工艺条件对蛋清鲢鱼鱼糜凝胶特性的影响  

Effect of process conditions ongel properties of egg white silver carp surimi

作　　者：王希希[1] 林超[1] 李向红[2] 许美玉[1] 黄群[1] 安凤平[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]长沙理工大学湖南省水生资源食品加工工程技术研究中心,湖南长沙410114

出　　处：《食品与机械》2016年第12期22-25,共4页Food and Machinery

基　　金：国家公益性行业(农业)专项(编号:201303084);湖南省水生资源食品加工工程技术研究中心开放基金(编号:170005)

摘　　要：为了提高鲢鱼糜品质及其附加值,采用质构分析法研究蛋清粉添加量、漂洗方式、加热方式及冻藏条件对蛋清鲢鱼鱼糜凝胶特性的影响。结果表明,蛋清粉添加量7.0%为宜;漂洗方式为先清水漂洗2次,再用1.0%NaCl漂洗1次,不宜用含有Ca^(2+)的漂洗液;二段式加热(水浴40℃加热60min—蒸汽85℃加热30 min)制备蛋清鲢鱼鱼糜凝胶较理想;蛋清鲢鱼鱼糜冻藏7d内凝胶劣化明显。通过最佳工艺条件,蛋清鲢鱼鱼糜凝胶特性显著改善。In order to improve the quality and add the value of silver carp surimi,the effect of different process conditions such as egg white powder,rinsing,heating,and frozen storage on gel properties of egg white silver carp surimi was investigated by using the texture profile analysis.The results showed that egg white powder had significant effect on gel strength with 7.0%.Silver carp surimi made by washing two times with water and one time with 1.0% NaCl solution,however,rinsing solution with Ca^（2＋）was inadvisable.After processed under the heating method of 2-phase,40 ℃ hot-watering for 60 min andthen 85 ℃ steaming heating for 30 min,the best gel strength was obtained.Egg white silver carp surimi will go bad obviously under refrigerated for 7days.The gel properties of egg white silver carp surimi were significantly improved through the optimum conditions.

关 键 词：蛋清 鲢鱼 鱼糜 凝胶特性 质构分析 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]