黄瓜汁鱼丸的研制及冷藏过程中品质变化规律的研究  

Quality changes of cucumber juice fish balls during refrigerating storage

作　　者：仪淑敏[1] 王雪琦[1] 励建荣[1] 李颖畅[1] 朱军莉[2] 于晓凤 王妃 孙晶[3] 

机构地区：[1]渤海大学食品科学研究院,渤海大学化学化工与食品安全学院,辽宁省食品安全重点实验室,"食品贮藏加工及质量安全控制工程技术研究中心"辽宁省高校重大科技平台,辽宁锦州121013 [2]浙江工商大学食品与生物工程学院,浙江杭州310035 [3]上海市第七人民医院,上海200000

出　　处：《食品工业科技》2013年第22期280-284,共5页Science and Technology of Food Industry

基　　金：国家自然基金(31301418;31071514;31000761)";十二五"国家科技支撑计划课题(2012BAD29B06);辽宁省食品安全重点实验室;辽宁省高校重大科技平台;辽宁省高等学校创新团队;辽宁省高等学校攀登学者支持计划;辽宁省发改委

摘　　要：通过3因素3水平的正交实验,优化了黄瓜汁、鸡蛋清、淀粉的添加量对鱼丸质构特性及感官品质的影响,并研究了其在冷藏条件下的品质变化规律。结果显示,在最佳配料比为:黄瓜汁17%、鸡蛋清16%、淀粉21%的条件下,真空包装的黄瓜汁鱼丸在冷藏过程中随着贮藏时间的延长,3d以后pH出现一定程度的下降,白度呈不规律变化,细菌总数、硬度显著增加,其中弹性和硬度呈良好的负相关;核磁共振分析结果显示,黄瓜汁鱼丸具有4种流动性不同的水分,其对应的弛豫时间分别为T21、T22、T23,T24(0ms<T21<1.1ms,1.8ms<T22<4ms,23ms<T23<33ms,125ms<T24<193ms),其中结合水(T21,T22)总体变化趋势不显著,束缚水(T23)呈下降趋势,自由水(T24)的变化幅度最大。The effect addition of cucumber juice,egg white and starch on the sensory and structure quality of fish balls was optimized by the orthogonal test of three factors at three different levels. Quality characteristics of cucumber juice fish ball were analyzed during 4℃ storage. Results were showed as follows ..the perfect dosage of cucumber juice,egg white and starch on fish ball was 17%, 16% and 21% respectively. During the storage, the pH values in cucumber juice fish ball packaged by vacuum was descending slowly after 3 days and the whiteness was erratical ,while the total bacterial count and the hardness were increased significantly. Meanwhile the change of springiness was inversely related to the hardness. Results of nuclear magnetic resonance（NMR） indicated that there were four kinds of different liquidity water including strongly bound water（T21）, bound water （T22）, uneasy free water（T23） and free water （T24） （Oms〈T21〈1.1ms, 1.8ms〈T22〈4ms,23ms〈T23〈33ms, 1 25ms〈T24〈 193ms）. The change tendency of the T21 and the T22 was non-significant. The change of T23 was decreased significantly,and the change of T24 had a largest range.

关 键 词：黄瓜汁鱼丸 冷藏 品质变化 核磁共振 

分 类 号：TS205.7[轻工技术与工程—食品科学]