三种常见海水鱼鱼糜凝胶特性比较研究  

Comparison of surimi of three common Marine fish

作　　者：尹贝贝[1] 蒋爱民[1] 栗俊广[1] 夏列[1] 问小龙[1] 吴兰芳[1] 李振宇 

机构地区：[1]华南农业大学,广东广州510642 [2]永昊食品有限公司,广东阳江529536

出　　处：《食品与机械》2014年第1期25-28,33,共5页Food and Machinery

基　　金：博士学科点专项科研基金项目(编号:20114404110013)

摘　　要：分析3种鱼糜原料的基本成分、pH值和色泽,并测定其凝胶制品的TPA、凝胶强度、色泽及保水性。结果表明,3种鱼糜的蛋白质含量差异性显著(P<0.05),分别为红三鱼15.25%、丁鱼14.15%、巴浪鱼13.39%;水分含量和pH值具有一定的差异性;灰分、粗脂肪含量无显著差异。凝胶物性物性分析结果表明,3种鱼糜凝胶制品的硬度、咀嚼性、弹性均具有不同程度的差异性;回复性、黏结性无显著性差异(P>0.05);凝胶强度具有显著性差异(P<0.05),分别为红三鱼(4 247.68g·cm)>丁鱼(2 293.66g·cm)>巴浪鱼(1 499.98g·cm)。色泽分析表明加热能显著提高鱼糜的亮度,从而增加白度。持水性分析表明,3种鱼糜保水性差异显著(P<0.05),其中巴浪最高,丁鱼次之,红三鱼最低。Compared the composition, pH, Whiteness of the three types of marine fish including Blue-scad, Besugo, Mugil-cephalus. The study also analyzed the gel properties of the surimi products of the three kinds of fish such as TPA, gel-strength, water retention. Results showed the protein contents of the three fish had significant difference （P〈0.05）, for Besugo 15.25%, Mugil-cephalus 14.15% and Blue scad 13.39%. The water content, pH also had some difference but there was no difference in fat or ash. The TPA test results showed that three kinds of surimi products had significant difference in hardness, adhesiveness, chewiness, spring with no difference in resilience and bondability （P〈0.05）. The gel-strengths of Blue scad, Besugo and Mugil cephalus were 1 499.98 g · cm,4 247.68 g · cm, 2 293.66 g · cm, respectively,with significant difference（P〈0.05）.There were also some differences in water-holding capacities and flex features.

关 键 词：鱼糜 TPA 凝胶强度 白度 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]