磷酸盐单体与微波处理对鲢鱼鱼糜凝胶特性的影响  

Effects of phosphates and microwave heating on gel properties of silver carp surimi

作　　者：张彬[1] 陆剑锋[1] 林琳[1] 叶应旺[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：《肉类工业》2012年第6期23-27,共5页Meat Industry

基　　金：安徽省重大科技攻关专项(08010301078)

摘　　要：研究了在水浴和微波两种加热方式下,焦磷酸钠(SPP)、三聚磷酸钠(STPP)和六偏磷酸钠(SHMP)对鲢鱼鱼糜凝胶强度和保水性的影响。结果表明,采用7.5W/g功率、40s/周期(连续5次处理)的微波加热处理后,鱼糜的凝胶强度显著升高,但其整体变化趋势与对照组(即水浴加热)相似;分别添加SPP和STPP的鱼糜凝胶强度均在0.2%时达到最大值,与对照组差异显著;而SHMP在添加量为0.4%时,凝胶强度达到最大值,但与对照组差异不显著;分别添加三种磷酸盐单体的鱼糜经微波加热处理后,其凝胶保水性变化趋势明显不同于各自对照组的变化趋势;微波加热组除添加SHMP后的保水性下降外,其余处理组的鱼糜保水性均有提高;经微波加热处理的SPP组和STPP组保水性也明显优于对照组。此外,微波加热处理也可以大大缩短鱼糜凝胶化的时间。Effects of sodium pyrophosphate （SPP）, sodium tripolyphosphate （STPP） and sodium hexametaphosphate （SHMP） on gel strength and water holding capacity of sliver carp surimi were studied with the treatment of water -bath heating and microwave heating. The results revealed that using micro- wave heating of 7.5W/g and 40s/cycle（ repeat 5 times） , gel strength of surimi with SPP or STPP added at 0.2% reached the maximum value and increased significantly compared with the control group （ i. e. water -bath heating）. When added 0.4% of SHMP, gel strength of surimi reached the maximum value but in- creased insignificantly with the control group. The water holding capacity of surimi with three phosphates added respectively and microwave heating was significantly different from the control group. Microwave heating treatment reduced the water holding capacity of surimi with SHMP added, but the other groups had a higher water holding capacity. Under the condition of microwave heating treatment, the water holding ca- pacity of surimi with SPP or STPP added was increased significantly compared with the control group. Mo- reover, microwave heating treatment could greatly reduce the time cost of the surimi gelation compared with water- bath heating treatment.

关 键 词：鲢鱼 鱼糜 磷酸盐 微波加热 凝胶强度 保水性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]