多聚磷酸盐对鱼排保水性的影响及其作用机理  

The Effect of Polyphosphates on Improving Water Holding Capacity of Fish Fillet and Its Action Mechnism

作　　者：陈秋妹[1] 付才力[1] 汪少芸[1] 饶平凡[1] 

机构地区：[1]福州大学生物科学与工程学院,福州350108

出　　处：《中国食品学报》2016年第4期65-71,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31571779);福建省海洋高新项目(闽海洋高新[2015]20);福州市科技项目(2014-G-62);福清市科技项目(融科2014-23)

摘　　要：为探究性能优异保水剂-多聚磷酸盐对以低值鱼为原料的鱼排保水性的影响,先通过单因素试验确定3种多聚磷酸盐适宜的添加量范围,再利用响应面法优化多聚磷酸盐的最适复配比例及最适添加量,结果表明:焦磷酸钠0.12%、六偏磷酸钠0.21%及三聚磷酸钠0.12%,即最适比例焦磷酸钠:六偏磷酸钠:三聚磷酸钠=1∶1.75∶1。在多聚磷酸盐最适复配比例及最适添加量条件下,鱼排蒸煮损失率最低达2.24%。响应面方差分析表明,在鱼排中加入不同种类多聚磷酸盐,其保水性受到显著影响,且不同种类磷酸盐的协同作用也对其保水性影响显著。核磁共振试验结果表明,不同种类磷酸盐复配使用效果优于其单独使用。The polyphosphates is a high-performance water retaining agent. This study aimed at exploring the impact of polyphosphates on water holding capacity（WHC） of fish fillet which was using low-value fish as material. With cooking loss as selecting index, the optimal condition of sodium pyrophosphate, sodium hexametaphosphate and sodium tripolyphosphate was obtained through response surface method which was based on the single-factor experiment. The optimal addition and ratio of polyphosphates was displayed as follow： sodium pyrophosphate 0.12%, sodium hexametaphosphate 0.21%, sodium tripolyphosphate 0.12%, sodium pyrophosphate： sodium hexametaphosphate： sodium tripolyphosphate=1∶1.75∶1. Under this condition, the cooking loss was reached to 2.24%. The analysis of variance showed thatdifferent kinds of polyphosphates and its compound had significant effect on WHC of fish fillet（P〈0.05）. The NMR spectrumshowed that fish fillet that with composite phosphate had high WHC than that with monophosphate.

关 键 词：保水性 焦磷酸钠 六偏磷酸钠 三聚磷酸钠 响应面 核磁共振 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]