼糜 凝胶 加热方式 加热速度 分形 微观结构 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]