罗非鱼片无磷保水剂的工艺配方优化  

Optimization the technical formula of non-phosphate additive of water retention agent for Tilapia fillets

作　　者：张雪莹[1] 申铉日[1] 朱念[1] 王旭[1] 陈莉萍[1] 

机构地区：[1]海南大学食品学院,海口570228

出　　处：《食品科技》2015年第6期163-168,共6页Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2012BAD28B06)

摘　　要：以罗非鱼片为试验材料,研究了柠檬酸钠、木糖、碳酸钠和p H对罗非鱼片保水性和热稳定性的影响。采用单因素试验和L9(34)正交试验的方法,对比复合磷酸盐组和无处理组的数据,对无磷保水剂的工艺配方进行了优化,确定最佳工艺条件。结果显示:最佳条件为柠檬酸钠0.2%、木糖0.1%、碳酸钠0.4%、浸泡液的p H调节为11.5,在此条件下,鱼片的浸泡增重率为5.07%,解冻失重率为4.24%。验证试验结果表明,用上述工艺处理鱼片,其保水性和热稳定性均高于复合磷酸盐组和无处理组。In this study, using tilapia fillets as experimental materials, the effect of sodium citrate, wood sugar, sodium carbonate and pH of solution on water-holding capacity and heat stability of Tilapia fillets was investigated by single factor test and orthogonal design test. After measured the comparisontest between composite phosphate group and untreated group, the optimal process conditions which optimization the technical formula of non-phosphate additive of water retention agent is determined. Experiment results show that under the following conditions of 0.2% sodium citrate in combination with 0.1% wood sugar and 0.4% sodium carbonate at pH 11.5, the yield of soaking weight gain was as high as 5.07% and thawing loss as low as 4.24%. The verification test further indicated that water-holding capacity and heat stability of Tilapia fillets prepared according to the recipe disposed by above technology showed an enhanced water-holding capacity and heat stability in compared with composite phosphate group and untreated aroup.

关 键 词：罗非鱼片 复合无磷保水剂 持水力 热稳定性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]