添加聚丙烯酸钠和面筋蛋白对冷藏鲢鱼鱼肉肠品质的影响  

Effect of Adding Sodium Polyacrylate and Gluten Protein on the Quality of Fish Sausage during Refrigerated Storage

作　　者：王嵬[1] 邵俊花[2] 仪淑敏[2] 马兴胜[2] 励建荣[2] 

机构地区：[1]渤海大学实验管理中心,辽宁锦州121013 [2]渤海大学食品科学与工程学院,辽宁锦州121013

出　　处：《肉类研究》2015年第4期20-25,共6页Meat Research

基　　金：国家自然科学基金青年科学基金项目(31301418);"十二五"国家科技支撑计划项目(2012BAD29B06)

摘　　要：以冷藏鲢鱼鱼肉肠为研究对象,分析添加聚丙烯酸钠和面筋蛋白后其在4℃冷藏条件下的质构特性、蒸煮损失率、持水性、pH值和菌落总数的变化。结果表明:添加0.2%的聚丙烯酸钠和3%面筋蛋白可以有效延长鲢鱼鱼肉肠在4℃冷藏的货架期,提高其在冷藏过程中鲢鱼鱼肉肠的pH值、持水性、蒸煮损失、硬度、弹性、黏聚性、咀嚼度和白度的稳定性。Silver carp fish sausages with sodium polyacrylate （PAAS） and gluten protein were analyzed for texture properties, cooking loss, water holding capacity （WHC）, pH and total plate count during storage at 4℃. The results showed that the shelf life of silver carp fish sausages with 0.2% of PAAS and 3% of gluten protein was lengthened effectively, and the pH, WHC, cooking loss, hardness, springiness, cohesiveness, chewiness and whiteness were stabilized during the refrigerated storage.

关 键 词：鱼肉肠 冷藏 聚丙烯酸钠 面筋蛋白 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]