漂洗条件对马鲛鱼鱼糜制品弹性和凝胶强度的影响  

Effect of rinsing conditions on the elastic and gel strength of surimi product

作　　者：郑晓杰[1] 李彦坡[1] 王海棠[1] 汤彬彬[1] 

机构地区：[1]温州科技职业学院(温州市农科院),温州325006

出　　处：《食品科技》2012年第4期124-127,133,共5页Food Science and Technology

基　　金：浙江省大学生科技创新项目资助;温州市科技专项农业项目资助(S20090049)

摘　　要：实验以温州(近海)打捞的马鲛鱼制作的鱼糜为主要原料,通过单因素实验及响应面法设计实验,探讨不同漂洗条件对鱼糜制品弹性、凝胶强度的影响,从而筛选出最优漂洗参数,以获得弹性,凝胶强度和口感最佳的鱼糜制品。经过实验获得最优漂洗参数:漂洗次数为3次,漂洗水倍数为4倍,漂洗介质浓度为0.3%食盐。The local fished Spanish mackerel was used to make surimi product.In this paper,the effects of rinsing conditions to elastic and gel strength were studied,and the optimal parameters were obtained by the signal factor experiment and response surface design,it shows：rinsing times is 3,using 4 times water,the rising media is 0.3% salt solution,in this condition,the Spanish mackerel surimi product shows the optimal elastic,gel strength,and taste.

关 键 词：漂洗条件 最佳参数 响应面法 弹性 凝胶强度 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]