淡水鱼鱼糕加工适性和微冻特性的研究  

Processed Characteristic and Superchilled Properties of Kamaboko Gels from Nine Different Kinds of Freshwater Fish

作　　者：米红波[1] 千春录[1] 傲特海[1] 茅林春[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310029

出　　处：《中国食品学报》2012年第3期84-95,共12页Journal of Chinese Institute Of Food Science and Technology

摘　　要：测定了草鱼、鲢鱼、鲫鱼、鲈鱼、鲑鱼、黑鱼、鳊鱼、鲶鱼、鳙鱼等9种淡水鱼的采肉率和成本,比较不同淡水鱼鱼糕的营养特性和品质差异,测定鱼糕微冻贮藏过程中细菌总数、挥发性盐基氮(TVB-N)和硫代巴比妥酸还原值(TBARS)的变化。试验结果表明,鲶鱼采肉率最高,所需成本最低。不同淡水鱼鱼糕总蛋白含量有显著差异(p<0.05),而含水量、脂肪和灰分含量差异不显著(p>0.05)。草鱼鱼糕的硬度适中,弹性和凝聚性均优于其他种类淡水鱼鱼糕,咀嚼性和凝胶强度仅次于鲑鱼鱼糕,最适合作为淡水鱼鱼糜制品的加工原料。微冻与真空包装结合能明显延长鱼糕的货架期。草鱼鱼糕、鲢鱼鱼糕、黑鱼鱼糕和鳙鱼鱼糕的微冻保鲜期在56d以上。Flesh percentage and cost of nine different kinds of freshwater fishes （grass carp, silver carp, crucian carp, perch fish, salmon, snakehead, bream, catfish and bighead） were determined. General nutrition composition and properties of kamaboko gels processed from these freshwater fishes were compared. Meanwhile, quality of kamaboko gels were evaluated in terms of aerobic bacterial count, total volatile basic nitrogen （TVB-N） and thiobarbituric acid reactivesubstances （TBARS） during superchilled storage at -2 ℃. Results indicated that catfish has the highest flesh percentage and lowest cost. There were no significant difference （p〉0.05） in water content, fat content and ash content, while the total protein content of the kamaboko gels from the nine kinds of freshwater fishes was varied（p〈0.05）. Acceptable hard- ness, best springiness and cohesiveness were found in kamaboko gels prepared with grass carp, while the chewiness andgel strength were lower than salmon kamaboko gels. The shelf life of kamaboko gels could be prolonged significantly with superchilled storage and vacuum packaging. Kamaboko gels from grass carp, silver carp, snakehead and bighead could be superchiUed for more than 56 days.

关 键 词：淡水鱼 鱼糕 品质 微冻 贮藏 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]