漂洗工艺对鲢鱼鱼糜凝胶强度和色泽的影响  

Effects of Washing Technique on Gel Strength and Whiteness of Surimi from Silver Carp(Hypophthalmichthys molitrix)

作　　者：林琳[1] 陆剑锋[1] 翁世兵 吕顺[1] 叶应旺[1] 焦道龙[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,安徽合肥230009

出　　处：《食品研究与开发》2012年第2期8-12,共5页Food Research and Development

基　　金：安徽省重大科技攻关专项(08010301078)

摘　　要：探讨清水漂洗次数、盐水漂洗次数和漂洗温度对鲢鱼鱼糜凝胶强度和白度的影响。结果表明:清水漂洗和盐水漂洗可以显著的提高鲢鱼鱼糜的凝胶强度和白度,采用清水漂洗2次再用盐水漂洗1次的漂洗处理,得到的鲢鱼鱼糜凝胶强度和色泽较好。漂洗温度对鲢鱼鱼糜的凝胶强度和白度无显著影响,但为保持鱼肉的新鲜,漂洗温度不宜过高。The influence of washing treatments including water washing times,NaCl solution washing times and washing temperature on the gel strength and whiteness of silver carp surimi were investigated.The results showed that the washing treatments using water and NaCl solution could increase the gel strength and whiteness value of silver carp surimi significantly.Silver carp surimi made by washing two times with water and one time with NaCl solution had higher gel strength and whiteness value.Washing temperature had no significant effect on gel strength and whiteness of surimi.However,the washing temperature should be controlled in low-temperature condition in order to keep fish meat fresh.

关 键 词：鲢鱼 鱼糜 漂洗 凝胶强度 白度 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]