低值鱼蛋白挤压组织化模拟产品质构特性的研究  

Texture Properties of Imitated Seafood Products from Texturised Low Value Fish Protein by Extrusion Cooking

作　　者：谢智芬[1] 刘俊荣[1] 王毳[1] 俞微微[1] 

机构地区：[1]大连海洋大学食品科学与工程学院,辽宁省水产品加工及综合利用重点实验室,辽宁大连116023

出　　处：《水产科学》2012年第4期203-206,共4页Fisheries Science

基　　金：国家科技支撑计划项目(2008BAD94B00);辽宁省海洋与渔业厅科研计划项目(200913)

摘　　要：运用栅栏技术,合理设置栅栏因子,通过栅栏因子间交互作用,形成有效的防止食品腐败变质的栅栏,研发出感官、品质良好的中间水分组织化模拟食品。采用二次旋转组合试验设计方法进行试验设计,以山梨糖醇、蔗糖和食醋为栅栏因子调节参数,以产品最大剪切力为响应参数,建立3个调节参数与产品最大剪切力的回归拟合方程,同时分析感官评定值咀嚼感与仪器测定值最大剪切力之间相关性。研究结果表明,山梨糖醇、蔗糖和食醋对产品最大剪切力显示出不同影响趋势,拟合方程相关系数r2=0.8504,拟合模型具有较高的可信度;感官评定值咀嚼感与仪器测定值最大剪切力之间存在极显著的线性相关关系,可以用仪器测定值最大剪切力来判断感官评定值咀嚼感。Extrusion cooking and Hurdle technology including hurdle factors control were used in reconstruction of low value fish protein,and imitated seafood products were developed with textured fish protein extrudates as intermediate.The water activity and pH were investigated,and three adjusting variables of hurdle factors were added with sorbitol,saccharose or vinegar,by Rotate Composite Design.Organoleptic assessment and texture-meter analysis were carried out to evaluate the texture properties of imitated seafood products by chewness and maximum shear force.The datum of maximum shear force was analyzed using Response Surface Methodology.Furthermore,the correlation of texture properties between chewness and maximum shear force were investigated.The results showed that the addition of sorbitol,saccharose and vinegar affected maximum shear force of the imitated seafood products in different ways.Polynomial regression equation of adjusting variables with maximum shear force was expressed as y2=69.22＋0.97x1＋1.80x2＋12.96x3＋6.08x1x2＋0.88x1x3-6.36 x2x3＋3.42x12-10.06x22-1.84x32.Polynomial regression equation was built up with r2=0.8504,and regression model was significant and credible.There was a close linear correlation between the maximum shear force and the chewness score（r2=0.9257）.Hence,the chewness was estimated by the maximum shear force.

关 键 词：低值鱼蛋白 模拟食品 质构特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]