三种抗冻剂对金鲳鱼冷冻鱼糜抗冻效果的研究  

Study on cryoprotective effects of three cryoprotectants on trachinotus ovatus surimi during frozen storage

作　　者：王娜[1] 黄和[1] 陈良[1] 吴文龙[1] 

机构地区：[1]广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品工业科技》2015年第19期336-342,共7页Science and Technology of Food Industry

基　　金：广东省海洋渔业科技推广项目(A201101F03)

摘　　要：采用单因素法分别考察了海藻糖、木糖醇及复合磷酸盐对金鲳鱼冷冻鱼糜的抗冻效果,发现三种抗冻剂均对鱼糜凝胶强度、白度及持水性有不同程度的影响,均对鱼糜蛋白变性有一定的抑制作用,并通过响应面实验得到最优复配抗冻配方:海藻糖4.48%、木糖醇6.72%,复合磷酸盐1.26%,鱼糜凝胶强度可达8618.47 g·mm;海藻糖4.5%、木糖醇6%,复合磷酸盐1%,鱼糜凝胶白度可达71.79;海藻糖3.5%、木糖醇7%,复合磷酸盐1.09%,鱼糜凝胶持水性可达96.7%。比单独添加抗冻效果更好。The single factor method was used to respectively investigate the cryoprotective effects of trehalose, xylitol and compound phosphate on trachinotus ovatus surimi during frozen storage,found that the three types of cryoprotectants had affected on surimi gel strength, whiteness and water holding capacity, and had inhibit on surimi protein denaturation.Furthermore, response surface experiments were used to obtain better cryoprotective effects.The results showed that added 4.48% trehalose,6.72% xylitol and 1.26% compound phosphate,the optimal surimi gel strength was 8618.47 g · mm; added 4.5% trehalose, 6% xylitol and 1% compound phosphate, the optimal surimi gel whiteness was＇71.79; added 3.5% trehalose,7% xylitol and 1.09% compound phosphate, the obtained optimal surimi gel water holding capacity was 96.7%.The results of response surface experiments was better than single factor method.

关 键 词：海藻糖 木糖醇 复合磷酸盐 响应面 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]