超高压处理与添加复合磷酸盐对海鲈鱼保水性的比较  

Comparative Effects of Ultra High Pressure and Compound Phosphate on Water-Holding Capacity of Sea Bass

作　　者：尚校兰[1] 刘安军[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科学》2013年第6期56-59,共4页Food Science

基　　金：天津市农业科技成果转化与推广项目(201002090);天津东丽科委科技成果转化项目(2010301;2010303)

摘　　要：比较添加复合磷酸盐和超高压处理两种方法对海鲈鱼鱼糜蒸煮损失率的影响;并对不同条件处理的海鲈鱼肌肉组织进行观察,从微观角度阐述超高压处理对海鲈鱼保水性的机理。结果表明:当磷酸三钠、三聚磷酸钠、焦磷酸钠、六偏磷酸钠添加量分别为1.0、2.0、1.0、1.5g/kg时,海鲈鱼鱼糜具有最小的蒸煮损失率,为25.34%;当施加400MPa压力时,蒸煮损失率最小,为24.53%。高压处理能增加海鲈鱼的肌节长度,引起肌丝之间网络空间加大,有利于水分的滞留。The effects of ultra high pressure treatment and compound phosphate on cooking loss of sea bass were studied. The muscle tissue of sea bass subjected to different processing treatments was observed to explore water retention mechanism of sea bass. The results showed addition of 1.0 g/kg trisodium phosphate, 2.0 g/kg tripolyphosphate, 1.0 g/kg pyrophosphate and 1.5 g/kg hexametaphosphate resulted in minimal cooking loss of 25.34%. In addition, high-pressure treatment at 400 MPa provided a cooking loss of 24.53%. The increased sarcomere length of sea bass due to the high- pressure treatment resulted in network space between muscle fibers, thus facilitating water retention.

关 键 词：超高压 磷酸盐 保水性 肌节 

分 类 号：S986.1[农业科学—捕捞与储运]