漂洗条件对蓝圆鯵鱼糜特性的影响  

Effects of Washing Conditions on the Quality of Surimi from Decapterus maruadsi

作　　者：张浩[1] 李丹辰[1] 洪佳敏[1] 陈丽娇[1] 

机构地区：[1]福建农林大学食品科学学院福州350001

出　　处：《食品工业》2014年第3期18-21,共4页The Food Industry

基　　金：福建省科技厅资助项目-福建省科技重大专项“海洋动物蛋白加工关键技术及装备的研发和产业化示范”,项目编号:20011NZ0002-1

摘　　要：以蓝圆鯵鱼肉为研究对象,对比了不漂洗,加盐漂洗,加碱漂洗以及漂洗液质量分数对蓝圆鯵鱼糜质构、白度、pH、持水性等鱼糜特性的影响,确定了蓝圆鯵鱼浆的最佳漂洗工艺。结果表明:加盐漂洗和加碱漂洗都能在一定程度上提高蓝圆鯵鱼糜的品质,加碱漂洗的效果要好于加盐漂洗。蓝圆鯵鱼糜的最优漂洗工艺为清水漂洗1次,0.30%NaHCO3溶液漂洗1次,0.15%的NaCl溶液漂洗1次,其中漂洗液的用量均为鱼肉质量的5倍。The effects of washing conditions on texture, whiteness, pHi water holding capacity of surimi from Decapterus maruadsi were studied, and the best washing conditions were confirmed. The result showed that both NaC1 solution washing and NaHCO3 solution washing could improve the quality ofDecapterus maruadsi surimi, but the quality of NaHCO3 solution washing was better than that of NaC1 solution washing. The best washing conditions were one time washing with distilled water, one time 0.30% NaHCO3 solution washing, one time 0.15% NaC1 solution washing, and the washing solution was 5 times of minced Decapterus rnaruadsi mass.

关 键 词：漂洗 鱼糜 蓝圆鯵 特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]