漂洗工艺对罗非鱼鱼糕凝胶特性的影响  

Effects of Washing Process on Gel Properties of Tilapia Fish Cake

作　　者：彭瑶[1] 钟秋平[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品研究与开发》2015年第12期51-54,共4页Food Research and Development

基　　金："十二五"国家科技支撑项目(2012BAD28B06);海南省产学研一体化专项资金项目(CXY20140026);海口市重点项目(2013-40)

摘　　要：以罗非鱼为主要原料,研究清水漂洗和氯化钙漂洗2种漂洗方式对罗非鱼鱼糕凝胶特性的影响,并对该工艺进行优化。结果表明,清水漂洗和氯化钙漂洗均能有效提高鱼糕的凝胶强度。清水漂洗2次时,得到的鱼糕凝胶特性最好;采用浓度为0.1%的氯化钙漂洗鱼肉2次,每次漂洗5 min,得到的鱼糕凝胶强度和质构特性最好。通过2种漂洗方式相结合,以显著提高罗非鱼鱼糕的品质。Effects of water and calcium chloride rinsing on the gel properties of tilapia fish cake were investigated, and the washing process was optimized. The two of washing methods can improve the gel strength of fish cakes effectively. Tilapia fish cake made rinsed twice with water had higher gel properties. And then after rinsed in 0.1%calcium chloride solution for three times, and each rinsing process last for 5 minutes, the best gel strength and texture properties were obtained as shown by the results of orthogonal array design. Combined the two washing methods, the quality of tilapia fish cake could be improved significantly.

关 键 词：罗非鱼 鱼糕 漂洗 凝胶特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]